Baked Chicken Breasts with Vegetables

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Baked Chicken Breasts are a great way to…

…..put together a quick and easy supper on a busy weeknight.

Add the veggies and you could have your entire dinner all in one pan and leaving you free to tend to other matters while it’s in the oven.

This is what we used  along with the chicken tonight but you can make it with all kinds of variations of the meat and the veggies.

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Turn on the oven and set it at 400°F/204°C.

Slice up the veggies while the oven heats up.

Lay the chicken breasts out on a baking sheet and salt and pepper both sides.

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Lay the tomato slices out on the chicken.

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Then the onions. and the garlic.

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Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.

 

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About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan.

Baked Chicken With Vegetables-6-poppopcooks.com-chicken recipes-easy chicken recipes-chicken breast recipes-easy dinner recipes-baked chicken

Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.

Baked Chicken With Vegetables-7-poppopcooks.com-chicken recipes-easy chicken recipes-chicken breast recipes-easy dinner recipes-baked chicken

We knocked off a chilled bottle of Italian Soave with our Baked Chicken Breasts with Vegetables and it paired up real well.

 

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Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Turn on the oven and set it at 400°F/204°C. Slice up the veggies while the oven heats up. Lay the chicken breasts out on a baking sheet and salt and pepper both sides.
  2. Lay the tomato slices out on the chicken. Then the onions. and the garlic. Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.
  3. About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan. Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.
    Baked Chicken With Vegetables-7-poppopcooks.com-chicken recipes-easy chicken recipes-chicken breast recipes-easy dinner recipes-baked chicken
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Chicken Rice and Broccoli – One Pan – 30 Minutes

Chicken Rice and Broccoli-5-poppopcooks.com

Chicken Rice and Broccoli – One Pan – 30 Minutes

You will have another quick, easy and delish one pan meal on the table in 30 minutes. Here we go!

Put a large skillet on at medium high and eyeball about 3-4 tablespoons of olive oil into it. Cut up the chicken breasts or tenders into about 1″ cubes and put them in the pan. Sprinkle them with salt and pepper. Stir the chicken up occasionally as it cooks.

Chicken Rice and Broccoli-2-poppopcooks.com

Take your broccoli florets out of the fridge, cut the onion into strips and chop up the garlic.

Chicken Rice and Broccoli-poppopcooks.com

When the chicken has just started to brown add the veggies to the pan.

Chicken Rice and Broccoli-3-poppopcooks.com

When the onion strips start to get translucent add the minute rice, butter and the chicken broth.

Chicken Rice and Broccoli-4-poppopcooks.com

Bring the liquid up to a fast simmer then lower the heat just enough to maintain the simmer. Stir it often as it cooks and add more broth or water if necessary. The rice should be ready in about 8-10 minutes. When it is as soft or as firm as YOU like it mix in the grated parmesan cheese and serve it up! We like this quick and easy one pot meal and I bet you and your gang will too.

Chicken Rice and Broccoli-5-poppopcooks.com

BTW any leftovers will make great lunch tomorrow or in the freezer for a weeknight nuke it no brainer.

Chicken Rice and Broccoli-10-poppopcooks.com

Pinot Grigio rounded things out real nice for us.

 

 

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Chicken, Broccoli and Rice in one pot - 30 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Put a large skillet on at medium high and eyeball about 3-4 tablespoons of olive oil into it. Cut up the chicken breasts or tenders into about 1" cubes and put them in the pan. Sprinkle them with salt and pepper. Stir the chicken up occasionally as it cooks.
  2. Take your broccoli florets out of the fridge, cut the onion into strips and chop up the garlic. When the chicken has just started to brown add the veggies to the pan. When the onion strips start to get translucent add the minute rice, butter and the chicken broth.
  3. Bring the liquid up to a fast simmer then lower the heat just enough to maintain the simmer. Stir it often as it cooks and add more broth or water if necessary. The rice should be ready in about 8-10 minutes. When it is as soft or as firm as YOU like it mix in the grated parmesan cheese and serve it up!
Recipe Notes

If you are using frozen broccoli florets, don't worry about it, just take them out of the freezer first thing and then go ahead with the chicken.

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Filet of Sole – Simple – Delicious – Twenty Minutes

Filet of Sole-8-poppopcooks.com

You will have the starch and the veggies included in the twenty minutes. This Lemon and Parsley Filet of Sole recipe might just become your favorite way to put together a quick and easy weeknight seafood supper.

Thaw out the filets – if needed – by putting them in a bowl of water. If they are individually wrapped remove them from the packets.

We’re going with buttered carrots and brown rice so put the carrots in a pot and add enough water to cover them plus about 3/4″. Add a dash of salt and put it on the stove at high.

Put another pot of water, with a dash of salt, on for the rice. We went with Minute Rice tonight because we were in a rush. We were in a time crunch to get to our granddaughters dance recital and we could NOT be late.

Chop up the parsley and cut the lemon in half.

In a shallow dish put the flour, salt and pepper then stir to get it mixed. At this point you can get a little creative if you want and include things like grated parmesan cheese or lemon pepper instead of black pepper or dried dill weed or garlic powder or ground cayenne pepper or all of those things. Or, you could just stick with salt and pepper. It will still turn out great.

Put a skillet on at medium and add three tablespoons of the butter.

When the Carrots are done strain the water off and put them back in the pot. Add 2 tablespoons butter and one tablespoon of the chopped fresh parsley. Mix it up getting butter and parsley on all the carrots. Put the pot on a burner set at the lowest or in the oven at warm, as you do the fish.

Filet of Sole-2-poppopcooks.com

 

Rinse off the filets and one at a time dredge them in the flour mixture and lay them in the pan. As soon as one side has turned brown carefully turn them over and brown the other side. They will cook quickly – one to two minutes a side – and they will be fragile when cooked.

Filet of Sole-3-poppopcooks.com

 

Remove the filets to a plate and put the rest of the butter in the pan. Turn the heat up to medium high and when the butter stops foaming squeeze in the lemon juice and add the parsley. Mix it all up and let it heat up a little. Put the filets on the plates and spoon the butter, lemon and parsley mixture on them. Add the carrots and rice and Bon Appetit! You’re a very good cook!

Filet of Sole-8-poppopcooks.com

 

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A simple filet of sole recipe that can't be beat.
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Thaw out the filets - if needed - by putting them in a bowl of water. If they are individually wrapped remove them from the packets. We're going with buttered carrots and brown rice so put the carrots in a pot and add enough water to cover them plus about 3/4". Add a dash of salt and put it on the stove at high. Put another pot of water, with a dash of salt, on for the rice. We went with Minute Rice tonight because we were in a rush. We were in a time crunch to get to our granddaughters dance recital and we could NOT be late. Chop up the parsley and cut the lemon in half.
  2. In a shallow dish put the flour, salt and pepper then stir to get it mixed. At this point you can get a little creative if you want and include things like grated parmesan cheese or lemon pepper instead of black pepper or dried dill weed or garlic powder or ground cayenne pepper or all of those things. Or, you could just stick with salt and pepper. It will still turn out great.
  3. Put a skillet on at medium and add three tablespoons of the butter. When the Carrots are done strain the water off and put them back in the pot. Add 2 tablespoons butter and one tablespoon of the chopped fresh parsley. Mix it up getting butter and parsley on all the carrots. Put the pot on a burner set at the lowest or in the oven at warm, as you do the fish.
  4. Rinse off the filets and one at a time dredge them in the flour mixture and lay them in the pan. As soon as one side has turned brown carefully turn them over and brown the other side. They will cook quickly - one to two minutes a side - and they will be fragile when cooked.
  5. Remove the filets to a plate and put the rest of the butter in the pan. Turn the heat up to medium high and when the butter stops foaming squeeze in the lemon juice and add the parsley. Mix it all up and let it heat up a little. Put the filets on the plates and spoon the butter, lemon and parsley mixture on them. Add the carrots and rice and Bon Appetit! You're a very good Cook!
    Filet of Sole-8-poppopcooks.com
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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.

 

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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.
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Rating: 0
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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

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