Chicken and Root Vegetable Skillet
A comforting and hearty skillet meal featuring tender chicken breast pieces cooked with a medley of seasonal root vegetables like potatoes, carrots, and parsnips, all seasoned with warming herbs and simmered in broth.
Ingredients
- Chicken Breast250 g
- Chicken Broth100 ml
- Carrot100 g
- Onion50 g
- Olive Oil2.5 tsp
- Potato200 g
- Parsnip100 g
- Dried Thyme0.5 tsp
- Bay Leaf1 item
Instructions
- 1Step 1
Dice chicken breast into 1-inch cubes. Peel and chop potatoes, carrots, parsnips, and onion into similar-sized pieces.
- 2Step 2
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken breast pieces and cook for 3-4 minutes until lightly browned on all sides. Remove chicken and set aside.
- 3Step 3
Add chopped potatoes, carrots, parsnips, and onion to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften and lightly brown.
- 4Step 4
Return chicken to the skillet. Pour in chicken broth, add dried thyme and bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until chicken is cooked through and vegetables are tender.
- 5Step 5
Remove bay leaf before serving. Serve hot.
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