Saucy Chicken Vegetables Recipes

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SAUCY CHICKEN & VEGETABLES



Saucy chicken & vegetables image

Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 7

2 chicken breasts , skin on
1 tbsp olive oil
200g new potato , thinly sliced
500ml chicken stock
200g pack of mixed spring vegetables (broccoli, peas, broad beans and sliced courgette)
2 tbsp crème fraîche
handful tarragon leaves, roughly chopped

Steps:

  • Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
  • Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
  • Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium

SAUCY INDIAN-STYLE CHICKEN & VEGETABLES



Saucy Indian-Style Chicken & Vegetables image

This Indian-style dish seems to develop a devoted following. Prepared sauce makes it easy to bring the rich flavors of Indian cuisine to your family. Feel free to use more or less tikka masala sauce according to your personal taste. -Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 9

2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 tablespoons water
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 pounds boneless skinless chicken thighs, cubed
2 jars (15 ounces each) tikka masala curry sauce
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed

Steps:

  • Microwave sweet potatoes and water, covered, on high just until potatoes begin to soften, 3-4 minutes., In a 5- or 6-qt. slow cooker, combine vegetables and chicken; add sauce and salt. Cook, covered, on low until meat is tender, 4-5 hours. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

Nutrition Facts : Calories 334 calories, Fat 15g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 686mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

STIR-FRY CHICKEN AND VEGETABLES



Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

  • Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
  • Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

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.

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE



Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce image

Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 6

Number Of Ingredients 13

1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 teaspoon Italian seasoning, divided
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups chopped mushrooms
1 tablespoon minced garlic
¼ cup chicken broth
6 medium Roma tomatoes - peeled, seeded, and chopped
1 ½ cups roughly chopped fresh spinach
½ cup heavy cream, or to taste
1 tablespoon balsamic vinegar
2 tablespoons shaved Parmesan cheese, or to taste

Steps:

  • Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
  • Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
  • Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
  • Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
  • Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g

ASIAN-STYLE CHICKEN AND VEGETABLES



Asian-Style Chicken and Vegetables image

It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime.

Provided by JENISSE

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 16

2 skinless, boneless chicken breast halves - cut into cubes
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 tablespoon sesame oil
1 cup broccoli florets
1 red bell pepper, sliced
½ cup sliced mushrooms
1 tablespoon cornstarch
½ cup water
1 tablespoon vegetable oil
½ cup cubed jicama
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon toasted sesame seeds
1 tablespoon chopped toasted peanuts

Steps:

  • Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
  • Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
  • Whisk cornstarch and 1/2 cup water together in bowl.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
  • Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
  • Sprinkle sesame and peanuts over chicken and vegetables before serving.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.1 g, Cholesterol 30.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 507.3 mg, Sugar 9.7 g

CHICKEN WITH A CREAMY VEGETABLE SAUCE



Chicken With a Creamy Vegetable Sauce image

This is a really good main dish and it is easy too. Serve over egg noodles or rice and your meal is complete. Feel free to add the spices you like.

Provided by PickyEatersRUs

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless chicken breasts
1 medium bell pepper (cut into thin strips)
1 1/2 cups sliced button mushrooms
1 cup carrot (matchstick sliced)
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1 teaspoon paprika
1 tomatoes (seeded and chopped)

Steps:

  • Heat a frying pan over medium heat and spray with nonstick spray.
  • Add chicken and cook 6 minute.
  • Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
  • Remove all from pan and add sauce.
  • For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
  • Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
  • Add the tomato and cook for 2 more minute.
  • Serve over noodles or rice.

Nutrition Facts : Calories 360.2, Fat 21, SaturatedFat 7.3, Cholesterol 102.7, Sodium 449.6, Carbohydrate 9, Fiber 1.4, Sugar 3, Protein 33.1

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