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Seared Chicken with Mixed Vegetables

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Seared Chicken with Mixed Vegetables

Are you tired of bland, boring chicken dinners that leave you unsatisfied? Get ready to transform your weeknight cooking with this mouthwatering Seared Chicken with Mixed Vegetables recipe that promises restaurant-quality flavor in just 40 minutes! Imagine perfectly golden-brown chicken with a crispy exterior, nestled alongside vibrant, tender-crisp vegetables that burst with flavor in every single bite. This isn't just a meal—it's a culinary experience that will have your family begging for seconds.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 4 chicken breasts
  2. 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  3. 2 tablespoons olive oil
  4. 2 cloves garlic, minced
  5. Salt and pepper to taste
  6. 1 teaspoon Italian seasoning

Instructions

  1. Remove chicken breasts from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
  2. Pat chicken breasts dry with paper towels to remove excess moisture. This helps achieve a better sear and crispy exterior.
  3. Season both sides of chicken breasts generously with salt, pepper, and Italian seasoning, pressing the seasonings into the meat.
  4. Wash and chop mixed vegetables into uniform bite-sized pieces to ensure even cooking and consistent texture.
  5. Heat olive oil in a large skillet over medium-high heat until oil is shimmering but not smoking.
  6. Carefully place chicken breasts into the hot skillet, laying them away from you to prevent oil splatter. Cook for 6-7 minutes on first side without moving, developing a golden-brown crust.
  7. Flip chicken breasts and cook an additional 6-7 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
  8. Remove chicken from skillet and let rest on a clean plate, tenting loosely with aluminum foil to keep warm.
  9. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
  10. Add mixed vegetables to the skillet, stirring frequently and cooking for 4-5 minutes until vegetables are tender-crisp.
  11. Season vegetables with additional salt and pepper to taste.
  12. Slice chicken breasts diagonally and arrange on plates with sautéed mixed vegetables.
  13. Serve immediately while hot, optionally garnishing with fresh herbs like parsley or basil.

Tips

  1. Temperature is Key: Always let chicken come to room temperature before cooking to ensure even heat distribution and prevent dry, overcooked meat.
  2. Moisture Matters: Pat chicken breasts completely dry before seasoning. Excess moisture prevents that coveted golden-brown crust.
  3. Don't Overcrowd the Pan: Cook chicken in batches if necessary to maintain high heat and achieve perfect searing.
  4. Use a Meat Thermometer: Always check internal temperature to guarantee chicken is fully cooked at 165°F (74°C) without drying out.
  5. Let It Rest: Allow chicken to rest for 3-5 minutes after cooking to help retain juices and ensure maximum tenderness.
  6. Uniform Vegetable Cutting: Chop vegetables into similar-sized pieces to guarantee even cooking and a professional presentation.
  7. High Heat, Quick Cooking: Use medium-high heat for vegetables to maintain their vibrant color and crisp texture.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 8g

Protein: 35g

Fat: 10g

Saturated Fat: 2g

Cholesterol: 95mg

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