Stove Top Herb Chicken Bake With Vegetables Recipes

EASY HERB-CHICKEN BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 10-inch skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender. Stir in chicken, corn and soup; cook and stir until hot.
• In medium bowl, mix Bisquick mix, milk, 1/2 cup of the cheese and the thyme. With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish. Spoon hot filling into crust.
• Bake 22 to 30 minutes or until crust is golden brown. Sprinkle top with remaining 1/4 cup cheese. Cut into squares; serve hot.

STOVE TOP CHICKEN BREASTS WITH VEGETABLES AND FRESH MUSHROOMS

Steps:

• Film the bottom of a very large kettle or Dutch oven, add butter, and cook over medium heat until butter is melted. Raise heat and brown chicken breasts on both sides; remove from kettle or Dutch oven.
• Add diced onion and cook until onion is transparent. Add chicken breasts back into kettle or Dutch oven and add remaining onions, water, salt, chicken boullion, parsley, bay leaf, and thyme. Bring contents to a boil, cover, and simmer for 10 minutes.
• Add potatoes, carrots, and mushrooms, raise heat to bring contents to a boil, cover, and simmer for 50 minutes.
• Remove meat and vegetables to a warmed vegetable dish. Raise heat to high and boil liquid for 10 minutes. Mix cornstarch with water, stir in, and boil until sauce is glossy and slightly thickened. Add butter, stir until butter is melted, and pour sauce over the meat and vegetables.
• Cut chicken breasts in half horizontally for easy serving and add salt and pepper to taste.

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.