Skillet Chicken with Vegetables
This skillet chicken recipe is a one-pan wonder, combining tender, juicy chicken with a medley of vibrant vegetables for a meal that’s both hearty and healthy. Perfect for busy weeknights, it’s quick to prepare and cleanup is a breeze!
Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- ½ cup chicken broth
For the vegetables:
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley or basil, for garnish
Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Rub this spice mixture evenly over both sides of the chicken breasts to ensure a flavorful crust when seared.
2. Sear the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken breasts in the skillet and cook for about 5-7 minutes per side, or until golden brown. The chicken should be cooked through but still moist. You can check if it’s done by inserting a meat thermometer; it should read 165°F (75°C) when fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Vegetables:
Using the same skillet, add another 2 tablespoons of olive oil. Let it heat up, then add the sliced red and yellow bell peppers, zucchini, and red onion. Sauté the vegetables for about 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add Tomatoes and Broth:
After the garlic has softened, add the halved cherry tomatoes to the skillet. Season the vegetables with salt, pepper, and dried basil. Stir everything together to coat the vegetables in the spices. Pour in ½ cup of chicken broth, allowing it to deglaze the pan. Scrape the bottom of the skillet with a wooden spoon to release any flavorful bits stuck to the bottom.
If you prefer a slight tangy sweetness, drizzle 1 tablespoon of balsamic vinegar over the vegetables at this stage. The vinegar adds depth and enhances the sweetness of the peppers and tomatoes.
5. Return Chicken to the Skillet:
Once the broth has simmered for a couple of minutes, return the cooked chicken breasts to the skillet, nestling them among the vegetables. Spoon some of the vegetable mixture over the chicken to let the flavors meld together. Cover the skillet with a lid and allow the dish to simmer for another 5 minutes. This helps the chicken soak up the juices from the vegetables and broth, making it extra moist and flavorful.
6. Garnish and Serve:
Once done, remove the skillet from the heat. Garnish the chicken and vegetables with freshly chopped parsley or basil for a pop of color and added freshness. Serve the dish straight from the skillet for a rustic, family-style presentation.
Variations:
- Cheesy Option: If you love cheese, sprinkle some shredded mozzarella or Parmesan over the chicken in the last 5 minutes of cooking. Place the skillet under a broiler for a couple of minutes to melt the cheese until it’s golden and bubbly.
- Spicy Kick: Add a teaspoon of red pepper flakes or a sliced jalapeño to the vegetable mixture for some heat. You can also marinate the chicken with a dash of hot sauce or cayenne pepper for an extra punch.
- Creamy Sauce: For a creamy variation, stir in ¼ cup of heavy cream or cream cheese to the skillet in the last 5 minutes. This creates a rich sauce that pairs beautifully with the chicken and vegetables.
Serving Suggestions:
This skillet chicken dish pairs wonderfully with a variety of sides:
- Rice: Serve over steamed white rice, wild rice, or quinoa for a complete meal.
- Mashed Potatoes: Creamy mashed potatoes make a comforting side that soaks up the flavorful juices from the chicken and vegetables.
- Crusty Bread: A warm, crusty loaf of bread is perfect for mopping up all the delicious sauce left in the skillet.
Tips for Success:
- Don’t Overcrowd the Skillet: Make sure your skillet is large enough so the chicken breasts have enough space to cook evenly. If the skillet is too crowded, the chicken may steam instead of searing properly.
- Adjust Cooking Time for Thicker Chicken Breasts: If your chicken breasts are on the thicker side, you may need to increase the cooking time slightly. You can also butterfly the chicken breasts for quicker, more even cooking.
- Add Extra Vegetables: Feel free to throw in additional vegetables like mushrooms, spinach, or asparagus, depending on what’s in season or your preferences.
Conclusion:
This Skillet Chicken with Vegetables is a versatile, wholesome dish that brings bold flavors to the table with minimal effort. The combination of seared chicken, sautéed vegetables, and fragrant herbs ensures a satisfying and well-balanced meal. With endless customization options and easy preparation, it’s a recipe you’ll turn to again and again!