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In the fast-paced world we live in, the concept of one-pan meals has soared in popularity, becoming a favorite among busy home cooks. The allure of a meal that not only delivers on flavor but also minimizes preparation and cleanup is hard to resist. One-Pan Crispy Chicken Primavera encapsulates this idea beautifully, offering a delightful balance of tender chicken and vibrant vegetables. This dish isn’t just a feast for the eyes; it’s a wholesome combination that merges protein with an array of nutritious veggies, making it a satisfying option for any evening meal.

One-Pan Crispy Chicken Primavera

Discover the joy of hassle-free cooking with this One-Pan Crispy Chicken Primavera recipe! Perfect for busy evenings, this dish combines succulent chicken thighs with a vibrant medley of fresh vegetables, all cooked in one pan for maximum flavor and minimal cleanup. Packed with nutrients and bursting with color, it's a wholesome meal that fits seamlessly into any lifestyle. Enjoy this delicious balance of protein and veggies that will leave your family asking for seconds!
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Ingredients
  

4 boneless, skinless chicken thighs

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 zucchini, sliced into half-moons

1 cup broccoli florets

1 cup asparagus, trimmed and cut into 2-inch pieces

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

2 cups baby spinach

Juice of 1 lemon

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Season the Chicken: In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the chicken thighs to coat them evenly.

      Sear the Chicken: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken thighs and sear for about 5-6 minutes per side or until golden brown. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add the cherry tomatoes, red bell pepper, zucchini, broccoli, and asparagus. Sprinkle with dried oregano and red pepper flakes (if using). Sauté the vegetables for about 5-7 minutes until they start to soften.

          Combine Chicken and Vegetables: Return the seared chicken thighs to the skillet, placing them on top of the vegetables. Squeeze the lemon juice over everything.

            Bake: Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

              Finish it Off: Remove from the oven and toss in the baby spinach. Let it wilt for about 2 minutes before serving.

                Serve: Plate the crispy chicken and vegetables, garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | serves 4