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Hello, hello my fabulous foodie! How is your New Year starting out? We are just shy of two weeks in and is it everything you want it to be? If you are like me, you’ve got a healthy list of resolutions and intentions set for the new year, you’ve made a plan, and your are dedicated to stick to it. Lauren here from LaurenKelp.com & this year I am really making a dedicated effort to improve my weeknight cooking.
No more take-out three nights a week or stocking our fridge full of frozen pizzas. This year is all about planning ahead and finding some tried & true recipes to have in my back pocket throughout the week. Life gets crazy & I am sure the last thing you want to do when you get home is spend an hour or more in the kitchen. I mean, between that and enjoying a glass of wine on the sofa – there is no competition!
Luckily, I’ve been working on a few easy recipes that I think you’ll like. First up, the delicious Winter Chicken and Vegetable Skillet. This dish is super easy, really delicious and perfect for a Monday night after a long day in the office. Chop up some brussels sprouts, a butternut squash, throw some chicken in there & you are basically done! Easy breezy, right? Just remember, the first step is the most important – pour yourself a chilled glass of K-J AVANT Chardonnay. Nothing makes cooking more fun like a good glass of wine!
Grilled Chicken and Vegetable Skillet
Recipe Type:
Main Dish
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Servings:
4
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into 1/2-inch cubes)
- kosher salt
- black pepper
- 3 cups Brussels sprouts (quartered)
- 1 medium sweet potato, skinned & cubed
- 1 medium onion, chopped
- 2 teaspoons of minced garlic
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
Instructions
- Pour yourself a lovely glass of K-J AVANT Chardonnay.
- In a medium–large cast iron skillet, heat up your olive oil (on medium/high heat) until hot & add in your cubed chicken breast. Throw in a pinch of salt & black pepper and cook until lightly browned. Remove from skillet and set aside.
- Add a little more olive oil (if needed) and toss in your Brussels sprouts, sweet potato, garlic, and onions. Add a pinch more salt & pepper and cook until crispy & tender. Stir occasionally so nothing burns.
- Once crispy (or however you like your veggies), add in thyme and ½ cup of chicken broth. Bring mixture to a boil and cook until broth has evaporated (roughly 2 minutes). Add in the remaining ½ cup and chicken and cook for 2 more minutes.
- Once broth has evaporated, remove from heat and serve warm.
Ingredient Swaps to Keep It Fresh
This dish is endlessly versatile—perfect for using up what’s in your fridge or tailoring to your tastes. Try these easy swaps and additions:
- Swap sweet potatoes for butternut squash for a smoother texture and nuttier flavor.
- Use carrots or parsnips in place of sweet potatoes to add earthiness and sweetness.
- Add leafy greens like kale or spinach during the last few minutes of cooking for color and extra nutrients.
- Try red onions or shallots for a different layer of sweetness.
- Experiment with herbs like rosemary, sage, or Italian seasoning to switch up the flavor profile.
Make It a Moment with Kendall-Jackson Chardonnay
Pour yourself a glass while you cook—or better yet, serve it alongside your finished dish. K-J AVANT Chardonnay’s bright citrus and green apple notes are the perfect counterpoint to the savory chicken and hearty vegetables. Its crisp, refreshing finish lifts every bite and turns this simple weeknight skillet into a dinner you’ll want to come back to all season long.
Whether you’re dining solo or sharing with someone special, this pairing brings comfort and a little elegance to your everyday routine. Ready to bring more moments like this to your table? Shop Kendall-Jackson wines online and find your next favorite bottle.
