Veggies To Compliment Pan-Seared Chicken

Pan-seared chicken is a versatile dish that pairs well with various vegetables, making it a great option for any meal. While chicken breasts are a popular choice, chicken thighs or legs can also be used for a richer flavour and juicier texture.

When it comes to vegetables, there are plenty of options to choose from. Root vegetables like potatoes, onions, carrots, and parsnips go well with pan-seared chicken. You can also try broccoli florets, sweet potatoes, green beans, asparagus, leafy greens, or Brussels sprouts.

If you're looking for a one-pan meal, you can roast the chicken and vegetables together in the oven. This method allows the meat juices to cook the veggies to perfection.

Whether you're serving a simple weeknight dinner or a special occasion meal, pan-seared chicken with vegetables is a delicious and healthy option.

Roasted red potatoes, mashed red potatoes, or mashed sweet potatoes

Roasted red potatoes are a great side dish to serve with pan-seared chicken. A recipe for this can be found on Food.com. The recipe involves marinating chicken in ranch dressing for half an hour, then cooking bacon in a skillet until crisp. The potatoes and onions are then cooked in the leftover bacon drippings for 5 minutes before being transferred to a baking dish. The chicken is placed on top of the potatoes and baked for 55 minutes to an hour.

Alternatively, you could try a similar recipe from Taste of Home, which involves coating the potatoes, onion, oil, garlic, rosemary, and pepper in a large bowl and transferring them to a baking pan. The chicken is then seasoned with paprika and arranged over the vegetables before roasting for 35-40 minutes.

If you're looking for a creamier option, mashed red potatoes also pair well with pan-seared chicken. MyRecipes.com offers a recipe that involves dredging chicken in flour and cooking it in a skillet. The mashed potatoes can be made from scratch or from frozen, and the dish is served with a gravy made from the chicken drippings.

For something a little sweeter, you could try mashed sweet potatoes. This side dish is also featured on MyRecipes.com and involves pan-searing chicken breasts and serving them with frozen or homemade mashed sweet potatoes and a quick pan gravy.

Green beans, asparagus, sautéed leafy greens, or brussels sprouts

Green beans, asparagus, sautéed leafy greens, and brussels sprouts are all delicious options to serve with pan-seared chicken. Here are some tips and tricks to prepare these veggies to perfection:

Green Beans

Blanch the green beans in salted boiling water for a few minutes until they turn bright green. Then, drain and plunge them into ice water to stop the cooking process. You can then choose to sauté them in garlic and butter or olive oil, or simply serve them as-is with a sprinkle of salt and pepper.

Asparagus

Asparagus is a tasty and healthy side dish that can be roasted, grilled, or steamed. To prepare it, trim the tough ends of the asparagus spears and discard them. You can then chop the spears into bite-sized pieces or leave them whole. Drizzle with olive oil, season with salt and pepper, and either roast in the oven or grill on a pan until tender.

Leafy Greens

There are many types of leafy greens that can be sautéed to perfection. Some options include spinach, kale, Swiss chard, or a mix of greens. To sauté, heat some olive oil or butter in a pan over medium heat. Add some minced garlic and sauté for a minute until fragrant. Then, add your greens and cook until wilted, stirring occasionally. Season with salt and pepper to taste.

Brussels Sprouts

Brussels sprouts are a nutritious and flavorful vegetable that pairs well with pan-seared chicken. To prepare, cut the brussels sprouts into halves or quarters, depending on their size. You can then steam or boil them until tender-crisp. For a crispy texture, try roasting them in the oven with some olive oil, salt, and pepper. Alternatively, you can sauté them in a pan with some butter or olive oil, garlic, and a squeeze of lemon juice.

Rice, quinoa, or couscous

Rice

Rice is a staple food that goes well with a variety of dishes, including pan-seared chicken. It is a good source of carbohydrates and can be prepared in a variety of ways. For a simple side dish, cook rice according to your preferred method (white rice, brown rice, or a blend). You can use chicken broth instead of water to add more flavour to the rice. If you want to make it more flavourful, you can also cook rice with herbs and spices such as rosemary, thyme, or paprika. Additionally, you can make a rice pilaf by sautéing rice in olive oil or butter before adding chicken broth or water for a richer flavour.

Quinoa

Quinoa is a nutritious and gluten-free seed that is often consumed as an alternative to rice or pasta. It has a higher protein and mineral content than rice, couscous, or pasta, and its protein content is comparable to that of beans. Quinoa also has a more favourable glycemic index, which is beneficial for diabetics. When cooked, quinoa has a slightly nutty flavour and a crunchy texture. To prepare quinoa, rinse it first to remove any bitter residue, then cook it in a similar way to rice, using chicken broth for added flavour. Quinoa can also be used in salads, soups, porridge, or as a side dish.

Couscous

Couscous is a type of small-beaded pasta made from steamed semolina flour. It has a neutral flavour and a pasta-like texture, absorbing the flavours of the ingredients it is cooked with. Couscous is quick and easy to prepare and can be served as a side dish or in salads. For a simple preparation, cook couscous according to the package instructions, using chicken broth for added flavour. You can also toast the couscous in a pan with some olive oil before adding liquid to enhance its nutty flavour. Couscous goes well with Mediterranean-inspired dishes, and you can add herbs and spices such as garlic, paprika, or thyme to complement your pan-seared chicken.

When deciding between rice, quinoa, or couscous, consider your dietary needs and preferences. All three options provide carbohydrates and can be prepared in a variety of ways to accompany your pan-seared chicken.

Roasted zucchini, roasted cauliflower, or roasted carrots

Roasted Zucchini

Roasted zucchini is a simple yet tasty side dish that pairs well with pan-seared chicken. Here's a step-by-step guide to making it:

• Preheat your oven to 400°F (200°C).
• Slice the zucchini into 1/4-inch (0.5-cm) rounds or half-inch (1-cm) half-moons.
• Toss the zucchini with olive oil, salt, and pepper. You can also add other spices like garlic powder or red pepper flakes for some extra flavour.
• Spread the zucchini on a baking sheet in a single layer, making sure they don't overlap.
• Roast in the oven for 15-20 minutes, or until the zucchini is tender and lightly browned.
• Remove from the oven and serve hot.

Roasted Cauliflower

Roasted cauliflower is another excellent option to accompany your pan-seared chicken. Here's how you can prepare it:

• Preheat your oven to 425°F (220°C).
• Cut a head of cauliflower into small florets.
• Toss the cauliflower florets with olive oil, salt, and pepper. You can also add other spices like cumin or paprika for extra flavour.
• Spread the cauliflower on a baking sheet in a single layer.
• Roast in the oven for 20-25 minutes, or until the cauliflower is tender and lightly browned.
• Remove from the oven and serve hot.

Roasted Carrots

Roasted carrots are a classic side dish that goes well with chicken. Here's a simple way to prepare them:

• Preheat your oven to 400°F (200°C).
• Peel and trim the carrots, then cut them into uniform sizes.
• Toss the carrots with olive oil, salt, and pepper. You can also add other spices like thyme or rosemary for extra flavour.
• Spread the carrots on a baking sheet in a single layer.
• Roast in the oven for 20-25 minutes, or until the carrots are tender and lightly caramelized.
• Remove from the oven and serve hot.

All three of these roasted vegetable options are easy to prepare and make a great complement to the flavours of pan-seared chicken. Enjoy experimenting with different spices and herbs to find your favourite combinations!

Arugula salad, garden salad, or caesar salad

Arugula Salad:

Arugula, also known as rocket, is a leafy green vegetable with a fresh, peppery taste. It is high in fibre, folate, phytochemicals, and antioxidants. Arugula salad can be made with shaved Parmesan, a simple lemon dressing, and a variety of other ingredients such as strawberries, watermelon, feta cheese, and apple.

To make an arugula salad, start by making the dressing. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Then, add the arugula leaves and toss. Top with shaved Parmesan and more pepper to taste.

Garden Salad:

A garden salad typically includes a variety of fresh vegetables such as lettuce, tomatoes, cucumbers, onions, and carrots. It can also include proteins such as chicken or beans. A simple garden salad can be made by combining chopped romaine lettuce, tomatoes, cucumbers, and red onions in a large bowl. Whisk together a vinaigrette dressing with olive oil, lemon juice, salt, and pepper, and pour over the salad. Toss well and serve.

Caesar Salad:

A classic Caesar salad typically includes romaine lettuce, croutons, Parmesan cheese, and a creamy Caesar dressing. However, there are many variations of this salad, such as an arugula Caesar salad or a chicken Caesar salad.

To make a Caesar salad, start by making the dressing. In a small bowl, combine minced garlic, anchovy fillets and their oil, lemon juice, Dijon mustard, salt, and pepper. Whisk in olive oil until smooth and set aside. In a large salad bowl, combine chopped romaine lettuce and arugula. Pour the dressing over the greens and toss well. Add toasted nuts and more Parmesan cheese, and toss again. Serve on individual plates.

All three of these salads would pair well with pan-seared chicken. The chicken can be sliced and served on top of the salad, or served as a main protein with the salad as a side dish.

Frequently asked questions