Best 5 Pan SautÃed Chicken With Vegetables Herbs Recipes
Indulge in a symphony of flavors with our pan-sauteed chicken with vegetables and herbs, a culinary masterpiece that tantalizes your taste buds and nourishes your body. This delectable dish, bursting with vibrant colors and enticing aromas, features tender chicken breasts expertly seared until golden brown, then nestled amidst a medley of crisp-tender vegetables. Each bite offers a harmonious blend of textures and flavors, from the juicy chicken to the crunchy bell peppers, succulent carrots, and earthy mushrooms. A vibrant herb blend, featuring rosemary, thyme, and oregano, adds a touch of aromatic magic, while a hint of garlic and lemon zest elevates the dish to new heights. Served over a bed of fluffy rice or your favorite pasta, this pan-sauteed chicken and vegetable extravaganza is a feast for both the eyes and the palate.
In addition to this main course marvel, the article presents a delectable array of complementary recipes that elevate your culinary experience. Treat yourself to a refreshing cucumber and tomato salad, a delightful symphony of crisp cucumbers, juicy tomatoes, zesty red onions, and a tangy vinaigrette dressing. For a side dish that packs a punch, try the spicy roasted potatoes, where tender potato wedges are coated in a blend of paprika, chili powder, cumin, and garlic, then roasted to crispy perfection. And to satisfy your sweet cravings, indulge in the heavenly chocolate mousse, a rich and creamy dessert that will leave you craving more. With its detailed instructions, helpful tips, and stunning visuals, this article is your ultimate guide to creating a memorable and flavorful meal.
PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS
Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika 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 for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Roast for 25 minutes. Uncover the skillet.
- Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g
PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
[DRAFT]
Provided by Food Network
Time 1h30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
- 2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- 3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- 4. Bake for 25 minutes. Uncover the skillet.
- 5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
CHICKEN & GARLIC WITH FRESH HERBS
The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GARLIC CHICKEN WITH HERBS
Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. -Kathy Fleming, Lisle, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.
Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 487mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PAN-ROASTED CHICKEN AND VEGETABLES
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
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
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
- Choose the right pan: A large skillet or sauté pan is the best choice for this recipe. Make sure it's large enough to accommodate all of the ingredients without overcrowding.
- Use high-quality ingredients: The fresher and better the quality of your ingredients, the tastier your dish will be. Look for organic and locally-sourced vegetables whenever possible.
- Don't overcrowd the pan: When you're cooking the chicken and vegetables, make sure not to overcrowd the pan. This will prevent the ingredients from cooking evenly and will make them more likely to stick.
- Cook the chicken in batches: If you're using a lot of chicken, you may need to cook it in batches. This will help ensure that it cooks evenly and doesn't become dry.
- Use a meat thermometer: The best way to ensure that your chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast and cook until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Add the vegetables at the right time: Different vegetables have different cooking times, so it's important to add them to the pan at the right time. For example, harder vegetables like carrots and potatoes should be added first, while softer vegetables like zucchini and spinach should be added towards the end.
- Season to taste: Once the chicken and vegetables are cooked, season the dish to taste with salt, pepper, and your favorite herbs and spices.
Conclusion:
This pan-sauted chicken with vegetables is a quick and easy weeknight meal that's packed with flavor. It's perfect for busy families or anyone who wants a healthy and delicious dinner. With a few simple tips, you can make sure that your dish turns out perfectly every time.
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