Chicken Breasts with Julienne Vegetables
Delight your taste buds with this elegant and wholesome Chicken Breasts with Julienne Vegetables recipe, a perfect blend of vibrant colors and rich flavors! Tender, golden-seared chicken breasts are paired with crisp, sautéed matchstick-cut carrots, zucchini, and bell peppers, creating a visually stunning and healthy dish. Infused with garlic, fresh thyme, and a hint of zesty lemon juice, the light pan sauce ties everything together for a meal that's as flavorful as it is nutritious. Ready in just under an hour, this recipe is ideal for weeknight dinners or a sophisticated dinner party centerpiece. Serve it up over the bed of buttery, seasoned vegetables for a restaurant-worthy presentation that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 large Carrots
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 tablespoon Lemon juice
Instructions
Rinse the chicken breasts under cold water and pat dry with paper towels.
Season the chicken breasts with half of the salt and pepper on both sides.
Wash all the vegetables thoroughly. Peel the carrots and cut them, along with the zucchini and bell peppers, into thin, matchstick-shaped strips (julienne style).
Mince the garlic cloves and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove the chicken breasts from the skillet and set aside.
In the same skillet, add 1 tablespoon of unsalted butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the julienned vegetables to the skillet and sauté for about 3-4 minutes, stirring frequently, until slightly tender but still crisp. Season with the remaining salt, pepper, and thyme leaves.
Remove the sautéed vegetables from the skillet and set aside, covering them to keep warm.
In the skillet, pour in the chicken broth and lemon juice. Bring to a gentle simmer, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Return the chicken breasts to the skillet. Reduce the heat to low, cover, and let the chicken cook in the broth for about 10-12 minutes, or until it reaches an internal temperature of 165°F (74°C).
Once the chicken is done, add the vegetables back to the skillet and gently mix everything together.
Add the remaining tablespoon of butter to the skillet and stir until melted, creating a light sauce.
Serve the chicken breasts over a bed of julienne vegetables, drizzling with the pan sauce for added flavor.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 5125 mg | 223% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 26.4 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
