Description
This one-pot chicken skillet is a weeknight game-changer – juicy chicken and fresh veggies cook together for maximum flavor but minimal cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 2 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 medium yellow onion, chopped (about 1 cup/160g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 red bell pepper, chopped into 1-inch pieces (about 1 cup/150g)
- 1 yellow bell pepper, chopped into 1-inch pieces (about 1 cup/150g)
- 2 medium zucchini, sliced into half-moons (about 2 cups/240g)
- 1 cup cherry tomatoes, halved (175g)
- 2 tablespoons fresh herbs (basil, parsley, or thyme), chopped
- 2 tablespoons balsamic vinegar (optional)
- ¼ cup low-sodium chicken broth (60ml)
Instructions
- Pat chicken dry and season with salt, pepper, Italian seasoning, garlic powder, and paprika. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden. Transfer to a plate and cover loosely.
- Add remaining oil to the skillet. Sauté onion for 2-3 minutes, then add garlic and cook for 30 seconds until fragrant.
- Add bell peppers and cook for 3 minutes. If needed, deglaze with balsamic vinegar, scraping up browned bits.
- Add zucchini, cherry tomatoes, and chicken broth. Cook for 2-3 minutes until zucchini begins to soften.
- Return chicken to the skillet, nestling among vegetables. Reduce heat to medium-low, cover, and cook for 3-5 minutes until chicken reaches 165°F/74°C and vegetables are tender.
- Sprinkle with fresh herbs before serving.