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One-Pot Chicken and Vegetable Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 77 reviews
  • Author: Kimberly
  • Prep Time: 0h 20m
  • Cook Time: 0h 25m
  • Total Time: 0h 45m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

A wholesome and easy one-pot chicken and vegetable skillet recipe that combines tender chicken pieces with a medley of frozen vegetables and melted mozzarella cheese, all cooked together in a single skillet for a quick, delicious, and nutritious meal.

Ingredients

Chicken and Vegetables

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 bag (16 oz) frozen broccoli, cauliflower and carrots

Cheese

  • 1 cup shredded mozzarella cheese (4 oz)

Instructions

  1. Cook the Chicken and Onions: In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add the chicken pieces, finely chopped onion, salt, Italian seasoning, and pepper. Cook for 4 to 5 minutes, turning occasionally, until the chicken is browned on the outside and no longer pink in the center. Once cooked, reduce the heat to medium to prepare for the next step.
  2. Add Tomatoes and Vegetables: Stir in the undrained can of diced tomatoes along with the frozen broccoli, cauliflower, and carrots. Cover the skillet with a lid and cook for 15 to 20 minutes, or until the vegetables are heated through and tender, stirring occasionally to ensure even cooking.
  3. Melt the Cheese: Sprinkle shredded mozzarella cheese evenly over the cooked chicken and vegetables. Cover the skillet again and cook for 1 to 2 minutes until the cheese melts and becomes gooey, adding a creamy and flavorful finish to the dish.

Notes

  • You can substitute the frozen vegetable mix with fresh vegetables if preferred, adjusting the cooking time accordingly.
  • For added flavor, consider sprinkling fresh basil or parsley on top before serving.
  • This dish can be served over rice, quinoa, or pasta for a more filling meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use low-sodium canned tomatoes to reduce sodium content if desired.

Find it online: https://slsrecipes.com/one-pot-chicken-and-vegetable-skillet-recipe/