Ingredients
Equipment
Method
- In a large saucepan, add the olive oil over medium heat. Once the oil is hot, add the chicken pieces. Sauté them until they’re lightly golden, about 5 to 7 minutes. You want them cooked through but still juicy, so keep an eye on them!
- Add the onion, potato, and carrot to the pan. Stir everything together and let them cook for about 8 to 10 minutes. The vegetables should start to soften, and the chicken should continue to cook.
- Next, add the garlic, balsamic vinegar, basil, thyme, salt, and pepper to the pan. Stir to combine all the ingredients and let it sauté for an additional minute. The aroma at this point will be incredible!
- Once everything is well mixed and fragrant, it’s time to finish cooking. Ensure the chicken is fully cooked through, with no pink remaining in the center. The vegetables should be tender yet still vibrant.
- Sprinkle the Italian parsley on top before serving. This adds a lovely fresh flavor and a pop of color to the dish.
- Serve hot and enjoy! The combination of the sautéed chicken and the medley of vegetables is sure to be a hit!
Notes
To make your cooking experience as smooth as possible, here are some helpful hints to keep in mind.
- Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave.
- Freezing: You can freeze the cooked dish for up to two months. Just ensure it’s in a freezer-safe container.
- Pairing: This dish pairs wonderfully with a side salad or some crusty bread to soak up any juices.
- Meal Prep: Consider chopping your vegetables ahead of time to make cooking even quicker on busy nights.
- Customizations: Feel free to swap out vegetables based on what you have or what’s in season.