Recipe from Video
Recipe from Video
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, patted dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For the Roasted Vegetables
- 1 pound red potatoes, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, cored, seeded, and chopped into 1-inch pieces
- 1 yellow onion, chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pan Sauce & Garnish
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken breasts dry with paper towels. In a small bowl, combine the 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the red potatoes, broccoli florets, red bell pepper, and yellow onion. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until all vegetables are evenly coated.
⏱️ 10 min
- 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works best) over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the skillet. Sear for 4-5 minutes per side, until golden brown and a crust has formed. The chicken will not be cooked through at this point.
⏱️ 10 min
- 4
Remove the seared chicken from the skillet and set aside on a plate. Add the seasoned vegetables to the same skillet, spreading them out in a single layer as much as possible. Place the skillet with the vegetables into the preheated oven.
⏱️ 5 min•🌡️ 400
- 5
Roast the vegetables for 15 minutes. Then, carefully remove the skillet from the oven and nestle the seared chicken breasts back among the vegetables. Return the skillet to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 6
Remove the skillet from the oven. Transfer the chicken and vegetables to serving plates. Place the empty skillet back on the stovetop over medium heat. Pour in the 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced. Drizzle this pan sauce over the chicken and vegetables. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Recipe from Video
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, patted dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
For the Roasted Vegetables
- 1 pound red potatoes, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, cored, seeded, and chopped into 1-inch pieces
- 1 yellow onion, chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Pan Sauce & Garnish
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken breasts dry with paper towels. In a small bowl, combine the 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the red potatoes, broccoli florets, red bell pepper, and yellow onion. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss until all vegetables are evenly coated.
⏱️ 10 min - 3
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works best) over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the skillet. Sear for 4-5 minutes per side, until golden brown and a crust has formed. The chicken will not be cooked through at this point.
⏱️ 10 min - 4
Remove the seared chicken from the skillet and set aside on a plate. Add the seasoned vegetables to the same skillet, spreading them out in a single layer as much as possible. Place the skillet with the vegetables into the preheated oven.
⏱️ 5 min•🌡️ 400 - 5
Roast the vegetables for 15 minutes. Then, carefully remove the skillet from the oven and nestle the seared chicken breasts back among the vegetables. Return the skillet to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 6
Remove the skillet from the oven. Transfer the chicken and vegetables to serving plates. Place the empty skillet back on the stovetop over medium heat. Pour in the 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced. Drizzle this pan sauce over the chicken and vegetables. Garnish with fresh chopped parsley before serving.
⏱️ 5 min