Chicken Vegetable Skillet: Easy One-Pan Recipe

Chicken Vegetable Skillet: Craving a delicious, healthy, and incredibly easy meal that’s ready in under 30 minutes? Look no further! This one-pan wonder is about to become your new weeknight hero. Imagine tender, juicy chicken nestled amongst a vibrant medley of perfectly cooked vegetables, all infused with savory herbs and spices. It’s a complete meal that satisfies your taste buds and nourishes your body, without the fuss of complicated recipes or endless cleanup.

While the concept of cooking meat and vegetables together in a single pan is as old as cooking itself, the modern Chicken Vegetable Skillet has evolved into a customizable and convenient dish embraced by home cooks worldwide. Its popularity stems from its versatility; you can easily adapt it to use whatever vegetables are in season or lurking in your refrigerator.

People adore this dish for several reasons. First, the taste is simply irresistible 鈥?the savory chicken combined with the natural sweetness of the vegetables creates a harmonious flavor profile. Second, the texture is delightful, offering a satisfying mix of tender chicken and crisp-tender vegetables. But perhaps the biggest draw is its convenience. With minimal prep time and only one pan to wash, this Chicken Vegetable Skillet is the perfect solution for busy weeknights when you want a wholesome and delicious meal without spending hours in the kitchen. So, let’s get cooking!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked rice or quinoa, for serving (optional)

Preparing the Chicken and Vegetables

1. First, let’s get our chicken ready. Pat the chicken cubes dry with paper towels. This helps them brown nicely in the skillet instead of steaming. Season the chicken with salt, pepper, paprika, garlic powder, and Italian seasoning. Make sure each piece is well coated for maximum flavor!
2. Now, let’s prep the veggies. Chop the onion, bell peppers (red, green, and yellow), zucchini, and yellow squash into bite-sized pieces. I like to keep them roughly the same size so they cook evenly.
3. Mince the garlic. Freshly minced garlic is always best for that pungent, aromatic flavor.
4. If you’re using fresh broccoli, cut it into florets. If you’re using frozen, you can add it directly to the skillet later.
5. Slice the carrots into thin rounds. This helps them cook faster and become tender.

Cooking the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
2. Add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
3. Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature should reach 165掳F (74掳C). Use a meat thermometer to ensure it’s fully cooked.
4. Remove the cooked chicken from the skillet and set it aside in a bowl. Don’t worry about cleaning the skillet yet; we’ll use the same skillet to cook the vegetables, which will pick up all those delicious chicken flavors.

Saut茅ing the Vegetables

1. Add the remaining 1 tablespoon of olive oil to the skillet.
2. Add the chopped onion to the skillet and cook for about 3-5 minutes, or until it’s softened and translucent. Stir occasionally to prevent it from burning.
3. Add the minced garlic to the skillet and cook for about 1 minute, or until it’s fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the chopped bell peppers (red, green, and yellow) and sliced carrots to the skillet. Cook for about 5-7 minutes, or until they’re slightly softened.
5. Add the chopped zucchini, yellow squash, and broccoli florets to the skillet. Cook for another 3-5 minutes, or until they’re tender-crisp.
6. Stir in the canned diced tomatoes (undrained) and drained and rinsed chickpeas. The tomatoes will add moisture and flavor to the dish, and the chickpeas will provide a boost of protein and fiber.
7. Season the vegetables with salt, pepper, and red pepper flakes (if using). Adjust the seasoning to your taste.

Combining Chicken and Vegetables

1. Return the cooked chicken to the skillet with the vegetables.
2. Stir everything together to combine. Make sure the chicken is evenly distributed throughout the vegetables.
3. Reduce the heat to low, cover the skillet, and simmer for about 5-10 minutes, or until the vegetables are tender and the flavors have melded together. This allows the sauce to thicken slightly and the flavors to deepen.
4. Taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or Italian seasoning to suit your preference.

Serving Suggestions

1. Serve the Chicken Vegetable Skillet hot, garnished with fresh chopped parsley. The parsley adds a pop of color and freshness to the dish.
2. This skillet is delicious on its own, but it’s also great served over cooked rice or quinoa. The rice or quinoa will soak up all the flavorful sauce.
3. For a low-carb option, serve it over cauliflower rice or zucchini noodles.
4. You can also serve it with a side of crusty bread for dipping into the sauce.
5. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Tips and Variations

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Add different vegetables: Feel free to substitute or add other vegetables, such as mushrooms, asparagus, or green beans.
• Use different protein: You can substitute the chicken with turkey, sausage, or tofu.
• Make it creamy: Stir in a dollop of Greek yogurt or sour cream at the end for a creamy texture.
• Add cheese: Sprinkle some shredded Parmesan or mozzarella cheese over the top before serving.
• Make it a one-pot meal: Add cooked pasta to the skillet during the last few minutes of cooking for a complete one-pot meal.
• Use pre-cut vegetables: To save time, use pre-cut vegetables from the grocery store.
• Meal Prep Friendly: This recipe is perfect for meal prepping. Divide the skillet into containers and store in the refrigerator for a quick and healthy lunch or dinner.

Enjoy your delicious and healthy Chicken Vegetable Skillet!

Conclusion:

This Chicken Vegetable Skillet isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it’s quick, healthy, and incredibly versatile. We’re talking minimal cleanup and maximum taste 鈥?what’s not to love? The combination of tender chicken, vibrant vegetables, and savory seasonings creates a symphony of flavors that will tantalize your taste buds and leave you feeling satisfied without being weighed down. It’s the perfect solution for busy weeknights when you crave a home-cooked meal but don’t have hours to spend in the kitchen.

But the best part? You can easily customize this dish to suit your preferences and dietary needs. Feeling adventurous? Add a pinch of red pepper flakes for a spicy kick. Prefer different vegetables? Swap out the broccoli and carrots for zucchini, bell peppers, or even some mushrooms. The possibilities are endless!

Serving Suggestions and Variations:

* Over Rice or Quinoa: Serve the Chicken Vegetable Skillet over a bed of fluffy rice or quinoa for a complete and satisfying meal. The grains will soak up all the delicious sauce, adding another layer of texture and flavor.
* In Lettuce Wraps: For a lighter option, spoon the skillet mixture into crisp lettuce wraps. This is a great way to enjoy the flavors without the added carbs.
* With Pasta: Toss the Chicken Vegetable Skillet with your favorite pasta for a quick and easy pasta dish. Penne, rotini, or farfalle would all work well.
* As a Filling for Tacos or Burritos: Transform the skillet into a flavorful filling for tacos or burritos. Add some shredded cheese, salsa, and sour cream for a complete Mexican-inspired meal.
* Add a Creamy Sauce: Stir in a dollop of Greek yogurt or a splash of cream cheese at the end for a richer, creamier sauce.
* Spice it Up: Add a dash of hot sauce or a pinch of cayenne pepper for an extra kick.
* Make it Vegetarian: Substitute the chicken with tofu or chickpeas for a vegetarian-friendly version.

I’m confident that this Chicken Vegetable Skillet will become a staple in your recipe rotation. It’s a simple, delicious, and healthy way to get dinner on the table in a hurry. It’s also a fantastic way to use up any leftover vegetables you have in your fridge, reducing food waste and saving you money.

So, what are you waiting for? Grab your skillet, gather your ingredients, and get cooking! I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience! Did you make any modifications? What were your favorite vegetables to use? Share your photos and comments with me 鈥?I can’t wait to see your culinary creations! Let me know what you think of this easy and delicious Chicken Vegetable Skillet! Happy cooking!