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One-Pan Creamy Parmesan Chicken and Vegetables

One-Pan Creamy Parmesan Chicken and Vegetables

Krysta
This one-pan creamy Parmesan chicken and vegetables dish is a colorful skillet meal and a great way to add some vegetables to your family’s diet. It’s also a great way to use any small amounts of fresh produce on hand. Serve with pasta or rice, if you prefer. Add a simple green salad and some bread for a complete and tasty dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 44 minutes
Course Main Dishes
Servings 4
Calories 850 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1/2 teaspoon Italian herb seasoning
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil divided
  • 2 tablespoons unsalted butter divided
  • 1 cup diced onion
  • 1/2 teaspoon red pepper flakes or to taste
  • 1 cup diced mushrooms
  • 1/2 red bell pepper sliced lengthwise
  • 1 cup broccoli florets
  • 1 small zucchini sliced in half vertically, then sliced crosswise
  • 1 cup matchstick-cut carrots
  • 8 spears fresh asparagus cut into 1-inch pieces
  • 1/2 cup cherry tomatoes halved
  • 4 cloves garlic minced
  • 3/4 cup chicken broth
  • 1 cup frozen peas thawed
  • 3/4 cup heavy cream
  • 3 ounces finely-grated Parmesan cheese
  • fresh flat-leaf parsley sprigs for garnish optional

Instructions
 

  • Pat chicken thighs dry with paper towels and season with Italian seasoning. Season with salt and pepper.
  • Combine 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large, non-stick skillet or wok over medium-high heat.
  • When oil is hot and butter is bubbling, add chicken thighs and cook until browned, 5 to 7 minutes. Turn chicken, reduce heat to medium-low, cover, and cook until juices no longer run pink, about 5 minutes more. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the skillet, place on a serving platter, and keep warm.
  • To the same pan, over medium high heat, add remaining olive oil and butter, and allow butter to melt. Stir in onions and red pepper flakes and cook 1 to 2 minutes, then add mushrooms and bell peppers. Cook an additional 2 minutes, stirring frequently.
  • Add broccoli florets, zucchini, and carrots. Cook, stirring, 1 to 2 minutes.
  • Add asparagus, tomatoes, and garlic; cook until garlic is fragrant, about a minute.
  • Pour in chicken broth and allow to come to a boil. Reduce heat to a simmer and stir in peas. When broth is lightly bubbling, add cream slowly, stirring, and stir in Parmesan cheese.
  • To serve place 2 chicken thighs on each plate and top with vegetables and Parmesan cream. Garnish with fresh flat-leaf parsley. Serve warm.

Notes

Cook's Note:

The goal of the recipe is to keep the vegetables colorful and crisp-tender. If you prefer softer vegetables, cook them in the chicken broth until they reach your preferred texture, and then add the peas, cream, and Parmesan.