Pan Roasted Chicken With Vegetables Recipe

Name: Pan Roasted Chicken With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 boneless skinless chicken breast halves; 2 shallots, minced; 3 garlic cloves, minced; 1 cup chicken broth, sodium-reduced; 3 sprigs thyme; 8 ounces shiitake mushroom caps, rinsed and halved (or use button mushrooms, halved); ½ teaspoon salt; ¼ teaspoon pepper; 1 lb asparagus, trimmed; ¼ cup parmesan cheese, shredded

Servings: persons

2 tablespoons olive oil
4 boneless skinless chicken breast halves
2 shallots, minced
3 garlic cloves, minced
1 cup chicken broth, sodium-reduced
3 sprigs thyme
8 ounces shiitake mushroom caps, rinsed and halved (or use button mushrooms, halved)
½ teaspoon salt
¼ teaspoon pepper
1 lb asparagus, trimmed
¼ cup parmesan cheese, shredded

1
Preheat oven to 350- degrees F.
2
Heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking.
3
Add chicken breasts, top side down and cook until golden brown (2-5 minutes); turn chicken.
4
Add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes).
5
Add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute).
6
Lay asparagus over chicken; cover pan and put in oven.
7
Bake for 15 minutes or until chicken is cooked through and asparagus is tender.
8
Transfer chicken to a plate.
9
Season vegetable mixture with salt and pepper.
10
Divide vegetables among 4 plates and top with a piece of chicken.
11
Spoon sauce over all.
12
Garnish with chopped thyme and Parmesan.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 boneless skinless chicken breast halves, 2 shallots, minced, 3 garlic cloves, minced, and more.

Yes, Pan Roasted Chicken With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Chicken With Vegetables

How did you like this recipe?

Frequently Asked Questions