Braised Chicken and Vegetables
This one-pan meal features juicy, pan-seared chicken thighs, braised with colorful vegetables, and topped with parmesan cheese. Quick, easy, and insanely delicious. Works with chicken breasts too!
Servings 4
Calories 404kcal
Ingredients
- 8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil divided
- 1 small yellow or red onion chopped
- 1 bell pepper any color, seeded and chopped
- 2 cloves garlic minced
- 14- ounce can diced tomatoes
- 1/3 cup grated parmesan cheese
- Chopped fresh basil for serving
Instructions
- Season both sides of the chicken with salt and black pepper
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
- Heat the remaining tablespoon of oil in the same pan over medium-high heat. Add the onion and bell pepper and cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds. Add 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to combine. Add the tomatoes and bring to a simmer.
- Nestle the chicken on top of the vegetables and drizzle over any juices from the plate.
- Simmer for 15 minutes, until the chicken is cooked through.
Nutrition
Calories: 404kcal | Carbohydrates: 10g | Protein: 47g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 222mg | Sodium: 492mg | Potassium: 865mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 50mg | Calcium: 136mg | Iron: 3mg