Pan Sauteed Chicken With Vegetables And Herbs Recipes

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PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS



Pan-Sauteed Chicken with Vegetables and Herbs image

[DRAFT]

Provided by Food Network

Time 1h30m

Yield 4 Servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
4 bone-in chicken breast halves (3 to 3½ pounds)
2 tablespoons olive oil
2 small red onions, cut in quarters
1 pound new potatoes, cut in quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves

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.

GARLIC CHICKEN WITH HERBS



Garlic Chicken with Herbs image

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

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
10 garlic cloves, peeled and halved
1/4 cup white wine or chicken broth
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon minced fresh sage
1 cup chicken broth
Hot cooked rice of your choice

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



Pan-Roasted Chicken and Vegetables image

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

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

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

SHEET PAN PARMESAN CHICKEN AND VEGGIES



Sheet Pan Parmesan Chicken and Veggies image

Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!

Provided by chpmnk42

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 21

1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon seasoned salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ pound fresh green beans, trimmed
1 small red potato, diced
1 sweet bell pepper, chopped
1 cup broccoli florets, chopped
1 tablespoon minced garlic
3 tablespoons olive oil
⅓ cup all-purpose flour
4 tablespoons butter, melted
1 cup panko bread crumbs
1 cup freshly grated Parmesan cheese, divided
1 ½ pounds skinless, boneless chicken breasts, pounded flat
½ cup mayonnaise
¼ cup ketchup
½ teaspoon garlic powder
¼ teaspoon Worcestershire sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
  • Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
  • Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
  • Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
  • Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
  • While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
  • Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

Nutrition Facts : Calories 572.5 calories, Carbohydrate 32.3 g, Cholesterol 103.7 mg, Fat 36.5 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 11.3 g, Sodium 670.3 mg, Sugar 4.7 g

PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS



Pan-Roasted Chicken with Vegetables and Herbs image

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

¼ cup all-purpose flour
⅛ teaspoon ground black pepper
⅛ teaspoon paprika
3 pounds bone-in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new white potatoes, cut into quarters
8 ounces fresh baby carrots, green tops trimmed to 1-inch long
1 ½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves

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

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY



One-Pan Herbed Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, asparagus, cherry tomato, olive oil, dried basil, dried thyme, dried rosemary, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 boneless, skinless chicken breasts
2 cups asparagus, sliced
2 cups cherry tomato, halved
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
  • Place the chicken breasts in the middle section of the baking sheet.
  • Drizzle the veggies and chicken with the oil.
  • Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
  • Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
  • Allow the chicken to rest for 5 minutes before slicing.
  • Place the chicken breast on a plate with portions of the roasted veggies and serve.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 52 grams, Sugar 8 grams

ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY



One-Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil

Provided by Lucia Plancarte

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 chicken breast, cut in half
1 head broccoli
3 carrots
3 tomatoes
8 potatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon herbs de provence
5 tablespoons olive oil

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
  • For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
  • Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
  • Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
  • Bake 35-40 minutes, or until the chicken is cooked through.
  • Serve the chicken with some of the roasted vegetables.
  • Enjoy!

Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams

PAN SAUTEED CHICKEN WITH VEGETABLES AND HERBS



PAN SAUTEED CHICKEN WITH VEGETABLES AND HERBS image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 12

1/8 t Ground black pepper
1/8 t Paparika
2 T All purpose flour
4 Bone in chicken breast halves
2 T Olive oil
2 Small red onions, cut in qtrs
1 lb New potatoes, cut in qtrs
8 oz Fresh whole baby carrots (about 16)
1 1/2 C Chicken stock
3 T Lemon juice
1 T Fresh oregano, chopped
1 T Fresh thyme, chopped

Steps:

  • Heat oven to 350. Combine pepper, paparika and flour. Coat chicken Heat oil in 12 inch oven safe skillet over med high heat. Cook chicken until well browned on all sides. Remove. Add onions and potatoes and cook 5 min. Add carrots, stock. lemon juice, and oregano. Heat to boil. Add chicken. Cover Bake 20 min. Uncover and cook 15 min more. Sprinkle with thyme.

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH RECIPE - (4.5/5)



Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash Recipe - (4.5/5) image

Provided by á-31143

Number Of Ingredients 23

POTATO-VEGETABLE HASH:
2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper, to taste
1 cup dry white wine
1 clove garlic, minced
1 tablespoon fresh thyme leaves, minced
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh parsley leaves, chopped
2 tablespoons butter, unsalted
1 tablespoon fresh chives, minced
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 fresh thyme leaves, minced
1 teaspoon fresh tarragon leaves, minced
1 teaspoon Cajun spice
Grapeseed oil
Salt, to taste

Steps:

  • Heat a large sauté 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 sauté 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 FRESH HERBS AND VEGETABLES



Chicken With Fresh Herbs and Vegetables image

Adapted from Southern Living. Serve this over pasta and you'll have a one-dish meal. You could also add some zucchini to this, or substitute any other vegetables you enjoy.

Provided by JeriBinNC

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup breadcrumbs
6 tablespoons parmesan cheese, shredded
4 boneless skinless chicken breasts
2 tablespoons olive oil
10 large mushrooms, quartered
1 bell pepper, thinly sliced
3 large tomatoes, coarsely chopped
2 large garlic cloves, pressed
1/2 teaspoon salt
1/4 cup fresh basil, chopped or 1 tablespoon dried basil
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes

Steps:

  • Dredge chicken in mixture of breadcrumbs and 4 Tbsp parmesan cheese.
  • Heat oil in a large skillet over medium-high heat. Cook chicken 4 minutes on each side or until browned. Remove chicken from skillet and set aside.
  • Add mushrooms and bell pepper to skillet; saute' 3 minutes. Add tomatoes, garlic, and salt; return chicken to skillet. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Stir in basil, oregano, and remaining 2 Tbsp parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 300.5, Fat 12.9, SaturatedFat 3.1, Cholesterol 82.1, Sodium 602.9, Carbohydrate 14.6, Fiber 3.2, Sugar 6, Protein 32.3

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