Lemon-thyme Chicken With Sautéed Vegetables
Lemon-thyme Chicken With Sautéed Vegetables

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lemon-thyme chicken with sautéed vegetables. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Lemon-thyme Chicken With Sautéed Vegetables is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Lemon-thyme Chicken With Sautéed Vegetables is something which I’ve loved my whole life.

This recipe for lemon thyme chicken is a one pan meal of tender chicken thighs, new potatoes and spring vegetables, all seasoned with a sweet and savory butter and roasted to perfection. The perfect quick and easy dinner option that the whole family will love! How to make easy chicken thighs and potatoes.

To get started with this recipe, we must prepare a few components. You can cook lemon-thyme chicken with sautéed vegetables using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lemon-thyme Chicken With Sautéed Vegetables:
  1. Take 4 tbsp Lemon juice
  2. Make ready 1 tbsp Chopped garlic
  3. Make ready 1 tbsp Chopped thyme
  4. Make ready 1 as needed Salt
  5. Take 1 as needed Freshly ground black pepper
  6. Take 1 lb Chicken breast tenders
  7. Get 4 tsp Canola oil or olive oil
  8. Make ready 1 medium Shallot sliced
  9. Take 1 1/2 cup Grape tomatoes
  10. Prepare 2 medium Zucchini
  11. Prepare 1/3 cup Crumbled feta

Feel free to substitute any vegetables for this recipe. In a small bowl, combine flour, salt and pepper. Sprinkle remaining flour mixture over both sides of chicken. In a large nonstick skillet, heat oil over medium heat.

Instructions to make Lemon-thyme Chicken With Sautéed Vegetables:
  1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
  2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, and tomatoes; sauté 4 minutes.
  3. Slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; sauté 2-3 minutes. Transfer to bowl, stir in feta, and season with salt and black pepper to taste.
  4. Add remaining oil to skillet. Remove chicken from marinade and sauté 2-3 minutes a side or until cooked through. Serve with vegetables.

In the same pan, melt butter over medium-high heat. Chicken breasts are sauteed in the skillet until golden brown and then finished in the oven with potatoes, onions, carrots, fresh herbs and Swanson® Chicken Stock. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet.

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