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One-Pan Creamy Parmesan Chicken and Vegetables
One-Pan Creamy Parmesan Chicken and Vegetables
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Creamy Parmesan chicken and veggies cooked in one pan for a colorful, veggie-filled meal.
Ingredients:
  • 2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon Italian seasoning
  • 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 crossways
  • 1 cup carrots, julienned
  • 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
  • Flat-leaf parsley sprigs for optional garnish
Instructions:
  • Ensure the chicken thighs are completely dry by gently patting them with paper towels. Sprinkle them generously with Italian seasoning, salt, and pepper.
  • Heat 1 tablespoon each of olive oil and unsalted butter in a large non-stick skillet or wok over medium-high heat.
  • Heat the oil and butter until sizzling, then add the chicken thighs and sear until golden brown, about 5 to 7 minutes. Flip the chicken, lower the heat, cover, and continue cooking until no longer pink inside, approximately 5 more minutes. Check for doneness by ensuring the internal temperature reaches at least 165°F (74°C) using an instant-read thermometer.
  • Transfer the chicken from the skillet to a serving platter and cover to keep warm.
  • In the same pan over medium-high heat, add the remaining olive oil and butter. Let the butter melt, then sauté the onions and red pepper flakes for 1 to 2 minutes. Add the mushrooms and bell peppers and cook for an additional 2 minutes, stirring often.
  • Add vibrant broccoli florets, fresh zucchini, and colorful carrots. Sauté while stirring for 1 to 2 minutes.
  • Sauté asparagus, tomatoes, and garlic until garlic is aromatic, around 1 minute.
  • Pour the chicken broth into the pot and bring it to a boil. Lower the heat to a simmer and mix in the peas. Once the broth is gently bubbling, slowly pour in the cream while stirring, then incorporate the Parmesan cheese.
  • Place 2 succulent chicken thighs on each plate, generously layer with vibrant vegetables and luscious Parmesan cream, and elegantly garnish with fragrant fresh flat-leaf parsley. Serve piping hot to enjoy the delightful flavors.

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