One Pan Chicken and Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
366 kcal
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Course
Main Course
One Pan Chicken and Vegetables
Description
One Pan Chicken and Vegetables features chicken breasts seasoned with salt, pepper, and garlic powder, seared to a golden crust before finishing in the oven. The pan then becomes a skillet for simmering vegetables with butter and white wine, extracting drippings to add flavor. Yellow squash, zucchini, cherry tomatoes, and fresh basil create a colorful, tender vegetable side with subtle herbaceous tones from oregano. The dish is straightforward, focusing on gentle cooking to maintain vegetable texture while ensuring the chicken remains juicy.
The final dish is well-suited to serve as a complete meal, especially for those wanting a straightforward preparation with fresh vegetables and proven seasonings. It can stand alone without additional sides thanks to the mix of protein and vegetables.
Ingredients
- 1 tbsp olive oil
- 4 chicken breast
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp butter
- ¼ c chardonnay or your favorite white wine
- 1 yellow onion sliced
- 2 cloves garlic chopped
- 1 yellow squash sliced
- 1 zucchini sliced
- salt to taste
- black pepper to taste
- 1 tsp oregano dried
- 1 cup cherry tomato cut in half
- ¼ c basil julienne, fresh
Instructions
- preheat oven to 350 degrees
- heat olive oil in a large, oven safe skillet over med high heat
- season both sides of chicken with salt, pepper and garlic powder
- place in pan and cook on first side for 5 min until golden brown
- turn and cook the other side for another 5 min until golden brown
- place in oven and cook for 10 minutes or until chicken is cooked through and juices run clear
- remove from oven and place chicken on a plate
- place back on stove over medium high heat
- melt butter and wine to the skillet, scraping up the flavor bits on the bottom of the pan
- add in the onion and cook for 2-3 min
- add in the garlic, cooking for 1-2 min
- add in the squash, zucchini, and oregano.
- place a lid on the pan and cook for 3-4 min until squash is tender but not mushy
- season with salt and pepper to taste
- stir in the tomatoes and cook until warmed through
- place the chicken back in the skillet and any juices on the plate, just until chicken is warmed
- sprinkle basil over top and serve
- serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 50g | 100% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 152mg | 51% |
| Sodium | 880mg | 37% |
| Potassium | 1233mg | 26% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 31.1mg | 35% |
| Calcium | 46mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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