Description
This One Pot Chicken and Vegetables Skillet is a simple, healthy, and delicious meal that comes together in one pan. Packed with flavor and vibrant vegetables, it’s the perfect weeknight dinner!
Ingredients
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4 chicken breasts (boneless and skinless)
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2 tablespoons of olive oil
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1 teaspoon of garlic powder
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1 teaspoon of onion powder
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1 teaspoon of paprika
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Salt and pepper, to taste
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 zucchini, sliced
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1 carrot, peeled and sliced
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1 cup of cherry tomatoes, halved
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1 tablespoon of fresh thyme (or dried)
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1 tablespoon of balsamic vinegar (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the chicken:
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Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper on both sides.
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Cook the chicken:
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Heat olive oil in a large skillet over medium-high heat.
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Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
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Remove the chicken from the skillet and set aside.
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Sauté the vegetables:
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In the same skillet, add the sliced bell peppers, zucchini, and carrot.
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Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
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Combine and cook:
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Add the cherry tomatoes and thyme to the skillet, and stir.
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Place the chicken breasts back in the skillet on top of the vegetables.
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Cover and let everything cook together for another 5-10 minutes on low heat, allowing the flavors to meld together.
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If you prefer a touch of sweetness, drizzle balsamic vinegar over the veggies and chicken just before serving.
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Serve:
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Garnish with fresh parsley and serve the chicken with the sautéed vegetables.
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Notes
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Feel free to add other vegetables like broccoli, mushrooms, or potatoes.
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This recipe can also be made with bone-in chicken thighs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 350 kcal
- Fat: 18 g
- Carbohydrates: 20 g
- Protein: 30 g