Quick Pan Seared Chicken really is quick to pan sear. You will need more time to roast vegetables for a complete dinner. It’s really quick, the vegetables will roast while you are searing the chicken.
Prep Time:15 minutes
Cook Time:45 min.
Total Time:1 hour
4 large boneless skinless check breasts
2 large bell peppers, sliced
2 red onions, sliced
1 large carrot
1/3 cup olive oil
2 cloves garlic
2 tbls. chopped parsley
1 sprig fresh rosemary
1 tbls. oregano
salt and pepper to taste
Marinate Chicken at least 1 hour in advance or until you are ready to cook.
Add to a large freezer bag the marinade ingredients. Add in the boneless chicken breasts to the bag and gently distribute the marinade to coat the chicken. Place the sealed freezer bag in the refrigerator for at least 1 hour or until ready to use.
Place the peppers, carrots and onions on a large baking sheet, toss with oil, and season with salt and pepper. Certainly use your favorite vegetables to roast if you do not like the peppers and onions.
Bake in a 425 degree oven for 35-45 minutes. (Cooking time depends on how large or small the vegetables are cut and how crowded the pan.)
Heat a heavy cast iron pan to high. When hot add in the chicken breasts and let cook until they have browned. Turn over and sear the other side. Remove from the pan to a platter.
Add to the hot pan about ½ cup of chicken broth or white wine and with a wooden spoon stir the pan and let simmer for 2-3 minutes. Add in the chicken breasts just to heat them through for a minute or two.
On a platter add the roasted vegetables and top with the chicken.
Serve hot with crusty bread and your favorite rice, quinoa and/or salad.