Pan Roasted Chicken Breast with Vegetables

Pan Roasted Chicken Breast with Vegetables

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This easy Pan Roasted Chicken Breast with Vegetables recipe is an easy one pan weeknight meal! Pan roasting chicken breasts is a healthy way to cook chicken, and the vegetables keep the chicken moist and delicious.

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Pan Roasted Chicken Breast with Vegetables
This Pan Roasted Chicken Breast with Vegetables recipe is an easy one pan weeknight meal!
Ingredients:
  • 2 chicken breasts
  • ½ lb (250g) asparagus
  • cherry tomatoes cherry tomatoes
  • 6 shallots
  • 10 baby potatoes
  • 4 sprigs rosemary
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper
  • Olive oil
  • 1 cup (250 mL) white wine
  • 2 Tbsp (30 mL) balsamic vinegar
Method:
Preheat oven to 400°F (200°C)In a bowl place chicken breasts, asparagus, cherry tomatoes, shallots, potatoes and the leaves from 2 sprigs of fresh rosemary plus a the whole sprigs of rosemary and salt. Drizzle olive oil and toss everything together to full coat. Put the veg into a cast iron pan and place the chicken and rosemary sprigs on top.Pour in white wine and cook for 25 to 35 minutes, or until internal temp reaches 165°F (74°C). Drizzle with balsamic vinegar at the table.
Details:
Prep time: Cook time: Total time: Yield: 2 servings
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