Description
This Chicken and Vegetables Skillet recipe is a quick and flavorful one-pan meal featuring tender, seasoned chicken breasts cooked alongside a colorful medley of fresh vegetables. It’s a healthy and balanced dish that comes together in just 35 minutes, making it perfect for busy weeknights.
Ingredients
Chicken
- 2 tablespoons olive oil (divided)
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and fresh ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¼ to ½ teaspoon chili powder
Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
Other
- ¼ cup low sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch pieces and season them with salt and pepper. Set aside for seasoning.
- Mix the Spices: In a small mixing bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Divide the seasoning in half.
- Season the Chicken: Sprinkle half of the spice mixture over the chicken pieces. Add ½ tablespoon of olive oil to the chicken and toss well to coat evenly.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through.
- Remove Chicken: Once cooked, transfer the chicken to a plate and keep it covered to stay warm.
- Sauté the Vegetables: Return the skillet to the stove and add the remaining olive oil. Add the sliced onions and cook for 2 minutes until softened. Then add the broccoli florets, zucchini slices, and bell peppers. If needed, add a little more olive oil to prevent sticking. Season the vegetables with the remaining spice mix, plus salt and pepper. Continue cooking for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Add Chicken Broth: Pour in the low sodium chicken broth and stir to combine with the vegetables.
- Combine Chicken and Vegetables: Return the cooked chicken along with any juices back to the skillet. Stir everything together and cook for an additional minute to heat through.
- Adjust Seasoning: Remove the skillet from heat and taste the dish. Adjust salt as needed.
- Garnish and Serve: Sprinkle with chopped fresh parsley and serve immediately.
Notes
- For extra heat, increase the chili powder to ½ teaspoon or add a pinch of cayenne pepper.
- Use low sodium chicken broth to keep sodium levels controlled.
- Feel free to substitute or add other vegetables such as carrots, snap peas, or mushrooms.
- Serve over rice, quinoa, or cauliflower rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
