Description
Chicken and vegetables skillet delivers a hearty one-pan meal that comes together faster than your favorite weeknight playlist. Grab your trusty skillet and prepare to wow your dinner crowd with minimal cleanup and maximum flavor.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, thinly sliced
- 1 small head broccoli, cut into bite-sized florets
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ to ½ teaspoon chili powder
- Salt and black pepper, to taste
Supporting Ingredients:
- 2 tablespoons olive oil
- ¼ cup low-sodium chicken broth
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cut 1 pound of chicken breasts into 1-inch pieces. Sprinkle ½ teaspoon each of garlic powder, onion powder, paprika, thyme, and rosemary over the meat. Season with salt and pepper.
- Toss the seasoned chicken with ½ tablespoon olive oil until evenly coated. Ensure each piece is thoroughly covered with the spice blend.
- Heat 1 tablespoon olive oil in a 12-inch skillet at medium-high heat (375°F). Add chicken pieces and cook for 6-8 minutes, turning occasionally to brown all sides.
- Remove chicken from the skillet once it’s fully cooked. Place on a clean plate and set aside while keeping warm.
- Pour remaining ½ tablespoon olive oil into the same skillet. Add thinly sliced onions and sauté for 2 minutes until they start to soften.
- Add 1 small head of broccoli florets, 1 sliced zucchini, 1 red bell pepper, and 1 yellow bell pepper to the skillet. Sprinkle remaining seasoning over the vegetables.
- Cook vegetables for 5 minutes at medium-high heat, stirring frequently to prevent burning and ensure even cooking.
- Pour ¼ cup chicken broth into the skillet. Gently scrape any browned bits from the bottom of the pan to create a light sauce.
- Return cooked chicken to the skillet. Stir everything together for 1 minute to reheat and combine flavors.
- Garnish with fresh chopped parsley if desired. Serve immediately while hot.
Notes
- Use a cast-iron or heavy-bottomed skillet to get the best browning on chicken and develop deeper flavor.
- Chop vegetables into similar-sized pieces to ensure even cooking and consistent texture throughout the dish.
- Cut chicken exactly into 1-inch pieces for consistent cooking and preventing dry or undercooked sections.
- For a low-carb version, replace bell peppers with cauliflower or swap out for zucchini to reduce overall carbohydrate content.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 225 kcal
- Sugar: 4 g
- Sodium: 190 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg