3 Skillet Recipe Ideas to Try This Summer

It’s amazing what you can do with a skillet. Gone are the days when they were only used to make eggs and bacon for breakfast. Don’t get me wrong, I still love to make that stuff in mine now and again, but there’s just so much more you can do now!

Here are three great recipes that you can make in a skillet this summer. They’re pretty quick and easy to make, loaded with good nutrients and most importantly, they taste great.

Chicken Alfredo Skillet Recipe

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast, cut into strips
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 12 oz (340g) cooked fettuccine (approximately 3/4 of a standard 16 oz package)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Preparation (15 minutes):

• Cut the chicken breast into thin strips and mince the garlic.
• Cook the fettuccine according to the package instructions until al dente. Drain and set aside.

2. Sautéing the Chicken (10 minutes):

• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
• Season the chicken strips with salt and pepper.
• Add the seasoned chicken strips to the skillet and sauté until they are fully cooked and lightly browned on both sides. This should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.

3. Preparing the Alfredo Sauce (5 minutes):

• In the same skillet, add another tablespoon of olive oil if needed, and reduce the heat to medium.
• Add the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it.
• Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 2 minutes, stirring occasionally.

4. Combining Chicken, Sauce, and Pasta (5 minutes):

• Gradually whisk in the grated Parmesan cheese into the simmering cream. Continue stirring until the cheese is fully melted and the sauce has thickened slightly.
• Add the cooked fettuccine and the sautéed chicken strips back into the skillet. Toss everything together, ensuring the sauce thoroughly coats the pasta and chicken. Allow the mixture to cook together for another 1-2 minutes to let the flavors meld.

5. Serving (2 minutes):

• Remove the skillet from the heat.
• Taste the chicken Alfredo and adjust salt and pepper if needed.
• Optionally, garnish with chopped fresh parsley to add a pop of color and freshness.

6. Enjoy!

• Serve the skillet chicken Alfredo hot, and enjoy a delicious and creamy meal!

Note:

• This recipe serves approximately 4 people.
• You can customize this recipe by adding vegetables such as broccoli or peas for added color and nutrition.
• If the sauce is too thick, you can thin it out with a splash of milk or chicken broth. On the other hand, if it’s too thin, let it simmer for a bit longer to thicken.

Shrimp and Broccoli Stir-Fry Skillet Recipe

Ingredients:

• 1 lb (450g) medium-sized shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 cup julienned carrots
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish, optional)
• Steamed rice or noodles, for serving

Instructions:

1. Preparation (20 minutes):
   • Peel and devein the shrimp, if not already done, and pat them dry with paper towels.
   • Prepare the vegetables by cutting the broccoli into florets, julienning the carrots, and trimming the snap peas.
   • Mince the garlic and fresh ginger.
2. Stir-Frying (15 minutes):
   • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
   • Add the shrimp to the skillet and stir-fry for about 2-3 minutes or until they turn pink and opaque. Once cooked, transfer the shrimp to a plate and set them aside.
3. Vegetables (5 minutes):
   • In the same skillet, add the remaining tablespoon of vegetable oil.
   • Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
   • Toss in the broccoli florets, julienned carrots, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they become tender-crisp. If needed, you can add a splash of water to create steam and help cook the vegetables evenly.
4. Sauce (2 minutes):
   • In a small bowl, mix the low-sodium soy sauce, oyster sauce, and sesame oil together.
   • Pour the sauce over the stir-fried vegetables in the skillet, and add the cooked shrimp back to the pan.
   • Toss everything together, ensuring the sauce evenly coats the shrimp and vegetables. Let it cook for another minute or until everything is heated through.
5. Serving (2 minutes):
   • Remove the skillet from the heat.
   • Optionally, garnish with thinly sliced green onions and sesame seeds for added flavor and presentation.
6. Enjoy!
   • Serve the delicious shrimp and broccoli stir-fry over steamed rice or noodles and enjoy a flavorful and healthy meal!

Note on this skillet recipe:

• This recipe serves approximately 4 people.
• You can adjust the vegetables according to your preference or availability. Other options include bell peppers, snow peas, or baby corn.
• For extra heat, you can add a pinch of red pepper flakes or sliced fresh chili peppers.

Skillet Beef Tacos

Ingredients:

• 1 lb (450g) lean ground beef
• 1 small onion, finely chopped
• 2 tablespoons taco seasoning mix (store-bought or homemade)
• 12 taco shells (hard or soft)
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup sour cream
• Fresh cilantro, chopped, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions:

1. Cooking the Beef (15 minutes):

• In a large skillet over medium-high heat, add the ground beef and chopped onions.
• Cook the beef and onions together, breaking up the beef with a spoon as it cooks, until the beef is browned and onions are translucent. This should take around 5-7 minutes.

2. Adding the Taco Seasoning (2 minutes):

• Sprinkle the taco seasoning mix over the cooked beef and onions.
• Stir well to evenly coat the beef with the seasoning mix.
• Let the beef cook for another 1-2 minutes to allow the flavors to meld.

3. Preparing Taco Toppings (5 minutes):

• While the beef is cooking, prepare the taco toppings.
• Shred the lettuce, dice the tomatoes, and grate the cheese if not using pre-shredded cheese.
• Place the toppings in separate bowls for easy serving.

4. Warming the Taco Shells (5 minutes):

• If using hard taco shells, preheat the oven to 350°F (175°C).
• Arrange the taco shells on a baking sheet and warm them in the oven for about 5 minutes until they are crispy and heated through.
• If using soft taco shells, you can skip this step as they are ready to use.

5. Assembling the Tacos (5 minutes):

• Once the beef is fully cooked and seasoned, remove the skillet from the heat.
• Spoon the beef mixture into the warm taco shells, dividing it evenly among the shells.

6. Adding the Toppings (3 minutes):

• Top each taco with shredded lettuce, diced tomatoes, and shredded cheese.
• Add a dollop of sour cream on top of each taco.

7. Garnishing and Serving (2 minutes):

• Optionally, sprinkle chopped fresh cilantro over the tacos for added flavor and color.
• Serve the beef tacos immediately with lime wedges on the side for an extra burst of citrusy goodness.

8. Enjoy!

• Grab a taco, and enjoy the deliciousness of these skillet beef tacos!

Note:

• This skillet recipe makes approximately 12 tacos, serving about 4 people.
• Feel free to customize the toppings according to your preference. You can also add guacamole, salsa, jalapeños, or any other taco toppings you love.
• For a vegetarian version, you can substitute the ground beef with plant-based meat alternatives or use sautéed vegetables as the filling.

I hope each skillet recipe I included here tastes great and helps you shake things up this summer if you’re looking for new recipes!