Pan-Roasted Chicken with Summer Vegetables

Course : Chicken
Serves: 4
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1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper -- coarsely ground
1 medium chicken -- cut up
2 tablespoons olive oil
1 large onion -- sliced
2 cloves garlic -- minced
2 medium tomatoes -- coarsely chopped
1 small zucchini -- sliced
1 medium red pepper -- cut in large chunks
1 small yellow squash -- sliced
1 tablespoon fresh basil -- chopped

Preparation / Directions:

In resealable food storage plastic bag, combine flour, salt and pepper; shake to mix. Add chicken to bag a few pieces at a time; seal bag and shake to coat. Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken; cook until golden brown on all sides. Remove chicken from skillet. Add onion and garlic to skillet; cook over medium heat until tender. Add tomatoes. Return chicken to skillet; cover and cook over medium-low heat for 30 minutes. Add zucchini, red pepper and yellow squash; cover and cook an additional 5-10 minutes or until chicken is fork-tender, juices run clear, and vegetables are crisp-tender. Remove chicken from skillet; place on serving platter. Add basil to vegetables in skillet; mix well. Serve vegetables over chicken. Note: Two cups of canned diced tomatoes can be used in place of the fresh ones.


Nutritional Information:

939 Calories (kcal); 66g Total Fat; (63% calories from fat); 67g Protein; 17g Carbohydrate; 340mg Cholesterol; 403mg Sodium

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