Description
A vibrant and healthy Chicken and Vegetables Skillet recipe featuring tender chicken breast pieces sautéed with a colorful medley of fresh vegetables and fragrant herbs. Perfect for a quick, nutritious meal ready in just 35 minutes, seasoned with a flavorful homemade spice blend and finished with a splash of chicken broth for added moisture.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ tablespoon olive oil (for coating chicken)
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
Spices & Oils
- 2 tablespoons olive oil, divided
- 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 & Garnish
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
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 remaining olive oil. Stir in sliced onions and cook for 2 minutes. Add broccoli, zucchini, yellow, and red 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 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
- You can substitute the chicken broth with dry white wine, apple juice, or water based on preference or availability.
- Adjust the chili powder quantity to control the heat level.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Use fresh vegetables for the best texture and flavor; frozen vegetables can be used but may alter cooking times.
- This recipe is versatile and can be served over rice, quinoa, or pasta for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
