One-pan chicken and courgette
NellGolden chicken, courgette and broccoli in one pan, on the table in half an hour.
This is the dinner I make when it is six o’clock and nothing is planned. One pan, a few vegetables from the bottom of the fridge, and a glossy honey and soy finish that makes it taste like more effort than it is.
The trick is to let the chicken sit undisturbed until it is properly golden. Moving it early is the difference between browned and boiled.
Swap freely
Green beans, peppers or sugar snap peas all work in place of the broccoli. Serve it with rice, noodles or warm flatbread.
Ingredients
Method
Season the chicken with the salt and pepper. Heat the oil in a large frying pan over medium-high heat and add the chicken in one layer. Leave it alone until golden underneath, about 5 minutes, then turn and cook for 3 minutes more. Lift onto a plate.
Add the onion, carrot, broccoli and courgettes to the pan with a splash of water and cook, stirring, for 6 to 8 minutes, until bright and just tender.
Stir in the garlic for 30 seconds, then return the chicken with the soy sauce, honey and lemon juice. Toss over the heat for 2 minutes, until glossy and the chicken is cooked through.
Notes
Use tamari in place of soy sauce to make it gluten-free.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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