Description
Simplify your weeknight dinners with this Hearty Chicken and Vegetable Skillet , a flavorful and nutritious one-pan meal that’s ready in under 30 minutes! Juicy chicken pieces are seasoned to perfection and cooked alongside a colorful medley of fresh vegetables, creating a dish that’s both satisfying and wholesome. Perfect for busy evenings or cozy family meals, this recipe is packed with protein, fiber, and vibrant flavors. Follow along with our easy-to-follow video tutorial to master this quick and healthy skillet dinner. With minimal prep and cleanup, it’s the ultimate solution for stress-free cooking!
Ingredients
For the Chicken and Vegetable Skillet:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 teaspoon paprika (optional, for added flavor)
- 1 tablespoon olive oil (or avocado oil)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets (or cauliflower)
- 2 medium carrots, thinly sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon dried thyme (or Italian seasoning)
For Garnish (Optional):
- Fresh parsley or cilantro, chopped
- Lemon wedges (for serving)
Instructions
Prepare the Chicken:
- Season the chicken pieces generously with salt, black pepper, and paprika. Set aside.
Cook the Chicken:
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
3. In the same skillet, add the sliced onion, bell peppers, broccoli, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften but still retain some crunch.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
Combine Everything:
5. Return the chicken to the skillet with the vegetables. Pour in the chicken broth and soy sauce, then sprinkle with dried thyme. Stir well to combine.
6. Reduce the heat to medium-low and simmer for 5-7 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/75°C) and the vegetables are tender but not mushy.
Serve and Enjoy:
7. Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed. Garnish with fresh parsley or cilantro and serve with lemon wedges on the side for a bright finish. Pair with rice, quinoa, or crusty bread for a complete meal.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Cuisine: American
