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:
- Pat the chicken breasts dry with paper towels.
- 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:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- 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:
- In the same skillet, add the remaining 1 tbsp olive oil.
- Add the broccoli, red bell pepper, red onion, and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Stir in the cherry tomatoes and minced garlic, cooking for another 1-2 minutes.
4. Combine and Finish:
- Return the chicken to the skillet, nestling it among the vegetables.
- 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.