Hearty Chicken and Vegetable Skillet
Hearty Chicken and Vegetable Skillet
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 bell peppers, any color, cored and chopped into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 3 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken cubes dry with paper towels and season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the zucchini, diced tomatoes (undrained), chicken broth, dried oregano, dried basil, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper to the skillet. Bring the mixture to a simmer.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
⏱️ 12 min
- 7
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken and Vegetable Skillet
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 bell peppers, any color, cored and chopped into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 3 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounces, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken cubes dry with paper towels and season them with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Add the zucchini, diced tomatoes (undrained), chicken broth, dried oregano, dried basil, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper to the skillet. Bring the mixture to a simmer.
⏱️ 3 min - 6
Return the cooked chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
⏱️ 12 min - 7
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min