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!
14 oz. (400 g)
boneless skinless chicken breasts
¼ cup (30 g)
7 oz. (200 g)
fresh cremini mushrooms
2 oz. (55 g)
1 cup (250 ml)
chicken or vegetable stock
1 cup (150 g)
freshly ground pepper
Garnish (optional): fresh parsley (finely chopped)
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.
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