Description
This Chicken and Vegetables Skillet recipe is a simple and healthy one-pan meal perfect for a quick weeknight dinner. Featuring tender seared chicken breasts combined with sautéed bell peppers, zucchini, carrots, and onions, it’s a well-balanced dish bursting with vibrant flavors. Finished with a splash of lemon juice and fresh parsley for brightness, this recipe is both nutritious and satisfying with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil (for searing the chicken)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Vegetables and Broth
- 2 bell peppers, chopped (any color)
- 1 large zucchini, sliced
- 2 carrots, peeled and sliced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved (optional)
- ½ cup chicken broth
- 1 tablespoon lemon juice
Garnish and Optional
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: Crushed red pepper flakes or herbs like thyme or oregano for added flavor
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, pepper, garlic powder, onion powder, and paprika to build a flavorful crust.
- Sear the Chicken: Heat a large skillet over medium-high heat, add 1 tablespoon olive oil, and once hot, sear the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add chopped bell peppers, sliced zucchini, carrots, and red onion. Sauté for 5-7 minutes until the vegetables soften, adding a splash of chicken broth if the pan becomes too dry to prevent sticking.
- Simmer Together: Return the seared chicken to the skillet with the vegetables. Pour in the remaining chicken broth and add lemon juice. Stir gently to combine and cover the pan. Let simmer for 5 minutes so the flavors meld and the chicken stays moist.
- Finish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately. Optionally, squeeze extra fresh lemon juice over the top or sprinkle crushed red pepper flakes or herbs like thyme or oregano for added flavor.
Notes
- Use bone-in chicken thighs if preferred, adjusting cooking time accordingly for doneness.
- Cherry tomatoes are optional but add a burst of natural sweetness and color.
- For a spicier kick, add crushed red pepper flakes while sautéing the vegetables.
- This dish pairs well with rice, quinoa, or crusty bread to soak up the flavorful juices.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
