This one-pan creamy Parmesan chicken and vegetables dish is a colorful skillet meal and a great way to add some vegetables to your family's diet. It's also a great way to use any small amounts of fresh produce on hand. Serve with pasta or rice, if you prefer. Add a simple green salad and some bread for a complete and tasty dinner.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 0.5 teaspoons talian herb seasoning
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil , divided
- 2 tablespoons unsalted butter , divided
- 1 cup onion
- 0.5 teaspoons red pepper flakes , or to taste
- 1 cup mushrooms
- 0.5 reds bell pepper , sliced lengthwise
- 1 cup broccoli florets
- 1 small zucchini , sliced in half vertically, then sliced crosswise
- 1 cup carrots
- 8 spearss asparagus , cut into 1-inch pieces
- 0.5 cups cherry tomatoes , halved
- 4 cloves garlic , minced
- 0.75 cups chicken broth
- 1 cup frozen peas , thawed
- 0.75 cups heavy cream
- 3 ounces grated Parmesan cheese
- fresh flat-leaf parsley sprigs for garnish , optional
Instructions
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1
Pat chicken thighs dry with paper towels and season with Italian seasoning. Season with salt and pepper.
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2
Combine 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large, non-stick skillet or wok over medium-high heat.
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3
When oil is hot and butter is bubbling, add chicken thighs and cook until browned, 5 to 7 minutes. Turn chicken, reduce heat to medium-low, cover, and cook until juices no longer run pink, about 5 minutes more. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C).
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4
Remove chicken from the skillet, place on a serving platter, and keep warm.
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5
To the same pan, over medium high heat, add remaining olive oil and butter, and allow butter to melt. Stir in onions and red pepper flakes and cook 1 to 2 minutes, then add mushrooms and bell peppers. Cook an additional 2 minutes, stirring frequently.
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6
Add broccoli florets, zucchini, and carrots. Cook, stirring, 1 to 2 minutes.
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7
Add asparagus, tomatoes, and garlic; cook until garlic is fragrant, about a minute.
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8
Pour in chicken broth and allow to come to a boil. Reduce heat to a simmer and stir in peas. When broth is lightly bubbling, add cream slowly, stirring, and stir in Parmesan cheese.
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9
To serve place 2 chicken thighs on each plate and top with vegetables and Parmesan cream. Garnish with fresh flat-leaf parsley. Serve warm.
Nutrition Facts
Per serving
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