Easy Chicken Veggie Skillet Dinner
A quick, healthy one-pan meal featuring tender chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
Chicken and Seasoning
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- to taste Salt and fresh ground pepper
- 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
Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups broccoli florets, bite-sized
- 1 medium zucchini, sliced into half-moons
- 1 small yellow bell pepper, chunked
- 1 small red bell pepper, chunked
Broth and Garnish
- ¼ cup low sodium chicken broth
- to taste Fresh parsley for garnish
Instructions
Preparation
- Cut the chicken into bite-sized pieces and season with salt and pepper. Set aside.
- In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Reserve half for the vegetables.
Cooking Chicken
- Coat the chicken with half of the seasoning blend and drizzle with half a tablespoon of olive oil, ensuring even coverage.
- Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil.
- Once the oil is hot, add the chicken and cook for about 6 to 8 minutes until golden brown, stirring occasionally.
- Remove the chicken from the skillet and cover to keep warm.
Cooking Vegetables
- In the same skillet, add the sliced onions and sauté for 2 minutes.
- Add broccoli, zucchini, and bell peppers. Season with the reserved spice blend.
- Cook for about 4 to 6 minutes until the vegetables are crisp-tender.
- Pour in the chicken broth, stirring to deglaze the pan.
Final Assembly
- Return the cooked chicken to the skillet and stir to combine. Allow to cook for another minute until warmed through.
- Top with fresh parsley and serve immediately.
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Notes
Prep ahead by chopping vegetables and chicken in advance. Using seasonal veggies can enhance the dish.