Fresh Twists On Chicken And Veggie Dinners

Chicken and veggies are a staple for many, but it can get boring fast. The good news is that there are endless ways to change up this classic duo to keep things interesting. From one-pan bakes to skillets, and stir-fries to slow cookers, there's a chicken and veggie twist for everyone. You can also experiment with different seasonings, spices, and sauces to create a variety of flavors and textures. Whether you're looking for a quick weeknight meal or something more indulgent, chicken and veggies can be transformed into a cozy, comforting, and convenient meal.

Chicken and veggies with creamy garlic sauce

Ingredients:

• 4-6 boneless, skinless chicken thighs or breasts (chicken thighs are recommended as they cook faster and have fattier meat for more flavourful pan drippings)
• 4-6 cups of vegetables (such as broccoli, butternut squash, sweet potatoes, cauliflower, green beans, asparagus, Brussels sprouts, or any other vegetables you prefer)
• Butter
• Heavy cream or milk
• White wine (optional)
• Garlic, finely minced or grated (adjust the amount to your preference)
• Salt and black pepper
• Dried thyme and rosemary (optional)
• Paprika and onion powder (optional)
• Chilli powder (optional, adjust the amount to your preferred spice level)
• Cornstarch or flour (optional, to thicken the sauce)

Instructions:

• Season the chicken breasts or thighs on both sides with salt and pepper. You can also add other spices like paprika and onion powder for extra flavour.
• If using chicken breasts, pound them to an even thickness to ensure even cooking.
• Heat a large skillet with high sides to medium-high heat. Add a small amount of butter or oil to the pan.
• Sear the chicken in the skillet until browned. If using chicken thighs, you can also use the pan drippings as a base for the garlic sauce.
• While the chicken is cooking, prepare your vegetables by cutting them into bite-sized pieces. You can blanch or sauté them separately, or cook them directly in the skillet with the chicken.
• Once the chicken is browned, remove it from the skillet and set it aside.
• Add a little more butter to the skillet if needed, and sauté the garlic until fragrant. You can also add dried thyme and rosemary for extra flavour.
• Deglaze the pan with white wine (if using) and scrape up any browned bits from the bottom of the pan.
• Add heavy cream or milk to the skillet and stir well to combine with the garlic and wine. Season with salt and pepper to taste.
• Return the chicken to the skillet, coating both sides with the creamy garlic sauce.
• Transfer the skillet to the oven and bake at 350°F (180°C) for 5-10 minutes, or until the chicken is cooked through and the sauce is bubbling. The internal temperature of the chicken should reach at least 165°F (74°C).
• If you don't have an oven-safe skillet, you can transfer the chicken and vegetables to a lightly greased baking dish and pour the sauce on top before baking.
• Serve the chicken and veggies with creamy garlic sauce over rice, pasta, or with crusty bread on the side. Enjoy!

Tips and Variations:

• You can also thicken the creamy garlic sauce by making a slurry with cornstarch or flour and cold water. Add this to the sauce and stir well before baking.
• For a lighter option, serve the chicken and veggies over a bed of arugula or mixed greens, drizzled with olive oil and lemon juice.
• To make a complete sheet-pan meal, arrange the chicken and vegetables on a baking sheet and bake until cooked through. This method is great for a hands-off approach and easy cleanup.
• Feel free to experiment with different vegetables and spices to suit your taste. You can also substitute the chicken with other proteins like steak, pork, or tofu.

Enjoy your chicken and veggies with creamy garlic sauce! It's a comforting and versatile dish that can be tailored to your preferences.

Chicken cacciatore with red peppers, tomatoes, and onions

Chicken cacciatore is a rustic, hunter-style braised chicken dish with onions, herbs, tomatoes, and sometimes chopped vegetables. It is typically prepared with red peppers and onions, in addition to chicken, tomato sauce, and starch. The dish is ready in a little over an hour and has the depth and flavour of a slow-cooked meal.

To make chicken cacciatore with red peppers, tomatoes, and onions, start by seasoning the chicken generously with salt and pepper, garlic powder, paprika, parsley, and other Italian herbs. Cover a baking sheet with aluminium foil and drizzle with olive oil. Place the chicken on the baking sheet along with the pepper mixture and bake for 35-40 minutes at 350°F (180°C), or until the chicken reaches an internal temperature of 160°F.

In a separate saucepan or skillet, heat some olive oil over medium-high heat and saute the onions until golden. Then, add the red peppers and cook, stirring occasionally, until softened. Add the tomatoes and their juices, along with herb sprigs and a bay leaf. Season with salt and pepper. Nestle the chicken into the sauce and vegetables and continue cooking until the chicken is tender and the sauce has thickened, about 30 minutes.

For a heartier version, you can include mushrooms in the recipe. You can also finish the dish on the stovetop if you prefer. Chicken cacciatore is best served with a side of crusty bread.

Sheet-pan chicken with rainbow veggies

To make this dish, you will need an assortment of colourful vegetables. The vegetables commonly used in this recipe include zucchini, squash, broccoli, bell peppers, sweet potatoes, and red peppers. You can also add in other vegetables like beets, carrots, cauliflower, green beans, or any other veggies of your choice. If you're using harder vegetables like sweet potatoes, it's best to give them a head start so that all the veggies finish roasting at the same time.

For the chicken, you can use boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces. You can also use other proteins like chunks of steak, cubes of pork loin, cubes of ham, or even baked tofu instead of chicken.

Season the chicken and veggies with a blend of spices such as salt, black pepper, garlic powder, paprika, onion powder, dried thyme, rosemary, and chili powder. Adjust the spice levels to your liking. You can also add in some onion, thinly sliced or minced, and garlic for extra flavour.

Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or foil coated with non-stick spray. Toss the vegetables and chicken with the seasoning blend, making sure everything is coated. Spread the ingredients in a single layer on the baking sheet.

Bake for about 20 minutes, tossing and flipping the ingredients halfway through, until the chicken is cooked through and the veggies are tender. Drizzle with lemon juice or your favourite marinade before serving. You can also top with fresh herbs like rosemary, parsley, or basil.

This sheet-pan chicken with rainbow veggies is a delicious and healthy option that can be paired with your favourite carb or enjoyed on its own!

Chicken skillet with garlic and spices

Chicken and vegetables is a versatile dish that can be adapted in many ways. Here is a recipe for a chicken skillet with garlic and spices, which can be ready in 30 minutes.

Ingredients:

• Chicken breasts or thighs
• Salt and black pepper
• Olive oil
• Garlic powder, paprika, and onion powder
• Dried thyme and rosemary
• Chili powder
• Onion
• Broccoli
• Zucchini
• Bell peppers
• Chicken broth

Method:

Firstly, season the chicken with salt and pepper. You can also add garlic powder, paprika, and onion powder for extra flavour. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until cooked through. Transfer the chicken to a plate and keep warm.

Next, add a little more oil to the pan if needed, and sauté the onions until translucent. Add the garlic powder, paprika, and onion powder, along with the dried thyme and rosemary. Stir through, then add the chopped vegetables and a splash of chicken broth. Sauté until the vegetables are tender, but still crisp.

Return the chicken to the pan and spoon the sauce over the top. Serve immediately with your choice of sides, such as rice or noodles.

Variations:

For a creamy garlic chicken skillet, follow a similar method but replace the vegetables with spinach, and add cream and white wine to the sauce. For a lemon garlic chicken, add lemon juice and red pepper flakes to the sauce, and serve with a side of roasted vegetables.

You can also try a sheet-pan chicken with rainbow vegetables, lemon, and Parmesan. This is a simple, healthy one-pan meal with broccoli, sweet potatoes, and zucchini.

Tips:

• Use an instant-read thermometer to check that the chicken is cooked to 165℉.
• If you don't have chicken broth, you can substitute dry white wine or water.
• Feel free to adjust the spices and vegetables to your liking.
• For extra flavour, deglaze the pan with chicken stock after cooking to make a rich gravy.

Slow cooker chicken with wine-spiked veggies

This hearty and delicious slow cooker chicken stew is filled with fresh herbs, veggies, and plenty of protein. It is easily gluten-free and dairy-free, making it a comforting meal for the colder months.

Ingredients:

• Boneless skinless chicken thighs
• Chicken broth
• Dry white wine
• Worcestershire sauce
• Balsamic vinegar
• Fresh rosemary, thyme, oregano, and garlic
• Salt and pepper
• Veggies: carrots, peas, onion, potatoes, and mushrooms

Method:

Start by browning the chicken in a skillet with some olive oil, salt, and pepper to give it a nice sear. Transfer the chicken to a large slow cooker. Add the chicken broth, dry white wine, Worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano, and salt and pepper to the slow cooker. You can also add cooked bacon for an extra flavor boost.

Next, prep all the veggies and load them into the cooker, placing the browned chicken on top. No need to add any extra liquid as everything slow roasts in the pot.

Cook on low for 5-6 hours for tender chicken and rich, wine-infused veggies. Serve with crackers, cornbread, or homemade biscuits for a cozy dinner.

Tips and Variations:

• Use boneless chicken breasts or thighs instead of drumsticks for a quicker cook time.
• Add zucchini, bell peppers, or spinach towards the end of cooking for extra color and nutrition.
• For a richer stew, use regular milk or heavy cream.
• Swap fresh herbs for dried Italian seasoning if needed.
• Use gluten-free flour and dairy-free milk to make it gluten and dairy-free.

Frequently asked questions