Introduction
Tired of complicated meal prep and endless ingredient lists? Say hello to Recipeasy, your new best friend in the kitchen! We’ve crafted a sensational recipe that embodies the very spirit of ‘recipeasy’ – simple, quick, and incredibly satisfying. Get ready to impress yourself and your loved ones with a dish that tastes like it took hours, but was actually a breeze to make.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Sharp Chef’s Knife
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Large Skillet or Sauté Pan
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Measuring Spoons and Cups Set
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Why You’ll Love This Recipe
This Recipeasy creation is a game-changer for busy individuals and families. It minimizes prep time, uses common pantry staples, and delivers a burst of flavor that’s both comforting and exciting. It’s the perfect solution for those nights when you want a home-cooked meal without the fuss, proving that delicious food doesn’t have to be complicated.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, deseeded and chopped
- 1 cup broccoli florets
- 1 (15 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 tsp dried Italian seasoning
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped red bell pepper and broccoli florets to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Return the browned chicken to the skillet. Stir in the undrained diced tomatoes, chicken broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese (if using) and fresh parsley.
Tips
- For extra flavor, marinate the chicken in a little Italian dressing for 30 minutes before cooking.
- Feel free to swap out the vegetables for your favorites, such as zucchini, mushrooms, or spinach.
- If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce during the last few minutes of cooking.
- Ensure your chicken is cooked through by checking that it’s no longer pink inside.
Serving Suggestions
- Serve this delightful dish over cooked rice, quinoa, or pasta.
- It’s also delicious served with crusty bread for soaking up the flavorful sauce.
- A simple side salad complements the richness of the main dish perfectly.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQ
What makes this a ‘Recipeasy’ recipe?
This recipe is considered ‘recipeasy’ because it uses simple ingredients, requires minimal steps, and cooks relatively quickly, making it accessible for cooks of all levels.
Can I make this vegetarian?
Yes, you can substitute the chicken with firm tofu or a plant-based chicken alternative. Adjust cooking time as needed.
Nutrition Information
- Calories: Approximately 350-400 kcal per serving (without optional cheese)
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 15-20g
Effortless Recipeasy Recipes: Your New Go-To Weeknight Dinner!
Ingredients
Method
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped red bell pepper and broccoli florets to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Return the browned chicken to the skillet. Stir in the undrained diced tomatoes, chicken broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese (if using) and fresh parsley.
