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I absolutely love whipping up this colorful Chicken and Vegetables Skillet when I need a quick, healthy dinner that doesn't skimp on flavor. The combination of tender chicken and crisp-tender veggies in garlicky seasonings never fails to satisfy, even on the busiest weeknights.
The first time I made this, my picky teenager actually asked for seconds - that's when I knew this recipe was a keeper!
Essential Ingredients
- Chicken Breast: Cut into even chunks for quick cooking
- Bell Peppers: I use red and yellow for color and sweetness
- Fresh Broccoli: Look for tight, dark green florets
- Zucchini: No need to peel, just slice into half-moons
- Onion: Adds amazing flavor to the base
- Dried Herbs: Thyme and rosemary create an aromatic blend
- Chicken Broth: Just a splash creates a light pan sauce
- Fresh Parsley: Brightens everything up at the end
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Detailed Cooking Instructions
- Prepare Your Chicken:
- Cut chicken into 1-inch pieces
- Season with spice blend and a touch of oil
- Let sit while you chop vegetables
The seasoning really gets into the meat this way
- Get That Perfect Sear:
- Heat pan until almost smoking
- Add chicken in a single layer
- Don't crowd the pan or it'll steam instead of brown
- Cook until golden on all sides
- Cook Your Vegetables:
- Start with onions until softened
- Add firmer veggies like broccoli first
- Follow with peppers and zucchini
- Keep them moving for even cooking
- Bring It All Together:
- Add splash of broth to create sauce
- Return chicken to pan
- Toss everything gently to combine
- Let flavors meld for a minute
Last night I made this with some leftover cauliflower and carrots from the crisper - it turned out fantastic! That's the beauty of this recipe - it's so adaptable.
Chef's Helpful Tips
- Season your pan before adding oil for better non-stick
- Keep vegetables similar sizes for even cooking
- Let chicken rest a few minutes before cutting
Perfect Pairings and Variations
- Serving Suggestions:
- Serve over fluffy rice or quinoa to soak up the pan juices
- Pair with crusty bread for a lighter meal
- Toss with pasta for a heartier dinner
I love serving this over cauliflower rice when I'm watching my carbs - the sauce flavors it perfectly!
- Variations:
- Swap chicken for shrimp - just reduce cooking time
- Add mushrooms for extra umami flavor
- Try different seasonings like Italian or Cajun
- Use snow peas or sugar snap peas for extra crunch
Storage Tips
- Storage:
- Store in an airtight container for up to 4 days
- Reheating:
- Reheat in a skillet to keep vegetables crisp
- Add a splash of broth when reheating if needed
- Freezing:
- Freezes well for up to 3 months
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Meal Prep Magic
- Cut vegetables ahead and store in containers
- Pre-season chicken the night before
- Double the recipe for planned leftovers
- Keep pre-chopped veggies in freezer for busy nights
Final Thoughts
This Chicken and Vegetables Skillet has saved dinner at my house countless times. When I hear "What's for dinner?" and haven't planned ahead, this is my go-to rescue meal. It's healthy enough to feel good about serving it, but tasty enough that nobody feels like they're eating "diet food."
Remember, cooking should be flexible - use what you have, adjust seasonings to your taste, and most importantly, enjoy the process. Sometimes the best meals come from simply working with what's in your fridge!
Frequently Asked Questions
- → Can I use different vegetables?
- Yes, use any quick-cooking vegetables like snap peas, carrots, or mushrooms.
- → How do I keep vegetables crisp?
- Don't overcook them - they should be tender but still have some bite.
- → Can I use chicken thighs?
- Yes, boneless skinless thighs work well. Cooking time might be slightly longer.
- → Can I make this ahead?
- Best served fresh, but leftovers keep well for 2-3 days in fridge.
- → Why add liquid at the end?
- Broth adds flavor and helps create a light sauce, preventing dish from being dry.