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Weeknight • Chicken

Hearty Chicken and Vegetable Skillet

A nourishing one-pan meal with tender chicken and a medley of colorful vegetables, perfect for an easy weeknight dinner.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Hearty Chicken and Vegetable Skillet

Say hello to your new favorite go-to skillet dinner! This Hearty Chicken and Vegetable Skillet is incredibly versatile, packed with goodness, and best of all, it only uses one pan. It's perfectly adaptable to whatever seasonal veggies you have on hand and brings big flavor without big effort. Get ready for a wholesome meal that makes cleanup a breeze!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, halved lengthwise and sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chicken broth
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    In a medium bowl, toss the cubed chicken with 1 tbsp olive oil, paprika, garlic powder, oregano, salt, and pepper until evenly coated.

  2. Step 2

    Heat the remaining 1 tbsp olive oil in a large skillet (cast iron works great!) over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through at this point, just nicely browned. Remove chicken from the skillet and set aside.

  3. Step 3

    Add the chopped bell peppers and zucchini to the same skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.

  4. Step 4

    Return the chicken to the skillet. Stir in the halved cherry tomatoes and pour in the chicken broth. Bring to a simmer.

  5. Step 5

    Cover the skillet and reduce heat to medium-low. Cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Uncover for the last few minutes to allow any excess liquid to reduce if desired.

  6. Step 6

    Taste and adjust seasoning as needed. Garnish with fresh chopped parsley, if using, and serve warm.

Tips

  • Serve this skillet meal over quinoa, brown rice, or with a slice of crusty bread.
  • Feel free to swap in other quick-cooking vegetables like green beans, mushrooms, or snap peas.
  • For a bit of heat, add a pinch of red pepper flakes with the seasonings.

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