Best 3 Chicken And Vegetables Supreme Recipes

Indulge in a culinary journey with our delectable Chicken and Vegetables Supreme, a symphony of flavors that will tantalize your taste buds. This dish combines tender chicken, an array of vibrant vegetables, and a luscious creamy sauce that elevates every bite. From the succulent chicken breasts to the medley of crisp-tender broccoli, carrots, bell peppers, and mushrooms, each ingredient is carefully selected to create a harmonious balance of textures and flavors. Accompanied by three exquisite sauce variations - a classic white sauce, a rich tomato-based sauce, and a zesty lemon-herb sauce - this dish offers a trio of tantalizing options to suit your palate. Whether you prefer the comforting warmth of the white sauce, the vibrant tang of the tomato sauce, or the refreshing brightness of the lemon-herb sauce, each variation promises an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN SUPREME

Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories Supper

Time 45m

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

BAKED CHICKEN BREASTS AND VEGETABLES

Baked Chicken Breasts and Vegetables image

I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.

Provided by Country

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
8 carrots, sliced into 1/2-inch rounds
4 green bell peppers, sliced
8 stalks celery, chopped
8 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
½ cup olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon lemon pepper
4 pinches freshly ground black pepper, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g

Tips:

Mise en Place: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and ensure that your dish comes together quickly and smoothly.
Use Fresh, Quality Ingredients: The fresher and higher quality your ingredients are, the better your dish will taste. Look for vegetables that are crisp and brightly colored, and use free-range, organic chicken if possible.
Don't Overcook the Chicken: Chicken is a delicate meat, and it can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165°F (74°C), then remove it from the pan immediately.
Season Generously: Don't be afraid to season your dish well. Use a variety of spices and herbs to create a flavorful and complex dish.
Add Vegetables Last: Add the vegetables to the pan last so that they retain their鮮豔色彩 and flavor.
Serve Immediately: Chicken and vegetables are best served hot and fresh. If you need to make it ahead of time, reheat it gently before serving.

Conclusion:

This recipe for Chicken and Vegetables Supreme is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, the vegetables are perfectly cooked, and the sauce is rich and flavorful. This dish is sure to become a family favorite.