Cooking On A Budget: One Pan Chicken Dinner

Sunday, August 4, 2013

One Pan Chicken Dinner

 Purchased a package of chicken tenders and really did not feel like the usual fried tenders with marinara which my husband makes on occasion.
Checked the frig - mushrooms, green pepper, half an onion, chicken broth. Garden zucchini and some tomatoes (from the store) available.
Since it was a little cooler I decided that a hearty "stoup" was the way to go. Aside from that my husband is building a shed from recycled stuff to house the wood for the winter and some lawn stuff.
When he's into a project he likes, he keeps going like the energizer bunny. Wish he had the same passion for re-doing the floors and a list of other things inside the house. Here's a photo of the beginning of his creation which I am nicknaming the "Mahal".

Anyway back to the recipe. I think this dish came out incredibly tasty. All of the components blended together in one flavor packed bite. The seasonings in the dish are a matter of taste so the amounts are really just guidelines. In the pack I purchased there were 12 chicken tenders which is enough to feed 4-5 people.

  • 1 1/2 lbs. chicken tenders - wash, remove tendons and dry
  • 2 tsp. granulated garlic
  • 1 1/2 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 cup chicken broth
  • 1 cup or so water (add just enough to about cover the chicken)
  • 1 medium green bell pepper - rough chop
  • 2 medium tomatoes - rough chop
  • 2 small zucchini - medium dice
  • 1/2 large sweet onion- rough chop
  • 1/2 pkg. crimini mushrooms sliced
  • 1/4 cup rice
  • 3 tbsp. butter
  • 2 tsp. olive oil
  • 1 tbsp. parsley (I had fresh from the garden, use dried if it is all you have.)
  1. When your chicken is prepped, season with the spices to taste. You will be layering in salt and pepper and more granulated garlic as you go. Mix to coat the chicken.
  2. Get a deep skillet or dutch oven hot over high heat. Add 2 tbsp. butter and the oil. When that is ready begin searing your chicken to a light golden brown. Do in batches and when done on both sides move to a waiting plate or bowl.

  1. Prep your vegetables. When the chicken is done, add the last tablespoon of butter and the vegetables to the same pan. Turn the heat down to medium low. Add salt, pepper and granulated garlic to taste. Stir and cook until the vegetables sweat down and mushrooms begin to brown a bit.

  1. Add the chicken to the pan along with the tomatoes, the broth and enough water to cover.
  2. Add 1/4 cup of rice. 1/3 cup if you want more rice.
  3. If using dried parsley add it now. For fresh, later on.

  1. Cover and simmer for 45 minutes or so.
  2. Add the fresh parsley at this point.
  3. Uncover to reduce the liquid a bit and concentrate the flavors. About 10-15 minutes.
OPTIONAL: I had some poppy seed rolls I needed to use, so I toasted them up with some butter. A nice rustic loaf of bread would be a great accompaniment to the dish. You will want some kind of bread to sop up all of the succulent broth.

My bowl was clean as was my husbands. 

For me the cost was $2.37 per serving. I took into account I did not have to purchase the zucchini.

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