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Chicken and Vegetables Skillet Recipe

Chicken and Vegetables Skillet Recipe
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★★★★★

4.9 from 7 reviews

A vibrant and healthy Chicken and Vegetables Skillet recipe featuring tender chicken breasts cooked with a colorful medley of fresh vegetables and seasoned with aromatic herbs and spices. This one-pan dish is perfect for a quick and flavorful weeknight dinner.

Ingredients

Scale

Chicken

  • 2 tablespoons olive oil (divided)
  • 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
  • Salt and freshly 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 & Liquids

  • 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)
  • ¼ cup low sodium chicken broth (can substitute with dry white wine, apple juice, or water)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Prepare the Chicken: Cut the chicken breasts into 1-inch pieces and season them with salt and freshly ground black pepper. Set aside.
  2. Mix Seasonings: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Take half of this seasoning mix and sprinkle it evenly over the chicken pieces.
  3. Coat Chicken with Olive Oil: Add ½ tablespoon of olive oil to the seasoned chicken and toss to coat the pieces evenly.
  4. Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for about 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through.
  5. Remove Chicken: Transfer the cooked chicken to a plate and cover to keep warm.
  6. Cook Vegetables: Return the skillet to the heat and add the remaining olive oil. Add the sliced onions and cook for 2 minutes until slightly softened. Stir in the broccoli florets, sliced zucchini, and yellow and red bell peppers. Add more olive oil if needed. Season with the remaining half of the spice mix, plus salt and pepper to taste. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
  7. Add Broth: Pour in the chicken broth to the skillet with vegetables and stir well to combine.
  8. Combine Chicken and Vegetables: Return the cooked chicken and any accumulated juices to the skillet. Stir everything together and cook for an additional minute to meld flavors.
  9. Finalize Seasoning: Remove the skillet from heat. Taste and adjust salt if necessary.
  10. Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a burst of color and fresh flavor before serving.

Notes

  • For a variation, substitute chicken broth with dry white wine, apple juice, or water.
  • Adjust chili powder according to your preferred spice level.
  • Feel free to add other vegetables like carrots or mushrooms for more variety.
  • Serve over rice, quinoa, or enjoy as a low-carb meal on its own.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Keywords: chicken skillet recipe, healthy chicken dinner, sautéed chicken and vegetables, easy one-pan meal, low fat dinner

Find it online: https://cheframiflavor.com/chicken-and-vegetables-skillet-recipe/