This Savory Chicken and Veggie Skillet is a simple, one-pan meal that’s perfect for busy weeknights. Packed with tender chicken, vibrant vegetables, and a blend of herbs and spices, it’s a flavorful dish that’s both nutritious and easy to prepare. With minimal cleanup and wholesome ingredients, this skillet meal is ideal for anyone looking to enjoy a balanced meal in under 30 minutes. Serve it as is or with rice or quinoa for a heartier option.
Ingredients
- Salt and pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 zucchini, sliced into half-moons
- 1 yellow onion, diced
- 3 cups broccoli florets, bite-sized
- ¼ cup low-sodium chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Chicken: In a bowl, season the chicken pieces with salt, pepper, paprika, garlic powder, onion powder, chili powder, thyme, and rosemary. Stir the chicken until it’s fully coated with the seasoning mixture.
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, bell peppers, zucchini, and broccoli florets. Sprinkle with a dash of salt and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally, until they reach a tender-crisp texture.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Add the chicken broth and mix everything together thoroughly. Let the mixture simmer for 3-4 minutes until the flavors meld and the liquid reduces slightly.
- Garnish and Serve: Sprinkle fresh chopped parsley over the skillet before serving. Serve warm as is, or pair with rice, quinoa, or your favorite side dish for a more filling meal.
Conclusion:
This one-pan Savory Chicken and Veggie Skillet is a delicious, easy-to-make meal that’s perfect for weeknights. Packed with vibrant vegetables, tender chicken, and flavorful seasonings, it’s a balanced dish that’s as nutritious as it is tasty. The best part? Minimal cleanup! This skillet meal is bound to become a staple in your weekly dinner rotation.
One-Pan Savory Chicken and Veggie Skillet
A simple, one-pan chicken and veggie skillet mealwith tender chicken, fresh vegetables, and savory seasonings, perfect for aquick and nutritious dinner.
Ingredients
- Salt and pepper to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 zucchini sliced into half-moons
- 1 yellow onion diced
- 3 cups broccoli florets bite-sized
- ¼ cup low-sodium chicken broth
- Fresh parsley chopped (for garnish)
Instructions
- Season the Chicken: In a bowl, season the chicken pieces with salt, pepper, paprika, garlic powder, onion powder, chili powder, thyme, and rosemary. Stir the chicken until it’s fully coated with the seasoning mixture.
- Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasoned chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, bell peppers, zucchini, and broccoli florets. Sprinkle with a dash of salt and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally, until they reach a tender-crisp texture.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Add the chicken broth and mix everything together thoroughly. Let the mixture simmer for 3-4 minutes until the flavors meld and the liquid reduces slightly.
- Garnish and Serve: Sprinkle fresh chopped parsley over the skillet before serving. Serve warm as is, or pair with rice, quinoa, or your favorite side dish for a more filling meal.