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–+ servings
Chicken and Vegetables Skillet

Savory Chicken and Vegetables Skillet for Busy Weeknights

A quick and colorful Chicken and Vegetables Skillet recipe that brings comfort to the dinner table, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Avocado oil can be used for a different flavor.
  • 1 pound Boneless, skinless chicken breasts Cut into 1-inch pieces; chicken thighs can be substituted.
  • to taste Salt Basic seasoning.
  • to taste Black pepper Basic seasoning.
  • 1 teaspoon Garlic powder Fresh garlic can be a delightful alternative.
  • 1 teaspoon Onion powder Fresh onion can also work well.
For the Vegetables
  • 2 cups Broccoli Can be swapped with asparagus or snap peas.
  • 1 medium Zucchini Yellow squash can be used for variety.
  • 1 cup Red bell pepper Any color bell pepper is great!
  • 1 cup Yellow bell pepper Any color bell pepper is great!
  • 1 medium Onion Shallots can be used for a milder flavor.
For Flavor
  • 1 teaspoon Paprika Smoked paprika can ramp up the flavor intensity.
  • 1 teaspoon Dried thyme Fresh herbs may be used if available.
  • 1 teaspoon Dried rosemary Fresh herbs may be used if available.
  • 1 teaspoon Chili powder Reduce or omit based on your spice tolerance.
For Broth & Garnish
  • 1 cup Low-sodium chicken broth Swap with vegetable broth for a vegetarian option.
  • 2 tablespoons Chopped fresh parsley Optional garnish.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. Cut the boneless, skinless chicken breasts into 1-inch pieces and season generously with salt and black pepper.
  2. In a bowl, combine garlic powder, onion powder, paprika, thyme, rosemary, and chili powder. Toss half this spice mixture with the chicken along with a bit of olive oil.
  3. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until browned and thoroughly cooked. Set aside.
  4. In the same skillet, add more olive oil and sauté the chopped onion for about 2 minutes until fragrant and slightly translucent.
  5. Toss in the broccoli, zucchini, and bell peppers along with the remaining spice mixture. Cook for about 5 minutes until the vegetables are crisp-tender.
  6. Pour in the low-sodium chicken broth, scraping up any browned bits. Return the cooked chicken to the skillet and stir everything together for about 1 minute.
  7. Remove from heat and sprinkle with chopped fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 60mgCalcium: 6mgIron: 10mg

Notes

Serve with a side of brown rice for a hearty meal. Store leftovers in airtight containers for up to 3 days.

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