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–+ servings
Chicken and Vegetables Skillet

Chicken and Vegetables Skillet

A quick and delicious Chicken and Vegetables Skillet recipe with tender chicken and colorful vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 300 kcal

Equipment

  • large skillet

Ingredients
  

Oil and Chicken

  • 2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • salt to taste
  • fresh ground black pepper to taste

Spices

  • 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

Vegetables

  • 1 small yellow onion thinly sliced
  • 3 cups bite-size broccoli florets
  • 1 medium zucchini thinly sliced and cut into half-moons
  • 1 small yellow bell pepper cut into 1-inch chunks
  • 1 small red bell pepper cut into 1-inch chunks

Broth

  • ¼ cup low sodium chicken broth or use dry white wine, apple juice, or water
  • chopped fresh parsley for garnish

Instructions
 

Cooking Steps

  • Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.
  • In a small mixing bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
  • Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
  • Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and the chicken is cooked through.
  • Remove the chicken from the skillet, set aside on a plate, and keep covered.
  • Return the skillet to the heat and add the remaining olive oil. Stir in the onions and cook for 2 minutes. Stir in the broccoli, zucchini, and peppers. Add more oil to the skillet if needed. Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes or until vegetables are crisp-tender. Stir occasionally.
  • Stir in the chicken broth.
  • Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
  • Remove from heat. Taste for salt and adjust accordingly.
  • Garnish with parsley and serve.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 80mgCalcium: 50mgIron: 2mg
Keyword Chicken and Vegetables Skillet, easy chicken recipes, healthy chicken skillet, one pan meals
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