Best 12 Chicken With Herbed Vegetable Sauce Recipes

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Craving a flavorful and aromatic chicken dish that brings together the goodness of fresh herbs and tender vegetables? Look no further! Our curated collection of chicken with herbed vegetable sauce recipes is sure to tantalize your taste buds and make your next meal a delightful experience. From classic French sauces to vibrant Mediterranean-inspired marinades, this article will guide you through an array of culinary adventures, offering a recipe for every palate and occasion. Whether you're a seasoned home cook or just starting out, get ready to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH HERB SAUCE



Chicken with Herb Sauce image

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/2 cup chicken broth
2 tablespoons minced chives
2 tablespoons minced fresh parsley
2 teaspoons lime juice
1 teaspoon minced fresh basil
1 teaspoon Dijon mustard

Steps:

  • Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH



Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash image

Provided by Robert Irvine : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 23

2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt

Steps:

  • Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
  • After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
  • Transfer the chicken to a serving platter and allow it to rest.
  • Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
  • Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
  • Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
  • Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
  • Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

CHICKEN WITH HERBED VEGETABLE SAUCE



Chicken with Herbed Vegetable Sauce image

Provided by Michel Depardon

Yield Serves 4

Number Of Ingredients 11

4 skinless boneless chicken breast halves
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
2 small zucchini, cut into thin strips
1 small leek (white and pale green parts only), cut into thin strips
4 2-inch-long pieces celery, cut into thin strips
1/2 medium carrot, cut into thin strips
3 garlic cloves, minced
12 ounces cherry tomatoes, halved
1 cup canned low-salt chicken broth
8 large fresh basil leaves, sliced

Steps:

  • Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.

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.

CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE



Chicken & Vegetables with Mustard-Herb Sauce image

Here's an almost effortless recipe that makes a simply delicious, comforting chicken dinner. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 9

4 medium red potatoes, quartered
3 medium parsnips, cut into 1-inch pieces
2 medium leeks (white portion only), thinly sliced
3/4 cup fresh baby carrots
4 chicken leg quarters, skin removed
1 can (10-3/4 ounces) condensed cream of chicken soup with herbs, undiluted
2 tablespoons minced fresh parsley
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon Dijon mustard

Steps:

  • In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.

Nutrition Facts :

HERB-ROASTED CHICKEN AND VEGETABLES



Herb-Roasted Chicken and Vegetables image

Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 9

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine

Steps:

  • Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g

HERB-ROASTED CHICKEN WITH VEGETABLES



Herb-Roasted Chicken with Vegetables image

This is a recipe I'm posting in response to a request and one I found in my Betty Crocker cookbook...It really is a comfort food main dish! Thank you, Betty!

Provided by SilentCricket

Categories     Whole Chicken

Time 3h30m

Yield 1 roasted chicken with vegetables, 7 serving(s)

Number Of Ingredients 13

4 -5 lbs roasting chickens
1/3 cup margarine or 1/3 cup butter, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon dried marjoram
snipped parsley
8 small potatoes or 4 medium potatoes
4 medium carrots, each cut diagonally into fourths
4 small onions, cut into halves
1 teaspoon seasoning salt
1/2 cup hot chicken broth or 1/2 cup water
4 small zucchini, each cut the same way as the carrots
1/2 teaspoon seasoning salt

Steps:

  • Rub cavity of chicken with salt, if desired.
  • Place chicken breast side up in shallow roasting pan.
  • Mix margarine and herbs.
  • Brush half the margarine mixture on chicken.
  • Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
  • Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
  • (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
  • Place chicken on warm platter; arrange vegetables around chicken.
  • Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:.
  • Vegetables: If using med potatoes, cut into halves.
  • Place all ingredients except zucchini and 1/2 tsp.
  • seasoned salt in ungreased 2-qt casserole.
  • Cover and cook in 375 oven 45 minutes.
  • Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.

Nutrition Facts : Calories 633.2, Fat 35.8, SaturatedFat 9.6, Cholesterol 122.2, Sodium 311.1, Carbohydrate 43.3, Fiber 6.6, Sugar 6.6, Protein 34.7

QUICK HERBED CHICKEN



Quick Herbed Chicken image

Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken Soup for a warm and comforting meal. Serve with broth-simmered rice.

Provided by Robin Whitworth

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®)
⅓ cup white wine
½ teaspoon dried tarragon
½ teaspoon dried parsley
½ teaspoon garlic powder
¼ teaspoon dried marjoram

Steps:

  • Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 248 calories, Carbohydrate 6.4 g, Cholesterol 74.5 mg, Fat 9.3 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 2.1 g, Sodium 577.7 mg, Sugar 0.7 g

CHICKEN BREASTS WITH HERB BASTING SAUCE



Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  • Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  • Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

CHICKEN UNDER A BRICK WITH FRESH HERB AND GARLIC SAUCE



Chicken Under a Brick with Fresh Herb and Garlic Sauce image

Categories     Food Processor     Chicken     Garlic     Marinate     Mint     Basil     Grill/Barbecue     Parsley     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

12 garlic cloves, peeled, divided
1 1/2 cups (packed) fresh Italian parsley sprig tops
1/3 cup white balsamic vinegar
1/4 cup (packed) fresh mint leaves
1/4 cup (packed) fresh basil leaves
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 cup olive oil
8 large boneless chicken breast halves with skin
Nonstick vegetable oil spray
8 bricks, each wrapped in foil

Steps:

  • Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt. Do ahead Can be made 2 days ahead. Transfer to bowl; cover and chill.
  • Place chicken in large resealable plastic bag. Add 1/2 cup sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Place chicken, skin side down, on grill. Top each piece with 1 foil-wrapped brick. Grill until skin is golden brown and crisp, about 5 minutes. Remove bricks. Turn chicken over; grill until cooked through, about 5 minutes. Arrange chicken on platter. Spoon some sauce over. Serve, passing remaining sauce separately.

HERBED SKILLET CHICKEN



herbed skillet chicken image

Make and share this herbed skillet chicken recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons dried tarragon
2 teaspoons dried basil
2 teaspoons dried thyme
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
4 boneless skinless chicken breast halves
1 cup white wine

Steps:

  • In a small bowl, blend Dijon mustard and honey.
  • Mix in the tarragon, basil, thyme, salt, and pepper.
  • Heat oil in a large skillet over medium heat.
  • Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture.
  • Pour 1/4 cup wine around the chicken.
  • Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
  • Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear.
  • Remove from heat, reserving remaining liquid.
  • Mix remaining wine into the skillet.
  • Increase heat to medium, and scrape up browned bits.
  • Cook and stir until liquid is reduced by about 1/3.
  • Serve as a sauce over the chicken.

CHICKEN LEGS WITH HERBED ONION SAUCE



Chicken Legs with Herbed Onion Sauce image

Herbs provide an aromatic flavor to chicken served with tasty onion sauce - a perfect slow cooked dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 5

Number Of Ingredients 9

10 chicken drumsticks (about 2 pounds), skin removed
2 cups frozen (thawed) pearl onions
1/4 cup dry white wine or chicken broth
1/4 cup canned evaporated milk
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves, crumbled
1 can (10 3/4 ounces) condensed cream of chicken soup

Steps:

  • Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; pour over chicken.
  • Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

Tips:

  • Use fresh herbs: Fresh herbs provide a more intense flavor than dried herbs. If you can, use fresh herbs like basil, thyme, oregano, and rosemary for the best results.
  • Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to steam instead of sear.
  • Cook the chicken over medium-high heat: Searing the chicken over medium-high heat will help to create a crispy crust. If you cook the chicken over too low of heat, it will not brown properly.
  • Use a flavorful vegetable broth: The vegetable broth that you use for the sauce will add a lot of flavor to the dish. Choose a broth that is low in sodium and has a rich flavor.
  • Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
  • Serve immediately: This dish is best served immediately after it is cooked. The chicken will be at its crispiest and the vegetables will be at their most flavorful.

Conclusion:

This chicken with herbed vegetable sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is seared until golden brown and then simmered in a flavorful vegetable broth. The sauce is made with fresh herbs, garlic, and white wine. The vegetables are cooked until they are tender but still have a slight crunch. This dish is best served immediately after it is cooked. Enjoy!

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