Best Sauteed Chicken Tenders With Veggies Recipes

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
• Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
• Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
• To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

CHICKEN TENDERS AND VEGETABLE SAUTE

Steps:

• In a large skillet over medium heat, warm 1 tablespoon oil.
• Saute the chicken until lightly browned, about 5 minutes.
• Transfer chicken to a plate.
• Add the onions, bell pepper, and mushrooms to the skillet; saute until tender, about 5minutes.
• Add more oil, if needed.
• Return the chicken to the pan.
• Add the tomatoes, basil, oregano, salt, and pepper to taste and simmer, uncovered, until the chicken is cooked through and the flavors are blended, about 10 minutes.
• Add rigatoni to the pan and stir until pasta is coated with sauce.
• Sprinkle with parmesan cheese and serve immediately.

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

SAUTEED LEMON CHICKEN TENDERS

Steps:

• Sprinkle chicken with salt and pepper.
• Place a large skillet over high heat until skillet is hot; add oil to skillet, then add chicken and onion and cook, stirring often, until chicken is browned; 5 minutes.
• Add the broth and stir, scraping up the brown bits clinging to pan;add the marmalade and lemon peel and cook until sauce is slightly thickened, about 10 minutes.
• Stir in lemon juice and chives.