The crispy chicken with vegetables in skillet is a rich and tasty main course that’s easy to make. For this recipe, I used chicken bites (but you can use chicken breast and cut it into cubes), bell pepper, and carrot; I then coated both the chicken and the vegetables with oil, breadcrumbs, pecorino cheese, sun-dried tomatoes, and pistachio nuts. I cooked everything in a skillet and got crunchy, flavorful, and surprising bites!
Also try:
Rice with crispy chicken and peas
Oven-baked chicken croquettes
Turkey nuggets
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 9 oz chicken bites
- Half red bell pepper
- 1 tbsp grated pecorino cheese
- 1 carrot
- 2 sun-dried tomatoes
- 4 tbsp breadcrumbs (coarsely chopped))
- 1 tbsp pistachio nuts
- to taste extra virgin olive oil
Tools
- Mandoline
Steps
To make the crispy chicken with vegetables in skillet, wash and clean the bell pepper and carrot, then julienne them.
Place the chicken bites in a bowl. Add the carrot and bell pepper, and season with a drizzle of extra virgin olive oil.
Add the breadcrumbs, pecorino cheese, pistachio nuts, chopped sun-dried tomatoes, and mix everything with a spoon.
In a skillet, pour some extra virgin olive oil, put it on a medium flame, and let the oil heat up.
Pour the chicken with the vegetables and cook. Occasionally shake the skillet and gently flip.
Once the chicken and vegetables are cooked and well browned, use a slotted spoon to drain and remove excess oil.
Serve and enjoy your meal!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
Follow me also on Facebook to discover new recipes and on my profile Instagram or TikTok. And to watch video recipes, subscribe to the YouTube channel!
To receive new recipes for free every week in your email, subscribe to the Newsletter.
If you want to receive recipes directly on your phone, subscribe to the Telegram channel.
Join my Facebook group!
Sponsored links included on the page.
