Description
One-Skillet Dinner brings restaurant-quality flavor to your table with minimal fuss. Juicy chicken, tender veggies, all in one pan. A weeknight winner!
Ingredients
- Main Stars:
- Boneless, Skinless Chicken Thighs (about 1.5 lbs, cut into 1-inch pieces)
- Bell Peppers (2 large, any color, sliced)
- Red Onion (1 medium, thinly sliced)
- Broccoli Florets (2 cups, from 1 head)
- Pantry Staples:
- Garlic (4 cloves, freshly minced)
- Olive Oil (3 tbsp, divided)
- Chicken Broth (1/2 cup, low sodium)
- Flavor Builders:
- Smoked Paprika (1 tsp)
- Dried Oregano (1/2 tsp)
- Salt and Black Pepper (to taste)
- Fresh Finishers:
- Lemon (1, for juice and zest)
- Fresh Parsley (1/4 cup, chopped, for garnish)
Instructions
- Prep Your Stars:: First things first, get that chicken ready. Pat your chicken thighs super dry with paper towels – this is where you get that amazing sear, remember my charring disaster? Cut them into bite-sized pieces, maybe 1-inch chunks. Toss them in a bowl with a drizzle of olive oil, a good pinch of salt, and a generous crack of black pepper. You want them seasoned well, not just on the outside. This step really sets the foundation for a flavorful meal.
- Sear the Chicken:: Heat a large, heavy-bottomed skillet – cast iron is my absolute favorite for this dish – over medium-high heat. Add a tablespoon of olive oil. Once it’s shimmering, add your chicken pieces in a single layer, don’t crowd the pan! You want them to get nice and golden brown, not steam. Let them cook for about 3-4 minutes per side. Don’t touch them too much! This is where that crispy exterior happens. Remove the chicken to a plate, leaving those delicious browned bits in the pan.
- Sauté the Aromatics:: Lower the heat to medium. Toss in your sliced red onion and bell peppers. Stir them around, scraping up any of those flavorful bits from the bottom of the pan – that’s called “fond,” and it’s pure gold for your meal! Let them soften for about 5-7 minutes, until they’re just tender-crisp. You’ll smell the sweetness of the peppers starting to emerge, which is always a good sign. Don’t let them get too soft, though; we want some texture.
- Build the Flavor Base:: Now, add your minced garlic, smoked paprika, and dried oregano to the pan. Cook for just 1 minute, stirring constantly. You want to get those spices fragrant, but watch that garlic like a hawk – it burns quickly, and a bitter garlic taste is no fun, believe me, I’ve been there! Pour in the chicken broth, scraping the bottom of the pan to loosen any remaining browned bits. Let it simmer for a couple of minutes to reduce slightly and concentrate those flavors for your easy dinner.
- Bring it All Together:: Add the broccoli florets to the skillet. Give everything a good stir. Nestle the seared chicken pieces back into the pan. Cover the skillet and let it simmer for another 5-7 minutes, or until the broccoli is tender-crisp and the chicken is cooked through to 165°F. This is where the magic happens and all those flavors meld into a cohesive, delicious meal. I love how the broccoli turns bright green – a visual cue it’s ready!
- Finish and Serve:: Remove the skillet from the heat. Squeeze in the fresh lemon juice and sprinkle with lemon zest. Give it one last gentle stir. Taste and adjust seasonings if needed – sometimes it just needs a little more salt or pepper. Garnish generously with fresh parsley. This dish should look vibrant, smell incredible, and taste like you spent hours in the kitchen, even though you didn’t. Serve it right out of the pan, because less dishes is always a win!