Pan Roasted Chicken With Vegetables Recipe

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Pan Roasted Chicken With Vegetables
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  1. Preheat oven to 350- degrees F.
  2. Heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking.
  3. Add chicken breasts, top side down and cook until golden brown (2-5 minutes); turn chicken.
  4. Add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes).
  5. Add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute).
  6. Lay asparagus over chicken; cover pan and put in oven. Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Transfer chicken to a plate.
  7. Season vegetable mixture with salt and pepper.
  8. Divide vegetables among 4 plates and top with a piece of chicken. Spoon sauce over all.
  9. Garnish with chopped thyme and Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 417.52 Kcal (1748 kJ)
Calories from fat 139.1 Kcal
% Daily Value*
Total Fat 15.46g 24%
Cholesterol 142.84mg 48%
Sodium 1290.68mg 54%
Potassium 1317.44mg 28%
Total Carbs 18.84g 6%
Sugars 7.88g 32%
Dietary Fiber 5.7g 23%
Protein 54.9g 110%
Vitamin C 11.9mg 20%
Iron 2.9mg 16%
Calcium 130.4mg 13%
Amount Per 100 g
Calories 77.86 Kcal (326 kJ)
Calories from fat 25.94 Kcal
% Daily Value*
Total Fat 2.88g 24%
Cholesterol 26.64mg 48%
Sodium 240.7mg 54%
Potassium 245.69mg 28%
Total Carbs 3.51g 6%
Sugars 1.47g 32%
Dietary Fiber 1.06g 23%
Protein 10.24g 110%
Vitamin C 2.2mg 20%
Iron 0.5mg 16%
Calcium 24.3mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
  • 11

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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