Description
Whip up a quick, healthy chicken and vegetables skillet for a weeknight dinner. Tender chicken, fresh veggies, and savory flavors in one pan.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- Fresh Veggies:
- 1 large onion, diced
- 2 bell peppers (any color), sliced
- 1 medium zucchini, cut into half-moons
- Flavor Boosters:
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 cup chicken broth (low sodium)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Prep Your Players:: First things first, get all your ingredients ready. This means dicing your chicken, slicing those colorful bell peppers, chopping the zucchini, mincing the garlic, and dicing the onion. Honestly, I always do this step first because nothing throws off my cooking flow like scrambling for a forgotten ingredient mid-sauté. It just makes the whole process so much smoother, and you avoid that panicked “where’s the paprika?!” moment.
- Sear the Chicken:: Heat a large skillet (my trusty cast iron is usually out for this) over medium-high heat with a tablespoon of olive oil. Once it’s shimmering, add your chicken pieces in a single layer. Don’t overcrowd the pan, seriously! It steams instead of searing, and nobody wants sad, pale chicken. Let it get a nice golden-brown crust for about 3-4 minutes per side, then remove it from the skillet and set it aside. This step locks in the flavor for your Healthy Chicken and Vegetables Skillet.
- Sauté the Aromatics:: Add another splash of olive oil to the same skillet if needed. Toss in your diced onion and cook until it softens and becomes translucent, about 3-5 minutes. Then, add the minced garlic and cook for just another minute until fragrant. Oh, that smell! This is where the magic begins, building the foundational flavors for our Healthy Chicken and Vegetables Skillet.
- Add the Veggies & Seasonings:: Now, throw in your bell peppers and zucchini. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften but still have a bit of a bite. This is where I sometimes get impatient and try to rush it, but trust me, giving the veggies time to develop their sweetness is worth it. Sprinkle in the Italian seasoning, smoked paprika, salt, and pepper. Stir it all together, letting those spices bloom in the heat.
- Bring it All Together:: Pour in about a quarter cup of chicken broth and scrape up any browned bits from the bottom of the pan – that’s flavor, folks! Return the seared chicken to the skillet, tossing everything to combine. Let it simmer for another 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You’ll see the broth reduce a bit, creating a lovely light sauce for your Healthy Chicken and Vegetables Skillet.
- Serve It Up:: Taste and adjust seasonings if needed. Sometimes I add another pinch of salt or a twist of fresh pepper. Garnish generously with fresh chopped parsley. It adds such a bright, fresh finish that really elevates the dish. Honestly, it makes the whole Healthy Chicken and Vegetables Skillet look and taste like you put in way more effort than you actually did!