Why You’ll Love This this Primavera Chicken & Potato
This one-pan wonder turns humble baked potatoes into a restaurant-worthy meal that’ll have your family thinking you’ve been secretly attending culinary school.
The tender chicken strips mingle with crisp-tender vegetables in a savory soy-kissed sauce that’s light enough for spring but satisfying enough to cure any weeknight dinner dilemma.
Plus, since the potatoes cook in the microwave while you handle the skillet action, you’re looking at a complete meal that comes together faster than you can say “what’s for dinner” three times.
Ingredients List
This simple ingredient list proves that you don’t need a cart full of exotic items to create something absolutely delicious.
- 4 boneless skinless chicken breasts
- 4 baking potatoes, scrubbed
- 1 cup chicken broth
- 2 teaspoons soy sauce
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 garlic cloves, minced
- 1/2 medium red bell pepper, seeded, cut into small thin strips
- 1 small summer squash, halved and sliced
- 1 cup fresh pea pods, cut in half
- 2/3 cup fresh asparagus spears, cut in 1-inch pieces
Healthy Ingredient Notes:
- The rainbow of vegetables delivers vitamins A, C, and K, plus fiber that keeps you satisfied.
- Lean chicken breast provides quality protein without excess saturated fat.
- Using chicken broth and soy sauce instead of heavy cream or butter keeps the calories reasonable.
- Fresh vegetables mean you’re getting nutrients at their peak, not processed additions.
Step by Step Directions
This colorful one-skillet meal combines tender chicken strips with crisp-tender vegetables served over fluffy baked potatoes for a complete, nutritious dinner.
- Prepare the potatoes: Pierce potatoes with fork and microwave at HIGH 11 to 15 minutes or until tender, rearranging once during cooking.
- Prep the sauce: Blend chicken broth, soy sauce, crushed red pepper flakes, and cornstarch in a small bowl; set aside.
- Cook the chicken: Cut chicken into thin strips, spray large nonstick skillet with cooking spray, heat over medium-high, add chicken and cook while stirring for 3 minutes.
- Add aromatics and sturdy vegetables: Add minced garlic, bell pepper strips, and sliced summer squash; cook 1 minute.
- Add tender vegetables: Add asparagus pieces and halved pea pods; cook and stir 2 minutes until vegetables are crisp-tender and chicken is fully cooked.
- Thicken the sauce: Whisk the broth mixture again, then blend into the chicken and vegetables; cook and stir until sauce thickens and becomes translucent.
- Serve: Split the tops of baked potatoes, fluff insides with a fork, and spoon the chicken and vegetable mixture over each potato.
For easy meal prep and cooking efficiency, consider using a stand mixer to quickly prepare any accompanying sides or desserts while your main dish cooks.
Substitutions and Variations
- Switch up the sauce: Try low-sodium teriyaki sauce instead of the soy sauce mixture, or go completely different with a light cream sauce made from chicken broth and a splash of heavy cream.
- Vegetarian version: Skip the chicken entirely and double up on the vegetables, maybe adding some chickpeas or cubed tofu for protein – the sauce will still taste amazing.
Additional Things to Serve With This Dish
This hearty chicken and potato combo is practically a complete meal on its own, but sometimes you want a little something extra on the side.
- Simple green salad – Just mixed greens with a light vinaigrette, because honestly, after all those colorful vegetables in the primavera, you don’t need anything fancy competing for attention.
- Crusty dinner rolls – Perfect for soaking up any extra sauce that pools around the potato, and let’s be real, who doesn’t love carbs with their carbs?
- Steamed broccoli or green beans – I know, I know, more vegetables when there are already plenty in the dish, but sometimes you need that extra green crunch.
- Light coleslaw – The cool, crisp texture makes a nice contrast to the warm, saucy chicken mixture.
- Garlic bread – Because if you’re going full comfort food mode with stuffed potatoes, might as well commit to the theme.
Cooking Tips & Tricks (Chef’s Notes)
Let me share some insider secrets that’ll make this dish absolutely foolproof, because trust me, there are a few sneaky spots where things can go sideways.
- Don’t skip the potato piercing – I’m talking about really stabbing those potatoes with a fork, like they owe you money, because nobody wants a potato explosion in their microwave.
- Cut your chicken strips evenly – Thin is the magic word here, maybe half an inch thick, so everything cooks at the same pace instead of having some pieces that are perfect while others are still doing their chicken sashimi impression.
- Prep all your vegetables first – This whole stir-fry situation moves fast once you start, so having everything chopped and ready prevents that frantic scrambling where you’re burning garlic while desperately trying to slice bell peppers.
- Don’t overcook the vegetables – We want crisp-tender, not mushy sad vegetables that have given up on life, so keep them moving in that pan and pull them off the heat while they still have some backbone.
- Whisk that cornstarch mixture right before adding – Cornstarch settles faster than my motivation on Monday mornings, so give it a good stir or you’ll end up with lumpy sauce instead of that gorgeous glossy coating.
- Test your potatoes with a knife – The fork test is good, but sliding a knife through the center tells you if they’re truly done, because there’s nothing worse than a rock-hard center hiding under fluffy outside.
Nutritional Facts
This colorful combination of lean protein and nutrient-packed vegetables delivers a well-balanced meal that’s as nutritious as it’s delicious.
- Calories: Approximately 320 per serving
- Protein: 28 grams – excellent source from chicken breast
- Carbohydrates: 42 grams – primarily from baking potatoes
- Fat: 3 grams – naturally low-fat preparation
- Fiber: 6 grams – from potato skins and fresh vegetables
- Sodium: 480 mg – moderate level from chicken broth and soy sauce
- Vitamin C: High content from bell peppers, pea pods, and asparagus
- Potassium: Excellent source from potatoes and vegetables
- Vitamin A: Good source from colorful bell peppers and summer squash
- Iron: Moderate amount from chicken and green vegetables
- Folate: Present in asparagus and pea pods
- Complex B Vitamins: Found in chicken and potato skins
Fun “Did You Know?”
Did you know that the term “primavera” literally means “spring” in Italian, and this cooking style was actually popularized in New York City rather than Italy?
I find it fascinating that this dish celebrates spring vegetables regardless of season.
The microwave method I’ve shared actually preserves more nutrients in potatoes than traditional baking – you’ll retain up to 80% of vitamin C compared to 65% with oven baking.
Another interesting fact: combining chicken with potatoes creates a complete amino acid profile, making this a nutritionally balanced meal that’ll keep you satisfied longer.
