Description
This One Pot Chicken and Vegetables Skillet is a quick and flavorful dish that combines tender chicken with a medley of colorful vegetables in a savory broth. Perfect for a busy weeknight dinner, this recipe is both easy to make and easy to clean up!
Ingredients
Scale
Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts (cut into chunks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
Vegetables:
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 cups baby potatoes (halved)
- 2 cups carrots (sliced)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
Additional:
- ½ cup low-sodium chicken broth
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Prepare Chicken: Season chicken with salt, pepper, garlic powder, paprika, and Italian seasoning. Brown chicken in olive oil in a skillet.
- Cook Vegetables: Sauté onion and garlic. Add potatoes and carrots, then simmer with chicken broth. Add zucchini and bell pepper.
- Combine and Finish: Return chicken to the skillet, cook until vegetables are tender, and chicken is fully cooked. Garnish with parsley.
Notes
- Swap in your favorite seasonal vegetables or use rotisserie chicken to save time.
- For added flavor, squeeze fresh lemon juice over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
