One-Pot Chicken and Veggie Skillet
A comforting and convenient one-pan meal featuring tender chicken and vibrant vegetables, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Chicken and Veggies
- 1 lb Chicken breast, diced
- 2 tablespoons Olive oil
- 1 cup Broccoli florets
- 1 medium Zucchini, sliced
- 1 each Bell pepper (red, yellow, or green), chopped
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- to taste Salt and pepper
- 1 cup Chicken broth
- as needed Cooked rice or quinoa (optional, for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced chicken breast to the pan. Season with salt, pepper, oregano, and paprika. Sauté for 3-4 minutes, stirring occasionally, until the chicken is starting to brown but not fully cooked through.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the chopped bell pepper and sliced zucchini. Cook for about 3 minutes until they start to soften.
- Add the broccoli florets and pour in the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
- Lower the heat, cover the skillet, and let everything simmer for 7-8 minutes. This allows the veggies to become tender and the chicken to cook through.
- Uncover the skillet and check for doneness. If you like your sauce a bit thicker, simmer uncovered for another couple of minutes.
- Adjust seasoning as needed, then serve hot over cooked rice or quinoa if desired.
Notes
For best results, use fresh vegetables and avoid overcrowding the pan. You can customize the veggies based on what you have on hand.