There’s nothing quite like the satisfaction of a meal that’s both nutritious and bursting with flavor, especially when it comes to chicken breast and vegetables. Whether you’re in the mood for something quick and easy, a seasonal delight, or a comforting classic, we’ve got you covered. Dive into our roundup of 16 delicious recipes that promise to keep your dinners exciting and your taste buds happy. Let’s get cooking!
Grilled Chicken Breast with Roasted Vegetables
Dusk settles softly outside, casting a golden glow that seems to whisper of simple, hearty meals shared around the table. Tonight, let’s embrace the quiet joy of preparing a dish that’s both nourishing and comforting, a melody of flavors that sings of home.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- For the vegetables:
- 2 cups mixed vegetables (carrots, bell peppers, zucchini), chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (thyme or rosemary)
Instructions
- Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
- While the grill heats, rub the chicken breasts with 1 tbsp olive oil, then season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
- Place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid moving the chicken too soon to get those perfect grill marks.
- As the chicken cooks, preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the chopped vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried herbs until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized. Tip: Cutting vegetables uniformly ensures even cooking.
- Let the chicken rest for 5 minutes before slicing to retain its juices. Tip: Resting meat is crucial for tenderness.
- Serve the grilled chicken alongside the roasted vegetables. The chicken’s smoky char pairs beautifully with the sweet, earthy vegetables, creating a dish that’s as vibrant to look at as it is to eat. Consider drizzling with a balsamic reduction for an extra layer of flavor.
Kindness in cooking is about patience and attention, qualities that transform simple ingredients into something memorable. The grilled chicken, juicy and flavorful, contrasts delightfully with the crisp-tender vegetables, a harmony of textures and tastes that feels like a warm embrace.
Chicken and Vegetable Stir Fry
Zipping through the memories of bustling kitchens and the comforting sizzle of a pan, this Chicken and Vegetable Stir Fry brings a moment of calm to the chaos of daily life. It’s a dish that whispers of simplicity and warmth, inviting you to pause and savor the process as much as the flavors.
Ingredients
- For the stir fry:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 2 cloves garlic, minced
Instructions
- In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic to make the sauce. Set aside.
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken pieces to the skillet, spreading them out in a single layer. Cook for 5-6 minutes, turning once, until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add the remaining 1 tbsp of vegetable oil. Add broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Return the chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Tip: For an extra crunch, add the vegetables in stages, starting with the ones that take longer to cook.
- Tip: Keep the heat high to ensure the vegetables stay vibrant and crisp.
- Tip: Let the sauce simmer for a minute before adding it to the skillet to enhance the flavors.
Kindly served over a bed of steamed rice, this stir fry is a delightful contrast of textures—tender chicken, crisp vegetables, and a glossy, savory-sweet sauce that clings lovingly to every bite. For a twist, try wrapping it in warm tortillas for an impromptu stir-fry taco night.
Baked Chicken Breast with Steamed Broccoli
Just as the evening light fades, there’s something deeply comforting about preparing a meal that’s both nourishing and simple. Baked chicken breast with steamed broccoli is one such dish, offering a tender, flavorful experience with minimal fuss.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the broccoli:
- 2 cups broccoli florets
- 1/2 cup water
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Place the chicken breasts on a baking sheet. Drizzle with olive oil, then sprinkle salt, black pepper, and garlic powder evenly over both sides.
- Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- While the chicken bakes, prepare the broccoli. Place the florets in a steamer basket over 1/2 cup of boiling water in a pot. Cover and steam for 5 minutes, or until bright green and tender-crisp. Tip: Avoid overcooking to retain nutrients and texture.
- Season the steamed broccoli with 1/4 tsp salt, tossing gently to combine.
- Remove the chicken from the oven and let it rest for 5 minutes before slicing. Tip: Resting allows juices to redistribute, ensuring moist meat.
Once plated, the chicken’s golden exterior gives way to succulent, flavorful meat, while the broccoli offers a fresh, crisp contrast. Consider serving atop a warm quinoa bed for an extra layer of texture and heartiness.
Chicken Vegetable Soup
Lingering over the stove as the early morning light filters through the kitchen window, there’s something profoundly comforting about the simmering pot of chicken vegetable soup. It’s a dish that whispers of home, of gentle nourishment, and of the quiet joy found in simple, wholesome ingredients.
Ingredients
- For the broth:
- 1 whole chicken (about 3-4 lbs)
- 8 cups water
- 1 tbsp salt
- For the vegetables:
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- For seasoning:
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Place the whole chicken in a large pot and cover with 8 cups of water. Add 1 tbsp salt.
- Bring the water to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the top with a spoon.
- Simmer the chicken for 1 hour, or until the meat is tender and easily falls off the bone.
- Remove the chicken from the pot and set aside to cool. Strain the broth through a fine mesh sieve into a clean pot.
- Once the chicken is cool enough to handle, shred the meat, discarding the bones and skin.
- Return the shredded chicken to the strained broth. Add the diced carrots, celery, onion, and minced garlic.
- Season the soup with 1 tsp black pepper, 1 tsp dried thyme, and add the 2 bay leaves.
- Simmer the soup for another 30 minutes, or until the vegetables are tender.
- Remove the bay leaves before serving.
Velvety chunks of chicken and tender vegetables float in a golden broth that’s rich with the essence of thyme and bay. Serve this soup with a slice of crusty bread for dipping, or sprinkle with fresh parsley for a burst of color and freshness.
Chicken and Veggie Kebabs
Kneading the flavors of summer into something simple yet profound, these Chicken and Veggie Kebabs are a canvas of vibrant colors and tender textures, inviting you to pause and savor each bite under the open sky.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- For the kebabs:
- 1 lb chicken breast, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red onion, cut into 1-inch pieces
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and paprika to create the marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- Thread the marinated chicken, bell pepper, zucchini, and red onion onto skewers, alternating between ingredients for even cooking and presentation.
- Place the kebabs on the grill, cooking for about 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the veggies are charred to your liking.
- Let the kebabs rest for 3 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful bites.
How the kebabs come off the grill with a smoky aroma and a juicy interior, the vegetables slightly crisp yet tender, makes them perfect for a communal platter or atop a bed of fluffy couscous for a more substantial meal.
Creamy Chicken and Vegetable Pasta
Evenings like these call for something comforting, a dish that wraps around you like a warm blanket. Creamy chicken and vegetable pasta is just that—a tender embrace of flavors and textures, perfect for reflecting on the day’s quiet moments.
Ingredients
- For the pasta:
- 8 oz fettuccine pasta
- 4 cups water
- 1 tsp salt
- For the chicken and vegetables:
- 1 lb chicken breast, cubed
- 2 tbsp olive oil
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1/2 cup diced onions
- 2 cloves garlic, minced
- For the sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz fettuccine pasta. Cook for 8-10 minutes, stirring occasionally, until al dente. Drain and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb cubed chicken breast and cook for 5-7 minutes, until no longer pink inside. Remove from skillet and set aside.
- In the same skillet, add 1 cup broccoli florets, 1 cup sliced mushrooms, 1/2 cup diced onions, and 2 cloves minced garlic. Sauté for 5 minutes, until vegetables are tender.
- Return the cooked chicken to the skillet. Pour in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and simmer for 3-5 minutes, until the sauce thickens slightly.
- Add the cooked fettuccine to the skillet. Toss gently to coat the pasta evenly with the sauce and vegetables.
Finally, this creamy chicken and vegetable pasta offers a delightful contrast of textures—the tender pasta, crisp vegetables, and succulent chicken all enveloped in a velvety sauce. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a dash of red pepper flakes before serving.
Chicken Breast Stuffed with Spinach and Feta
Evening light filters through the kitchen window as I ponder the simplicity and elegance of combining tender chicken breast with the earthy tones of spinach and the sharp tang of feta. It’s a dish that speaks of quiet dinners and the joy of savoring each bite.
Ingredients
- For the stuffing:
- 1 cup fresh spinach, finely chopped
- 1/2 cup feta cheese, crumbled
- 1 tbsp olive oil
- 1 clove garlic, minced
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, warm 1 tbsp olive oil and sauté the minced garlic until fragrant, about 30 seconds.
- Add the chopped spinach to the skillet, cooking until just wilted, then remove from heat and let cool slightly.
- Mix the cooled spinach with crumbled feta cheese in a bowl to create the stuffing.
- Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with half of the spinach and feta mixture, then secure the opening with toothpicks.
- Season the outside of the chicken breasts with salt and pepper.
- In the same skillet, heat another tbsp of olive oil over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing to serve.
Zesty and moist, the chicken breast stuffed with spinach and feta offers a delightful contrast of textures and flavors. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that feels both nourishing and indulgent.
One Pan Chicken and Vegetable Bake
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that requires just one pan, where the ingredients meld together effortlessly, creating a symphony of flavors with minimal cleanup.
Ingredients
- For the bake:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup baby carrots, halved
- 1 medium red bell pepper, sliced
- 1 small red onion, sliced
- For the seasoning:
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the chicken pieces, broccoli florets, baby carrots, red bell pepper, and red onion.
- Drizzle the olive oil over the chicken and vegetables, then sprinkle with garlic powder, onion powder, dried thyme, salt, and black pepper. Toss everything together until evenly coated. Tip: For even seasoning, mix the dry spices together in a small bowl before adding them to the chicken and vegetables.
- Transfer the mixture to a large baking pan, spreading it out in a single layer to ensure even cooking.
- Bake in the preheated oven for 25 minutes, then stir the contents of the pan to promote even browning. Tip: If you prefer your vegetables with a bit more crunch, you can add the broccoli florets halfway through the baking time.
- Continue baking for another 20 minutes, or until the chicken is cooked through and the vegetables are tender. Tip: The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer.
Zesty and vibrant, this One Pan Chicken and Vegetable Bake emerges from the oven with the chicken perfectly tender and the vegetables caramelized at the edges. Serve it over a bed of fluffy quinoa or alongside a crisp green salad for a meal that feels both nourishing and indulgent.
Chicken and Vegetable Curry
Remembering the warmth of a kitchen filled with the aromatic whispers of spices, this chicken and vegetable curry brings a comforting embrace to any table. It’s a dish that slowly unfolds its layers of flavor, much like the stories we tell ourselves on quiet evenings.
Ingredients
- For the curry base:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- For the spices:
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp chili powder
- For the main ingredients:
- 1 lb chicken breast, cut into 1-inch pieces
- 2 cups mixed vegetables (carrots, bell peppers, peas), chopped
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
Instructions
- Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the finely chopped onion, stirring occasionally, until translucent, about 5 minutes.
- Mix in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle the curry powder, ground turmeric, ground cumin, and chili powder over the onions, stirring to coat evenly for 30 seconds to toast the spices.
- Add the chicken pieces to the pot, browning them on all sides, about 5 minutes total.
- Pour in the coconut milk and chicken broth, stirring to combine all ingredients.
- Bring the mixture to a gentle simmer, then reduce the heat to low, covering the pot. Let it cook for 15 minutes, stirring occasionally.
- Add the chopped mixed vegetables to the pot, simmering uncovered for another 10 minutes, or until the vegetables are tender and the chicken is cooked through.
- Season with salt if needed, then remove from heat.
Once the curry rests, the flavors meld into a harmonious blend, with the chicken tender and the vegetables retaining a slight crunch. Serve it over a bed of steamed rice or with warm naan bread to soak up the rich, creamy sauce.
Healthy Chicken and Vegetable Lo Mein
Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to dishes that balance nourishment with comfort. This Healthy Chicken and Vegetable Lo Mein is just that—a gentle harmony of crisp vegetables and tender chicken, all wrapped in the comforting embrace of whole wheat noodles.
Ingredients
- For the noodles:
- 8 oz whole wheat spaghetti
- 1 tbsp olive oil
- For the chicken and vegetables:
- 1 boneless, skinless chicken breast, sliced into thin strips
- 2 cups mixed vegetables (bell peppers, carrots, broccoli), thinly sliced
- 2 tbsp olive oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- For the sauce:
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions, about 8-10 minutes, until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
- While the noodles cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until no longer pink. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil. Sauté the garlic and ginger for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
- Add the mixed vegetables to the skillet. Cook for 4-5 minutes, stirring occasionally, until they start to soften but remain crisp.
- Return the chicken to the skillet. Add the cooked spaghetti, soy sauce, honey, sesame oil, and red pepper flakes. Toss everything together and cook for another 2-3 minutes, ensuring the sauce coats the noodles evenly. Tip: If the sauce seems too thick, a splash of water can loosen it.
- Serve hot, garnished with sesame seeds if desired. Tip: For an extra crunch, sprinkle with chopped peanuts before serving.
Every bite of this Lo Mein offers a delightful contrast—the noodles are perfectly chewy, the vegetables retain a slight crunch, and the sauce brings a sweet and savory depth. It’s a dish that feels indulgent yet light, perfect for those evenings when you crave something satisfying without the heaviness.
Chicken Breast with Sauteed Zucchini and Tomatoes
Breathing in the quiet of the kitchen, the simplicity of combining chicken breast with the vibrant colors of zucchini and tomatoes feels like a gentle nod to summer’s bounty. This dish, with its tender protein and lightly sautéed vegetables, offers a comforting yet fresh meal that’s as nourishing to prepare as it is to eat.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the vegetables:
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat a skillet over medium heat and add 1 tbsp olive oil for the chicken.
- Season both sides of the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
- Place the chicken in the skillet and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid moving the chicken too soon to ensure a golden crust forms.
- Remove the chicken from the skillet and let it rest on a plate covered with foil.
- In the same skillet, add another 1 tbsp olive oil for the vegetables.
- Add the zucchini slices and cook for 3-4 minutes, stirring occasionally, until they start to soften. Tip: Cutting the zucchini uniformly ensures even cooking.
- Add the cherry tomatoes, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet and cook for another 2-3 minutes, until the tomatoes are just warmed through. Tip: The tomatoes should retain their shape for a burst of freshness in every bite.
- Slice the rested chicken and serve atop the sautéed vegetables.
Perfectly tender chicken paired with the slight crunch of zucchini and the juicy pop of tomatoes creates a harmony of textures and flavors. Consider garnishing with fresh basil leaves for an aromatic finish or serving over a bed of quinoa for added heartiness.
Chicken and Vegetable Casserole
Wandering through the kitchen on a quiet evening, the thought of a warm, comforting dish like chicken and vegetable casserole feels like a gentle embrace. It’s a simple yet nourishing meal that brings together the earthy flavors of vegetables and the tender richness of chicken, all baked into one harmonious dish.
Ingredients
- For the casserole:
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, and broccoli), chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the mixed vegetables and sauté for 5 minutes until slightly softened.
- Add the shredded chicken to the skillet with the vegetables, stirring gently to combine.
- Pour in 1 cup chicken broth and 1 cup heavy cream, then season with 1 tsp salt and 1/2 tsp black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld.
- Transfer the chicken and vegetable mixture to a baking dish, spreading it evenly.
- In a small bowl, mix 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, and 2 tbsp melted butter until the breadcrumbs are evenly coated.
- Sprinkle the breadcrumb mixture over the casserole, covering it completely.
- Bake in the preheated oven for 20 minutes, or until the topping is golden brown and crispy.
- Let the casserole sit for 5 minutes before serving to allow the flavors to settle.
Light and creamy with a satisfying crunch from the golden topping, this casserole is a delightful contrast of textures. Serve it alongside a crisp green salad or a slice of crusty bread to soak up the creamy sauce.
Chicken Vegetable Skillet with Quinoa
Kindly imagine the warmth of a skillet, where the golden hues of chicken meet the vibrant colors of fresh vegetables, all nestled together with fluffy quinoa. This dish is a celebration of simplicity and nourishment, a quiet moment of joy in the hustle of everyday life.
Ingredients
- For the skillet:
- 1 tbsp olive oil
- 1 lb chicken breast, cubed
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- For seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
- Add cubed chicken breast to the skillet, seasoning with salt, black pepper, and paprika. Cook for 5-7 minutes until the chicken is no longer pink inside, stirring occasionally for even browning.
- Add diced bell peppers, zucchini, onion, and minced garlic to the skillet. Cook for another 5 minutes until the vegetables are tender but still crisp.
- While the chicken and vegetables cook, rinse quinoa under cold water until the water runs clear to remove any bitterness.
- In a separate pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is fluffy.
- Combine the cooked quinoa with the chicken and vegetable mixture in the skillet, stirring gently to mix all ingredients evenly.
- Remove from heat and let sit covered for 2 minutes to allow flavors to meld together.
Fluffy quinoa absorbs the savory juices of the chicken and vegetables, creating a dish that’s both hearty and light. Serve it in a deep bowl with a sprinkle of fresh herbs on top for a touch of color and freshness.
Chicken and Vegetable Pie
How comforting it is to gather around the table with a dish that feels like a warm hug, especially when it’s as wholesome as this chicken and vegetable pie. The golden crust, the tender filling, and the way the flavors meld together make it a perfect meal for any day.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup unsalted butter, chilled and diced
- 4-6 tbsp ice water
- For the filling:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 2 cups flour and 1/2 tsp salt for the crust. Add chilled butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
- In the same skillet, add carrots, peas, potatoes, onion, and garlic. Cook until vegetables are tender, about 5 minutes.
- Sprinkle 1/4 cup flour over the vegetables, stirring to coat. Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Return the chicken to the skillet. Add thyme, salt, and pepper. Simmer for 2 minutes, then remove from heat.
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Tip: For a decorative edge, crimp the edges with a fork or your fingers.
- Pour the filling into the pie dish. Cover with the rolled-out dough, sealing the edges. Cut slits in the top to vent.
- Bake for 35-40 minutes, or until the crust is golden brown. Tip: Place a baking sheet under the pie dish to catch any spills.
The pie emerges from the oven with a crust that’s irresistibly flaky and a filling that’s rich and creamy. Serve it alongside a crisp green salad for a meal that’s as satisfying to the soul as it is to the palate.
Chicken Breast with Roasted Root Vegetables
Dusk settles softly outside, casting a golden hue that seems to slow time itself, much like the gentle simmer of chicken breast nestled among roasted root vegetables, a dish that whispers comfort with every bite.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the vegetables:
- 2 cups chopped root vegetables (carrots, parsnips, and sweet potatoes)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- In a bowl, toss the chopped root vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried thyme until evenly coated.
- Spread the vegetables in a single layer on a baking sheet, allowing space for even roasting, and place in the oven for 25 minutes.
- While the vegetables roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
- Add the chicken to the skillet, cooking for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Remove the vegetables from the oven when they are tender and slightly caramelized at the edges.
- Let the chicken rest for 5 minutes before slicing to retain its juices.
- Serve the sliced chicken alongside the roasted vegetables, garnishing with fresh thyme if desired.
You’ll find the chicken tender and moist, its simplicity a perfect canvas for the sweet, earthy notes of the vegetables. Consider drizzling with a balsamic reduction for an extra layer of flavor.
Chicken and Vegetable Stir Fry with Cashews
Sometimes, the simplest dishes bring the most comfort, especially when they’re packed with vibrant colors and textures. This chicken and vegetable stir fry with cashews is a testament to that, offering a quick yet satisfying meal that feels like a warm hug on a busy evening.
Ingredients
- For the stir fry:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/2 cup cashews
- 2 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 2 garlic cloves, minced
Instructions
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the chicken pieces to the skillet, spreading them out in a single layer. Cook for 5-6 minutes, turning occasionally, until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure each piece gets a nice sear.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the remaining 1 tbsp of vegetable oil. Add the broccoli, red bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are crisp-tender. Tip: Stir frequently to prevent burning and ensure even cooking.
- While the vegetables cook, whisk together the soy sauce, honey, sesame oil, ginger, and garlic in a small bowl.
- Return the chicken to the skillet with the vegetables. Pour the sauce over the top and add the cashews. Stir everything together and cook for another 2 minutes until the sauce thickens slightly and coats the ingredients evenly. Tip: For an extra crunch, add the cashews at the end to keep them from getting too soft.
With its tender chicken, crisp vegetables, and the rich, nutty flavor of cashews, this stir fry is a delightful play of textures and tastes. Serve it over a bed of fluffy rice or noodles for a complete meal that’s as pleasing to the eye as it is to the palate.
Conclusion
Healthy, hearty, and utterly delicious—these 16 chicken breast and vegetable recipes are your ticket to nutritious meals that don’t skimp on flavor. Whether you’re meal prepping or looking for weeknight dinner inspiration, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
