Chicken Skillet Supper
Transform your weeknight dinner routine with this vibrant and hearty Chicken Skillet Supper, a one-pan wonder that's loaded with colorful vegetables and bold Mediterranean flavors. Tender, golden-seared chicken breasts are nestled into a medley of sautéed onions, garlic, red bell peppers, zucchini, and juicy cherry tomatoes, all simmered in a savory broth infused with oregano and thyme. Topped with a dusting of melted Parmesan cheese and fresh parsley, this dish delivers a burst of flavor in every bite. Ready in just 45 minutes and ideal for busy weeknights, this easy, wholesome recipe is perfect served on its own or paired with crusty bread for a complete meal. Perfect for those seeking quick skillet dinners, healthy chicken recipes, or Mediterranean-inspired suppers, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 piece yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 piece red bell pepper, sliced
- 2 pieces zucchini, sliced
- 1.5 cups cherry tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the chicken broth and stir in the dried oregano and thyme. Let the mixture come to a simmer.
Return the chicken breasts to the skillet, nestling them into the vegetable mixture. Cover the skillet with a lid and let everything cook for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the lid and sprinkle the parmesan cheese over the top. Cook uncovered for an additional 2 minutes to allow the cheese to melt.
Garnish with chopped fresh parsley and serve hot. Enjoy your Chicken Skillet Supper as-is or with a side of crusty bread.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 24.1 g | ||
| Protein | 237.2 g | 474% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 486 mg | 37% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4089 mg | 87% | |
*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.
