Chicken Vegetable Skillet: Easy One-Pan Recipe

Chicken vegetable skillet dinners are a weeknight savior, and I’m thrilled to share my go-to recipe with you! Imagine tender, juicy chicken mingling with a vibrant medley of colorful vegetables, all cooked together in one pan for minimal cleanup and maximum flavor. This isn’t just a meal; it’s a celebration of fresh ingredients and simple cooking.

While the concept of cooking meat and vegetables together in a single pan is ancient, variations of skillet meals have popped up in cultures worldwide. From the Spanish paella to the American chop suey, the beauty lies in its adaptability and resourcefulness. It’s a testament to making the most of what you have on hand, transforming humble ingredients into a satisfying and nourishing dish.

What makes this chicken vegetable skillet so irresistible? It’s the perfect balance of textures – the slight crispness of the seared chicken, the tender-crisp vegetables, and the savory sauce that ties it all together. People adore it because it’s quick, healthy, and endlessly customizable. Swap out your favorite vegetables, add a sprinkle of herbs, or even a dash of spice to make it your own. Plus, who doesn’t love a one-pan wonder that cuts down on dishwashing time? Let’s get cooking!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green 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
• 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, quinoa, or pasta (for serving, optional)

Preparing the Chicken and Vegetables:

1. First, let’s get the chicken ready. Pat the chicken cubes dry with paper towels. This helps them brown nicely in the skillet. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, Italian seasoning, paprika, garlic powder, red pepper flakes (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices. Set aside while you prepare the vegetables.
2. Now, let’s prep the veggies. Chop the onion, bell peppers, zucchini, and yellow squash into bite-sized pieces. Mince the garlic. If you’re using fresh carrots, slice them thinly. If you’re using frozen carrots, you can add them directly to the skillet later. Make sure the broccoli florets are also cut into smaller, manageable pieces.

Cooking the Chicken:

1. Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Make sure the skillet is nice and hot before adding the chicken. This will help create a good sear.
2. Add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of brown. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
3. Once the chicken is cooked, remove it from the skillet and set it aside in a bowl. Don’t worry if there are some browned bits left in the skillet – these will add flavor to the vegetables.

Sautéing the Vegetables:

1. Add the chopped onion to the skillet and cook for about 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
2. Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the chopped bell peppers, zucchini, yellow squash, and carrots to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender-crisp. Stir occasionally to ensure even cooking.
4. Add the broccoli florets and cook for another 3-5 minutes, or until they are bright green and slightly tender.
5. Pour in the can of diced tomatoes (undrained) and stir to combine. Bring the mixture to a simmer.

Bringing it All Together:

1. Return the cooked chicken to the skillet with the vegetables. Stir to combine and ensure the chicken is heated through.
2. Season with salt and pepper to taste. Adjust the seasonings as needed to suit your preferences.
3. Simmer for another 5 minutes, allowing the flavors to meld together.

Serving Suggestions:

1. Garnish the chicken and vegetable skillet with fresh chopped parsley.
2. Serve hot over cooked rice, quinoa, or pasta, if desired. This dish is also delicious on its own.
3. You can also serve it with a side of crusty bread for soaking up the delicious sauce.
4. For a spicier kick, add a pinch more red pepper flakes or a dash of hot sauce.
5. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.

Tips and Variations:

• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and stay moist during cooking. Just make sure to trim any excess fat before cutting them into cubes.
• Different Vegetables: Feel free to use other vegetables that you enjoy, such as mushrooms, asparagus, green beans, or peas. Adjust the cooking time accordingly.
• Spice Level: Adjust the amount of red pepper flakes to control the spice level. You can also add a pinch of cayenne pepper for extra heat.
• Creamy Sauce: For a creamier sauce, stir in a dollop of sour cream or Greek yogurt at the end of cooking.
• Lemon Juice: A squeeze of fresh lemon juice at the end can brighten up the flavors.
• Herbs: Experiment with different herbs, such as oregano, thyme, or rosemary.
• Cheese: Sprinkle some grated Parmesan cheese or mozzarella cheese over the skillet before serving for a cheesy twist.
• Make it a One-Pan Meal: If you’re using rice, you can cook the rice directly in the skillet with the chicken and vegetables. Add the rice and enough broth or water to cover the rice, then simmer until the rice is cooked through.
• Low-Carb Option: Serve the chicken and vegetable skillet over cauliflower rice for a low-carb alternative.
• Freezing: This dish freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-400 per serving
• Protein: 30-35 grams
• Fat: 15-20 grams
• Carbohydrates: 20-25 grams
• Fiber: 5-7 grams

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, and trust me, you absolutely need to try it! We’ve packed it with tender chicken, vibrant vegetables, and a sauce that’s both comforting and exciting. It’s quick, it’s easy, and it’s a fantastic way to get a healthy and delicious meal on the table in under an hour. What more could you ask for? But the best part? It’s incredibly versatile! Feeling adventurous? Try adding a splash of sriracha for a spicy kick or a squeeze of lemon juice for a bright, zesty finish. For a creamier version, stir in a dollop of sour cream or Greek yogurt right before serving. If you’re looking to add even more vegetables, consider including some chopped bell peppers, zucchini, or even some mushrooms. The possibilities are endless! Serving suggestions are just as flexible. This Chicken Vegetable Skillet is fantastic on its own, but it also pairs beautifully with a variety of sides. Serve it over fluffy rice, quinoa, or couscous for a complete and satisfying meal. You could also spoon it into warm tortillas for delicious and healthy chicken and vegetable tacos. Or, for a lighter option, serve it alongside a simple green salad. If you’re watching your carbs, cauliflower rice is a great alternative. Honestly, you can’t go wrong! I truly believe this recipe will become a staple in your kitchen. It’s the perfect solution for busy weeknights when you want something healthy, flavorful, and easy to prepare. It’s also a great way to use up any leftover vegetables you have in the fridge, reducing food waste and saving you money. Plus, it’s a crowd-pleaser that even picky eaters will enjoy. So, what are you waiting for? Gather your ingredients, fire up your skillet, and get ready to create a culinary masterpiece! I’m confident that you’ll love this Chicken Vegetable Skillet as much as I do. It’s a recipe that’s guaranteed to bring smiles to your dinner table. And now, for the most important part: I want to hear about your experience! Did you try the recipe? What variations did you make? What did your family think? Share your photos and stories in the comments below. I’m always eager to see how you’ve made the recipe your own. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Don’t be shy – let me know what you think! Happy cooking! I hope this recipe brings you as much joy and deliciousness as it has brought me. I can’t wait to hear all about your culinary adventures with this fantastic Chicken Vegetable Skillet!

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