Description
A healthy and flavorful chicken and vegetable skillet recipe featuring tender chicken breasts cooked with vibrant broccoli, zucchini, and colorful bell peppers, seasoned with aromatic spices and finished with fresh parsley for a wholesome, quick, and easy dinner.
Ingredients
Scale
Chicken
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and fresh ground black pepper, to taste
- 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 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
Additional Ingredients
- ¼ cup low sodium chicken broth (or apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
- Mix Seasonings: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix evenly over the chicken pieces.
- Coat Chicken with Oil: Drizzle ½ tablespoon of olive oil over the seasoned chicken and toss to ensure all pieces are coated.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned and fully cooked through.
- Set Chicken Aside: Transfer the cooked chicken to a plate, cover it to keep warm, and set aside.
- Sauté Vegetables: Return the skillet to medium heat and heat the remaining olive oil. Add the thinly sliced onions and cook for about 2 minutes until they start to soften. Then add the broccoli florets, zucchini half-moons, and yellow and red bell pepper chunks. Season the vegetables with the remaining spice mix along with salt and pepper to taste. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender. Add a touch more oil if needed to prevent sticking.
- Add Broth and Combine: Pour the ¼ cup of low sodium chicken broth into the skillet and stir to combine, allowing the broth to help blend flavors and deglaze the pan.
- Return Chicken to Skillet: Place the cooked chicken and any accumulated juices back into the skillet with the vegetables. Stir everything together and cook for another minute to reheat and marry flavors.
- Adjust Seasoning: Remove the skillet from heat. Taste the dish and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top as a garnish and serve warm.
Notes
- You can substitute the chicken broth with apple juice or water depending on availability and flavor preference.
- For a spicier dish, increase the chili powder within the suggested range.
- Ensure the chicken is fully cooked to an internal temperature of 165°F for safety.
- Feel free to use other vegetables such as carrots or snap peas for variation.
- This recipe pairs well with rice, quinoa, or a side of crusty bread for a complete meal.
