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Serve hot with rice, mashed potatoes, or crusty bread.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a covered pan or microwave to retain moisture.
Variations:
Add a splash of lemon juice or balsamic vinegar for brightness.
Mix in fresh herbs like parsley or thyme before serving.
Make it spicy by adding chili flakes or a chopped hot pepper.
Use chicken thighs instead of breasts for a richer flavor.
FAQ:
Q: Can I add other vegetables?
A: Yes! Mushrooms, carrots, or spinach are great additions.
Q: Do I need broth or water?
A: No liquid is needed—vegetables release moisture and steam cooks everything perfectly.
Q: Can I make this in a slow cooker?
A: Yes, cook on low for 4–5 hours, but sear the chicken first for better flavor.
Q: Is it freezer-friendly?
A: Yes, cool completely and freeze in portions for up to 1 month. Thaw overnight and reheat gently.
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