A fulfilling meal you can make in one pan in less than 30 minutes is the ultimate modern-day survival tool. It’s just the thing to jump-start your engine as it sputters and stalls around 5 p.m., when those first thoughts of dinner hit and you realize you need to get something on the table soon.
Knowing you can whip up a meal with little cleanup can tip the scales toward cooking instead of grabbing takeout; over time, that could make a real difference in your well-being, because homemade food typically is considerably more healthful — with fewer calories, less sodium and saturated fat and more nutrients — than prepared foods from a store or restaurant.
I think everyone should have at least five rush-hour dinner recipes in their repertoire, and you can count this one as a keeper.
Here, quick-cooking chicken breast cutlets are browned in a skillet, then transferred to a plate so the rest of the meal can be made in the same pan. When onions and carrots are added, they pick up the browned bits of flavor left from the chicken, and as they soften and release their moisture, a flavorful sauce begins to develop. Zucchini, haricots verts, garlic and thyme are added next, along with tomato paste, broth and hearty white beans. The whole saucy mixture simmers until the vegetables are just tender. In minutes, you have a sumptuous, colorful, herb-infused stew of French-Mediterranean goodness for your chicken to rest on. A sprinkle of fresh basil ribbons brings it all together for a dish that can help keep you from unraveling, even on the busiest weeknights.