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Recipe: Seasoned thyme pepper chicken with sautéed veggies

March 10, 2015

It’s been a long time since I got together with some of my friends and when they were picking out a restaurant, I thought it might be nicer to have a home cooked meal so I offered to cook. Everyone was on this workout binge apparently, and really wanted protein in the meal. I had to nix my plan for breaded chicken and thick sauces and decided to go with a healthier option. But I didn’t want to skimp on taste. I thought veggies and chicken would be an easy way to go. I made this up as I went along but it tasted pretty good so thought I’d share:



5-6 boneless chicken breast
8-10 sprigs of thyme
Pepper, salt to season
1 tsp of red pepper flakes (you can skip this if you don’t want any spice)
A dash of cayenne pepper (again, can skip if you don’t want spice)
4 cloves of garlic, minced
extra virgin olive oil (to sautee)
6 oz of white mushroom, sliced
6-8 shallots, sliced
1 red onion, sliced (or you can just slice more shallots if you have enough…I mixed it up a little here)


1) Season chicken breasts with thyme, salt, pepper, cayenne, and red pepper flakes until completely covered. Set aside.

2) In a non-stick frying pan, warm olive oil (a few teaspoons) and minced garlic on medium heat for a few minutes. Add mushrooms, shallots and onion and sautee until brown.


3) Move veggies around to the perimeter of the pan. If needed, add another tsp of oil in the middle and lay chicken breasts in the middle (about 2-3 might fit depending how big the pan is). Cover and cook each side for about 5 minutes until slightly brown.

Finished chicken

Note: I left the veggies in there so the chicken has those juices as it cooks. If you feel the veggies are burning, you can remove, but I left it for at least the first couple breasts to cook and removed.

4) When chicken is ready, serve with the mushroom/shallots/onion mixture on top.

Super easy, delicious, and healthy. If you want to take it a step further, you can even bake the chicken, which I might try next time. I also served with a side of basil pesto mushroom ravioli, and another of spinach and cheese ravioli in marinara (clearly I’m not counting carbs). I’ll detail that in another post!

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