This one pan meal is not only delicious but the prep couldn't be easier.
Serve it with some roasted potatoes or even just a salad.
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One Pan Chicken Dinner
Ingredients
(Serves 4)
2.5 Chicken Breast, about six large breasts cut in half, boneless
1 ¾ tsp. Salt
¾ tsp. Pepper
¼ Cup Olive oil
2 Garlic Cloves, whole
¾ lbs. Cheese & Parsley Sausage out of casing
1 Onion (6 oz.), sliced thinly
2 Red Peppers (about 1 lb.), seeded and sliced
3/4 tsp. Oregano
3 Rosemary Sprigs, fresh and chopped
3/4 Cup Peroni or Beer of Choice
¼ Hot Cherry Peppers, sliced and drained
1 tbsp. Of the vinegar from pepper jar
1 Cup Low Sodium Chicken Broth
Method
Season the chicken on both sides with 1 tsp. of salt and ½ tsp. pepper
In a frying pan, heat up olive oil and add in the chicken and garlic. Cook the chicken on both sides for about 4 to 5 minutes on medium heat. Be sure not to burn the garlic.
Remove the chicken from the pan and add in the sausage. Cook the sausage, breaking it apart into tiny pieces like you would break up taco meat. You can break the garlic up too.
Add in the onions and cook for about 4 to 5 minutes and add in the peppers and ¾ tsp salt, ¼ tsp pepper, oregano and rosemary.
Add in the beer, scraping the bottom of the bits off the bottom of the pan. Sautee for 3 minutes. The beer will begin to reduce.
Adding the cherry peppers, the vinegar and chicken broth. Sautee for two to three minutes.
Put the chicken back in the pan, nestling it into the sauce.
Cook uncovered for about another 10 minutes. The internal temp if the chicken should be 165 degrees.
Serve