One Pan Chicken Rice Veggies

One Pan Chicken Rice Veggies-7-poppopcooks.com

You will like this One Pan Chicken Rice Veggies recipe for those weeknights when you want it to be quick and easy-but-from the stove not the microwave.

We always make enough of this one so we will have some leftovers that we can zip lock and freeze. The recipe shows 2 servings, but, it should give you some good leftovers.

If you always have chicken tenders in the freezer just defrost a few in the microwave and cut them into the size chunks that you want. Put a large skillet on at medium high with about four tablespoons of EVOO. Then into the skillet they go. Lightly sprinkle some salt and pepper.

One Pan Chicken Rice Veggies poppopcooks.com

 

BTW-if you use leftover chicken that has already been cooked just cut it up and add it with the vegetables. Speaking of which just use any veggies that you have on hand. It doesn’t have to be the stuff that you see here. This is what we had on hand so what you see is what we got. While the chicken is cooking cut up the veggies. Todays melange is onions, fresh carrots, frozen broccoli florets and frozen corn.

One Pan Chicken Rice Veggies-2-poppopcooks.com

 

When the chicken is brown all around add the veggies and the spices.

One Pan Chicken Rice Veggies-4-poppopcooks.com

 

Toss it all together and toss a few more times as it all cooks a little. When the onions just barely start to get soft and translucent on the edges add the rice, salt, pepper and the broth. Mix it all together and mix it a few more times as it is heating up to a simmer.

One Pan Chicken Rice Veggies-6-poppopcooks.com

 

In a small bowl put about two tablespoons of flour and eyeball the same amount of cold water. Whisk it together and when the broth has reached a steady simmer whisk in the flour and water then mix it all up. Let it simmer for about five more minutes stirring regularly. Then take out and chew on a piece of any of the veggies to see if they are done the way YOU like them. And, if it needs anymore salt. When they are ready go ahead and serve up your One Pan Chicken Rice Veggies.

One Pan Chicken Rice Veggies-7-poppopcooks.com

 

We garnished with some baby spinach. Gammy wanted  a chilled California Chardonnay so guess what we had. AND I multi-tasked and got some of Poppop’s homemade bread dough from the fridge and speed-dialed a small loaf in the toaster oven.

 

Print Recipe
One Pan Chicken Rice Veggies BigOven - Save recipe or add to grocery list Yum
A great quick and easy meal in one pan and in 30 minutes.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. If you always have chicken tenders in the freezer just defrost a few in the microwave and cut them into the size chunks that you want. Put a large skillet on at medium high with about four tablespoons of EVOO. Then into the skillet they go. Lightly sprinkle some salt and pepper.
  2. BTW-if you use leftover chicken that has already been cooked just cut it up and add it with the vegetables. Speaking of which just use any veggies that you have on hand. It doesn't have to be the stuff that you see here. This is what we had on hand so what you see is what we got. While the chicken is cooking cut up the veggies. Todays melange is onions, fresh carrots, frozen broccoli florets and frozen corn.
  3. When the chicken is brown all around add the veggies and the spices. Toss it all together and toss a few times as it all cooks a little. When the onions just barely start to get soft and translucent on the edges add the rice salt, pepper and the broth. Mix it all together and mix it a few more times as it is heating up to a simmer.
  4. In a small bowl put about two tablespoons of flour and eyeball the same amount of cold water. Whisk it together and when the broth has reached a steady simmer whisk in the flour and water then mix it all up. Let it simmer for about five more minutes stirring regularly. Then take out and chew on a piece of any of the veggies to see if they are done the way YOU like them. And, if it needs anymore salt. When they are ready go ahead and serve up your One Pan Chicken Rice Veggies.
  5. We garnished with some baby spinach. Gammy picked a chilled California Chardonnay. so guess what we had. AND I multi tasked and got some of Poppop's homemade bread dough from the fridge and speed-dialed a small loaf in the toaster oven.
    One Pan Chicken Rice Veggies-7-poppopcooks.com
Recipe Notes

Screen Shot 2016-05-30 at 4.32.51 PM

Share this Recipe
Powered by WP Ultimate Recipe

Ricotta Spinach Chicken Individual Casseroles

Ricotta Spinach Chicken-6-poppopcooks.com

You can do Ricotta Spinach Chicken in a lot of different variations of this basic recipe like Chicken Florentine or Chicken Cordon Bleu. And, if you butterfly the chicken breasts instead of slicing them all the way thru you could stuff them with the spinach and ricotta and bake them. After doing it all of the above ways and more we always come back to this. Its easy to put together and the individual casseroles make it easy to serve and clean up.

Put a skillet on at medium high with about a tablespoon of olive oil. Set the oven at 400°F/204°C. First you’re gonna split the chicken breasts with a sharp chef’s knife. That red in the background is a plastic, dishwasher safe, cutting board that I use when working with raw chicken.

Ricotta Spinach Chicken-poppopcooks.com

 

Lightly salt, black pepper and garlic powder one side of the chicken. If your feeling a little spicy some red pepper flakes also, but, that’s up to you. Put the chicken in the skillet spicy side down.

Ricotta Spinach Chicken-2-poppopcooks.com

 

Then go ahead and spice up the other side. Give them about 3 to 5 minutes a side depending on the thickness. They will be ok when they are firm to a poke and/or the juices are running clear. Put the filets into the casserole dishes.

Ricotta Spinach Chicken-3-poppopcooks.com

 

Add a tablespoon of butter to the pan and as it melts use a wooden spoon to scrape the bits off the bottom of the pan. Don’t remove the bits, they are going to add to the flavor of the spinach. Speaking of which put the spinach into the skillet and turn it over a few times as it wilts a little.

Ricotta Spinach Chicken-4-poppopcooks.com

 

It’s time to put it together. Here’s where you can do it your own way. You could put a slice of ham, some avocado slices, some roasted red peppers or just about anything that will fit between the chicken and the cheese. Anything edible that is. We like slices of fresh tomatoes. Then the spinach. Then the ricotta cheese. Drizzle it with olive oil. Lightly sprinkle some dried basil and some grated parmesan cheese.

Ricotta Spinach Chicken-5-poppopcooks.com

 

In the oven they go, until the juices in the bottom of the casserole dishes are bubbling, about 5 minutes. Then serve up your Ricotta Spinach Chicken. Some Spaghetti aglio e olio and some Chianti go real good with this.

Print Recipe
Ricotta Spinach Chicken Individual Casseroles BigOven - Save recipe or add to grocery list Yum
Ricotta cheese on a chicken filet in individual casserole dishes.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put a skillet on at medium high with about a tablespoon of olive oil. Set the oven at 350°F/175°C. First you're gonna trim the fat off the chicken breasts and split them with a sharp chef's knife. That red in the background is a plastic, dishwasher safe, cutting board that I use when working with raw chicken.
  2. Lightly salt, black pepper and garlic powder one side of the chicken. If your feeling a little spicy some red pepper flakes also, but, that's up to you. Put the chicken in the skillet spicy side down.Then go ahead and spice up the other side. Give them about five or six minutes a side depending on the thickness. They will be ok when they are firm to a poke and/or the juices are running clear. Put the filets into the casserole dishes.
  3. Turn the burner down to medium low and add a tablespoon of butter. As the butter melts use a wooden spoon to scrape the bits off the bottom of the pan. Don't remove the bits they are going to add to the flavor of the spinach. Speaking of which put the spinach into the skillet and turn it over a few times as it wilts a little.
  4. It's time to put it together. Here's where you can do it your own way. You could put a slice of ham, some avocado slices, some roasted red peppers or just about anything that will fit between the chicken and the cheese. Anything edible that is. We like slices of fresh tomatoes. Then the spinach. Then the ricotta cheese. Drizzle it with olive oil. Lightly sprinkle some dried basil and some grated parmesan cheese.
  5. In the oven they go, until the juices in the bottom of the casserole dishes are bubbling. Then serve up your Ricotta Spinach Chicken. Some Spaghetti aglio e olio and some Chianti go real good with this.
    Ricotta Spinach Chicken-6-poppopcooks.com
Recipe Notes

Screen Shot 2016-05-21 at 11.06.00 PM

Share this Recipe
Powered by WP Ultimate Recipe

Oven Baked One Pan Mint Chicken

Oven Baked Ona Pan Mint Chicken-5-poppopcooks.com

Oven Baked One Pan Mint Chicken.

You put everything in one bowl and toss it couple of times. Then you spread everything out on a foil lined cookie sheet and bake for about 15 minutes. Dish it out on plates, throw the foil away. How easy is that?

Set the oven at 350°F. Chop up the Mint leaves and the garlic. You can get  fresh or dried mint leaves at the grocery store. Gammy always has some growing in a pot.

Cut the potato into thin french fry shapes. Thin because all things being equal they will take longer to cook than the zucchini. That being said cut the zucchini in half lengthwise and then half crossways. Put the veggies in a large mixing bowl. Slice the chicken breast in half like as if you were going to butterfly it but cut all the way through to wind up with thin scallopini type pieces. Or, just go with chicken tenders. Add the chicken to the bowl and put the rest of the ingredients in.

Oven Baked Ona Pan Mint Chicken-poppopcooks.com

 

Toss it all together so that everything is coated pretty evenly.

Oven Baked Ona Pan Mint Chicken-2-poppopcooks.com

 

Spread it all out on a foil lined cookie sheet.

Oven Baked Ona Pan Mint Chicken-3-poppopcooks.com

 

Put it in the oven and it will al be ready in about 12-15 minutes. Check everything with a poke of a fork and when the potatoes and zucchini are soft and the chicken is firm and/or running clear liquid, it is done.

Oven Baked Ona Pan Mint Chicken-4-poppopcooks.com

 

Serve up your Oven Baked One Pan Mint Chicken! Garnish with the little bit of chopped mint leaves that you held back. Gammy went with her favorite white, Santa Margherita Pinot Grigio.  I had my favorite Chianti, Ruffino Ducale as seen in the pic and some homemade bread.

Oven Baked Ona Pan Mint Chicken-5-poppopcooks.com

 

 

 

 

Print Recipe
Oven Baked One Pan Mint Chicken BigOven - Save recipe or add to grocery list Yum
25 minute, easy, oven baked chicken meal.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Set the oven at 350°F. Chop up the Mint leaves and the garlic. You can get fresh or dried mint leaves at the grocery store. Gammy always has some growing in a pot. Cut the potato into thin french fry shapes. Thin because all things being equal they will take longer to cook than the zucchini. That being said cut the zucchini in half lengthwise and then half crossways. Put the veggies in a large mixing bowl. Slice the chicken breast in half like as if you were going to butterfly it but cut all the way through to wind up with thin scallopini type pieces. Or, just go with chicken tenders. Add the chicken to the bowl and put the rest of the ingredients in.
  2. Toss it all together so that everything is coated pretty evenly. Spread it all out on a foil lined cookie sheet.Put it in the oven and it will al be ready in about 12-15 minutes. Check everything with a poke of a fork and when the potatoes and zucchini are soft and the chicken is firm and/or running clear liquid, it is done.
  3. Serve up your Oven Baked One Pan Mint Chicken! Garnish with the little bit of chopped mint leaves that you held back. Gammy went with her favorite white, Santa Margherita Pinot Grigio. I had my favorite Chianti, Ruffino Ducale as seen in the pic and some homemade bread.
    Oven Baked Ona Pan Mint Chicken-5-poppopcooks.com
Recipe Notes

Screen Shot 2016-05-12 at 6.25.00 PM

Share this Recipe
Powered by WP Ultimate Recipe

Chicken Sauteed in White Wine with Mushrooms

Chicken Sauteed in White Wine with Mushrooms-7-poppopcooks.com

If you want to make some Chicken Marsala and you only have one bottle of red wine on hand and to make it worse it’s your favorite red wine and you don’t want to pour any of it into your sauté pan. But, you have some leftover white in the fridge that you don’t care about nearly as much . Yeah, that was me and I went ahead and made this Chicken Sautéed in White Wine with Mushrooms.

First lets do the chicken. Put a skillet sauce pan, that is big enough to handle all the filets, on at medium high and drizzle enough olive oil to lightly coat the bottom of the pan. If you are using boneless skinless breasts just trim any fat off and lay it flat on your cutting board. Put our hand on the breast and hold it down while you cut it in half horizontally. Like you were going to butterfly it but you just go on all the way through winding up with two thin filets. Depending on the size of the breasts filet as many as you need for tonights meal and maybe some extras for leftovers. Chicken tenders or boneless skinless thighs work real good also. Salt and pepper both sides of the filets and lay them out in the skillet. Wash the cutting board, the knife and your hands real good with soap and water.  Use tongs or a large cooks fork to handle the chicken from now on. Give them about 2-3 minutes a side. When they are firm and there is no more white liquid oozing out put them aside in a dish that will catch the drippings. While the chicken is cooking cut up the onions, rosemary and the garlic. Have the Shiitake mushrooms on standby.

Chicken Sauteed in White Wine with Mushrooms poppopcooks.com

 

After you take the chicken out of the pan put the onions, and a tablespoon of butter in it. Lightly sprinkle some salt and pepper on top. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

Chicken Sauteed in White Wine with Mushrooms-2-poppopcooks.com

 

When the onions start to get translucent add the rosemary, garlic and another two tablespoons of butter. Squeeze the lemon juice on the garlic and put the lemon rind into the pan.

Chicken Sauteed in White Wine with Mushrooms-4-poppopcooks.com

 

When the onions are starting to get brown push them out to the side of the pan and put a big pinch of flour in the middle. Whisk it up and stir it in with the butter creating a roux that will thicken the wine.

Chicken Sauteed in White Wine with Mushrooms-5-poppopcooks.com

 

Add the white wine and stir everything together. Put the chicken filets with the drippings and the mushrooms in the pan. Turn the filets over a couple of times to get them covered with the sauce and get the mushrooms mixed in. After a few minutes the chicken will have warmed back up and the sauce will be ready.

Chicken Sauteed in White Wine with Mushrooms-7-poppopcooks.com

 

Enjoy your Chicken Sauteed in White Wine with Mushrooms. We also enjoyed that bottle of Barbaresco that I protected from the skillet.

 

 

 

 

 

Print Recipe
Chicken Sauteed in White Wine with Mushrooms BigOven - Save recipe or add to grocery list Yum
Sauced Chicken filets done with a white wine and mushroom sauce.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. First lets do the chicken. Put a skillet sauce pan, that is big enough to handle all the filets, on at medium high and drizzle enough olive oil to lightly coat the bottom of the pan. If you are using boneless skinless breasts just trim any fat off and lay it flat on your cutting board. Put our hand on the breast and hold it down while you cut it in half horizontally. Like you were going to butterfly it but you just go on all the way through winding up with two thin filets. Depending on the size of the breasts filet as many as you need for tonights meal and maybe some extras for leftovers. Chicken tenders or boneless skinless thighs work real good also. Salt and pepper both sides of the filets and lay them out in the skillet. Wash the cutting board, the knife and your hands real good with soap and water. Use tongs or a large cooks fork to handle the chicken from now on. Give them about 2-3 minutes a side. When they are firm and there is no more white liquid oozing out put them aside in a dish that will catch the drippings.
  2. While the chicken is cooking cut up the onions, rosemary and the garlic. Have the Shiitake mushrooms on standby. After you take the chicken out of the pan put the onions, and a tablespoon of butter in it. Lightly sprinkle some salt and pepper on top. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
  3. When the onions start to get translucent add the rosemary, garlic and another two tablespoons of butter. Squeeze the lemon juice on the garlic and put the lemon rind into the pan.
  4. When the onions are starting to get brown push them out to the side of the pan and put a big pinch of flour in the middle. Whisk it up and stir it in with the butter creating a roux that will thicken the wine.
  5. Add the white wine and stir everything together. Put the chicken filets with the drippings and the mushrooms in the pan. Turn the filets over a couple of times to get them covered with the sauce and get the mushrooms mixed in. After a few minutes the chicken will have warmed back up and the sauce will be ready.
  6. Enjoy your Chicken Sauteed in White Wine with Mushrooms. We also enjoyed that bottle of Barbaresco that I protected from the skillet.
    Chicken Sauteed in White Wine with Mushrooms-7-poppopcooks.com
Recipe Notes

Screen Shot 2016-04-10 at 10.15.28 PM

Share this Recipe
Powered by WP Ultimate Recipe