Best 3 Chicken Herb Spring Medley Recipes
Embark on a culinary journey with our delectable Chicken Herb Spring Medley, a symphony of flavors that will tantalize your taste buds and elevate your dining experience. This vibrant dish showcases the essence of spring, featuring succulent chicken nestled amidst a medley of fresh herbs, tender baby potatoes, crisp green beans, and a medley of colorful bell peppers. Savor the aromatic symphony of rosemary, thyme, and basil, which infuse the chicken and vegetables with a delightful herbal essence. The dish is further enhanced by a zesty lemon-herb sauce that adds a refreshing brightness, perfectly complementing the savory flavors of the chicken and vegetables. Prepare to be captivated by this delightful springtime creation that promises a burst of flavors in every bite. Additionally, the article offers a delightful collection of complementary recipes, including a refreshing cucumber and mint salad, a creamy lemon-herb dressing, and a selection of delectable side dishes to complete your culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
HERBED CHICKEN WITH SPRING VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
VEGETABLE CHICKEN MEDLEY
In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.
Nutrition Facts :
CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
Tips:
• Make sure to use fresh herbs for the best flavor. • If you don't have fresh herbs, you can use dried herbs, but use only 1/3 of the amount called for in the recipe. • Don't overcrowd the pan when searing the chicken. This will prevent the chicken from cooking evenly. • Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit. • Let the chicken rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the chicken.Conclusion:
This Chicken Herb Spring Medley is a delicious, healthy, and easy-to-make meal that is perfect for a weeknight dinner. The chicken is cooked to perfection and the vegetables are tender and flavorful. The herbs add a bright, fresh flavor to the dish. This recipe is sure to please everyone at your table.
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