Chicken With Vegetables Recipe
Make Chicken With Vegetables Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetables
Finishing & Garnish
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Trim any excess fat from the chicken breasts and pat dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add chicken to the marinade, coat evenly, cover and refrigerate for at least 15 minutes or up to 2 hours.
- 2
Sear the chicken
Heat a large skillet over medium-high heat and add 1 tbs olive oil (from sautéing amount). When oil is shimmering, add the marinated chicken breasts. Sear until golden, about 3-4 minutes per side, until a golden crust forms. The chicken does not need to be fully cooked through at this stage (internal temp about 150°F / 66°C). Remove chicken from skillet and set aside on a plate.
Vegetables
- 3
Prepare vegetables
While chicken marinates or rests, peel and slice the onion into 1/2-inch strips, peel and cut carrots into 1/3-inch diagonal slices, core and slice the red bell pepper into strips, slice the zucchini into 1/2-inch rounds, and cut broccoli into bite-sized florets. Mince the remaining 2 garlic cloves.
- 4
Sauté vegetables
Using the same skillet, add the remaining 1 tbs olive oil and heat over medium. Add the sliced onion and carrots first; cook stirring occasionally for 4 minutes until they begin to soften. Add red bell pepper, zucchini, and broccoli florets and cook another 4-5 minutes, stirring frequently, until vegetables are tender-crisp. Add the 2 minced garlic cloves during the last 1 minute of sautéing. Season vegetables with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes; stir to combine.
Combine & Finish
- 5
Return chicken and simmer
Nestle the seared chicken breasts back into the skillet among the vegetables. Pour 1/2 cup chicken or vegetable broth around the pan (not over the chicken to preserve crust). Reduce heat to medium-low, cover loosely, and simmer for 6-8 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. If liquid reduces too quickly, add up to 2 tbs more broth.
- 6
