Succulent Stove-Top Herb-Infused Chicken with Sautéed Vegetables

Ingredients

For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary

For the Vegetables:
- 2 tablespoons olive oil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar

Instructions

1. Prepare the Chicken:
- In a small bowl, combine salt, black pepper, garlic powder, thyme, and rosemary.
- Rub the spice mixture generously over the chicken breasts, ensuring they are well-coated.

2. Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for about 7-8 minutes on each side, until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest on a plate.

3. Sauté the Vegetables:
- Using the same skillet, add 2 tablespoons of olive oil over medium heat.
- Add sliced red and yellow bell peppers, onion, and minced garlic. Sauté for 4-5 minutes until the vegetables begin to soften.
- Add sliced zucchini, salt, black pepper, and balsamic vinegar. Continue to cook for another 5-6 minutes until all vegetables are tender.

4. Bring It Together:
- Return chicken breasts to the skillet on top of the vegetables. Allow the flavors to meld by cooking for an additional 2-3 minutes on low heat.

5. Serve:
- Slice the chicken breasts and serve over a bed of sautéed vegetables on individual dinner plates.

Preparation & Cooking Time

- Preparation Time:
PT10M
10 minutes

- Cooking Time:
PT30M
30 minutes

Total Time

PT40M
40 minutes

Type of Dish

Dinner

Keywords

chicken, stove-top, sautéed, vegetables, herbs, easy dinner, quick recipe, healthy meal, family dinner, flavorful

Recipe Yield

Feeds 4 adults

Calories

Approx. 1,200 calories for the entire dish

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