Get ready to fall in love with this deliciously simple, one-pan wonder! This Chicken and Vegetables Skillet Recipe is an absolute lifesaver for those busy weeknights when you yearn for something quick, healthy, and bursting with flavor. Trust me, it’s not just a meal; it’s comfort in a skillet.
Why You’ll Love This Recipe
- One-Pan Wonder: All ingredients cook together in one skillet, making cleanup a breeze.
- Flavor-Packed: A mix of spices transforms ordinary chicken and veggies into an unforgettable dish.
- Fast and Easy: Ready in just 35 minutes, it’s perfect for busy weeknights.
- Healthy and Satisfying: Full of protein and colorful veggies, it’s a guilt-free delight!
Ingredients You’ll Need
You’ll be thrilled by how straightforward these ingredients are. Each one plays an essential role in creating a vibrant, flavorful dish your whole family will love. Let’s dive in and see just how much magic can happen with staples like these!
- Olive Oil: Provides a light, flavorful base for sautéing and brings out a beautiful golden brown on your chicken.
- Chicken Breasts: Lean and packed with protein, they cook up quickly and stay juicy in the skillet.
- Garlic and Onion Powder: Infuse the dish with depth and warmth, enhancing the natural flavors of your chicken and veggies.
- Broccoli Florets: Add a satisfying crunch and a pop of color, not to mention a boost of nutrients.
- Chicken Broth: Adds moisture and a subtle savory note, perfect for deglazing the pan and absorbing all those flavors.
Variations
Don’t hesitate to make this Chicken and Vegetables Skillet Recipe your own! It’s wonderfully adaptable based on what you have on hand or any dietary preferences. Get creative and have fun with it!
- Spice Swap: Change up the spice blend with a pinch of cumin or curry powder for a different flavor profile.
- Veggie Variations: Use whatever vegetables are in season or your personal favorites, such as asparagus or cherry tomatoes.
- Meat Alternatives: Try substituting chicken with turkey or tofu for a different take.
How to Make Chicken and Vegetables Skillet Recipe
Step 1: Season the Chicken
First, cut your chicken into bite-sized pieces and season them with salt, pepper, and half of your spice mix. A drizzle of olive oil helps the spices cling to the chicken, ensuring every bite is full of flavor.
Step 2: Cook the Chicken
Heat olive oil in a large skillet and cook your seasoned chicken until golden brown and cooked through. This step locks in flavor and creates a lovely caramelized surface.
Step 3: Sauté the Vegetables
Remove the chicken and add the remaining olive oil to the skillet. Toss in your prepared onions, broccoli, zucchini, and bell peppers along with the rest of the spice mix. Sautéing these until they’re crisp-tender ensures they retain their vibrant color and nutritional value.
Step 4: Combine and Finish
Deglaze the pan with chicken broth, scraping up any delicious browned bits. Return the chicken to the skillet, let it warm through, and absorb those lovely flavors. Finish with a sprinkle of fresh parsley for a touch of freshness.
Pro Tips for Making Chicken and Vegetables Skillet Recipe
- Perfect Sear: To avoid overcrowding, cook the chicken in batches if necessary. This ensures a nice sear.
- Veggie Timing: Add vegetables in order from longest to shortest cooking time for even doneness.
- Herb Freshness: Fresh parsley garnish adds a burst of flavor; add just before serving to keep it vibrant.
- Broth Choice: Use a broth or liquid that complements the flavors, like white wine for sophistication or apple juice for a hint of sweetness.
How to Serve Chicken and Vegetables Skillet Recipe
Garnishes
A sprinkle of fresh parsley is the perfect garnish, offering a bright contrast and hint of freshness. You could also add a squeeze of lemon to enhance the flavors even further.
Side Dishes
This skillet is hearty on its own, but pairing it with fluffy rice, creamy mashed potatoes, or a simple side salad can round out the meal beautifully.
Creative Ways to Present
Serve it family-style straight from the skillet for a rustic touch. Alternatively, plate it individually with the vegetables artfully arranged beside the chicken, highlighting the array of colors.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days, ensuring your Chicken and Vegetables Skillet stays fresh and ready for quick meals or work lunches.
Freezing
This dish freezes well! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat this dish on the stovetop over medium heat until warmed through, adding a splash of broth if it needs some moisture. Avoid microwaving as it can make the chicken tough.
FAQs
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Can I use frozen vegetables?
Absolutely! Just make sure to thaw and drain them well before adding to the skillet to prevent excess water making the dish soggy.
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What if I don’t have all the spices?
No worries! Use what you have on hand; a general purpose seasoning could also work in a pinch. It might not be exactly the same, but still delicious!
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Is it possible to make this recipe without oil?
Yes, you can substitute oil with a cooking spray or broth for sautéing, but the taste and texture may be slightly different.
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Can I add more protein?
Of course! Feel free to toss in some chickpeas or sprinkle with nuts for added protein and texture.
Final Thoughts
I hope you’ll give this Chicken and Vegetables Skillet Recipe a whirl. It’s a delightful mix of ease, flavor, and nourishment that promises to become a staple in your dinner rotation. Happy cooking!
Print
Chicken and Vegetables Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
This flavorful chicken and vegetable skillet recipe combines tender chicken pieces with a vibrant mix of broccoli, zucchini, and peppers, cooked in a seasoned olive oil sauce. It’s a quick, healthy, and versatile dish perfect for a weeknight dinner, offering a delicious balance of protein and vegetables with fresh herbs and spices to enhance the natural flavors.
Ingredients
Meats
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
Vegetables
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow onion, thinly sliced
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
Seasonings and Oils
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chili powder
Broth and Garnish
- 1/4 cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces. Season with salt and freshly ground black pepper, then set aside.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of the spice mix and sprinkle it evenly over the seasoned chicken.
- Coat Chicken: Add ½ tablespoon of olive oil to the chicken pieces and toss to coat thoroughly.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet, cover, and set aside.
- Sauté Vegetables: Return the skillet to heat and add remaining olive oil. Stir in sliced onions and cook for 2 minutes. Add broccoli, zucchini, yellow, and red peppers. Season with the remaining spice mixture, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add Broth: Stir in the chicken broth or alternative liquid. Return the cooked chicken and juices to the skillet, stirring to combine. Cook for 1 minute to heat through.
- Finish and Serve: Remove from heat, taste and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.
Notes
- You can substitute additional vegetables like snap peas or carrots based on preference or availability.
- For extra flavor, add a squeeze of lemon juice before serving.
- Use a cast iron skillet or non-stick pan to prevent sticking and ensure even cooking.
- This dish pairs well with rice or quinoa for a more filling meal.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 330 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
