Cheddar Chicken Vegetable Skillet
Savor the vibrant flavors of a one-pan wonder with this Cheddar Chicken Vegetable Skillet! Perfect for busy weeknights, this recipe combines juicy, golden-browned chicken breasts with a medley of crisp-tender vegetables like red bell pepper, zucchini, broccoli, and cherry tomatoes, all simmered in a flavorful chicken broth. Topped with a generous layer of melted sharp cheddar cheese and finished with a sprinkle of fresh parsley, this dish offers cheesy comfort and wholesome nutrition in every bite. Quick to prepare in just 45 minutes and easy to clean up, this skillet meal is a crowd-pleaser that will delight the whole family. Perfect for those looking for a low-carb dinner idea or a satisfying way to enjoy fresh vegetables with protein-packed chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large, diced Red bell pepper
- 1 medium, sliced Zucchini
- 2 cups Broccoli florets
- 1 cup, halved Cherry tomatoes
- 0.5 cup Low-sodium chicken broth
- 1.5 cups Shredded sharp cheddar cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced red bell pepper, zucchini slices, and broccoli florets. Sauté for 5-7 minutes until the vegetables are tender-crisp.
Add the halved cherry tomatoes to the skillet and pour in the chicken broth. Stir to combine and let simmer for 3-4 minutes to allow the flavors to blend.
Reduce the heat to low and return the cooked chicken breasts to the skillet, nestling them among the vegetables.
Sprinkle the shredded cheddar cheese evenly over the top of the chicken and vegetables. Cover the skillet with a lid and let cook for 3-5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving. Serve the Cheddar Chicken Vegetable Skillet warm and enjoy!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
