Description
Garlic Herb Chicken and Veggie Skillet
Ingredients
For the Chicken:
1 lb chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp dried oregano
Salt and pepper, to taste
For the Veggies:
1 medium zucchini, sliced into half-moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, sliced
1 tbsp olive oil
1 tsp garlic powder
½ tsp Italian seasoning
Fresh parsley for garnish
Directions
Season the Chicken:
In a bowl, mix chicken pieces with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
Cook the Chicken:
Heat a large skillet over medium heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden and fully cooked. Remove chicken and set aside.
Cook the Veggies:
In the same skillet, add olive oil and toss in zucchini, bell peppers, and red onion. Season with garlic powder, Italian seasoning, salt, and pepper. Sauté for 6–7 minutes, until tender but still crisp.
Combine:
Return the cooked chicken to the skillet with the veggies. Stir to combine and heat for an additional 2–3 minutes.
Garnish and Serve:
Sprinkle with fresh parsley and serve hot.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 280 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all your vegetables are washed and prepped before you begin cooking, as the process moves quickly. Use a large, heavy-bottomed skillet or cast-iron pan for even heat distribution. When cooking the chicken, avoid overcrowding the pan; cook in two batches if necessary to achieve a proper sear instead of steaming. For the vegetables, add them to the hot skillet and resist the urge to stir constantly. Let them sit for a minute or two to develop a slight char, which adds great flavor. The final combine step is crucial—it allows the chicken to reheat and the flavors to meld together seamlessly.
Serving Suggestions
This versatile skillet meal pairs beautifully with a variety of sides. For a low-carb option, serve it over a bed of fresh spinach or cauliflower rice. To make it more hearty, spoon it over cooked quinoa, couscous, or whole-wheat pasta. A simple side salad with a lemon vinaigrette complements the dish perfectly. For a finishing touch, add a sprinkle of grated Parmesan cheese or a squeeze of fresh lemon juice just before serving to brighten all the flavors.
How-to Summary
Quick summary: Cut and season chicken, then cook until golden. Remove. In the same pan, sauté sliced zucchini, diced bell peppers, and red onion with seasoning until tender-crisp. Return chicken to skillet, combine, and heat through. Garnish with fresh parsley and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs will work well and offer a juicier, more flavorful result. Adjust cooking time slightly as thighs may take a minute or two longer to cook through.
How can I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out. Microwave reheating is not recommended for best texture.
What other vegetables can I add?
This recipe is very adaptable. Try adding broccoli florets, sliced mushrooms, asparagus, or cherry tomatoes. Add harder veggies like broccoli earlier in the cooking process.
Is this recipe freezer-friendly?
Yes, you can freeze it for up to 2 months. Cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
How do I know the chicken is fully cooked?
The safest method is to use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C). Visually, the juices should run clear, and there should be no pink in the center.
Common Mistakes to Avoid
- Overcrowding the Skillet: This steams the chicken and vegetables instead of searing them, leading to a lack of color and flavor.
- Underseasoning: Don’t be shy with salt and pepper. Season the chicken and the vegetables separately for layered flavor.
- Overcooking the Vegetables: Aim for tender-crisp veggies to maintain texture and nutrients. They will soften slightly when combined with the chicken.
- Using Cold Chicken: Let the chicken sit at room temperature for 10-15 minutes before cooking for more even cooking.
- Not Letting the Pan Get Hot: Ensure your skillet is properly preheated before adding oil and chicken to get a good sear.
Conclusion
This Garlic Herb Chicken and Veggie Skillet is the ideal solution for a nutritious, flavorful, and quick weeknight dinner. Its simplicity, adaptability, and one-pan cleanup make it a recipe you’ll return to again and again. By following the step-by-step guide and avoiding common pitfalls, you can create a perfectly balanced meal that is as delicious as it is healthy. Enjoy this versatile dish as a staple in your cooking rotation.