Quick and Easy One Pot Weeknight Dinner – Gluten Free – 25 Minutes

one pot chicken tendsr dinner-10-poppopcooks.com

If you like your weeknight dinners to be Quick and Easy but still real tasty, like we do, then this one will definitely the bill. 

I timed it and it took 25 minutes. And that was starting with frozen chicken tenders.

So let’s get our Quick and Easy One Pot Weeknight Dinner going.

Put the chicken in the microwave to thaw out.  Cut the potato into bite size pieces.

Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil.

When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.

one pot chicken tendsr dinner-poppopcooks.com

Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last.

one pot chicken tendsr dinner-2-poppopcoks.com

So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.

one pot chicken tendsr dinner-3-poppopcooks.com

Salt and pepper the new arrivals. When the onions start to get translucent push everything off towards the sides of the skillet and put the garlic in the bare spot  left in the middle. 

Squeeze some lemon juice on the garlic and put the tomatoes on top.

one pot chicken tendsr dinner-4-poppopcooks.com

Let it cook for just a minute and then mix all together.

one pot chicken tendsr dinner-5-poppopcooks.com

Sprinkle in the parmesan and stir it all up some more.

one pot chicken tendsr dinner-6-poppopcooks.com

Then sit down and enjoy your quick and easy weeknight dinner.

one pot chicken tendsr dinner-10-poppopcooks.com

We had a bottle of Ruffino Riserva Ducale Chianti with ours and it hit the spot. 

(It was on sale!)

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Quick and Easy One Pot Weeknight Dinner BigOven - Save recipe or add to grocery list Yum
Chicken tenders, potatoes and vegetables all cooked together in one skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put the chicken in the microwave to thaw out. Cut the potato into bite size pieces. Put a skillet on at medium high and swirl in a couple of tablespoons of olive oil. When the chicken tenders have thawed put them in the skillet and add the potatoes. Sprinkle with salt and pepper.
  2. Cut up the veggies. Tonight we have onions, tomatoes, asparagus, zucchini and garlic but any vegetables will work just fine. The only thing to remember is that some cook quicker than others and should be added to the pan last. So with this ensemble we are going to put in the onions, asparagus and the zucchini and hold the garlic and tomatoes back.
  3. Salt and pepper the new arrivals. When the onions start to get translucent push everything off to the sides of the skillet and put the garlic in the bare spot left in the middle. Squeeze some lemon juice on the garlic and put the tomatoes on top. Let it cook for just a minute and then mix all together. Sprinkle in the parmesan and stir it all up some more.
  4. Then sit down and enjoy your quick and easy weeknight dinner.
    one pot chicken tendsr dinner-10-poppopcooks.com
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Chicken Piccata with Roasted Vegetables – Quick and Easy – 30 Minutes – Gluten Free

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Chicken Piccata…..

……..is an easy dish to prepare and it’s delicious! It’s one of those meals that we don’t order in a restaurant because we can make it better at home and so can you!!

Today’s tip……When you chop up onions or garlic chop up a good bit more than you need and put the extras into zip-lic bags. Store them in the freezer to make your future quick and easy meals even quicker and easier.

Now,, back to your Chicken Piccata with Roasted Vegetables. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some brussels sprouts, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 – 20 minutes.

Chicken Piccata with Roasted Vegetables-poppopcooks.com-quick and easy-gluten free

Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done  before the Chicken Piccata is just turn off the oven and they will stay warm for you.

Chicken Piccata-4-poppopcooks.com-Roasted Vegetables-quick and easy-gluten free

Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F  on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.

Chicken Piccata-2-poppopcooks.com-quick and easy-gluten free

Add the white wine – or chicken broth – and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer.

Chicken Piccata-3-poppopcooks.com

Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!

Chicken Piccata-7-poppopcooks.com-quick and easy-gluten free-main course

Santa Margarita Pinot Grigio goes along great!

 

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Chicken Piccata BigOven - Save recipe or add to grocery list Yum
A traditional Italian Sautéed chicken filets recipe with lemon, garlic and capers flavors.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Chicken Piccata
Roasted Veggies
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Chicken Piccata
Roasted Veggies
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Instructions
Roasted Veggies
  1. Set the oven at 400°F. Line a cookie sheet with aluminum foil and cut up whatever veggies that you want to have in the mix. Potatoes, onions and peppers are the basics but after that just go with whatever strikes your fancy. As you can see we also had on hand some broccoli, carrots and zucchini. Put the veggies onto the cookie sheet and generously drizzle with the extra virgin olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. Mix it all together by hand and spread it out. Into the oven for about 15 - 20 minutes. Poke a potato with a table fork to check if they are done. When the potato is as soft as you want it everything else is done too. If the veggies are done before the Chicken Piccata is just turn off the oven and they will stay warm for you.
Chicken Piccata
  1. Put a skillet on at medium high and add some olive oil and half of the butter. Mix the flour, salt and pepper in a shallow dish and dredge the chicken filets in the flour mix and put them in the skillet. About 3 -5 minutes each side depending on how thick they are. When they are firm or read 165°F on an instant read meat thermometer remove them to a dish that will catch the drippings. Add the rest of the butter, chopped garlic, capers, parsley flakes, lemon slices and parmesan cheese to the skillet. Stir it up with a wooden spoon getting the bits off the bottom of the pan.
  2. Add the white wine - or chicken broth - and bring it up to a fast simmer. Then reduce the heat just enough to maintain the simmer. Add the chicken and the drippings back to the skillet. Turn the filets over a few times as the liquid reduces and thickens up. Top it all off with some parsley and grated parmesan and enjoy your better than a restaurant Chicken Piccata with Roasted Vegetables. Bon Appetito!!
    Chicken Piccata-7-poppopcooks.com-quick and easy-gluten free-main course
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One Pot Chicken Dinner – 30 Minutes

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You’re whole One Pot Chicken Dinner will be done in one pot and in thirty minutes. You can substitute lots of different meats, veggies and/or starches. In the interest of quick and easy rotisserie chicken and minute rice is the fastest.

Put a large skillet or sauté pan on at medium high and eyeball about 3-4 tablespoons of olive oil. Cut up the chicken into about 3/4 – 1″ cubes and add them to the pan.

One Pot Chicken Dinner-poppopcooks.com

Salt and pepper them and cook turning a few times until they get brown on the edges.

One Pot Chicken Dinner-2-poppopcooks.com

While the chicken is cooking cut up the onion, zucchini and the garlic then add all of the veggies and the pasta to the pan and toss it all together.

One Pot Chicken Dinner-4-poppopcooks.com

Then the marinara sauce or diced tomatoes. Mix everything together and let it heat up to a fast simmer. Reduce the heat just enough to maintain the fast simmer and let it cook. Stir it up a few times as it cooks.

One Pot Chicken Dinner-6-poppopcooks.com

In about 8 minutes the pasta will be done al dente. Then it is time to serve up your One Pot Chicken Dinner.

One Pot Chicken Dinner-9-poppopcooks.com

Now, wasn’t that easy? And boy is it good! Chianti goes great and some of Poppop’s homemade bread for dipping.

Pork Fillets Parmesan-13-poppopcooks.com

 

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One Pan Chicken Dinner - 30 Minutes BigOven - Save recipe or add to grocery list Yum
Chicken, Veggies and Pasta all in one pot.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Put a large skillet or sauté pan on at medium high and eyeball about 3-4 tablespoons of olive oil. Cut up the chicken into about 3/4 - 1" cubes and add them to the pan. Salt and pepper them and cook turning a few times until they get brown on the edges.
  2. While the chicken is cooking cut up the onion, zucchini and the garlic then add all of the veggies and the pasta to the pan and toss it all together.
  3. Then the marinara sauce or diced tomatoes. Mix everything together and let it heat up to a fast simmer. Reduce the heat just enough to maintain the fast simmer and let it cook. Stir it up a few times as it cooks.
  4. In about 8 minutes the pasta will be done al dente. Then it is time to serve up your One Pot Chicken Dinner.
    One Pot Chicken Dinner-9-poppopcooks.com
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Sauteed Chicken with Zucchini – Twenty Five Minutes

Sauteed Chicken with Zucchini-4-poppopcooks.com

Sautéed Chicken with Zucchini – You will have yet another way to put together a quick and easy weeknight meal.

 

Put a skillet on at medium high and eyeball about two tablespoons of EVOO in. On a dishwasher safe cutting board slice the boneless skinless chicken breast – or thighs – in half horizontally. Cover them with some plastic wrap and hammer them with the flat side of a meat mallet or the bottom of a saucepan so that they are as even in thickness as possible. They don’t have to be perfect just kinda even.

Sauteed Chicken with Zucchini-poppopcooks.com

 

Salt, pepper, red pepper flakes and garlic powder one side of the filets and put them in the skillet seasoned side down and spice up the up side.

Sauteed Chicken with Zucchini-2-poppopcooks.com

 

Slice up the zucchini as the chicken is cooking. When the chicken is firm to a poke and/or the juices run clear remove them to a plate that will catch the drippings. Put the zucchini slices in the pan and sprinkle a little salt and pepper. When they start to brown turn them over and lay the filets on top to warm them back up a little as the zucchini finishes up. Don’t forget the chicken drippings.

Sauteed Chicken with Zucchini-3-poppopcooks.com

 

Serve up your Sautéed Chicken with Zucchini topped with chopped fresh basil leaves –  or parsley or mint –  and treat yourselves to a chilled bottle of Chardonnay.

Sauteed Chicken with Zucchini-4-poppopcooks.com

 

 

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Sauteed Chicken with Zucchini BigOven - Save recipe or add to grocery list Yum
Sautéed Chicken filets with zucchini
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put a skillet on at medium high and eyeball about two tablespoons of EVOO in. On a dishwasher safe cutting board slice the boneless skinless chicken breast - or thighs - in half horizontally. Cover them with some plastic wrap and hammer them with the flat side of a meat mallet or the bottom of a saucepan so that they are as even in thickness as possible. They don't have to be perfect just kinda even.
  2. Salt, pepper, red pepper flakes and garlic powder one side of the filets and put them in the skillet seasoned side down and spice up the up side.
  3. Slice up the zucchini as the chicken is cooking. When the chicken is firm to a poke and/or the juices run clear remove them to a plate that will catch the drippings. Put the zucchini slices in the pan and sprinkle a little salt and pepper. When they start to brown turn them over and lay the filets on top to warm them back up a little as the zucchini finishes up. Don't forget the chicken drippings.
  4. Serve up your Sautéed Chicken with Zucchini topped with chopped fresh basil leaves - or parsley or mint - and treat yourselves to a chilled bottle of Chardonnay.
    Sauteed Chicken with Zucchini-4-poppopcooks.com
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