Description
Whip up a quick Healthy Chicken and Vegetables Skillet. Simple ingredients, big flavors, and easy cleanup for busy weeknights. My family’s favorite!
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large bell pepper (any color), chopped
- 1 medium zucchini, chopped
- 1 yellow onion, chopped
- Flavor Boosters:
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup chicken broth (low sodium preferred)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Seasonings:
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Goodies:: First things first, let’s get those veggies ready! Grab your bell peppers, zucchini, and onion, and chop them into roughly 1-inch pieces. I usually aim for similar sizes so they cook evenly – no one wants crunchy zucchini and mushy peppers, right? Mince your garlic too. Then, dice your chicken breasts into bite-sized chunks. I always pat the chicken dry with paper towels; it helps get a better sear later, trust me on this! It’s less messy too, which is always a win in my kitchen.
- Sear the Chicken:: Heat a tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. When it’s shimmering, add your chicken pieces in a single layer. Don’t overcrowd the pan, hon, or they’ll steam instead of sear! You might need to do this in two batches. Let them cook for about 3-4 minutes per side until they’re golden brown and look absolutely delicious. This step is crucial for flavor development, honestly. Once browned, remove the chicken from the skillet and set it aside on a plate – don’t worry if it’s not cooked through, it’ll finish later.
- Sauté the Aromatics:: Reduce the heat to medium. Add another splash of olive oil to the same skillet if it looks a bit dry. Toss in your chopped onion and cook for about 3-5 minutes until it starts to soften and turn translucent. Oh, the smell at this point! It’s that warm, inviting kitchen aroma that just makes you feel good. Then, add the minced garlic and cook for just another minute until fragrant. Be careful not to burn the garlic – I’ve done that before, and it turns bitter so fast! Keep stirring!
- Add the Veggies & Broth:: Now for the rest of the veggies! Add the bell peppers and zucchini to the skillet with the onion and garlic. Stir everything together and cook for about 5-7 minutes, until the vegetables start to soften slightly but still have a bit of a bite. Pour in the chicken broth, then sprinkle in the dried oregano and smoked paprika. Give it all a good stir to combine. I love how the paprika colors the broth, it just looks so rich and promising.
- Simmer to Perfection:: Return the seared chicken to the skillet, nestling it into the vegetables and broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for another 10-15 minutes. This is where all the flavors really meld together, and the chicken gets super tender. I usually peek in a few times, mostly just to enjoy the delicious smells. Make sure everything is cooked through, especially the chicken!
- Finish & Serve:: Once the chicken is cooked through and the vegetables are tender-crisp, remove the skillet from the heat. Stir in a good pinch of salt and a generous grind of fresh black pepper. Taste it, and adjust the seasonings if needed – this is your dish, make it sing! Finally, sprinkle with fresh chopped parsley for a burst of color and freshness. The whole Healthy Chicken and Vegetables Skillet will look vibrant and smell incredible, ready for you to dive in. Grab a spoon, or just eat it straight from the pan, I won’t judge!