Best 3 Pan SautÉed Chicken With Vegetables Herbs Recipes
Pan-sautéed Chicken with Vegetables and Herbs: A Culinary Symphony of Flavors
Embark on a culinary adventure with our thoughtfully curated guide to creating a delectable pan-sautéed chicken dish infused with vibrant vegetables and aromatic herbs. This culinary masterpiece promises a harmonious blend of flavors, textures, and colors, leaving your taste buds captivated and craving more. As you embark on this culinary journey, you'll discover the secrets to perfectly seared chicken, tender-crisp vegetables, and the magic that herbs bring to the dish, transforming simple ingredients into an extraordinary feast.
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
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 your ingredients are prepped and ready to go. This will help you stay organized and avoid scrambling.
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, seasonal vegetables and herbs, and use a good quality olive oil.
- Season your food well: Don't be afraid to use salt and pepper to taste. Seasoning is essential for bringing out the flavors of your dish.
- Don't overcrowd the pan: When you're sautéing, it's important to not overcrowd the pan. This will prevent the vegetables from cooking evenly and will make them more likely to steam than sauté.
- Cook the vegetables in batches: If you're using a lot of vegetables, cook them in batches so that they don't overcrowd the pan. This will help them cook evenly and will prevent them from becoming mushy.
- Use a well-seasoned pan: A well-seasoned pan will help prevent the vegetables from sticking and will give them a nice, even sear.
- Finish the dish with fresh herbs: Fresh herbs can really brighten up a dish and add a lot of flavor. Add them at the end of cooking for the best flavor.
Conclusion:
Pan-sautéed chicken with vegetables is a quick, easy, and healthy meal that's perfect for a weeknight dinner. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time. So next time you're looking for a simple but flavorful meal, give pan-sautéed chicken with vegetables a try. You won't be disappointed!
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