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
- 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
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.
Serving: 1chicken breast with veggies and sauce | Calories: 535kcal | Carbohydrates: 33g | Protein: 58g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 153mg | Sodium: 736mg | Potassium: 1666mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1127IU | Vitamin C: 24mg | Calcium: 138mg | Iron: 6mg