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Skillet Chicken and Veggies

Skillet chicken with red potato, carrot, onion and fresh herbs, cooked in olive oil and finished with balsamic and parsley.
Prep Time26 minutes
Cook Time31 minutes
Total Time57 minutes
Servings: 4 servings

Ingredients

Ingredients

  • 2 boneless and skinless chicken breastscut into bite-size pieces
  • 2 tablespoonsextra virgin olive oil
  • 1 onioncoarsely chopped
  • 1 red potatomedium peeled and diced
  • 1 carrotlarge peeled and thinly sliced
  • 1 garlic cloveminced
  • 1 tablespoonbalsamic vinegar
  • 1/4 cupbasilfreshly chopped
  • 1 tablespoonthyme leavesfresh
  • 1/2 teaspoonkosher or sea salt
  • 1/4 teaspoonblack pepper
  • 2 tablespoonsItalian parsleychopped for garnish

Instructions

Instructions

  • Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
  • Add the 2 boneless and skinless chicken breasts cut into bite-size pieces. Sauté, stirring occasionally, until the pieces are lightly golden, about 4–5 minutes.
  • Add 1 onion (coarsely chopped), 1 medium red potato (peeled and diced), and 1 large carrot (peeled and thinly sliced). Continue cooking, stirring occasionally, until the potatoes are tender and the chicken is cooked through, about 10–12 minutes (cover the skillet for part of the time if the potatoes need help cooking).
  • Stir in 1 garlic clove (minced), 1 tablespoon balsamic vinegar, 1/4 cup basil (freshly chopped), 1 tablespoon thyme leaves (fresh), 1/2 teaspoon kosher or sea salt, and 1/4 teaspoon black pepper. Sauté for 1 additional minute.
  • Remove from heat, sprinkle 2 tablespoons Italian parsley (chopped) over the top as a garnish, and serve.

Equipment

  • Large Skillet