This one-pan creamy Parmesan chicken and vegetables dish is a colorful skillet meal and a great way to add some vegetables to your family’s diet. It’s also a great way to use any small amounts of fresh produce on hand. Serve with pasta or rice, if you prefer. Add a simple green salad and some bread for a complete and tasty dinner.
Ingredients
- boneless skinless chicken thighs: 2 pound
- Italian herb seasoning: 0.5 tsp
- salt and freshly ground black pepper: (to taste)
- olive oil: 2 Tbsp (divided)
- unsalted butter: 2 Tbsp (divided)
- onion: 1 cup (diced)
- red pepper flakes: 0.5 tsp (to taste)
- mushrooms: 1 cup (diced)
- red bell pepper, sliced lengthwise: 0.5 piece
- broccoli florets: 1 cup
- zucchini, sliced in half vertically, then sliced crosswise: 1 piece
- carrots: 1 cup (matchstick-cut)
- spears fresh asparagus: 8 piece (cut into 1-inch pieces)
- cherry tomatoes: 0.5 cup (halved)
- garlic: 4 clove (minced)
- chicken broth: 0.75 cup
- frozen peas: 1 cup (thawed)
- heavy cream: 0.75 cup
- ounces finely-grated Parmesan cheese: 3 piece
- flat-leaf parsley sprigs: (for garnish, fresh, optional)
Metric Conversion
Stages of cooking
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Pat chicken thighs dry with paper towels and season with Italian seasoning. Season with salt and pepper.
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Combine 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large, non-stick skillet or wok over medium-high heat.
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When oil is hot and butter is bubbling, add chicken thighs and cook until browned, 5 to 7 minutes. Turn chicken, reduce heat to medium-low, cover, and cook until juices no longer run pink, about 5 minutes more. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C).
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Remove chicken from the skillet, place on a serving platter, and keep warm.
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To the same pan, over medium high heat, add remaining olive oil and butter, and allow butter to melt. Stir in onions and red pepper flakes and cook 1 to 2 minutes, then add mushrooms and bell peppers. Cook an additional 2 minutes, stirring frequently.
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Add broccoli florets, zucchini, and carrots. Cook, stirring, 1 to 2 minutes.
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Add asparagus, tomatoes, and garlic; cook until garlic is fragrant, about a minute.
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Pour in chicken broth and allow to come to a boil. Reduce heat to a simmer and stir in peas. When broth is lightly bubbling, add cream slowly, stirring, and stir in Parmesan cheese.
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To serve place 2 chicken thighs on each plate and top with vegetables and Parmesan cream. Garnish with fresh flat-leaf parsley. Serve warm.
