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Chicken With Vegetables

Chicken With Vegetables recipe image
This simple yet satisfying dish brings together tender skinless chicken breasts and fresh vegetables in a single skillet. The chicken is pan-seared until golden, then set aside while onions and thawed broccoli are saut&# 195;©ed in the same pan to capture those delicious browned bits. A quick sauce made from balsamic vinegar, Worcestershire sauce, tomato paste, and dried thyme adds a tangy, umami-rich depth that coats every bite. ItâÂÂs a perfect weeknight dinner solution that feels homemade without the fuss. Serve it warm with the vibrant tomato wedges on top for a pop of color and freshness. This recipe is reliable, quick, and uses pantry staples you likely already have.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 299.2
Dietary: Gluten-free
Description
This simple yet satisfying dish brings together tender skinless chicken breasts and fresh vegetables in a single skillet. The chicken is pan-seared until golden, then set aside while onions and thawed broccoli are saut&# 195;©ed in the same pan to capture those delicious browned bits. A quick sauce made from balsamic vinegar, Worcestershire sauce, tomato paste, and dried thyme adds a tangy, umami-rich depth that coats every bite. ItâÂÂs a perfect weeknight dinner solution that feels homemade without the fuss. Serve it warm with the vibrant tomato wedges on top for a pop of color and freshness. This recipe is reliable, quick, and uses pantry staples you likely already have.
Ingredients
  • 4 whole SKINLESS CHICKEN BREASTS
  • 1 tablespoons TOMATO PASTE
  • 1 tablespoons VEGETABLE OIL
  • 1/2 teaspoons DRIED THYME
  • 1 whole MEDIUM ONION
  • 1/8 teaspoons PEPPER
  • 10 oz FROZEN BROCCOLI, THAWED
  • 1/8 teaspoons SALT
  • 1 tablespoons BALSAMIC VINEGAR
  • 1 whole TOMATO, CUT IN WEDGES
  • 1 tablespoons WORCESTERSHIRE SAUCE
Directions
  1. 1
    Heat vegetable oil in a large nonstick skillet over medium-high heat.
  2. 2
    Add chicken breasts and cook for 12 minutes, turning once, until lightly browned and cooked through.
  3. 3
    Remove chicken to a serving platter and tent with foil to keep warm.
  4. 4
    Reduce heat to medium and add sliced onion to the same skillet; sauté for 5 minutes until softened.
  5. 5
    Add thawed broccoli, balsamic vinegar, Worcestershire sauce, tomato paste, dried thyme, salt, pepper, and 1 tablespoon of water.
  6. 6
    Cook the vegetable mixture for 3 minutes, stirring occasionally, until the sauce thickens slightly and vegetables are tender-crisp.
  7. 7
    Return chicken to the skillet or pour the broccoli and sauce mixture over the chicken on the platter.
  8. 8
    Top with fresh tomato wedges and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 299.2kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.6g8%
Cholesterol 85.0mg29%
Sodium 432.5mg19%
Total Carbohydrate 20.8g7%
Dietary Fiber 6.9g28%
Sugars 6.0g
Protein 38.4g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, broccoli, balsamic, one-pan, quick-dinner, healthy, skillet, thyme, worcestershire, tomato-paste, easy-meal, weeknight, vegetables, protein, gluten-free, low-carb, sauteed, onion, garlic, family-style
Read it online: https://www.chefs-mate.com/recipe/chicken-with-vegetables-2/