Garden Essentials: Sautéed Veggies with Chicken

Andy Anderson !


This recipe came about when a good neighbor of mine dropped off some organic veggies she grows on her farm outside of town. I came up with a dish that I think highlights the last harvests of Summer, and will bring a smile to your face.

When I have good Summer veggies this dish will definitely be on the rotation.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

2 - 3
15 Min
20 Min
Stove Top



  • 1 Tbsp
    grapeseed oil
  • 1 Tbsp
    sweet butter, unsalted
  • 1 large
    chicken breast, boneless, skinless
  • 1 medium
    yellow onion, skin removed, and thinly sliced
  • 1 Tbsp
    coconut or brown sugar
  • 2 clove
    garlic, minced
  • 6 - 8 small
    cherry tomatoes
  • 2 medium
    carrots, sliced into small sticks
  • 1 medium
    head of broccoli, stemmed and halved, 6 – 8 florets
  • 6 Tbsp
    dry white wine, or chicken stock, not broth
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    dried oregano
  • 1 medium
    lemon, zest and juice
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • ·
    mixed greens
  • ·
    balsamic vinegar, or reduction

How to Make Garden Essentials: Sautéed Veggies with Chicken


  2. Chef’s Note: I do not have all the photos I normally have. The reason is that I usually do not photograph the recipe the first time it is made. In this case, there are enough photos to make do.
  3. Gather your Ingredients (mise en place).
  4. Cut the chicken breast in half, lengthwise, and sprinkle with a bit of salt and pepper.
  5. Add the butter and grapeseed oil to a sauté pan, over medium heat.
  6. When the foaming subsides, add the chicken breast.
  7. Cook until lightly browned, about 3 – 4 minutes per side.
  8. Remove the chicken breast, slice into random strips, and reserve.
  9. Chef’s Note: Cutting the chicken into random strip sizes adds to the rustic look of the dish.
  10. Add the sliced onions to the pan, and sprinkle with the brown sugar.
  11. Sauté until they soften, and begin to caramelize, about 12 – 15 minutes.
  12. Chef’s Tip: Add the coconut or brown sugar will give you some really yummy caramelized onions, and they will give the final dish just a hint of sweet. YUM.
  13. Add half the wine or chicken stock (3 tablespoons), to the onions, and use a wooden spoon to scrape up any brown bits (fonds), that have attached themselves to the bottom of the pan.
  14. Continue stirring until the liquid is mostly evaporated.
  15. Add the garlic, oregano, and thyme, and stir for 60 seconds.
  16. Add the carrots, and stir for 60 seconds.
  17. Add the broccoli and tomatoes, and stir for 60 seconds.
  18. Return the chicken to the pan, and stir for 60 seconds
  19. Add the remaining wine or chicken stock, stir, and then tightly cover for 4 minutes.
  20. Chef’s Note: The amount of time you cook the veggies will determine their crispness. After about 4 minutes, the broccoli and carrots will still have a crunch to them. If you prefer them a bit softer, cover and cook for an additional 2 or 3 minutes.
  21. Open the pan, and stir in the lemon juice and zest, and season with a bit of salt and pepper.
  22. Chef’s Note: To give the dish a bit more of an Asian flavor, add a teaspoon of sesame oil, and a tablespoon of tamari, at the end with the lemon juice.
  24. Place some salad greens on a plate, pile on some of the sautéed chicken/veggies, and then drizzle with some balsamic vinegar or reduction. Enjoy.
  25. Keep the faith, and keep cooking.

Printable Recipe Card

About Garden Essentials: Sautéed Veggies with Chicken

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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