Dinner in one pan with minimal clean up.
Looking for a quick and easy midweek dinner?
Here’s one of my favoriteschicken cutlets with baby bok choy.
Coco Morante
It takes only 30 minutes to make, and only uses one skillet.
Start by searing the bok choy on high heat.
Then cook the thinly sliced chicken breast cutlets in the same skillet.
Coco Morante
Finish off with a quick pan sauce made with the browned bits (tons of flavor!)
that cling to the bottom of the pan and some chicken broth and soy sauce.
Deglazing the pan this way makes it easier to clean too.
Coco Morante
The recipe takes hardly any prep time.
By the way, kitchen tongs are my favorite tool when searing things in a hot pan.
Oven mitts can also help if the pan is especially sputtery.
Coco Morante
Serve the chicken and bok choy with steamed rice on the side for a complete meal.
Skillet Chicken with Baby Bok Choy
This recipe goes well with a side of steamed rice.
Season the chicken fillets lightly on both sides with salt and pepper.
Coco Morante
Heat one tablespoon of the olive oil in a large skillet over high heat.
It’s fine to crowd the pan for this recipe.
Transfer the cooked bok choy to a serving plate.
Coco Morante
Add the remaining tablespoon of olive oil to the pan.
Add the chicken fillets to the pan.
Sear the fillets for 4 minutes a side, until just cooked through and well browned.
Transfer the cooked fillets to the serving plate on top of the bok choy.
Add the garlic to the skillet and stir just until fragrant, about 30 seconds.
Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Simmer the sauce until thickened.
Pour the sauce over chicken and bok choy.
Sprinkle with sesame seeds, if desired.
Serve with steamed rice.
