Description
Savor this One Pot Chicken & Veggies Skillet ! Quick prep, healthy ingredients & comforting flavors make it a perfect family dinner.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil, divided
- 1 teaspoon (5g) salt, divided
- ½ teaspoon (2g) black pepper, divided
- 1 medium onion, diced (about 1 cup/160g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- 1 red bell pepper, cut into 1-inch pieces (about 1 cup/150g)
- 1 yellow bell pepper, cut into 1-inch pieces (about 1 cup/150g)
- 2 medium zucchini, cut into half-moons (about 2 cups/240g)
- 1 cup (150g) cherry tomatoes, halved
- 1 teaspoon (1g) dried Italian herbs
- ½ teaspoon (1g) paprika
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup (60ml) chicken broth
- Fresh chopped parsley for garnish
Instructions
- Pat chicken pieces dry and season with ½ teaspoon salt, ¼ teaspoon pepper, and paprika in a bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes, flip and cook 2-3 minutes more until golden. Transfer to a plate.
- Add remaining tablespoon olive oil to skillet. Cook onions for 2-3 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Add bell peppers and cook for 3 minutes. Add zucchini and cook 2-3 minutes more. Add cherry tomatoes, Italian herbs, remaining salt and pepper, and red pepper flakes if using.
- Pour in chicken broth, scraping up browned bits from bottom of pan. Return chicken and accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer 2-3 minutes until chicken is fully cooked.
- Remove from heat, let rest 2 minutes, then sprinkle with fresh parsley before serving.