Description
Skillet Chicken and Vegetables brings weeknight dinner magic right to your kitchen table, with tender chicken and colorful vegetables dancing together in one delicious pan. Minimal prep and quick cooking mean dinner arrives faster than your favorite takeout, helping hungry families enjoy a wholesome meal without complicated steps.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
Vegetables:
- 2 bell peppers, chopped
- 1 large zucchini, sliced
- 2 carrots, peeled and sliced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ cup chicken broth
- 1 tablespoon lemon juice
- Salt and pepper
- 2 tablespoons fresh parsley, chopped
- Optional: Crushed red pepper flakes
- Optional: Herbs like thyme or oregano
Instructions
- Blend 1 teaspoon each of garlic powder, onion powder, and paprika with salt and pepper. Thoroughly coat 4 chicken breasts with this seasoning blend.
- Heat a large skillet to 375°F. Pour 1 tablespoon olive oil and sear chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer chicken to a plate.
- Add remaining 1 tablespoon olive oil to the skillet. Toss in 2 chopped bell peppers, 1 sliced zucchini, 2 sliced carrots, and 1 sliced red onion. Sauté vegetables for 5-6 minutes until they soften.
- Return chicken to the skillet. Pour 12 cup chicken broth and 1 tablespoon lemon juice over the mixture. Cover and simmer for 4-5 minutes to blend flavors.
- Remove skillet from heat. Sprinkle 2 tablespoons fresh chopped parsley across the dish. If desired, add a pinch of red pepper flakes for extra kick.
- Let the skillet rest for 2 minutes before serving to allow juices to redistribute and intensify the flavors.
Notes
- Check chicken doneness by using a meat thermometer to ensure it reaches 165°F without overcooking, which keeps the meat tender and juicy.
- Slice vegetables uniformly to guarantee even cooking and a balanced texture in your skillet.
- Use fresh herbs like parsley at the end to brighten the dish’s flavor and add a fresh, vibrant touch.
- For a low-carb version, swap vegetables with cauliflower, broccoli, or asparagus to reduce overall carbohydrate content.
- Prep Time: 10 minutes
- Cook Time: 20-24 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg