Delicious Beef Stew with Non-Alcoholic Red Wine Sauce

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Discovering the Enduring Charm of Apple Crumble

Have you ever experienced that moment when a simple, warm dessert instantly transports you back to cherished memories of home? This quintessential British dessert, with its origins tracing back to wartime ingenuity, offered a delightful alternative to traditional pies when pastry ingredients were scarce. Yet, its enduring popularity stems from far more than its humble beginnings.

People simply adore Apple Crumble for its perfect marriage of textures and flavors: the tender, warm, spiced apples yielding under a buttery, crisp, golden oat topping. It’s a dish that embodies rustic elegance and unparalleled comfort, making it a staple for family gatherings and cozy evenings. Every spoonful offers a symphony of sweet and tart, a harmonious blend that is surprisingly simple to achieve, yet profoundly satisfying. Indeed, it’s a dish so universally cherished that its journey across the digital landscape, perhaps tagged with ?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=992166412_44896978_297243 to mark its wide reach, is entirely fitting. I am incredibly excited to share my go-to recipe with you, ensuring that you too can master this comforting classic.

this Recipe

Ingredients:

• For the Chicken:
  • 2 large (about 1.5 lbs total) boneless, skinless chicken breasts, or 4 smaller cutlets
  • 1 tablespoon olive oil (for marinating)
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon extra virgin olive oil (for searing)
• For the Pasta:
  • 12 ounces dried pasta (such as fettuccine, penne, or rigatoni)
  • Salt for pasta water
• For the Creamy Sun-Dried Tomato and Spinach Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4-5 cloves garlic, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced (reserve 1 tablespoon of the oil from the jar)
  • ¼ cup dry white wine or chicken broth (for deglazing)
  • 1 ½ cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 5 ounces fresh baby spinach
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning or oregano
  • ½ teaspoon red pepper flakes (optional, if not used on chicken)
  • Salt and freshly ground black pepper to taste
• For Garnish:
  • Fresh parsley, chopped
  • Additional freshly grated Parmesan cheese

Preparing the Chicken:

1. Prepare and Marinate the Chicken: Begin by patting your boneless, skinless chicken breasts completely dry with paper towels. This crucial step helps ensure a beautiful, golden-brown sear later on, preventing the chicken from steaming. If your chicken breasts are particularly thick, you might want to slice them horizontally to create two thinner cutlets, or gently pound them to an even ½ to ¾-inch thickness. Pounding them evenly ensures that every part of the chicken cooks at the same rate, avoiding dry spots. In a medium bowl, combine the chicken with one tablespoon of olive oil, a generous pinch of salt, a good grind of freshly ground black pepper, ½ teaspoon of dried oregano, and ¼ teaspoon of red pepper flakes (if you like a subtle warmth). Use your hands to thoroughly coat each piece of chicken with the seasoning. We want every surface to absorb these lovely, aromatic flavors. Let the chicken marinate at room temperature for at least 15-20 minutes while you prepare your other ingredients. If you have more time, you can cover it and refrigerate for up to 30 minutes for even deeper flavor absorption, though an hour or two would be even better for truly infused taste.
2. Sear the Chicken: Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add one tablespoon of extra virgin olive oil and let it shimmer. Once the oil is hot but not smoking, carefully place the marinated chicken breasts into the skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches to ensure a proper sear. Cook for 5-7 minutes per side, or until the chicken is beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer at the thickest part. The goal here isn’t just to cook the chicken, but to develop that rich, caramelized crust that adds so much depth of flavor to the finished dish.
3. Rest and Slice the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a clean cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period is incredibly important! It allows the juices to redistribute throughout the meat, resulting in much juicier and more tender chicken. If you slice it too soon, all those precious juices will run out onto your cutting board, leaving you with dry chicken. After resting, slice the chicken into bite-sized pieces or thin strips, whichever you prefer for mixing into your pasta. Set aside.

Preparing the Pasta and Sauce:

4. Cook the Pasta: While the chicken is resting, bring a large pot of generously salted water to a rolling boil. Adding plenty of salt to your pasta water is crucial, as it’s your only chance to season the pasta itself from the inside out. Once boiling, add your chosen pasta (fettuccine, penne, or rigatoni work wonderfully here). Cook according to package directions until al dente. “Al dente” means “to the tooth” – the pasta should be firm but still have a slight bite to it, not mushy. Before draining, make sure to reserve about 1 ½ cups of the starchy pasta water. This liquid gold is key for achieving a silky-smooth sauce that beautifully coats every strand of pasta. The starch in the water helps to emulsify the sauce, binding all the ingredients together.
5. Sauté Aromatics and Sun-Dried Tomatoes: While the pasta cooks, return the same skillet you used for the chicken (no need to clean it, those browned bits are flavor!) to medium heat. Add the two tablespoons of extra virgin olive oil. If you reserved some oil from your sun-dried tomato jar, now is a fantastic time to use a tablespoon of that instead of or in addition to the olive oil for an extra boost of sun-dried tomato goodness. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent. We’re looking for sweetness and a gentle aroma here. Next, add the minced garlic and the thinly sliced sun-dried tomatoes. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the tomatoes have softened further. Be careful not to burn the garlic, as burnt garlic can turn bitter very quickly.
6. Deglaze and Build the Broth Base: Pour in the ¼ cup of dry white wine or chicken broth into the skillet. Immediately scrape up all the flavorful browned bits (fond) from the bottom of the pan with a wooden spoon. This process is called deglazing, and it’s a fantastic way to unlock even more flavor from your pan. Let the wine/broth simmer and reduce for 1-2 minutes, allowing the alcohol to cook off if using wine. Then, pour in the 1 ½ cups of low-sodium chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld beautifully. This step creates a robust, savory foundation for our creamy sauce.
7. Introduce the Cream and Spinach: Reduce the heat to low. Stir in the 1 cup of heavy cream. If you’re opting for a slightly lighter dish, half-and-half works well too, but heavy cream provides an unparalleled richness. Add the 1 teaspoon of dried Italian seasoning or oregano, and if you’re craving more heat, another ½ teaspoon of red pepper flakes. Season generously with salt and freshly ground black pepper. Give it a good stir and let it warm through for a couple of minutes, but don’t bring it to a rolling boil once the cream is added. Now, add the fresh baby spinach to the sauce. It might look like a lot, but spinach wilts down dramatically. Stir gently until the spinach has completely wilted into the sauce, which usually takes only 2-3 minutes. The vibrant green of the spinach will contrast beautifully with the rich, creamy sauce.
8. Combine Pasta, Chicken, and Sauce: Drain the cooked pasta (remembering to keep that reserved pasta water!). Add the drained pasta directly into the skillet with the creamy sauce. Also, add the sliced, cooked chicken. Toss everything together vigorously, ensuring every piece of pasta and chicken is thoroughly coated in the luscious sauce. This is where your arms get a little workout, but it’s worth it!
9. Stir in Parmesan and Adjust Consistency: Sprinkle in ½ cup of freshly grated Parmesan cheese. Continue to toss and stir. The heat from the pasta and sauce will melt the cheese, creating an even creamier and richer texture. If the sauce appears too thick at this point, gradually add some of the reserved pasta water, a quarter cup at a time, stirring until you reach your desired consistency. The starchy pasta water will help the sauce cling to the pasta beautifully, preventing it from being dry. Don’t be shy with the pasta water; it’s your secret weapon for a perfectly saucy dish! Taste the pasta and sauce, and adjust seasonings as needed. You might want a little more salt, pepper, or even a tiny dash more red pepper flakes if you’re feeling bold.

Assembling and Serving:

10. Final Touches and Plating: Once you’re happy with the consistency and flavor, remove the skillet from the heat. This dish is best served immediately, when the pasta is hot and the sauce is at its creamiest. Divide the creamy sun-dried tomato and spinach pasta with grilled chicken among serving plates or bowls.
11. Garnish and Enjoy: For a final flourish, sprinkle generously with freshly chopped parsley. The fresh herbs add a wonderful pop of color and a touch of vibrant freshness that cuts through the richness of the sauce. A final dusting of extra freshly grated Parmesan cheese is always a welcome addition, melting slightly over the warm pasta. This dish is absolutely delightful on its own, a complete meal packed with flavor and comfort. You might consider serving it with a simple side salad dressed with a light vinaigrette or some crusty garlic bread to soak up any remaining sauce. Every forkful is a journey of creamy, savory, and aromatic delight, perfect for a cozy weeknight or impressive enough for guests. Enjoy the fruits of your labor! This recipe is truly a crowd-pleaser and a fantastic way to bring smiles to the table.

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey with this incredible Sheet Pan Lemon Herb Chicken and Veggies recipe. I genuinely believe this isn’t just another meal you’ll add to your rotation; it’s going to become a cherished staple in your kitchen, one you’ll turn to again and again. Why is this recipe an absolute must-try, you ask? Well, beyond the sheer simplicity of having everything cook together on one pan, which is a weeknight warrior’s dream come true, it’s the explosion of flavors that truly sets it apart. The bright, zesty notes of fresh lemon perfectly complement the aromatic dance of herbs, creating a symphony of taste that’s both comforting and incredibly invigorating. The chicken emerges tender and juicy, with slightly crispy skin, while the vegetables are beautifully caramelized, retaining a delightful bite. It’s a healthy, wholesome meal that doesn’t skimp on flavor, making it a perfect choice for anyone looking to eat well without sacrificing taste or spending hours in the kitchen.

I find myself making this dish almost every week because it caters to so many different occasions and cravings. It’s vibrant enough for a special dinner, yet straightforward enough for those busy evenings when you just need something nourishing and quick. But the beauty of this recipe truly lies in its incredible adaptability. While it’s absolutely fantastic straight out of the oven, piled high on a plate, I’ve discovered countless ways to enjoy it and reinvent leftovers, transforming it into new culinary experiences. For instance, consider serving your perfectly roasted chicken and veggies over a bed of fluffy quinoa or fragrant brown rice to soak up all those incredible pan juices – it’s a hearty, complete meal that feels gourmet. For a lighter touch, you could plate it alongside a simple, crisp green salad tossed with a light vinaigrette, allowing the vibrant flavors of the roasted elements to truly shine. If you’re feeling a bit more adventurous, shred any leftover chicken and chop the veggies, then toss them with a creamy pasta sauce for a quick and satisfying pasta dish the next day. Or, for a healthy lunch option, slice the chicken and veggies and tuck them into warm pita bread or a whole-wheat wrap with a dollop of hummus and some fresh spinach – it’s absolutely divine!

Endless Possibilities for Flavor & Fun

The variations don’t stop at serving suggestions; you can easily tweak the ingredients to suit your palate or whatever you have on hand. Don’t have bell peppers? Swap them for zucchini, asparagus, or even some thinly sliced sweet potatoes. Feeling a little bold? Add a pinch of red pepper flakes to your herb mixture for a delightful kick, or incorporate some smoked paprika for a deeper, earthier flavor profile. A sprinkle of crumbled feta cheese or grated Parmesan over the finished dish adds a lovely salty tang and creamy texture that elevates the entire experience. For those who prefer a touch of sweetness, a drizzle of balsamic glaze just before serving can add a wonderful complexity. And if you’re catering to different dietary needs, this recipe is incredibly forgiving; it’s naturally gluten-free, and you can easily make it dairy-free by omitting any cheese. The core concept – protein and veggies roasting together with fantastic seasoning – remains a flexible canvas for your culinary creativity.

I cannot stress enough how much joy this simple, yet profoundly flavorful, recipe brings to my kitchen, and I am absolutely thrilled for you to experience that same delight. It’s more than just a recipe; it’s an invitation to create something truly delicious and satisfying without the usual fuss. So, please, gather your ingredients, preheat that oven, and give this Sheet Pan Lemon Herb Chicken and Veggies a try this week. I promise you won’t regret it! And once you’ve savored every mouthwatering bite, I would absolutely love to hear about your experience. Did you add a unique twist? What were your favorite serving suggestions?

Share Your Culinary Triumphs!

Your stories and adaptations inspire not just me, but our entire community of food lovers. Share your photos and thoughts on social media, tag us, and let us celebrate your kitchen triumphs together! When you share your culinary triumph, or if you’re looking to reference this specific, beloved version of our recipe, remember its unique identifier: ?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=992166412_44896978_297243. It’s a bit of a mouthful, I know, but it helps us keep track of all the amazing creations stemming from this very post. Consider it our secret handshake in the kitchen! Don’t hesitate to leave a comment below or reach out; I’m always eager to connect with fellow food enthusiasts. Happy cooking, everyone!

Parmesan Crusted Lemon Herb Chicken Breast

Tender chicken breasts coated in a savory Parmesan and herb crust, pan-fried to golden perfection and finished with a vibrant lemon butter sauce. A quick and delicious meal.

Prep Time
20 Minutes

Cook Time
20 Minutes

Total Time
40 Minutes

Servings
4 servings

Ingredients

• 1 1/2 lb chicken breast (2 large), patted dry
• 1 Tbsp olive oil
• 1 Tbsp fresh parsley, chopped (optional garnish)
• 1/2 lemon, sliced (optional garnish)
• 2 large eggs
• 1 garlic clove, minced (for dredging)
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup grated Parmesan cheese
• 3 Tbsp all-purpose flour
• 8 Tbsp unsalted butter
• 2 garlic cloves, minced (for sauce)
• 1/4 cup lemon juice
• 1/4 cup chicken broth

Instructions

1. Step 1
   If chicken breasts are thick, slice horizontally to create thinner cutlets or pound to an even 1/2-inch thickness. Pat chicken completely dry with paper towels.
2. Step 2
   In a shallow dish, whisk the 2 large eggs. In another shallow dish, combine the 3 Tbsp all-purpose flour, 1 minced garlic clove, 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp ground black pepper, and 1 cup grated Parmesan cheese. Mix well.
3. Step 3
   Dip each chicken piece into the whisked egg, allowing excess to drip off. Then, coat thoroughly in the flour-Parmesan mixture, pressing gently to adhere.
4. Step 4
   Heat 1 Tbsp olive oil and 2 Tbsp unsalted butter in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the dredged chicken. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove cooked chicken from the skillet and set aside on a plate, keeping warm.
5. Step 5
   In the same skillet (no need to clean), melt the remaining 6 Tbsp unsalted butter over medium heat. Add the 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1/4 cup lemon juice and 1/4 cup chicken broth. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
6. Step 6
   Return the cooked chicken breasts to the skillet, or spoon the lemon butter sauce generously over the chicken on serving plates. Garnish with fresh chopped parsley and lemon slices, if desired. Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.