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One Pan Chicken and Vegetables
One pan chicken and vegetables is so easy and the flavor is out of the world. The vegetables get a deep depth of flavor cooking in the same pan as the chicken.
Course
Main Dish
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
366
kcal
Author
Aubrey Cota
Ingredients
1
tbsp
olive oil
4
chicken breasts
1
tsp
salt
½
tsp
pepper
1
tsp
garlic powder
1
tbsp
butter
¼
c
chardonnay
or your favorite white wine
1
yellow onion
sliced
2
cloves
of garlic
chopped
1
yellow squash
sliced
1
zucchini
sliced
salt & pepper to taste
1
tsp
dried oregano
1
cup
cherry tomatoes
cut in half
¼
c
fresh basil
julienne
Instructions
preheat oven to 350 degrees
heat olive oil in a large, oven safe skillet over med high heat
season both sides of chicken with salt, pepper and garlic powder
place in pan and cook on first side for 5 min until golden brown
turn and cook the other side for another 5 min until golden brown
place in oven and cook for 10 minutes or until chicken is cooked through and juices run clear
remove from oven and place chicken on a plate
place back on stove over medium high heat
melt butter and wine to the skillet, scraping up the flavor bits on the bottom of the pan
add in the onion and cook for 2-3 min
add in the garlic, cooking for 1-2 min
add in the squash, zucchini, and oregano.
place a lid on the pan and cook for 3-4 min until squash is tender but not mushy
season with salt and pepper to taste
stir in the tomatoes and cook until warmed through
place the chicken back in the skillet and any juices on the plate, just until chicken is warmed
sprinkle basil over top and serve
serve and enjoy!
Nutrition
Calories:
366
kcal
|
Carbohydrates:
8
g
|
Protein:
50
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
152
mg
|
Sodium:
880
mg
|
Potassium:
1233
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
615
IU
|
Vitamin C:
31.1
mg
|
Calcium:
46
mg
|
Iron:
1.6
mg