Description

This Chicken and Vegetables Skillet is a quick, wholesome one-pan meal featuring juicy chicken breast and a medley of colorful vegetables sautéed with garlic and herbs. Perfect for a busy weeknight dinner.

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup broccoli florets
1/2 red onion, sliced
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley or lemon wedges for garnish (optional)

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Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken pieces, season with salt, pepper, and half the Italian seasoning. Cook until browned and cooked through, about 6–8 minutes. Remove from skillet and set aside.
In the same skillet, add remaining olive oil. Sauté garlic for 30 seconds, then add bell pepper, zucchini, broccoli, and red onion.
Season with remaining Italian seasoning, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until vegetables are tender-crisp.
Return chicken to the skillet and stir to combine. Cook for an additional 2 minutes to heat through.
Garnish with fresh parsley or a squeeze of lemon before serving, if desired.

Notes

Customize with any vegetables you have on hand, like carrots or snap peas.
Serve over rice, quinoa, or cauliflower rice for a complete meal.
Use pre-cooked chicken to make this dish even faster.