Here’s a suggestion for what to do with those defrosted skinless boneless chicken breasts in your fridge.
If you’re a follower of my blog you know I like to find ways to use up whatever bits of leftover produce I may have which often results in coming up with a new dish.
In this case I had defrosted chicken breasts. I had a small amount of baby squash I purchased recently. (they’re just so cute!)
Looking around I saw I had a small amount of baby Bella mushrooms in the fridge, and some small potatoes I hadn’t used up. I always have onions!
Pan frying chicken seasoned with salt and pepper in just a little olive oil, and a small amount of butter imparts a rich flavor with little fuss.
Adding onions to the mix enhances the flavors even more.
I added the potatoes, mushrooms, onions and baby zucchini to the chicken in the pan and a delicious one skillet dinner was created!
If you prefer to roast the veggies on a sheet pan first after tossing in olive oil, salt and pepper, and then adding to the skillet, that is another option. Refer to the note at the bottom of the page.
Here’s a guide to what I did… and of course look around your kitchen and you may come up with your own great creation!
Note: When using boneless breasts for this I don’t pound them because the thickness helps prevent them from becoming overcooked. Watch carefully in case you need to monitor the temperature.
One Skillet Chicken with Potatoes, Mushrooms, Onions, and Squash
Season 3 to 4 boneless, skinless, chicken breasts (which you have wiped dry) generously with kosher salt and freshly ground black pepper, and set aside.
Heat 1 to 2 tablespoons olive oil and (1 tablespoon butter, optional) in a large skillet on medium high.
When oil is hot add onion, cut in wedges (they’ll separate during cooking),whole mushrooms, and small unpeeled potatoes (cut in half if too large).
Season the vegetables with salt and pepper, and cook, moving around in pan so as not to burn. Lower heat if necessary.
As they begin to brown, remove to a platter and set aside. Check the potatoes as they may need a bit more time.
Do not wash the pan, leaving all the flavor bits in it. Add a bit more oil and /or butter if needed.
Place the seasoned chicken breasts in the hot pan. When beginning to brown on one side, turn to cook other side. Do not overcook.
Add the reserved vegetables back to the pan with the chicken, and now add the baby squash. Check for seasoning.
When chicken is done remove it to a large serving platter. Cover and set aside while you continue cooking and tossing the vegetables, allowing them to soak up the juices and brown a bit more.
Add the vegetables to the platter with the chicken and serve.
Note: If you choose, as an alternative you can initially roast the vegetables in a 400 degree preheated oven, before adding to the skillet.
On a sheet pan toss the vegetables, including the baby squash with olive oil, salt and pepper. Roast for 15 to 20 minutes til beginning to brown.
Then transfer to the hot skillet and toss before adding your reserved cooked chicken to the veggies in the pan.
When chicken is done remove to serving platter as above, toss the vegetables again, and add to platter with chicken and serve.
