Description
This One Pot Chicken and Vegetables Skillet is a quick, easy, and healthy meal that brings together tender chicken and a medley of colorful vegetables. Perfect for busy weeknights, it’s a one-pan dish that’s full of flavor and requires minimal cleanup!
Ingredients
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2 boneless, skinless chicken breasts (or thighs)
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1 tbsp olive oil
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1 medium onion, diced
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1 bell pepper, diced
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1 zucchini, sliced
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1 cup cherry tomatoes, halved
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1 cup baby carrots (or regular carrots, sliced)
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2 cloves garlic, minced
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1 tsp dried thyme
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1 tsp dried oregano
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1/2 tsp paprika
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Salt and pepper, to taste
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1/2 cup chicken broth or water
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Fresh parsley, chopped (for garnish)
Instructions
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Heat the olive oil in a large skillet over medium heat.
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Season the chicken breasts with salt, pepper, paprika, thyme, and oregano.
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Once the skillet is hot, add the chicken breasts and cook for 5-6 minutes per side until browned and cooked through. Remove the chicken from the skillet and set it aside.
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In the same skillet, add the onion, bell pepper, zucchini, and carrots. Sauté for about 5-6 minutes until the vegetables start to soften.
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Add the garlic and cook for another 1-2 minutes until fragrant.
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Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
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Return the chicken to the skillet and add the cherry tomatoes. Cover the skillet and let it simmer for 5-7 minutes, or until the chicken is fully cooked and the vegetables are tender.
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Garnish with fresh parsley before serving.
Notes
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Feel free to swap in any vegetables you have on hand, such as broccoli, green beans, or mushrooms.
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To make this dish lower-carb, skip the carrots and add more non-starchy vegetables like spinach or kale.
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If using chicken thighs, you might need to adjust the cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American