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Chicken and Vegetables Skillet

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Skillet
  • Cuisine: American

Description

This Chicken and Vegetables Skillet is a one-pan wonder that’s healthy, flavorful, and easy to make. With tender chicken, crisp-tender veggies, and a light seasoning, it’s perfect for a quick and satisfying weeknight dinner.

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
  • 2 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 cup zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 2 garlic cloves, minced
  • Juice of 1/2 lemon (optional, for freshness)

Instructions

1. Season the Chicken:

  1. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, mix garlic powder, smoked paprika, thyme, salt, and pepper. Rub the seasoning evenly over both sides of the chicken.

2. Sear the Chicken:

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken and set aside on a plate.

3. Cook the Vegetables:

  1. In the same skillet, add the remaining 1 tbsp olive oil.
  2. Add the broccoli, red bell pepper, red onion, and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
  3. Stir in the cherry tomatoes and minced garlic, cooking for another 1-2 minutes.

4. Combine and Finish:

  1. Return the chicken to the skillet, nestling it among the vegetables.
  2. Squeeze lemon juice over the dish, if desired, and cook for 2 more minutes to heat everything through.

5. Serve:

  • Serve the chicken and vegetables warm, either as is or over rice, quinoa, or mashed potatoes.

Notes

  • Make Ahead: Prep the vegetables and season the chicken up to 24 hours in advance for a quicker meal.
  • Variations: Swap in your favorite veggies, like asparagus, mushrooms, or green beans.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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