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Nothing beats a weeknight winner like this Chicken and Vegetable Skillet Dinner Recipe. It’s colorful, packed with fresh vegetables, and tender, flavorful chicken all cooked together in one pan for an easy, fuss-free meal. This dish blends wholesome ingredients with warming spices, creating a perfect harmony of taste and texture that makes you want seconds. Whether you’re cooking for family or friends, this recipe brings comfort and freshness to your dinner table in under 40 minutes.
Ingredients You’ll Need
Every ingredient in this Chicken and Vegetable Skillet Dinner Recipe plays an essential role, balancing flavor, texture, and color. From the tender chicken breast pieces to the crisp-tender vegetables and aromatic spices, each component is simple but crucial in making this dish truly shine.
- Boneless skinless chicken breasts (1 pound): The lean protein base that absorbs spices beautifully while staying juicy.
- Broccoli florets (3 cups): Adds vibrant green color and a satisfying crunch to the skillet.
- Zucchini (1, thinly sliced): Brings a mild sweetness and buttery texture.
- Yellow onion (1 small, thinly sliced): Offers sweetness and depth when sautéed.
- Yellow bell pepper (1 small, cut into chunks): Provides bright color and juicy bursts of flavor.
- Red bell pepper (1 small, cut into chunks): Complements its yellow counterpart with a touch of sweetness and vibrant red hue.
- Olive oil (2 tablespoons, divided): The cooking fat that ensures golden browning and coats the chicken with flavor.
- Garlic powder (½ teaspoon): Adds a warm, savory undertone without overpowering the dish.
- Onion powder (½ teaspoon): Enhances the onion flavor for layering taste.
- Dried thyme (½ teaspoon): Lends a subtle herby note that pairs perfectly with chicken.
- Dried rosemary (½ teaspoon): Offers a piney fragrance that lifts the dish.
- Paprika (½ teaspoon): Brings mild smokiness and rich color.
- Chili powder (¼ to ½ teaspoon): Adds a gentle spicy warmth to balance the vegetables.
- Low sodium chicken broth (¼ cup): Moistens and melds all the flavors together; can be swapped with dry white wine, apple juice, or water.
- Fresh parsley (chopped, for garnish): Brightens and freshens every bite at the end.
How to Make Chicken and Vegetable Skillet Dinner Recipe
Step 1: Prepare and Season the Chicken
Start by cutting the chicken breasts into 1-inch pieces for even cooking and easy bites. Lightly season them with salt and freshly ground black pepper, then set aside while you prepare the spice blend. This initial seasoning lays the foundation for all the great flavors to come.
Step 2: Mix Your Spices
In a small bowl, blend garlic powder, onion powder, dried thyme, rosemary, paprika, and chili powder. Half of this mixture goes onto the chicken, infusing it with herbaceous and smoky notes that complement the tender meat beautifully. The remaining spices will flavor the vegetables later, making every component sing.
Step 3: Coat the Chicken with Olive Oil
Drizzle about half a tablespoon of olive oil over the seasoned chicken pieces and toss them thoroughly. This light coating ensures a well-browned exterior when cooked and helps lock in the juicy tenderness inside.
Step 4: Cook the Chicken
Heat one tablespoon of olive oil in a large 12-inch skillet over medium-high heat till shimmering. Add the chicken pieces and cook for 6 to 8 minutes, turning occasionally until each piece is browned and cooked through. Once done, remove the chicken from the skillet, cover it to keep warm, and set it aside.
Step 5: Sauté the Vegetables
Return the skillet to the heat and add the remaining olive oil. Toss in the sliced onions and cook for about two minutes, softening them just enough to release sweetness without losing crispness. Then add broccoli, zucchini, and the yellow and red bell peppers. Sprinkle the rest of the spice mix over the veggies along with a pinch of salt and pepper, and cook for another 4 to 6 minutes until they become crisp-tender – this gives a beautiful texture contrast in the dish.
Step 6: Add the Broth and Combine
Pour the chicken broth (or your choice of liquid) into the skillet and stir well to deglaze the pan, lifting any flavorful browned bits. Return the cooked chicken pieces along with their juices to the skillet and stir everything together. Let it cook for one more minute just to heat everything through and meld the flavors.
Step 7: Finish and Serve
Remove the skillet from the heat, taste to adjust seasoning if necessary, then sprinkle freshly chopped parsley on top for a burst of color and freshness. The Chicken and Vegetable Skillet Dinner Recipe is ready to serve warm and enjoyed immediately!
How to Serve Chicken and Vegetable Skillet Dinner Recipe
Garnishes
Fresh parsley is the classic finishing touch here, adding a bright herbal note and inviting green color that makes the dish pop. You can also sprinkle some grated Parmesan cheese for a savory twist or add a squeeze of lemon juice for a vibrant zing.
Side Dishes
This skillet dinner is hearty on its own but pairs beautifully with simple sides like steamed rice, creamy mashed potatoes, or crusty bread to soak up the pan juices. For a lighter meal, serve alongside a crisp green salad or garlic roasted potatoes for extra comfort.
Creative Ways to Present
Consider serving the chicken and vegetables over whole grain couscous or quinoa to add a nutty texture. You can also turn this recipe into a filling for warm tortillas for an impromptu wrap dinner, or pile it over freshly toasted baguette slices for a rustic bruschetta-style appetizer to impress guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken and Vegetable Skillet Dinner Recipe in an airtight container and store in the refrigerator for up to 3 days. The flavors only deepen, making it a great next-day lunch or dinner option.
Freezing
This dish freezes well! Cool completely and store in a freezer-safe container or bag for up to 3 months. Divide into portions beforehand for easy thawing and reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave until warmed through. Add a splash of broth or water if needed to keep the chicken moist and the vegetables tender. Avoid overcooking to maintain texture and flavor.
FAQs
Can I use other vegetables in this Chicken and Vegetable Skillet Dinner Recipe?
Absolutely! Feel free to swap in or add vegetables like mushrooms, snap peas, carrots, or cherry tomatoes. The flexibility makes it great for using whatever is fresh and on hand.
Is it okay to use chicken thighs instead of breasts?
Yes! Boneless skinless chicken thighs will add extra juiciness and a slightly richer flavor to the dish. Just adjust cooking time to ensure they’re cooked through but still tender.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free broth or substitutes. It’s a perfect option for those with gluten sensitivities or looking for wholesome meals.
What can I use instead of chicken broth?
You can substitute low sodium chicken broth with dry white wine, apple juice for a touch of sweetness, or simply water. Each option adds a different nuance to the flavor but keeps the dish moist and delicious.
How spicy is this Chicken and Vegetable Skillet Dinner Recipe?
The amount of chili powder is mild and adds just a hint of warmth without overpowering the dish. If you prefer more heat, feel free to increase chili powder or add a dash of cayenne pepper to suit your taste.
Final Thoughts
This Chicken and Vegetable Skillet Dinner Recipe is a fantastic go-to for anyone craving a healthy, colorful, and flavorful meal without hours in the kitchen. Its balance of spices, fresh vegetables, and tender chicken makes for a dish you’ll want to make over and over. Give it a try and watch how quickly it becomes a trusted favorite in your dinner rotation!
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Chicken and Vegetable Skillet Dinner Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This vibrant Chicken and Vegetables Skillet recipe is a quick and healthy meal perfect for busy weeknights. Tender pieces of seasoned chicken are pan-seared to golden perfection and combined with a colorful medley of sautéed broccoli, zucchini, and bell peppers, all enhanced by a fragrant blend of herbs and spices. Finished with a splash of chicken broth and fresh parsley garnish, this dish boasts bold flavors and wholesome ingredients 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
Liquids and Oils
- 2 tablespoons olive oil, divided
- ¼ cup low sodium chicken broth (or substitute with 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.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of the spice mix and sprinkle it evenly over the seasoned chicken.
- Coat Chicken: Add ½ tablespoon of olive oil to the chicken pieces and toss to coat thoroughly.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet, cover, and set aside.
- Sauté Vegetables: Return the skillet to heat and add the remaining olive oil. Stir in sliced onions and cook for 2 minutes. Add broccoli, zucchini, yellow, and red bell peppers. Season with the remaining spice mixture, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add Broth: Stir in the chicken broth or alternative liquid. Return the cooked chicken and its juices to the skillet, stirring to combine. Cook for 1 minute to heat through.
- Finish and Serve: Remove from heat, taste and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.
Notes
- For a spicier kick, increase the chili powder to ½ teaspoon or add a pinch of cayenne pepper.
- Substitute chicken broth with dry white wine, apple juice, or water as preferred for added flavor variations.
- Use fresh herbs instead of dried for a brighter, fresher taste.
- Serve over rice, quinoa, or alongside crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
