While I was making the Chicken Vegetable and Potato Soup last week, I tasted the chicken after it has finished in the skillet. It was delicious all by itself! So, I made the chicken again this week, as a meal on it’s own. After the chicken finished, I used this method to quickly saute some squash in the same pan with the remaining juices.
I’m frequently surprised by the way that just a few simple everyday ingredients work together to turn typically boring chicken into something so tasty. I am sure to be making this again in the future for simple, quick and easy meals. Served with potatoes or over rice, this was enjoyed by every member of my family.
- 1 medium yellow onion
- 4 large cloves garlic
- 1 teaspoon olive oil
- 1 lb chicken white or dark meat, diced into 1/2" pieces
- kosher salt to taste
- generous freshly cracked black pepper to taste
- Warm the oil in a large pot over medium high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so. Add the chicken, toss to combine and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through. Remove from the heat and serve hot. Enjoy!