Chicken Garden Saute

This one-skillet chicken breast dinner goes from raw to table in about 30 minutes. Boneless breasts get browned in olive oil with crushed rosemary, then simmer with stewed tomatoes, black olives, green pepper, carrots, and zucchini until the sauce thickens and the vegetables are tender.

Browning the chicken first builds a fond on the bottom of the skillet. When the tomatoes hit that hot pan, they lift all those caramelized bits into the sauce. Skip the browning step and the whole dish tastes flat.

The stewed tomatoes break down during cooking and become the sauce on their own. No need to add stock or cream. The vegetables release their own juices too, creating a light, brothy base that coats everything.

Keeping the lid on for most of the cook traps steam so the chicken cooks through and the carrots soften properly. Then removing the lid at the end lets the sauce reduce and concentrate.

Kitchen Tips

• Pound the chicken to even thickness before browning. Uneven breasts cook unevenly, leaving you with dry thin spots and raw thick spots.
• Cut veggies into similar-sized strips so everything finishes at the same time. Carrots take longer, so cut them thinner than the zucchini.
• Crush the rosemary between your palms before adding it. This breaks open the leaves and releases more of the piney oils.

Variations

• Mediterranean version: Add capers and a squeeze of lemon juice at the end for a brighter, tangier sauce.
• Spicy: Drop in red pepper flakes with the rosemary for a kick of heat.
• Serve over pasta: Spoon the chicken and vegetables over cooked penne or orzo to soak up the sauce.