🍗 Smothered Chicken & 🥦 Sheet Pan Roasted Veggies with Balsamic Marinade 

SMOTHERED CHICKEN, BABY! THE GOAT

Why THIS chicken rocks:

• Flavor bombs: Crunchy, seasoned chicken thighs drenched in garlic‑onion gravy that’ll make your mashed potatoes jealous.
• Effort level: One skillet-to-oven move—minimal mess, max flavor.

Quick how‑to:

1. Pat and dredge chicken in seasoned flour.
2. Sear in skillet until golden.
3. Add onions, garlic, butter, flour… build that gravy.
4. Nestle chicken back in and bake until tender and juicy.

🌱 Balsamic Sheet‑Pan Veggies: The Trendy Sidekick

Vibrantly roasted, perfectly caramelized, and totally Insta-ready .

What makes these veggies pop:

• Veg mix: Broccoli + red bell peppers + baby carrots = rainbow on a sheet-pan.
• Marinade magic: Balsamic vinegar + avocado oil + garlic + lime zing = caramelized perfection.
• Pro tip: Give each piece its own space—overcrowding = steamed, not roasted

How to nail it:

1. Preheat oven to 425°F.
2. Chop veggies evenly.
3. Toss in balsamic marinade (no puddles!).
4. Roast for ~20–25 minutes‑‑edges crisp, insides tender.

Foodie trivia: Roasting veggies at high heat intensifies natural sugars through the Maillard reaction—turns veggies into bite‑size umami bombs

🎯 The Dynamic Duo Tips

💡 Why This Combo Slays

• One-skillet + one-sheet = minimal cleanup, major flavor.
• Balanced nutrition: protein-lush chicken with fiber-rich veggies.
• Meal prep gold: leftovers reheat like champs—chicken in pan, veggies in airfryer or 375°F oven.

🍗 Smothered Chicken with Gravy

Tender, juicy chicken smothered in a rich, flavorful gravy and baked to perfection. This soul-warming dish is comfort food at its finest with bold seasoning in every bite.

Print Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Total Time:45 minutes mins

Ingredients

• 2-3 large boneless skinless chicken breasts sliced in half lengthwise to make cutlets

Chicken Breast Seasoning:

• 1 tsp Lawry’s seasoning salt
• 1/2 tbsp garlic powder
• 1/2 tbsp paprika
• 1 Sazon packet
• Fresh cracked black pepper
• Kosher Salt

Dredging Mix:

• 1 cup flour
• 1/2 tbsp Lawrys
• 1/2 tbsp garlic powder
• 1/2 tbsp paprika
• 1 tsp cracked black pepper

Gravy:

• 2 tbsp butter
• 1/2 a large white onion sliced
• 5 garlic cloves chopped
• 2 & 1/2 cups water
• 2 tsp chicken bouillon
• 1/2 cup heavy cream
• Dried parsley for garnish

Instructions

• Season room temperature, patted dry chicken breasts with chicken seasoning mix and rub it into both sides.
• In a bowl, add the dredging ingredients and whisk together to combine. Coat the chicken breasts in the seasoned flour on all sides, shaking off any excess, and set aside.
• In a pan with oil, add the chicken breast and cook for 5 minutes on each side over medium-high heat until browned; remove from the pan once browned.
• If there’s too much oil in the pan, remove some, leaving about 2 tablespoons. Add in butter, onion, garlic, cracked black pepper, and 1/4 cup of the reserved seasoned flour (or just all-purpose flour), whisking continuously for 3–5 minutes.
• Add water and bouillon and continue whisking for another 3–5 minutes until slightly thickened. Stir in heavy cream and return the chicken to the pan along with any juices. Bring to a simmer.
• Once simmering, transfer the pan to the oven and cook for 20–25 minutes. Garnish with parsley and serve with mashed potatoes or rice.

Servings: 4

🥦 Sheet Pan Roasted Veggies with Balsamic Marinade

These roasted veggies are tangy, caramelized, and bursting with flavor thanks to a simple balsamic marinade. The perfect colorful sidekick to any cozy, comforting main dish.

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Ingredients

• 2 cups broccoli florets
• 1 red bell pepper sliced
• 1 cup baby carrots halved
• 2 tbsp balsamic vinegar
• 2 tbsp avocado oil
• 2 cloves garlic finely diced
• 1/2 tsp kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• Preheat oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
• Prep veggies: Chop all veggies into similar-size pieces to ensure even roasting. Pat dry if wet from rinsing.
• Make marinade: In a small bowl, whisk together oil, balsamic vinegar, garlic, salt, and pepper.
• Toss to coat: In a large bowl, combine the veggies and pour marinade over them. Toss until evenly coated.
• Roast: Spread veggies on the sheet pan in a single layer—don’t overcrowd! Roast for 22–25 minutes, stirring once halfway through, until tender and caramelized on the edges.
• Serve: Let cool for a couple minutes before serving. Sprinkle with chopped parsley or a touch of Parmesan for bonus flavor.

Servings: 4