Description
A vibrant and healthy skillet meal combining tender chicken breasts with a medley of fresh vegetables, seasoned with aromatic herbs and spices, and cooked to perfection in a single pan. This quick and easy recipe is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and fresh ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¼ to ½ teaspoon chili powder
- 2 tablespoons olive oil, divided
Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
Garnish
- Chopped fresh parsley
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
- Mix Seasonings: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken evenly.
- Coat the Chicken: Drizzle ½ tablespoon olive oil over the chicken and toss well to coat all pieces evenly.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally until browned and fully cooked through.
- Set Aside Chicken: Transfer cooked chicken to a plate, cover to keep warm, and set aside.
- Sauté Vegetables: Return the skillet to the stove and heat the remaining olive oil. Add the sliced onions and cook for 2 minutes until slightly softened. Next, add broccoli, zucchini, and both bell peppers. If needed, add a little more oil. Sprinkle the remaining seasoning mix and season with salt and pepper. Cook for 4 to 6 minutes, stirring occasionally until vegetables are crisp-tender.
- Add Liquid: Pour in the low sodium chicken broth and stir to combine, deglazing the pan and bringing extra flavor to the vegetables.
- Combine Chicken and Vegetables: Return the cooked chicken along with its juices back into the skillet. Stir everything together and cook for an additional minute to let all flavors meld.
- Final Seasoning: Remove skillet from heat and taste. Adjust salt and pepper if necessary.
- Garnish and Serve: Sprinkle chopped fresh parsley over the skillet and serve immediately for a wholesome and colorful meal.
Notes
- For extra heat, increase the chili powder up to 1 teaspoon according to your spice preference.
- You can substitute chicken broth with dry white wine, apple juice, or water if preferred.
- Use a non-stick skillet to prevent sticking and ease cleanup.
- Adjust vegetables based on seasonal availability or preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: healthy chicken skillet, chicken and vegetables, one pan chicken recipe, quick chicken dinner, healthy dinner, low fat chicken recipe
