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There is something wonderfully satisfying about a meal that brings together vibrant colors, fresh textures, and bold flavors all in one pan. This Chicken and Vegetables Skillet Recipe is exactly that kind of dish—simple yet impressive, packed with wholesome ingredients that brighten up your dinner table while keeping things delightfully easy. With juicy chicken pieces mingling perfectly with crisp broccoli, tender zucchini, and sweet bell peppers, all seasoned to savory perfection, it’s a one-skillet wonder you’ll want to come back to again and again.
Ingredients You’ll Need
Each ingredient in this recipe has a special role in building its irresistible flavor and satisfying texture. The combination is straightforward but effective, creating a dish that’s colorful, nutritious, and fragrant without any fuss.
- 1 pound boneless skinless chicken breasts: Cut into bite-size pieces to cook quickly and stay tender.
- 3 cups bite-size broccoli florets: Adds a vibrant green crunch and earthy taste.
- 1 zucchini: Thinly sliced and cut into half-moons, offering a mild, slightly sweet flavor.
- 1 small yellow onion: Thinly sliced to bring subtle sweetness and aroma.
- 1 small yellow bell pepper: Cut into chunks for a pop of color and gentle sweetness.
- 1 small red bell pepper: Adds bright red color and a slightly fruity note.
- 2 tablespoons olive oil: Divided for sautéing and ensuring a luscious, rich finish.
- Spices (garlic powder, onion powder, dried thyme, dried rosemary, paprika, chili powder): A perfect blend to season chicken and veggies with warmth and depth.
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water): Helps deglaze the pan and brings everything together with gentle moisture.
- Chopped fresh parsley: For a fresh finishing touch and vibrant green garnish.
How to Make Chicken and Vegetables Skillet Recipe
Step 1: Prepare and Season the Chicken
Start by cutting the chicken breasts into 1-inch pieces—this helps them cook evenly and soak up all the lovely flavors. Season with salt and freshly ground black pepper to enhance their natural taste before moving on to the spice mix.
Step 2: Mix the Perfect Spice Blend
Combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a small bowl. This aromatic blend is the heart of the recipe. Use half to season the chicken thoroughly, locking in layers of flavor with every bite.
Step 3: Coat the Chicken with Olive Oil
Drizzle about half a tablespoon of olive oil over the seasoned chicken and toss to coat well. This little step helps to seal in moisture and encourages a beautiful golden crust during cooking.
Step 4: Cook the Chicken Until Golden and Juicy
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook them for about 6 to 8 minutes, turning now and then to get an even golden-brown exterior. Once done, remove the chicken from the pan and cover it to keep warm—don’t worry, you’ll reunite them shortly!
Step 5: Sauté the Vegetables to Crisp-Tender Perfection
In the same skillet, add the remaining olive oil and toss in the sliced onions, cooking gently for 2 minutes to release their sweetness. Then add broccoli, zucchini, and bell peppers. Sprinkle the rest of the spice blend along with a pinch of salt and pepper to season the veggies. Cook for about 4 to 6 minutes while stirring occasionally to keep the vegetables crisp-tender and vibrant.
Step 6: Bring It All Together with Broth and Chicken
Pour in the chicken broth, or your chosen alternative liquid, to add moisture and deglaze the pan, picking up all the delicious browned bits. Return the cooked chicken and any accumulated juices to the skillet. Stir everything together and let it cook for another minute so the flavors marry beautifully and the dish heats through.
How to Serve Chicken and Vegetables Skillet Recipe
Garnishes
Freshly chopped parsley is a lovely garnish that adds a pop of color and a fresh herbal note to the final dish. It brightens up every bite and gives a polished look perfect for sharing with friends or family.
Side Dishes
This skillet pairs wonderfully with simple sides like fluffy steamed rice, creamy mashed potatoes, or even warm crusty bread to soak up any remaining juices. Consider a light salad on the side, if you’d like to add even more fresh crunch and color to your meal.
Creative Ways to Present
For a fun twist, serve the chicken and vegetables on a bed of quinoa or couscous for an extra boost of texture and nutrition. Alternatively, stuffing these flavorful ingredients into warm tortillas creates a quick dinner twist, turning this recipe into a delectable wrap that’s perfect for busy weeknights.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. This Chicken and Vegetables Skillet Recipe keeps well for up to 3 days, making it a great option for meal prepping or quick lunches.
Freezing
You can freeze the skillet leftovers in a suitable container for up to 2 months. Be sure to cool it completely before freezing, and thaw overnight in the fridge before reheating, ensuring the flavors and textures stay delightful.
Reheating
Reheat the dish gently on the stove over medium heat or in the microwave until warmed through. Adding a splash of broth or water helps prevent the chicken and vegetables from drying out while rekindling those vibrant flavors effortlessly.
FAQs
Can I use other vegetables in this Chicken and Vegetables Skillet Recipe?
Absolutely! Feel free to swap in or add vegetables like mushrooms, snap peas, carrots, or asparagus. The key is to choose veggies that cook quickly or adjust cooking time accordingly to keep everything crisp-tender.
Is it necessary to use chicken broth, or are there alternatives?
Chicken broth adds a savory depth but if you prefer, dry white wine, apple juice, or even water can be used. Each brings a unique flavor note, so you can experiment to find your favorite.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free, just double-check that your spices and broth don’t contain any hidden gluten ingredients, and you’re good to go.
How spicy is the dish with the included chili powder?
The chili powder adds a gentle warmth without overpowering heat. You can adjust the amount to suit your taste or omit it entirely if you prefer a milder flavor.
What cut of chicken works best for this skillet recipe?
Boneless skinless chicken breasts are preferred for their quick cooking and lean texture, but you can also use thighs if you want a juicier result—just keep in mind thighs may take a bit longer to cook through.
Final Thoughts
There is such joy in crafting a dish that feels both nourishing and exciting at the same time, and this Chicken and Vegetables Skillet Recipe hits that sweet spot perfectly. It’s vibrant, straightforward, and bursting with fresh flavors — an ideal way to treat yourself or impress loved ones without spending hours in the kitchen. Give it a go and watch how quickly it becomes a go-to favorite in your recipe collection!
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Print
Chicken and Vegetables Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A vibrant, healthy Chicken and Vegetables Skillet recipe featuring tender chicken breast pieces sautéed with a colorful mix of fresh vegetables and aromatic spices. This one-pan meal is quick to prepare, packed with flavor, and perfect for a nutritious weeknight dinner.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly 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
- ½ tablespoon olive oil (for chicken coating)
Vegetables
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow onion, thinly sliced
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
- 1 tablespoon olive oil (for cooking vegetables)
Additional Ingredients
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. Season them with salt and freshly ground black pepper and set aside.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this spice mix evenly over the seasoned chicken pieces.
- Coat Chicken: Add ½ tablespoon of olive oil to the chicken and toss thoroughly to coat all pieces with oil and spices.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally until the chicken is browned on all sides and cooked through. Remove from skillet, cover, and set aside to keep warm.
- Sauté Vegetables: Return the skillet to the heat and add the remaining olive oil. Add the sliced onions and cook for 2 minutes until slightly softened. Stir in broccoli, zucchini, yellow bell pepper, and red bell pepper. Sprinkle the remaining half of the spice mix, along with salt and pepper to taste. Cook vegetables for 4 to 6 minutes, stirring occasionally until crisp-tender.
- Combine and Finish: Pour in chicken broth (or chosen liquid) to the skillet. Return the cooked chicken along with its juices to the skillet and stir well to combine. Cook everything together for 1 minute to heat through thoroughly.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley on top before serving warm.
Notes
- You can substitute chicken broth with dry white wine, apple juice, or water based on your preference.
- Adjust chili powder amount to control the spice level.
- Use fresh herbs like parsley or thyme for garnish to enhance flavors.
- Serve with rice, quinoa, or crusty bread for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
