A delicious dish combines tender chicken with a colorful medley of roasted vegetables for a comforting and healthy meal. It's perfect for those looking to enjoy classic flavors with a fresh, homemade twist.
Prep Time35 min
Cook Time14 min
Total Time49 min
Difficulty
Medium
Tips From The Kitchen
Use evenly sized vegetables to ensure they cook at the same rate.
Brown the chicken first to lock in moisture and add extra flavor.
Let the dish rest for a few minutes after cooking to allow flavors to meld together.
Ingredients
0/15
Why This Recipe Is So Flavorful
This dish combines tender chicken with vibrant, fresh vegetables for a balanced and flavorful meal. It’s colorful, healthy, and satisfying, making it perfect for both weeknight dinners and special occasions. The mix of herbs and roasted vegetables brings out rich, comforting flavors.
Step 1
Lightly heat some olive oil in a skillet over medium-high heat. Toss in the chicken and onion, and cook them until the chicken is almost cooked through but still a little pink in the center—this usually takes about 3 to 5 minutes. Next, add the yellow squash, green zucchini, red bell pepper, and mushrooms. Stir everything together and cook until the veggies start to soften, which should take around 4 minutes.
Step 2
Then, throw in the garlic and keep stirring frequently until you can really smell that lovely garlic aroma, about 3 minutes more. Pour in the chicken stock and mix in the tomato paste. Sprinkle in the herbes de Provence, cumin, oregano, and celery salt, giving everything a good stir. Keep cooking and stirring, adding a splash more stock if things look a bit dry, and let the vegetables cook to how you like them—anywhere from 4 to 8 minutes. Finally, taste and season with salt and pepper to your liking.
235
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Combinations
Serve with a side of crusty bread or a simple green salad to keep the meal light and fresh. A glass of chilled white wine or a lemony iced tea pairs well with the herbs and roasted vegetables. Garnish with fresh basil or parsley for an extra pop of color.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and the vegetables from becoming mushy. This dish can also be frozen for up to 1 month; thaw overnight before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and will add extra juiciness and flavor. Just adjust the cooking time until they're fully cooked.
What can I substitute for herbes de Provence?
You can use a mix of dried thyme, rosemary, oregano, and marjoram as a substitute.
How do I know when the chicken is cooked properly?
Cook until the chicken is no longer pink in the center and reaches an internal temperature of 165°F (75°C).
Can this dish be made vegetarian?
Yes, simply omit the chicken and add more vegetables or plant-based protein like tofu or chickpeas.
Is it okay to use fresh herbs instead of dried?
Yes, use about three times the amount of fresh herbs since they are less concentrated.
Can I prepare this recipe in advance?
Yes, you can cook it ahead and store it in the refrigerator for up to 2 days. Reheat thoroughly before serving.
What side dishes go well with this meal?
Rice, crusty bread, or a simple green salad complement it nicely.
How can I make the dish spicier?
Add crushed red pepper flakes or a dash of cayenne pepper when cooking the garlic and spices.
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