Best 4 Pan SautÉed Chicken With Vegetables Herbs Recipes
Indulge in a culinary journey with our pan-sauteed chicken with vegetables and herbs, a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of tender chicken, vibrant vegetables, and aromatic herbs, all coming together in a flavorful dance on your plate. Each bite is a celebration of fresh ingredients, where the sweetness of carrots, the crispness of bell peppers, and the earthy notes of mushrooms mingle seamlessly with the succulent chicken. Infused with the essence of thyme, rosemary, and oregano, this dish is a testament to the transformative power of herbs, elevating the flavors to new heights. So, prepare your palate for a culinary adventure as we take you through the steps of creating this tantalizing pan-sauteed chicken with vegetables and herbs, along with two additional irresistible recipes: a zesty lemon-herb chicken and a creamy mushroom chicken. Bon appétit!
Let's cook with our recipes!
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.
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-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
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
Tips:
- Mise en place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and save time.
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your dish. Whenever possible, use fresh, organic vegetables and herbs.
- Don't overcrowd the pan: When searing the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken over medium-high heat: This will help to sear the chicken and prevent it from sticking to the pan.
- Use a variety of vegetables: This will add flavor and color to your dish. Some good options include broccoli, carrots, zucchini, and bell peppers.
- Season the vegetables well: Don't be afraid to use salt, pepper, and other spices to season the vegetables. This will help to bring out their flavor.
- Add the herbs at the end of cooking: This will help to preserve their delicate flavor.
- Serve the chicken and vegetables immediately: This is when they will be at their best.
Conclusion:
Pan-sautéed chicken with vegetables is a simple but delicious dish that can be made in under 30 minutes. It's a great option for a weeknight meal or a casual lunch. The chicken is tender and juicy, the vegetables are crisp-tender, and the herbs add a pop of flavor. This dish is also very versatile. You can use any type of vegetables that you like, and you can adjust the seasonings to suit your taste. So next time you're looking for a quick and easy meal, give this recipe a try.
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