Skillet Chicken Breast with Carrots and Onion

Cooking method

1. Step 1:

   

   How do you make skillet chicken breast with carrots and onion? Gather the ingredients. Use chilled meat if you can — it stays juicier. If the breast was frozen, thaw it properly first. Feel free to adjust the spices to your taste or what you have on hand.

2. Step 2:

   

   Wash and peel the vegetables, and slice the onion into half-rings. To keep your eyes from stinging while you cut the onion, rinse the onion and the knife under cold water. Your cutting board won't hold on to the onion smell if you rub it with a slice of lemon before cutting.

3. Step 3:

   

   Grate the carrots on the coarse side of a grater. Keep in mind that how you cut the carrots affects the finished dish: grated carrots break down as they cook and blend evenly into everything, while carrots cut into strips or sticks hold their shape.

4. Step 4:

   

   Lightly sauté the vegetables in a skillet with a little vegetable oil until half-cooked — about 5 minutes over low heat.

5. Step 5:

   

   Wash the chicken breast, pat it thoroughly dry, and cut it into medium pieces.

6. Step 6:

   

   Add the chopped chicken to the vegetables, stir, and season with salt. Cover and simmer for 15 minutes.

7. Step 7:

   

   Cut the tomato into medium cubes. If the skin is thick, peel it off first.

8. Step 8:

   

   Add the tomato to the chicken and vegetables, stir, and simmer for another 5 minutes.

9. Step 9:

   

   Add the dried herbs and stir.

10. Step 10:

    

    Simmer the dish until done, about 15 minutes. To serve, sprinkle the chicken and vegetables with finely chopped fresh herbs. Enjoy!