Skillet Garden Vegetable Chicken Schnitzel

Name: Garden Vegetable Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken breasts, butterflied and pounded thin; ½ cup gluten-free flour; 1 tsp sea salt; 1 tsp ground pepper; 1 tbsp garlic powder; 1 tbsp Italian seasoning; 1 tbsp grated parmesan cheese; 2 large eggs; 1 tsp milk; 1 tsp water; 1 tbsp olive oil; 2 tbsp butter; 3 tbsp butter; 1 small red onion (diced); 1 carrot (peeled and sliced); ½ cup cherry tomatoes (halved); 1 cup fresh salsa; 1 package 6 oz fresh baby spinach; 1 cup white cooking wine; salt and pepper ( to taste)

Published on May 26, 2021 by Sarah Troester

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This pan fried chicken schnitzel smothered in a savory white wine sauce and packed with fresh summer vegetables is a easy and delicious weeknight meal option. It’s all made in one pan and ready to go in less than 30 minutes!

I think the one thing that I love most about summer is the accessibility to fresh veggies. This garden vegetable chicken schnizel recipe gives me all the summertime feels.

It’s so simple and so refreshing and has me setting myself in the scene just in time for summer. I picture a chilled glass of white wine in hand getting ready to devour this light and refreshing garden vegetable chicken.

What can I serve with garden vegetable chicken schnitzel?

I served this chicken schnitzel recipe with a combo of smashed sweet and red garlic potatoes. It was incredibly satisfying and makes for one ascetically pleasing dish. For a more low carb option, this garden vegetable chicken would be wonderful with a side of garliky noodles or riced cauliflower. Even a simple side salad would make a wonderful complement to this garden vegetable chicken dish.

Ingredients

To make this garden vegetable chicken dish, you will need a few ingredients that you can get at almost any grocery store or even online!

Here’s what we are working with:

For the chicken

4 boneless skinless chicken breasts, butterflied and pounded thin – We love ButcherBox chicken!
gluten-free flour
sea salt
ground pepper
garlic powder
Italian seasoning
grated parmesan cheese
egg
milk
olive oil
butter, divided

For the white wine garden vegetable sauce

How to make garden vegetable chicken schnitzel

Take out 2 deep and wide bowls (baking dishes work well).
In one bowl, mix the flour with the following 5 ingredients
In the other bowl, whisk together eggs, 1 teaspoon milk and 1 teaspoon water
Start by dredging the chicken in the flour first, then the egg mixture, and back into the flour. Shake and coat chicken evenly. Set aside on a plate.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the dredged chicken in the pan, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the chopped onions, carrots, and cherry tomatoes until onions are translucent, 2 to 3 minutes. Add the fresh salsa and spinach, and season with salt and pepper; cook for another 2 minutes. Add the white wine. Bring the liquid to a boil, then reduce the heat to medium, uncovered until the sauce is reduced, about 5 minutes. Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Serve with your choice of side.
Enjoy!

Garden Vegetable Chicken

This pan fried chicken smothered in a savory white wine sauce and packed with fresh summer vegetables is a easy and delicious weeknight meal option. It's all made in one pan and ready to go in less than 30 minutes!

Servings:

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

For the chicken

4 boneless skinless chicken breasts, butterflied and pounded thin, We recommend ButcherBox chicken
½ cup gluten-free flour
1 tsp sea salt
1 tsp ground pepper
1 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp grated parmesan cheese
2 large eggs
1 tsp milk
1 tsp water
1 tbsp olive oil
2 tbsp butter

For the white wine garden vegetable sauce

3 tbsp butter
1 small red onion, diced
1 carrot, peeled and sliced
½ cup cherry tomatoes, halved
1 cup fresh salsa
1 package 6 oz fresh baby spinach
1 cup white cooking wine
salt and pepper, to taste

Instructions

For the chicken

Take out 2 deep and wide bowls (baking dishes work well).
In one bowl, mix the flour with the following 5 ingredients
In the other bowl, whisk together eggs, 1 teaspoon milk and 1 teaspoon water
Start by dredging the chicken in the flour first, then the egg mixture, and back into the flour. Shake and coat chicken evenly. Set aside on a plate.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the dredged chicken in the pan, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

For the white wine garden vegetable sauce

Melt butter in the pan. Add the chopped onions, carrots, and cherry tomatoes until onions are translucent, 2 to 3 minutes.
Add the fresh salsa and spinach, and season with salt and pepper; cook for another 2 minutes. Add in the white wine. Bring the liquid to a boil, then reduce the heat to medium, uncovered until the sauce is reduced, about 5 minutes.
Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.

Equipment

1 skillet

Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this one skillet garden chicken recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!