Whip It Up Recipes: One-pan supper

Tuesday, March 9, 2021

Garlic Herb Butter Chicken with Asparagus

A meal that is bursting with amazing flavor!
One pan meals are simple and quick on a busy weeknight. You are going to LOVE it!
So easy to make! One pan and less than 30 minutes!

Garlic Herb Butter Chicken with Asparagus

INGREDIENTS

1/4 cup Chicken Broth or Water
1 Salt and Pepper to Taste
1/2 teaspoon Paprika
1 pound Asparagus, Ends Trimmed
1 teaspoon Fresh Thyme, Chopped
1 teaspoon Fresh Rosemary, Chopped
1 tablespoon Freshly Chopped Oregano
4 Garlic Cloves, Minced
3 tablespoons Butter, Divided
3- 6 Chicken Thighs, Bone-In, Skin-On

- Optional
  Fresh chopped parsley for garnish
  2 slices of fresh lemon for garnish
  
  PREPARATION
  1. Pat dry chicken thighs with paper towels. Season chicken with salt, pepper, and paprika on both sides.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.
  3. Lay chicken skin side down in the skillet and cook for 5-6 minutes then flip and cook another 5-7 minutes, until cooked through and a cooking thermometer displays 165 F. If chicken browns too quickly, lower the heat.
  4. Remove cooked chicken thighs from the skillet and set aside on a plate. Melt the remaining 1 tablespoon butter in the same skillet. Once the butter is melted, add asparagus to the pan and season with salt and pepper. Saute asparagus for 4-6 minutes or until tender. Deglaze with chicken broth or water and give a quick stir to coat the asparagus. Reduce the sauce for one minute more.
  5. Return chicken thighs back to the pan for a couple of minutes and serve your buttery garlic herb chicken with asparagus immediately garnished with fresh herbs and lemon slices.

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Thursday, June 27, 2019

Spice-Rubbed Flat Iron Steak with Fajita Vegetables

A simple spice rub transforms basic flat iron steak into an easy, one-pan weeknight supper. Try this tucked into a tortilla for fajitas or over rice.

Combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.

Toss vegetables with remaining 2 teaspoons oil and remaining spice mix.

Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.

Spice-Rubbed Flat Iron Steak with Fajita Vegetables
Ingredients

1½ tsp ground cumin

1½ tsp granulated garlic

1 1/2 tsp salt

1 tsp chili powder

¾ tsp paprika

¼ tsp ground cinnamon

⅛ tsp black pepper

1 lb uncooked flat iron steak

1 Tbsp extra virgin olive oil divided

1 medium, thinly sliced sweet red pepper

1 medium, thinly sliced yellow pepper

1 small uncooked zucchini, halved lengthwise, sliced into semicircles

2 large, thinly sliced uncooked red onion(s)

Instructions

In a small bowl, combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.
In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
Preheat broiler to high and position rack close to flame.
Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.
Stir vegetables in pan; continue to broil until crisp tender and beginning to brown, about 5 to 10 minutes more. Thinly slice steak against grain and serve with vegetables. Yields about 3 ounces steak and 1 cup vegetables per serving.