Speedy Chicken and Root Vegetable Skillet
A hearty and flavorful one-pan meal featuring tender chicken breast sautéed with seasonal root vegetables like potatoes, carrots, and parsnips, seasoned with aromatic herbs.
Ingredients
- Chicken Breast190 g
- Chicken Broth140 ml
- Carrot100 g
- Onion70 g
- Garlic14 g
- Olive Oil14 g
- Salt1 pinch
- Black Pepper1 pinch
- Potato100 g
- Parsnip100 g
- Thyme1 tsp
Instructions
- 1Step 1
Step 1: Dice the chicken breast into 1-inch pieces. Peel and dice potatoes, carrots, and parsnips into similar-sized pieces. Mince the garlic and finely chop the onion.
- 2Step 2
Step 2: Heat olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Remove chicken from the pan and set aside.
- 3Step 3
Step 3: Add the diced potatoes, carrots, parsnips, onion, and garlic to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables start to soften and brown slightly.
- 4Step 4
Step 4: Return the chicken to the skillet. Pour in the chicken broth, add thyme, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until chicken is cooked through and vegetables are tender.
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