Best 6 Chicken Herb Spring Medley Recipes

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Cooking a delicious and flavorful meal can be a delightful experience, and creating a chicken herb spring medley is no exception. With the right ingredients and some simple steps, you can have a tasty and satisfying dish that will impress your taste buds. This article will provide you with a comprehensive guide to creating the perfect chicken herb spring medley, from choosing the freshest ingredients to mastering the cooking techniques. So, gather your kitchen tools, prepare your ingredients, and let's embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

CHICKEN & HERB SPRING MEDLEY



Chicken & Herb Spring Medley image

You don't have to wait until spring to enjoy this meal with your family. It's great any time you want a flavorful and easy-to-make meal filled with the goodness of vegetables and chicken.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 37m

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 onion, diced
1 cup frozen mixed vegetables (carrots, corn, peas, and string beans)
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
2 cups water

Steps:

  • In a skillet, over medium-high heat, add oil and chicken.
  • When chicken is browned, stir in onions. Cook for about 2 more minutes.
  • Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
  • Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!

Nutrition Facts : Calories 254.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 10.2 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 2.4 g, Sodium 359.9 mg, Sugar 0.8 g

HERBED CHICKEN WITH SPRING VEGETABLES



Herbed Chicken with Spring Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms

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.

HERB CHICKEN SOUP WITH SPRING VEGETABLES



Herb Chicken Soup with Spring Vegetables image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
4 cups chicken broth, low-sodium canned or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

Steps:

  • Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
  • When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
  • Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

CHICKEN GARDEN MEDLEY



Chicken Garden Medley image

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

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

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.

CHICKEN & HERB SPRING MEDLEY



Chicken & Herb Spring Medley image

You don't have to wait until spring to enjoy this meal with your family. It's great any time you want a flavorful and easy-to-make meal filled with the goodness of vegetables and chicken.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 37m

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 onion, diced
1 cup frozen mixed vegetables (carrots, corn, peas, and string beans)
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
2 cups water

Steps:

  • In a skillet, over medium-high heat, add oil and chicken.
  • When chicken is browned, stir in onions. Cook for about 2 more minutes.
  • Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
  • Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!

Nutrition Facts : Calories 254.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 10.2 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 2.4 g, Sodium 359.9 mg, Sugar 0.8 g

HERB VEGETABLE MEDLEY



Herb Vegetable Medley image

This pretty Herb Vegetable Medley is dressed for company or a special at-home dinner with flecks of basil and thyme. It makes the perfect side for grilled chicken, fish or almost any entree! Taryn Kuebelbeck - Plymouth, MN

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen waxed beans, green beans and carrots
2 tablespoons water
1/4 to 1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 teaspoon white wine vinegar

Steps:

  • Place vegetables and water in a microwave-safe bowl. Cover and microwave on high for 9-11 minutes or until vegetables are tender. , Meanwhile, combine the thyme, basil, salt and pepper. Drain vegetables; drizzle with oil and vinegar. Sprinkle with seasoning mixture and toss to coat.

Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and prevent any scrambling later on.
  • Use Fresh Herbs: Fresh herbs add a burst of flavor to any dish. If you can, use fresh herbs whenever possible. If you don't have fresh herbs on hand, you can substitute dried herbs, but use about 1/3 of the amount called for in the recipe.
  • Don't Overcook the Chicken: Chicken is a delicate protein that can easily be overcooked. Cook the chicken until it is just cooked through, or to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Overcooked chicken will be dry and tough.
  • Use a Variety of Vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and peas. You can also add other vegetables that you like, such as broccoli, cauliflower, or zucchini.
  • Make Ahead: This dish can be made ahead of time and reheated later. Simply cook the chicken and vegetables according to the recipe instructions, then let them cool completely. Store the chicken and vegetables in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, reheat the chicken and vegetables in a saucepan over medium heat until warmed through.

Conclusion:

Chicken Herb Spring Medley is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is packed with flavor, thanks to the fresh herbs and vegetables. The chicken is cooked to perfection, and the vegetables are tender and flavorful. This dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Chicken Herb Spring Medley a try.

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