Description
Discover how to make a Healthy Chicken and Vegetables Skillet! This recipe is packed with colorful vegetables, lean chicken breast, and aromatic herbs, all cooked in one pan for easy cleanup.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 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
- 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
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
1. Prepare the Chicken: Seasoning for Flavor
- Cut Chicken: Cut the boneless, skinless chicken breasts into 1-inch pieces.
- Season Chicken: Season the chicken pieces generously with salt and pepper on all sides.
2. Combine the Spice Mix: Creating a Flavorful Blend
- Mix Spices: In a small bowl, combine the garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder (if using).
- Set Aside: Set the spice mixture aside.
3. Season and Oil the Chicken: Enhancing Flavor and Browning
- Sprinkle with Spices: Sprinkle half of the prepared spice mixture over the seasoned chicken pieces.
- Add Oil: Drizzle ½ tablespoon of olive oil over the chicken.
- Toss to Coat: Toss the chicken pieces to ensure they are evenly coated with the spices and oil.
4. Cook the Chicken: Searing for Tenderness and Flavor
- Heat Oil: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
- Add Chicken: Add the seasoned chicken pieces to the hot skillet.
- Cook: Cook the chicken for 6 to 8 minutes, turning occasionally, until it’s browned on all sides and fully cooked through. The internal temperature should reach 165°F (74°C).
- Tip: Work in batches if necessary to avoid overcrowding the skillet, which can prevent proper browning.
- Set Aside: Transfer the cooked chicken to a plate, cover it to keep warm, and set it aside.
5. Sauté the Vegetables: Building the Flavor Base
- Heat Oil: Return the skillet to the stove over medium heat. Add the remaining olive oil (½ tablespoon).
- Sauté Onions: Add the thinly sliced onions to the skillet and cook for about 2 minutes, or until they begin to soften.
- Add Remaining Vegetables: Add the broccoli florets, sliced zucchini, and bell pepper chunks to the skillet.
- Tip: If needed, add a little more oil to the skillet to prevent the vegetables from sticking.
- Season Vegetables: Sprinkle the remaining spice mixture over the vegetables, along with some salt and pepper to taste.
- Cook: Cook the vegetables for 4 to 6 minutes, stirring occasionally, until they are crisp-tender. They should be slightly softened but still retain some texture.
6. Deglaze and Combine: Bringing it All Together
- Pour in Broth: Pour the ¼ cup of chicken broth (or white wine, apple juice, or water) into the skillet.
- Stir: Stir well to combine the broth with the vegetables, scraping up any browned bits from the bottom of the skillet.
- Return Chicken: Return the cooked chicken and any accumulated juices to the skillet.
- Combine: Stir everything together to combine the chicken, vegetables, and broth.
- Cook: Cook for another minute, or until the chicken is heated through and the flavors have melded.
7. Serve: Garnishing and Enjoying
- Remove from Heat: Remove the skillet from the heat.
- Taste and Adjust: Taste the dish and adjust the seasoning with more salt and pepper, if needed.
- Garnish: Garnish with freshly chopped parsley, if desired.
- Serve Hot: Serve the Healthy Chicken and Vegetables Skillet immediately while it’s hot.