One Pot Chicken and Vegetables Skillet

One-pot meals are the epitome of convenience, and when you combine them with a savory blend of chicken and vegetables, you have a dinner that’s not only easy to make but also delicious and nutritious. The One Pot Chicken and Vegetables Skillet is the perfect go-to recipe for busy weeknights or lazy weekends when you want something hearty without a lot of fuss. This dish brings together tender chicken pieces and a colorful medley of vegetables, all cooked together in one skillet to allow the flavors to meld beautifully. It’s an all-in-one meal that’s packed with protein, fiber, and essential nutrients, making it both satisfying and wholesome. With minimal cleanup, this skillet dish ensures that you get a flavorful, balanced meal without much effort. Whether you serve it on its own or with a side of rice or potatoes, it’s a simple, family-friendly meal that’s sure to become a favorite in your rotation.

Why You’ll Love This Recipe

1. Quick and Easy

This one-pot recipe comes together in less than 30 minutes, making it an ideal option for busy nights when you need dinner on the table fast.

2. Minimal Cleanup

With everything cooked in a single skillet, this recipe minimizes the mess and eliminates the need for multiple pots and pans, making cleanup a breeze.

3. Flavorful and Savory

The chicken is perfectly seasoned, and the vegetables absorb all the delicious flavors, resulting in a well-rounded and satisfying meal.

4. Versatile

You can easily swap in your favorite vegetables or even switch the chicken for another protein like turkey or pork, making this dish customizable to suit your tastes.

5. Nutritious

This meal is packed with protein from the chicken and fiber and vitamins from the vegetables, offering a balanced and healthy dinner option for the whole family.

this RECIPE

Ingredients

• Chicken breasts or thighs (boneless and skinless)
• Carrots
• Zucchini
• Bell peppers
• Onion
• Garlic
• Olive oil
• Salt and pepper
• Dried herbs (such as thyme, rosemary, or oregano)
• Chicken broth (or vegetable broth)
• Optional: lemon juice or fresh herbs for garnish

Variations

• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to bring some heat to the dish.
• Other Vegetables: Feel free to swap in other vegetables like potatoes, mushrooms, or green beans.
• Herb Swap: Experiment with different herbs such as basil, parsley, or sage depending on your flavor preference.
• Protein Swap: Use chicken thighs, turkey, or pork chops for a different take on this dish.
• Crispy Chicken: For a crispy skin option, you can sear the chicken in the skillet before adding the vegetables and broth.

How to Make the Recipe

Step 1: Prepare the Chicken

Season the chicken breasts (or thighs) generously with salt, pepper, and your choice of dried herbs. Set the chicken aside.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add chopped onions, garlic, and carrots to the skillet, sautéing until the vegetables start to soften (about 5 minutes).

Step 3: Brown the Chicken

Push the vegetables to the side of the skillet, and add the seasoned chicken to the pan. Cook the chicken for about 4-5 minutes per side, until browned. You don’t need to cook the chicken through at this stage, as it will finish cooking with the vegetables.

Step 4: Add the Remaining Vegetables

Add the zucchini and bell peppers to the skillet, stirring everything together.

Step 5: Pour in the Broth

Add chicken broth (or vegetable broth) to the skillet, making sure the liquid covers about halfway up the chicken and vegetables. Bring the mixture to a simmer.

Step 6: Simmer and Cook

Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender. If you’re using chicken breasts, ensure the internal temperature reaches 165°F (74°C).

Step 7: Garnish and Serve

Once cooked, garnish the dish with fresh herbs or a squeeze of lemon juice. Serve it hot, either as is or with a side of rice or bread to soak up the juices.

Tips for Making the Recipe

• Use Bone-In Chicken: If you prefer bone-in chicken for more flavor, simply adjust the cooking time. You may need a few extra minutes for the chicken to cook fully.
• Don’t Overcrowd the Pan: If you’re using a smaller skillet, it’s better to cook the chicken in batches to ensure everything cooks evenly.
• Add More Vegetables: Feel free to load up the skillet with even more vegetables like peas, spinach, or tomatoes to make it more hearty.
• Deglaze the Pan: After browning the chicken, deglaze the pan with a splash of white wine for extra depth of flavor before adding the broth.
• Control the Salt: Depending on the broth you use, you might need less salt, so be sure to taste and adjust the seasoning at the end.

How to Serve

One Pot Chicken and Vegetables Skillet is a complete meal in itself, but you can serve it with:

• Rice: A side of fluffy rice will soak up the savory juices and pair perfectly with the chicken and vegetables.
• Bread: Serve with crusty bread to mop up the flavorful sauce.
• Potatoes: Roasted or mashed potatoes are another great side dish to complement the chicken and veggies.
• Salad: A light side salad with a simple vinaigrette can balance out the richness of the dish.

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Chicken and Vegetables Skillet can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth to keep it moist.

Freezing

This dish can be frozen for up to 2-3 months. After cooling completely, store it in a freezer-safe container. To reheat, thaw in the refrigerator overnight and heat through on the stovetop.

Reheating

Reheat the dish over medium heat on the stove, adding a bit of broth or water if needed to keep the chicken and vegetables from drying out. You can also reheat in the microwave in 1-2 minute intervals, stirring occasionally.

FAQs

1. Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken; however, you’ll need to adjust the cooking time and make sure the chicken is fully cooked to an internal temperature of 165°F (74°C).

2. Can I use frozen vegetables?

While fresh vegetables are recommended, you can use frozen vegetables. Just be mindful that they may release more water during cooking, so you might need to cook off some excess liquid.

3. Can I make this dish without chicken?

Yes, you can substitute chicken with other proteins like turkey, pork chops, or even tofu for a vegetarian version.

4. Can I cook this in a slow cooker?

Yes, you can transfer everything to a slow cooker and cook on low for 4-6 hours until the chicken is tender.

5. Can I make this recipe spicy?

Absolutely! Add chili flakes or cayenne pepper to the seasoning mix for a spicy kick.

6. What type of skillet is best for this recipe?

A large, heavy-bottomed skillet or sauté pan works best to ensure even heat distribution and prevent burning.

7. How do I know when the chicken is done?

The internal temperature of the chicken should reach 165°F (74°C). You can check with a meat thermometer to ensure it’s fully cooked.

8. Can I make this ahead of time?

Yes, you can prep and cook the dish ahead of time. Store leftovers in the fridge for up to 3 days and reheat when ready to serve.

9. What can I serve with this dish?

Rice, mashed potatoes, or a fresh salad are great options to serve alongside the chicken and vegetables.

10. Can I use different herbs for seasoning?

Yes, feel free to use any herbs you like, such as parsley, basil, or sage, to customize the flavor to your liking.

Conclusion

One Pot Chicken and Vegetables Skillet is a simple, flavorful, and nutritious meal that’s perfect for any night of the week. Packed with protein, vitamins, and minerals, it’s an easy dish to prepare, and with just one skillet, cleanup is a breeze. Whether you’re feeding a family or cooking for yourself, this recipe is sure to satisfy and become a staple in your meal prep routine. Give it a try today for a comforting and wholesome dinner!

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