Description
A comforting and easy one-pan meal perfect for a fall evening.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1 cup small red potatoes, halved or quartered
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned.
- Add onion, carrots, celery, and bell pepper. Cook until softened.
- Stir in garlic, thyme, rosemary, salt, and pepper.
- Pour in chicken broth and add potatoes.
- Bring to a simmer, then reduce heat and cover.
- Cook for 20-25 minutes, or until chicken is cooked through and potatoes are tender.
- Serve warm.
Notes
- You can add other vegetables, such as sweet potatoes or parsnips.
- For extra flavor, add a bay leaf while simmering.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg