One Pan Chicken with Spring Vegetables
This One Pan Chicken with Spring Vegetables is a weeknight dream. It’s quick to throw together (under 30 minutes!), healthy, and so gorgeous!
Servings 4 people
Calories 535kcal
Cost $15
Equipment
- Large skillet
Ingredients
- 4 small chicken breasts
- 2 tsp olive oil
- 1 tbsp + 2tsp unsalted butter, divided
- 1/2 cup rose wine (or dry white wine)
- 14 oz canned stewed tomatoes
- 14 oz canned white beans, drained
- 1 cup quartered artichoke hears
- 1/4 tsp kosher salt
- 1 cup chopped asparagus
- 2 tbsp chopped chive, plus more for garnish
Instructions
- Season chicken breasts liberally on both sides with salt and pepper.
- Heat a large skillet to a medium heat. Once the skillet is hot, add 2 tsp olive oil and 2 tsp butter. Sear chicken until golden brown on both sides, about 2-3 minutes per side. (You don't need to worry about cooking the chicken through, it will finish cooking later.)
- Once chicken is brown, remove from pan and set aside. Add wine to pan, use a wooden spoon to scrape up all the brown bits. Simmer until reduced by half. Add tomatoes, white beans and artichokes. Bring to a boil and reduce to a simmer. Simmer for 4-5 minutes until tomatoes and beans start to soften.
- Add chicken,.salt, and asparagus to the pan. Cover and simmer until chicken is cooked through and asparagus is cooked, but still crisp, about 3-4 minutes.
- Add in chives, toss with vegetable. Season to taste with salt and pepper. Garnish with more chive.