Healthy Skillet Chicken and Vegetables
A speedy, healthy one-pan meal featuring tender chicken and bright vegetables sautéed with aromatic herbs and finished with a light pan sauce.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- to taste Salt and freshly ground black pepper
- 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 (adjust for heat preference)
For the Vegetables
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 medium zucchini, sliced into half-moons
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
For the Sauce
- ¼ cup low-sodium chicken broth (or dry white wine, apple juice, or water)
- for garnish Chopped fresh parsley
Instructions
Preparation
- Pat chicken pieces dry, season with salt and pepper, and set aside.
- In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this spice mix over the chicken and toss to coat.
- Drizzle ½ tablespoon olive oil over the seasoned chicken and toss again so spices adhere.
Cooking
- Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until browned and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate, cover, and set aside.
- Return the skillet to medium-high heat and add the remaining olive oil. Add the sliced onion and cook for 1–2 minutes until it starts to soften.
- Add the broccoli, zucchini, and both bell peppers. If the pan is dry, add a touch more oil. Sprinkle the remaining spice mix over the vegetables and season with salt and pepper.
- Cook for 4–6 minutes, until the vegetables are crisp-tender but still bright.
- Pour in the chicken broth and stir to deglaze the pan, scraping up browned bits for flavor. Let the liquid reduce slightly for about 30–60 seconds.
- Return the cooked chicken and any accumulated juices to the skillet. Stir everything together and cook for 1 more minute.
- Remove from heat, taste, and adjust seasoning if necessary. Garnish with chopped parsley and serve immediately.
Notes
Serve over rice, pasta, or greens. Store leftovers in an airtight container for up to 3–4 days.