Chicken and Vegetable Skillet Bake
Chicken and Vegetable Skillet Bake
Ingredients
For the Skillet Bake
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1 pound potatoes, Yukon Gold or red, scrubbed and cut into 1/2-inch cubes
- 1 onion, large, chopped
- 2 shallots, minced
- 2 stalks celery, chopped
- 1 green bell pepper, large, cored, seeded, and chopped
- 1 zucchini, medium, cut into 1/2-inch pieces
- 2 cups broccoli florets, fresh
- 8 ounces mushrooms, cremini or button, quartered
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Sauce and Garnish
- 1 cup chicken stock, low sodium
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. If using a cast iron skillet, ensure it is oven-safe.
00🌡️ 400
- 2
Prepare all the vegetables: cut the potatoes, chop the onion, mince the shallots and garlic, chop the celery, core and chop the green bell pepper, cut the zucchini, and quarter the mushrooms. Cut the chicken breast into 1-inch pieces.
⏱️ 15 min
- 3
In a large mixing bowl, combine the cut chicken, potatoes, onion, shallots, celery, green bell pepper, zucchini, broccoli florets, mushrooms, and minced garlic. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Transfer the mixture to a large oven-safe skillet (such as a 12-inch cast iron skillet) or a 9x13 inch baking dish, spreading it out in an even layer.
⏱️ 5 min
- 5
Bake for 20 minutes, allowing the chicken and vegetables to start cooking and brown slightly.
⏱️ 20 min•🌡️ 400
- 6
While the skillet bakes, prepare the sauce: In a small bowl, whisk together the chicken stock, cornstarch, and Dijon mustard until the mixture is smooth and lump-free.
⏱️ 3 min
- 7
After 20 minutes, carefully remove the skillet from the oven. Pour the chicken stock mixture evenly over the chicken and vegetables. Stir gently to combine, ensuring the sauce coats everything.
⏱️ 2 min
- 8
Return the skillet to the oven and continue baking for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. The sauce should have thickened slightly.
⏱️ 15 min•🌡️ 400
- 9
Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the chicken to reabsorb its juices.
⏱️ 5 min
- 10
Garnish with fresh chopped parsley just before serving.
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Vegetable Skillet Bake
Ingredients
For the Skillet Bake
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1 pound potatoes, Yukon Gold or red, scrubbed and cut into 1/2-inch cubes
- 1 onion, large, chopped
- 2 shallots, minced
- 2 stalks celery, chopped
- 1 green bell pepper, large, cored, seeded, and chopped
- 1 zucchini, medium, cut into 1/2-inch pieces
- 2 cups broccoli florets, fresh
- 8 ounces mushrooms, cremini or button, quartered
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Sauce and Garnish
- 1 cup chicken stock, low sodium
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. If using a cast iron skillet, ensure it is oven-safe.
00🌡️ 400 - 2
Prepare all the vegetables: cut the potatoes, chop the onion, mince the shallots and garlic, chop the celery, core and chop the green bell pepper, cut the zucchini, and quarter the mushrooms. Cut the chicken breast into 1-inch pieces.
⏱️ 15 min - 3
In a large mixing bowl, combine the cut chicken, potatoes, onion, shallots, celery, green bell pepper, zucchini, broccoli florets, mushrooms, and minced garlic. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Transfer the mixture to a large oven-safe skillet (such as a 12-inch cast iron skillet) or a 9x13 inch baking dish, spreading it out in an even layer.
⏱️ 5 min - 5
Bake for 20 minutes, allowing the chicken and vegetables to start cooking and brown slightly.
⏱️ 20 min•🌡️ 400 - 6
While the skillet bakes, prepare the sauce: In a small bowl, whisk together the chicken stock, cornstarch, and Dijon mustard until the mixture is smooth and lump-free.
⏱️ 3 min - 7
After 20 minutes, carefully remove the skillet from the oven. Pour the chicken stock mixture evenly over the chicken and vegetables. Stir gently to combine, ensuring the sauce coats everything.
⏱️ 2 min - 8
Return the skillet to the oven and continue baking for another 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. The sauce should have thickened slightly.
⏱️ 15 min•🌡️ 400 - 9
Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the chicken to reabsorb its juices.
⏱️ 5 min - 10
Garnish with fresh chopped parsley just before serving.