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
Scale
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
