Looking for more vegetables on your dinner plate? How about this one-pan Chicken or Pork Chops with Vegetables Skillet Meal, it is easy, delicious, only takes one pan, and you get vegetables! By the way it is also delicious when made with pork chops...
Chicken or pork? Choose your favorite.
Busy times require more focus on cooking up easy meals, yet keeping up with my philosophy of whole foods with lots of vegetables. In our kitchen I like to play around with a few dishes that we have come to enjoyed time and time again. Fortunately, the outcome for food that you enjoy regularly becomes a process and from that process, a new recipe is created. This is one of those recipes!
Chicken or Pork Chops with Vegetables Skillet Meal is exactly one of those recipes. A lighter meal with a big emphasis on vegetables! I have made it with pork chops and with chicken thighs. And each time, dinner was wonderful. You can, of course, offer a side dish of potatoes, pasta or rice. But often for just the two of us, dinner is a simple meal and this skillet dinner is just the ticket. Plus this is so easy to double or triple depending upon how many sit around your table.
Chicken or Pork Chops and Vegetables Skillet Meal
by the seat of my pants!
350-degree oven
Push the browned meat aside, add the prepared carrots and toss in the drippings that have accumulated in the pan.
Carefully remove the skillet from the oven, returning it to the stovetop. Turn the burner on to medium-high.
Remove the chicken or pork chops from the pan and place them on a serving platter.
Add the spinach to the pan along with the carrots and stir-fry the vegetables together just long enough to cook the spinach.
Place vegetables on the platter with the meat, and serve.
Storage options for Chicken or Pork Chops and Vegetables Skillet Meal. You may refrigerate the cooked chicken and vegetables for up to three days. You may also freeze the cooked chicken and vegetables, however, reheating may result in a loss of texture quality.
Chicken or Pork Chops with Vegetables Skillet Meal is exactly one of those recipes. A lighter meal with a big emphasis on vegetables! I have made it with pork chops and with chicken thighs. And each time, dinner was wonderful. You can, of course, offer a side dish of potatoes, pasta or rice. But often for just the two of us, dinner is a simple meal and this skillet dinner is just the ticket. Plus this is so easy to double or triple depending upon how many sit around your table.
This just might be the easiest recipe when it comes to cooking from the pantry!
Chicken or Pork Chops with Vegetables Skillet Meal is open to your own interpretation, so feel free to substitute your favorite seasonings. We have come to enjoy the simple flavors of garlic salt, fresh ground pepper, and smoked paprika for this meal. Just enough seasonings to taste delicious, but not so much as to take away from the vegetables that share a large part in the success of this dinner. This skillet meal will serve 2 or 3 folks, simply double if you have company coming!
Ingredients needed for this meal:
- chicken
- pork chops
- carrots
- spinach
- garlic salt
- paprika plain or smoked
- fresh ground pepper
You will also need the following:
- cast-iron skillet
- cutting board
- carrot peeler
- kitchen knife
- measuring spoons
- tongs
- serving platter
Now we are ready to begin!
Chicken or Pork Chops and Vegetables Skillet Meal
by the seat of my pants!
350-degree oven
UPDATED: 05.12.2024
4 chicken thighs
OR
2 large pork chops
2 t olive oil, butter, or bacon drippings
garlic salt
fresh ground pepper
smoked paprika or plain
4 large carrots - cut 1/2 inch thick on the diagonal
2 - 3 large handfuls of spinach leaves
In a medium-sized cast-iron skillet, brown the chicken or chops in the fat of choice. Season with garlic salt, fresh ground pepper, and smoked paprika. Turn, and season the second side. Let cook a moment or two to sear the second side.
4 chicken thighs
OR
2 large pork chops
2 t olive oil, butter, or bacon drippings
garlic salt
fresh ground pepper
smoked paprika or plain
4 large carrots - cut 1/2 inch thick on the diagonal
2 - 3 large handfuls of spinach leaves
In a medium-sized cast-iron skillet, brown the chicken or chops in the fat of choice. Season with garlic salt, fresh ground pepper, and smoked paprika. Turn, and season the second side. Let cook a moment or two to sear the second side.
Push the browned meat aside, add the prepared carrots and toss in the drippings that have accumulated in the pan.
Arrange the meat to the outside edges of the pan and place the carrots in the center. Bake 35-45 minutes or until done in your oven.
Carefully remove the skillet from the oven, returning it to the stovetop. Turn the burner on to medium-high.
Add the spinach to the pan along with the carrots and stir-fry the vegetables together just long enough to cook the spinach.
Place vegetables on the platter with the meat, and serve.
Storage options for Chicken or Pork Chops and Vegetables Skillet Meal. You may refrigerate the cooked chicken and vegetables for up to three days. You may also freeze the cooked chicken and vegetables, however, reheating may result in a loss of texture quality.
UPDATE:
For your convenience, a "copy and paste" version of Chicken or Pork Chops and Vegetables Skillet Meal has
been included below.
You may also enjoy: 
#wholefoodingredients
#scratchmadefoodforyourfamily
Featured recipe at: 
Scratch Made Food! & DIY Homemade Household featured at You're The Star Blog Hop.
Thanks for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Chicken or Pork Chops and Vegetables Skillet Meal
by the seat of my pants!
350-degree oven
UPDATE: 05.12.2024
4 chicken thighs
OR
2 large pork chops
2 t olive oil, butter, or bacon drippings
garlic salt
fresh ground pepper
smoked paprika or plain
4 large carrots - cut 1/2 inch thick on the diagonal
2 - 3 large handfuls of spinach leaves
In a medium-sized cast-iron skillet, brown the chicken or chops in the fat of choice. Season with garlic salt, fresh ground pepper, and smoked paprika. Turn, and season the second side. Let cook a moment or two to sear the second side.
Arrange the meat to the outside edges of the pan and place the carrots in the center. Bake 35-45 minutes or until done in your oven.
Carefully remove the skillet from the oven, returning it to the stovetop. Turn the burner on to medium-high.
Remove the chicken or pork chops from the pan and place them on a serving platter.
Add the spinach to the pan along with the carrots and stir-fry the vegetables together just long enough to cook the spinach.
Place vegetables on the platter with the meat, and serve.
Storage options for Chicken or Pork Chops and Vegetables Skillet Meal. You may refrigerate the cooked chicken and vegetables for up to three days. You may also freeze the cooked chicken and vegetables, reheating may result in a loss of texture quality.
Storage options for Chicken or Pork Chops and Vegetables Skillet Meal. You may refrigerate the cooked chicken and vegetables for up to three days. You may also freeze the cooked chicken and vegetables, reheating may result in a loss of texture quality.
~~~~
Looks delicious and simple!
ReplyDeleteThank you Rebecca.
DeleteThis sounds delicious. Pinning so I can give it a try.
ReplyDeleteThanks!
DeleteThat's a versitile dish, I love the sound of it. Much of the meals I prepare allow for adaptions and whatever is on hand in the fride and pantry.
ReplyDeleteThank you Tina, it is easy and you get vegetables!
DeleteYour meal looks delicious but I also enjoy a pork chop with vegetables for dinner. It's often simple fare when it's just the two of us as well.
ReplyDeleteHRK, thank you!
DeleteI was so excited to see "skillet" and thought it was all stovetop, but nope, it has all that time in the oven. Bummer. I try not to use the oven much at all. Will try it on stovetop anyway, as that's how I cook carrots usually.
ReplyDeleteMaryB
Hello I have no doubt it would work quite well using just the stove top. Thanks for stopping by, I appreciate it.
DeleteThat looks amazing!! Love the veggies! Thanks for sharing at the What's for Dinner party - have a fabulous week!
ReplyDeleteHelen, thank you and thanks for hosting What's For Dinner Sunday, I appreciate it!
DeleteThis looks delicious, and I am always looking for new ways to serve vegetables. Yum! Thanks for sharing this post with us at the Will Blog for Comments #37 linkup. We hope to see you next time at #38 sharing more posts. Have a great week.
ReplyDeleteJennifer, thank you. It is a quick and easy dinner.
DeleteMelynda, this sounds Soooooo, good!
ReplyDeleteThanks bunches for sharing this dinner with Sweet Tea & Friend's May Link Up.
Paula, thank you and thanks so much for hosting Sweet Tea and Friends!
Delete