Description
A vibrant and healthy Chicken and Vegetables Skillet recipe featuring tender chicken breast pieces sautéed with fresh broccoli, zucchini, bell peppers, and onions, all seasoned with a flavorful blend of herbs and spices. This quick and easy one-pan meal is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 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
- 2 tablespoons olive oil, divided
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
Additional Ingredients
- 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 the 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 with Oil: Add ½ tablespoon of olive oil to the chicken pieces and toss to coat thoroughly.
- Cook the 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 and Combine: 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.
- Garnish and Serve: Remove from heat, taste and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.
Notes
- You can substitute chicken breast with boneless skinless chicken thighs for a juicier texture.
- Adjust chili powder according to your spice preference.
- Low sodium chicken broth is best to control salt levels; alternatives like dry white wine or apple juice add subtle flavor variations.
- Serve over rice, quinoa, or with crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
