Description
This Chicken and Vegetables Skillet is a quick, healthy, and flavorful one-pan meal perfect for busy weeknights. Tender pieces of chicken breast are seasoned and seared to golden perfection, then combined with a colorful medley of fresh broccoli, zucchini, bell peppers, and onions. The dish is enhanced with a blend of aromatic spices and finished with a splash of low sodium chicken broth to create a delicious, wholesome dinner ready in just 35 minutes.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- ½ tablespoon olive oil
- Chopped fresh parsley for garnish
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
Spice Mix
- 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
Other
- 2 tablespoons olive oil, divided
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces. Season with salt and freshly ground black pepper, then set aside to allow the seasoning to absorb.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Divide the spice mix in half, reserving one portion for the chicken and one for the vegetables.
- Coat Chicken: Sprinkle half of the spice mix evenly over the seasoned chicken pieces. Add ½ tablespoon of olive oil to the chicken and toss thoroughly to ensure each piece is coated 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 pieces carefully and cook for about 6 to 8 minutes, turning occasionally to brown all sides evenly. Confirm the chicken is cooked through, then remove from skillet, cover to keep warm, and set aside.
- Sauté Vegetables: Return the skillet to heat and add the remaining tablespoon of olive oil. Add the thinly sliced onions and sauté for 2 minutes until they start to soften. Add the broccoli florets, zucchini half-moons, and chunks of yellow and red bell peppers. Sprinkle the remaining half of the spice mix along with additional salt and pepper to taste. Cook the vegetables, stirring occasionally, for 4 to 6 minutes until they become crisp-tender.
- Add Broth: Stir in the low sodium chicken broth (or your choice of dry white wine, apple juice, or water) to deglaze the pan and add moisture. Return the cooked chicken and any collected juices back to the skillet. Stir to combine all ingredients well and cook for 1 more minute to heat through.
- Finish and Serve: Remove the skillet from heat. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley for a bright finish. Serve immediately while hot for a nutritious and satisfying meal.
Notes
- You can substitute the chicken breasts with boneless skinless chicken thighs for a juicier texture if desired.
- Feel free to swap chicken broth with dry white wine, apple juice, or water as preferred for different flavor profiles.
- Adjust chili powder quantity depending on your preferred spice level.
- This recipe can be doubled easily for larger groups; just use a larger skillet or cook in batches to avoid overcrowding.
- For gluten-free compliance, confirm that all spices and broth used are gluten-free certified.
