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One-Pan Creamy Parmesan Chicken and Vegetables

One-Pan Creamy Parmesan Chicken and Vegetables

Cost $25, save $10

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $25

INGREDIENTS

  • Protein

    • 🍗 2 pounds boneless skinless chicken thighs

  • Seasonings and Fats

    • 1/2 teaspoon Italian herb seasoning
    • 2 tablespoons olive oil, divided
    • 🧈 2 tablespoons unsalted butter, divided
    • 1/2 teaspoon red pepper flakes, or to taste
    • 🧂 Salt and pepper to taste

  • Vegetables

    • 🧅 1 cup chopped onion
    • 🍄 1 cup sliced mushrooms
    • 🥦 1 cup broccoli florets
    • 1 small zucchini, sliced in half vertically, then sliced crosswise
    • 🥕 1 cup chopped carrots
    • 8 spears asparagus, cut into 1-inch pieces
    • 🍅 1/2 cup cherry tomatoes, halved
    • 🧄 4 cloves garlic, minced
    • 1 cup frozen peas, thawed

  • Liquids and Dairy

    • 3/4 cup chicken broth
    • 🥛 3/4 cup heavy cream
    • 🧀 3 ounces grated Parmesan cheese

STEPS

1

Pat chicken thighs dry with paper towels and season with Italian seasoning, salt, and pepper.

2

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and bubbling.

3

Add chicken thighs to the skillet and cook until browned, 5 to 7 minutes. Turn chicken, reduce heat, and cook for an additional 5 minutes or until fully cooked through.

4

Remove chicken from skillet and keep warm on a serving platter.

5

To the skillet, add remaining oil and butter. Stir in onions and red pepper flakes; cook for 1 to 2 minutes.

6

Add mushrooms and bell peppers; cook for another 2 minutes, stirring frequently.

7

Add broccoli, zucchini, and carrots; cook for 1 to 2 minutes.

8

Add asparagus, tomatoes, and minced garlic; cook until garlic is fragrant, about 1 minute.

9

Pour in chicken broth and bring to a boil. Reduce heat to a simmer, stir in peas, and let lightly bubble.

10

Slowly stir in heavy cream and Parmesan cheese until combined.

11

Serve chicken thighs topped with vegetables and Parmesan cream sauce. Garnish with flat-leaf parsley if desired.

NUTRIENTS

Per 1 serving

🔥

850

Calories

  • 69
    Protein
  • 30
    Carbs
  • 53
    Fats

💡 Use any fresh vegetables you have on hand for a flexible recipe option.Serve with pasta or rice for a more filling dish.Leftover chicken can be stored in the refrigerator for up to 3 days.