Name: Chicken Vegetable Skillet: Easy One-Pan Recipe for a Healthy Meal
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; 1/4 tsp black pepper; 1/4 tsp salt (or to taste); 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 1 zucchini, chopped; 1 yellow squash, chopped; 1 cup broccoli florets; 1 cup sliced mushrooms; 1 cup cherry tomatoes, halved; 1/4 cup chicken broth; 2 tbsp soy sauce (low sodium preferred); 1 tbsp cornstarch; 1 tbsp honey (or maple syrup); 1 tsp sesame oil; 1/2 tsp ginger, grated; 1/4 tsp red pepper flakes (optional, for heat); Sesame seeds; Chopped green onions; Fresh parsley, chopped

Chicken vegetable skillet dinners are a weeknight savior, and I'm thrilled to share my go-to recipe with you! Imagine tender, juicy chicken and vibrant, perfectly cooked vegetables all mingling together in one pan, creating a symphony of flavors that will tantalize your taste buds. Forget complicated recipes and endless cleanup; this dish is all about simplicity and maximum flavor impact.

Skillet cooking, in general, has a long and storied history, born out of practicality and resourcefulness. For generations, families have relied on the humble skillet to create nourishing and satisfying meals with minimal fuss. This chicken vegetable skillet recipe builds upon that tradition, offering a modern twist with fresh ingredients and bold seasonings.

What makes this dish so irresistible? It's the perfect combination of healthy and delicious. The chicken provides lean protein, while the colorful vegetables offer a wealth of vitamins and minerals. But beyond the nutritional benefits, it's simply incredibly tasty! The slight char from the skillet adds a depth of flavor that elevates the entire dish. Plus, the one-pan cleanup is a major win for busy weeknights. Get ready to enjoy a wholesome and flavorful meal that the whole family will love!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt (or to taste)

For the Vegetables:

1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 cup broccoli florets
1 cup sliced mushrooms
1 cup cherry tomatoes, halved

For the Sauce:

1/4 cup chicken broth
2 tbsp soy sauce (low sodium preferred)
1 tbsp cornstarch
1 tbsp honey (or maple syrup)
1 tsp sesame oil
1/2 tsp ginger, grated
1/4 tsp red pepper flakes (optional, for heat)

Optional Garnishes:

Sesame seeds
Chopped green onions
Fresh parsley, chopped

Preparing the Chicken:

First, let's get the chicken ready. In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, paprika, black pepper, and salt. Make sure the chicken is evenly coated with the spices. This step is crucial for flavorful chicken!
Give the chicken a good toss to ensure all the pieces are well seasoned. You can let it marinate for about 15-20 minutes at room temperature, or even longer in the refrigerator (up to a few hours) for a more intense flavor. If you refrigerate it, remember to take it out about 30 minutes before cooking to allow it to come to room temperature slightly.

Cooking the Chicken and Vegetables:

Now, heat a large skillet or wok over medium-high heat. Make sure the skillet is nice and hot before adding the chicken. This will help to sear the chicken and lock in the juices.
Add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and steam the chicken instead of searing it. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes, or until it's cooked through and lightly browned on all sides. Stir occasionally to ensure even cooking. The internal temperature of the chicken should reach 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and set it aside in a bowl. We'll add it back in later.
Next, add the chopped onion to the skillet and cook for about 3-5 minutes, or until it becomes translucent and slightly softened. Stir occasionally to prevent burning.
Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Now, add the chopped bell peppers (red, yellow, and green) to the skillet and cook for about 5-7 minutes, or until they are tender-crisp. Stir occasionally to ensure even cooking.
Add the chopped zucchini and yellow squash to the skillet and cook for another 3-5 minutes, or until they are also tender-crisp.
Add the broccoli florets and sliced mushrooms to the skillet. Cook for about 3-5 minutes, or until the broccoli is bright green and the mushrooms are softened.
Finally, add the halved cherry tomatoes to the skillet and cook for about 2-3 minutes, or until they start to soften and release their juices.

Preparing the Sauce:

While the vegetables are cooking, let's prepare the sauce. In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, honey (or maple syrup), sesame oil, grated ginger, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to avoid lumps in the sauce.

Combining Everything:

Pour the prepared sauce over the cooked vegetables in the skillet. Stir well to coat all the vegetables evenly with the sauce.
Bring the sauce to a simmer and cook for about 2-3 minutes, or until it thickens slightly. Stir constantly to prevent the sauce from sticking to the bottom of the skillet.
Add the cooked chicken back to the skillet and stir to combine it with the vegetables and sauce.
Cook for another 1-2 minutes, or until the chicken is heated through and everything is well combined.

Serving and Garnishing:

Remove the skillet from the heat and let it sit for a minute or two before serving. This will allow the flavors to meld together even more.
Serve the chicken and vegetable skillet hot, over rice, quinoa, or noodles. You can also enjoy it on its own as a low-carb option.
Garnish with sesame seeds, chopped green onions, and fresh parsley, if desired. These garnishes add a nice touch of flavor and visual appeal.

Tips and Variations:

Vegetable Variations: Feel free to substitute or add other vegetables to your liking. Some other great options include carrots, snap peas, asparagus, or spinach.
Protein Variations: You can also use other proteins instead of chicken, such as shrimp, tofu, or beef. Adjust the cooking time accordingly.
Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you prefer a milder dish, omit the red pepper flakes altogether.
Sweetness: Adjust the amount of honey (or maple syrup) to control the sweetness of the sauce. You can also use other sweeteners, such as brown sugar or agave nectar.
Gluten-Free Option: To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Also, ensure your chicken broth is gluten-free.
Make Ahead: You can prepare the chicken and vegetables ahead of time and store them separately in the refrigerator. When you're ready to serve, simply reheat them in the skillet and add the sauce.
Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet until heated through.
Adding More Flavor: Consider adding a splash of rice vinegar or lemon juice to the sauce for extra tanginess. A pinch of ground cumin or coriander can also add depth of flavor.
Thickening the Sauce: If you prefer a thicker sauce, you can add a little more cornstarch. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then add it to the sauce while it's simmering.
Serving Suggestions: This chicken and vegetable skillet is delicious served with a side of brown rice, quinoa, or cauliflower rice. You can also serve it with egg noodles or ramen noodles. For a complete meal, add a side salad or some steamed greens.

Enjoy your delicious and healthy Chicken Vegetable Skillet!

Conclusion:

This Chicken Vegetable Skillet isn't just another weeknight dinner; it's a flavor explosion waiting to happen, a vibrant medley of textures and tastes that will leave you feeling satisfied and nourished. I truly believe this recipe is a must-try for anyone looking for a quick, healthy, and delicious meal. It's incredibly versatile, easily adaptable to your preferences and what you have on hand, and it's guaranteed to become a family favorite. Why is it a must-try? Because it's more than just a recipe; it's a solution. It's the answer to the "what's for dinner?" dilemma on a busy weeknight. It's a way to sneak in extra vegetables without sacrificing flavor. It's a budget-friendly option that doesn't compromise on quality. And most importantly, it's absolutely delicious! The combination of tender chicken, perfectly cooked vegetables, and that savory sauce is simply irresistible. But the beauty of this Chicken Vegetable Skillet lies in its adaptability. Feel free to experiment with different vegetables. Zucchini, bell peppers (any color!), broccoli florets, or even some chopped asparagus would be fantastic additions. If you're not a fan of chicken thighs, chicken breasts work just as well – just be sure not to overcook them. For a vegetarian option, you can easily substitute the chicken with tofu or chickpeas. Looking for serving suggestions? This skillet is wonderful served over rice, quinoa, or couscous. For a low-carb option, try serving it over cauliflower rice or with a side of steamed greens. You could also wrap it in tortillas for delicious and healthy chicken vegetable skillet tacos or burritos. A dollop of sour cream or Greek yogurt adds a creamy tang, and a sprinkle of fresh herbs like parsley or cilantro brightens up the flavors even more.

Variations to Explore:

* Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick. * Mediterranean Flair: Use Mediterranean vegetables like eggplant, tomatoes, and olives, and season with oregano and feta cheese. * Asian-Inspired: Add soy sauce, ginger, and garlic to the sauce, and serve over rice noodles. * Creamy Delight: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier sauce. I'm so excited for you to try this recipe! I know you'll love it as much as I do. It's a simple, satisfying, and incredibly flavorful meal that's perfect for any occasion. So, what are you waiting for? Grab your skillet, gather your ingredients, and get cooking! I promise you won't be disappointed. And when you do, please, please, please share your experience with me! I'd love to hear what variations you tried, what vegetables you used, and how much your family enjoyed it. Leave a comment below, tag me in your photos on social media – I can't wait to see your creations! Happy cooking, and enjoy your delicious and healthy Chicken Vegetable Skillet! I am sure you will love it!