Quick One-Pot Chicken and Veggie Skillet
A flavorful and convenient one-pot meal featuring tender chicken and vibrant vegetables, perfect for busy weeknights.
Equipment
- Large Skillet
Ingredients
Protein
- 1.5 pounds Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
Cooking Oil
- 2 tablespoons Extra Virgin Olive Oil For sautéing.
Aromatics
- 2-3 cloves Garlic Minced.
Vegetables
- 1 medium Red Bell Pepper Diced.
- 1 medium Yellow Bell Pepper Diced.
- 1 medium Zucchini Sliced.
- 1 medium Carrot Sliced thinly.
Seasoning
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Italian Seasoning
Liquid
- 1 cup Low-Sodium Chicken Broth
Garnish
- 1 tablespoon Fresh Parsley Chopped, optional.
Instructions
- Gather all ingredients and cut chicken into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet in a single layer and cook for 5-7 minutes until golden brown.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add diced bell peppers and zucchini, stir well, and cook for 3-4 minutes.
- Add sliced carrots and cook for an additional 2-3 minutes.
- Season with salt, pepper, and Italian seasoning, stirring to combine.
- Pour in chicken broth and bring to a simmer.
- Cover and reduce heat to low, cooking for 10-15 minutes.
- Check chicken for doneness; it should be opaque and juices should run clear.
- Remove from heat, adjust seasoning if needed, and sprinkle with parsley before serving.
- Serve hot from the skillet.
Notes
This dish is adaptable; feel free to add other proteins or vegetables based on your preference.