If a one-pan wonder is what you’ve been seeking, then this delightful Chicken and Vegetables Skillet Recipe is precisely what the kitchen doctor ordered. It’s the kind of dish that combines the robust flavors of sautéed chicken with colorful, crisp vegetables, creating a savory symphony you won’t be able to resist.
Why You’ll Love This Recipe
- Quick and Convenient: This recipe fits perfectly into a hurried schedule with its mere 35-minute timeline.
- Nutrient-Rich: It bursts with healthful veggies, making it a guilt-free indulgence.
- Customizable Flavors: The spice mix offers endless combo possibilities, matching any personal palette.
- Minimal Cleanup: With everything cooked in a single pan, you’ll spend less time cleaning and more time enjoying.
Ingredients You’ll Need
Creating this Chicken and Vegetables Skillet Recipe is all about simple, fresh ingredients. Each component brings something unique to the table, contributing either flavor, texture, or that pop of color that makes the dish irresistibly inviting.
- Olive Oil: Provides a subtle flavor and the perfect medium for sautéing.
- Chicken Breasts: The lean protein star of the skillet that cooks up tender and flavorful.
- Spices (Garlic Powder, Onion Powder, Thyme, etc.): These infuse the chicken and vegetables with layers of earthy richness.
- Vegetables: Broccoli, zucchini, and bell peppers add crunch and vibrant hues, making each bite a treat.
- Chicken Broth: Adds moisture and depth of flavor to bring everything together.
- Fresh Parsley: A final garnish of parsley adds bright, fresh herbaceous notes.
Variations
The beauty of this Chicken and Vegetables Skillet Recipe lies in its versatility. With a few tweaks, it can easily be crafted to meet your craving, dietary need, or simply depending on what’s in your kitchen.
- Swap the Protein: Use shrimp or tofu for a different take while keeping the recipe just as delectable.
- Boost the Spice: Add a pinch of cayenne or red pepper flakes for those who love a little heat.
How to Make Chicken and Vegetables Skillet Recipe
Step 1: Season the Chicken
Start by cutting the chicken into bite-sized pieces, then season it lovingly with salt, pepper, and a unique blend of garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Finish this off with a drizzle of olive oil to give it a nice coating.
Step 2: Cook the Chicken
Heat a bit of olive oil in a skillet over medium-high heat and add your chicken. Let it sizzle for 6 to 8 minutes until it’s gorgeously golden and cooked through. Remove the chicken and keep warm as you prepare your vegetables.
Step 3: Sauté the Vegetables
Add the rest of the oil to the skillet and toss in your onions. After a quick 2-minute sauté, introduce the broccoli, zucchini, and bell peppers. Season with remaining spices, ensuring everything is spot on, and cook until your veggies are happily crisp-tender.
Step 4: Combine and Serve
With vegetables still lively, stir in a splash of chicken broth, then return the chicken to the pan. Give it all one last mix, taste, and adjust seasoning if necessary. Sprinkle with fresh parsley before taking your masterpiece to the table.
Pro Tips for Making Chicken and Vegetables Skillet Recipe
- Spice Savvy: Create a homemade seasoning mix and store for quick use in future meals.
- Sear Smartly: Ensure your skillet is well-heated before adding chicken for a superior sear and juicier result.
- Veggie Vibrancy: Cut all veggies uniformly for even cooking and a plush, appealing finish.
- Broth Boost: Opt for low-sodium broth to control salt levels, allowing you to adjust flavors expertly.
How to Serve Chicken and Vegetables Skillet Recipe
Garnishes
A sprinkle of chopped fresh parsley not only adds color but also the perfect hint of freshness right before serving. Consider adding lemon zest for an added burst of citrus aroma.
Side Dishes
This recipe is versatile enough to stand on its own, but if you’re looking to make it a more complete meal, serve it alongside fluffy quinoa or a warm, crusty bread that can soak up those delicious juices.
Creative Ways to Present
For an eye-catching presentation, serve your chicken and veggies skillet directly from the pan at the table, allowing guests to appreciate the vibrant colors and enticing scents right off the bat.
Make Ahead and Storage
Storing Leftovers
Transfer leftovers to an airtight container and store in the refrigerator for up to three days, making it easy to enjoy a quick, flavorful meal with minimal effort later in the week.
Freezing
You can freeze the cooked chicken and veggies for up to two months. Just be sure they have cooled completely before sealing them in freezer-safe bags or containers.
Reheating
For best results, reheat your frozen or refrigerated servings gently in a skillet over medium heat. Add a splash of broth to keep everything juicy and prevent the chicken from drying out.
FAQs
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Can I use a different type of chicken in this recipe?
Absolutely! Feel free to use bone-in chicken thighs, but remember they may take a bit longer to cook through.
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What can I substitute for chicken broth?
Try using dry white wine, apple juice, or even a splash of water if you’re aiming for no added flavors.
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Is this recipe gluten-free?
Yes, as long as you ensure all ingredients, particularly the broth and spices, are gluten-free, you can enjoy this delightful meal without any concerns.
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How can I make this dish vegetarian?
Replace the chicken with firm tofu or your favorite meat substitute and swap the chicken broth for vegetable broth. Enjoy the same delightful taste with a vegetarian twist!
Final Thoughts
There’s no doubt that this Chicken and Vegetables Skillet Recipe is a must-try. With its colorful presentation, mouth-watering aroma, and delightful flavor, it’s a fantastic way to bring a little joy and excitement to your dinner table. Give it a try and enjoy the fantastic praise from your loved ones.
Print
Chicken and Vegetables Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Skillet Chicken and Vegetables
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Description
This delicious Chicken and Vegetables Skillet combines tender chicken pieces with vibrant, crisp-tender vegetables, all cooked in a flavorful spice mixture and finished with a savory broth. It’s a quick, healthy, and hearty meal perfect for busy weeknights or a satisfying weekend dinner.
Ingredients
For the Chicken
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and fresh ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chili powder
For the Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups broccoli florets, bite-sized
- 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
Additional
- 1/4 cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Instructions
- Preparation of Chicken: Cut the chicken into 1-inch pieces and season with salt and pepper to taste; set aside.
- Seasoning Mix: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of the seasoning and sprinkle it over the chicken.
- Cooking Chicken: Add ½ tablespoon olive oil to the chicken and toss to coat evenly. Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces and cook for about 6 to 8 minutes, until browned on all sides and cooked through. Remove from skillet, set aside on a plate, and keep covered.
- Cooking Vegetables: Return the skillet to the heat and add the remaining olive oil. Stir in sliced onions and cook for 2 minutes. Add broccoli, zucchini, and peppers; season with remaining spice mix plus salt and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Adding Broth and Chicken: Stir in chicken broth. Return cooked chicken and juices to the skillet, stir to combine, and cook for another minute to reheat. Remove from heat, taste, and adjust salt if needed.
- Garnishing and Serving: Garnish with chopped parsley and serve immediately.
Notes
- Feel free to substitute other vegetables like snap peas or carrots for variety.
- This dish pairs well with rice, quinoa, or crusty bread for a more filling meal.
- Adjust spice levels by increasing or decreasing chili powder according to your heat preference.
- You can prepare the spice mix in advance for quick assembly.
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
