Easy Chicken and Veggies Skillet
This easy chicken and veggies skillet is an elegant, 45 minutes dinner made in just 1 skillet! An easy meal for those busy weeknights!
Ingredients
- 14 oz. (400 g) boneless skinless chicken breasts
- ¼ cup (30 g) flour
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 7 oz. (200 g) fresh cremini mushrooms sliced
- 2 oz. (55 g) baby carrots
- 1 cup (250 ml) chicken or vegetable stock
- 1 cup (150 g) cherry tomatoes
- salt
- freshly ground pepper
- Garnish (optional): fresh parsley (finely chopped)
Instructions
- Pound the chicken breasts until they are about 1 inch (2.5 cm) thick to help with even cooking.
- Put the flour in a shallow plate, add salt and pepper and mix well. Dredge each chicken breast in flour and set aside.
- In a large skillet heat the olive oil. Add the chicken and cook until it starts to brown, about 3 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, carrots, and mushrooms. Saute for 4-5 minutes then return the chicken to the pan and add enough stock to almost cover the chicken.
- Allow it come to a boil, and let it simmer with a lid on for 15-20 minutes, until the liquid reduces and thickens a bit.
- Add the cherry tomatoes and simmer until the tomatoes have softened.
- Serve this easy chicken and veggies skillet sprinkled with finely chopped fresh parsley.
- Enjoy!
Nutrition
Serving: 453g | Calories: 350kcal | Carbohydrates: 18.5g | Protein: 45.6g | Fat: 12.3g | Saturated Fat: 1.4g | Cholesterol: 88mg | Sodium: 531mg | Fiber: 3.7g | Sugar: 8.1g
