This is a super-easy, super-fast dish made with that weeknight staple: the boneless chicken breast. Again, you can vary this so many ways that you’ll never have to make it the same way twice. This recipe serves 2 but is easily multiplied.
- Heat 1 tbsp. oil over medium-high.
- Cube ½ lb. boneless chicken breast and toss with seasoning.
- Saute some aromatics until golden. Onion is always appropriate, and may be all you need. But anything goes, depending on your flavor theme.
- Add the chicken and brown.
- Add a selection of cubed or sliced vegetables and saute to brown. Almost anything goes here, or you can omit this step altogether if you want a plain chicken dish.
- Add ½ cup stock or water.
- Season. This is a good chance to add some unique flavor to the dish. Think beyond herbs and spices. For instance, I have added soy sauce, hot sauce and pesto. You can even vary the cooking liquid to punch up the flavor — try coconut milk, for instance.
- Reduce the heat to medium and let simmer until the chicken and vegetables are cooked through and there is a nice sauce.
- For a complete meal, serve over pasta, rice or couscous.