Best 5 Chicken Veggie Saute Recipes

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Indulge in a culinary journey with our tantalizing Chicken Veggie Saute recipes, a harmonious blend of succulent chicken and an array of vibrant vegetables. These dishes are not only delightful to the palate, but also offer a symphony of colors and textures that will leave you craving for more. From the classic stir-fry to the piquant teriyaki, and the comforting one-pot wonder, these recipes cater to diverse tastes and preferences. Get ready to embark on a culinary adventure that will transform your kitchen into a gastronomic haven.

Here are our top 5 tried and tested recipes!

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS



Pan-Sauteed Chicken with Vegetables and Herbs image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoon all-purpose flour
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoon olive oil
2 small red onions, cut into quarters
1 pounds new potatoes, cut into quarters
8 ounce fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cup Swanson® Chicken Stock
3 tablespoon lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves (optional)

Steps:

  • Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
  • Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
  • Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
  • Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
  • Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
  • To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

CHICKEN VEGGIE SKILLET



Chicken Veggie Skillet image

I invented this chicken and veggie dish to use up extra mushrooms and asparagus. My husband suggested I write it down because it's a keeper. -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
6 teaspoons olive oil, divided
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
2 garlic cloves, minced
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup sherry or chicken stock
2 tablespoons cold butter, cubed

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken., In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken., Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms., Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.

Nutrition Facts : Calories 228 calories, Fat 11g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 384mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

SAUTEED VEGETABLES



Sauteed Vegetables image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

  • In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

SAUTEED CHICKEN AND VEGETABLES



Sauteed Chicken and Vegetables image

Great way to use those summer garden veggies or fresh from the local farmer's market. Chicken filet with sauteed colorful sweet peppers and long green beans in a flavorful broth. Easy to make but tastes like you've been in the kitchen all day. Great way to impress your guests

Provided by tabasco0697

Categories     Chicken

Time 30m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 20

1 lb boneless skinless chicken cutlet (usually 5 cutlet or fillets)
1/2 cup all-purpose flour
1 tablespoon onion powder
1 1/2 teaspoons paul prudhomme's chicken seasoning
1/4 teaspoon fresh ground pepper
2 eggs
3 tablespoons plugra butter
1 teaspoon olive oil
1 tablespoon bottled minced garlic
1 medium red onion
1 lb green beans
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tomatoes
3 tablespoons plugra butter
1 teaspoon olive oil
2 cups water
2 knorr homestyle chicken stock
basmati rice

Steps:

  • Cut yellow, red and green peppers into thin strips.
  • Snap ends off green beans and keep long unless they are really long then snap in two.
  • Finely dice red onion.
  • Dice fresh tomato.
  • Using a fork sift flour, pepper, chicken seasoning and onion powder in a shallow dish.
  • In a separate shallow dish beat the two eggs.
  • Dredge the chicken breast through the egg then through the flour.
  • Add 3 Tbls margarine and 1 tsp olive oil and minced garlic from a jar in large deep skillet until hot.
  • Lightly brown chicken over medium heat until light brown then set aside.
  • Melt remaining margarine and olive oil.
  • Add the red, yellow and green peppers, green beans and red onion and tomato and saute until green beans and peppers are tender but not soggy about 4-10 minutes depending on your idea of tender.
  • Add 2 cups of water and the Knorr Homestyle Chicken Stock.
  • Bring to a boil
  • Turn burner to medium low and add chicken back to skillet and cover with lid.
  • Simmer until chicken is done all the way through about 3 minutes depending on the thickness of your chicken breast.
  • Prepare basmati rice using package directions.
  • Serve chicken and vegetables and "gravy" over rice.

CHICKEN VEGGIE SAUTE



Chicken Veggie Saute image

A simple, quick, and flavorful meal using ingredients I usually keep on hand, from my Best of Country Cooking Cookbook collection.

Provided by Sweet Diva MJ

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/2 cup sliced carrot
1 cup broccoli floret
1 cup sliced fresh mushrooms
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup
1/3 cup milk
1 tablespoon Dijon mustard
1/8 teaspoon pepper
hot cooked noodles

Steps:

  • In a large skillet, cook chicken in oil for 10 minutes or until juices run clear.
  • Remove and keep warm.
  • In the drippings, saute carrots for 2 minutes. Add broccoli; saute for 2 minutes. Add mushrooms; saute for 1 minute or until vegetables are crisp-tender.
  • Combine the soup, milk, mustard and pepper. Stir into skillet.
  • Bring just to a boil.
  • Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through.
  • Serve over noodles.
  • Yield: 4 servings.

Nutrition Facts : Calories 322.6, Fat 14.8, SaturatedFat 3.6, Cholesterol 77.4, Sodium 1134.7, Carbohydrate 14.7, Fiber 0.7, Sugar 2.5, Protein 32.3

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling.
  • Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, seasonal vegetables and use free-range chicken or organic tofu.
  • Don't overcrowd the pan: When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than sauté.
  • Cook the vegetables in batches: If you're using a lot of vegetables, cook them in batches. This will help to prevent the pan from getting too crowded and will ensure that the vegetables cook evenly.
  • Use a nonstick pan: A nonstick pan will help to prevent the vegetables from sticking and will make cleanup easier.
  • Season the vegetables: Season the vegetables with salt, pepper, and any other desired spices or herbs before cooking. This will help to enhance their flavor.
  • Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooking will make them mushy and bland.
  • Add the sauce at the end: Add the sauce to the vegetables at the end of cooking. This will help to prevent the sauce from burning and will allow the flavors to meld together.
  • Serve immediately: Chicken veggie sauté is best served immediately. This will ensure that the vegetables are still crisp and the flavors are at their peak.

Conclusion:

Chicken veggie sauté is a healthy, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a delicious chicken veggie sauté that the whole family will love.

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