Main Dishes
Braised Chicken Breast With Root Vegetables: A Light Tomato Sauce and Peas in One Pan, an Easy Weeknight Meal
Juicy chicken breast marinated, pan-seared and simmered with carrots, celery root and onion in a light tomato sauce.
Instructions
Marinate
Cut the chicken breasts into smaller pieces or slices. In a bowl, mix the oil, olive oil, salt, pepper, dried seasoning blend and paprika. Add the chicken and toss well so every piece is coated.
Cover the bowl and marinate in the refrigerator, ideally overnight or for at least 2 hours.
Prep the vegetables
Peel the onion, carrots and celery root and dice them into small pieces.
Sear the chicken
Remove the marinated chicken from the refrigerator and dredge it lightly in all-purpose flour.
Heat a little oil in a large skillet and pan-fry the chicken for about 5 minutes per side until golden.
Simmer with the vegetables
Remove the chicken from the skillet and set it aside.
In the same skillet (add a little more oil if needed), cook the onion, carrots and celery root, stirring occasionally, for about 10 minutes until slightly softened.
Add the tomato sauce, season with salt and pepper to taste, and add a little water, just enough to partly submerge the chicken and vegetables.
Return the chicken to the skillet. Cover and simmer over low heat for about 20 minutes, until the chicken is fully tender and reaches an internal temperature of 165°F (74°C).
Finish
Stir in the chopped parsley and the drained peas. Cook together for about 5 more minutes.
Serve warm, for example with rice, potatoes or pasta.
- Marinating time (at least 2 hours, ideally overnight) is not included in the prep and cook times; total time includes 2 hours of marinating.
- Chicken is done at an internal temperature of 165°F (74°C).
- Serve with rice, potatoes or pasta. Leftovers keep 3–4 days in a covered container in the refrigerator.