Chicken Veggie Skillet Supper
Transform your weeknight dinner routine with this vibrant and wholesome Chicken Veggie Skillet Supper. This one-pan meal combines tender, pan-seared chicken breasts with an abundance of colorful vegetables, including zucchini, bell peppers, and broccoli, all simmered in a flavorful garlic and Italian seasoning-infused broth. Finished with a sprinkle of melted parmesan cheese and optional fresh parsley for garnish, this dish is as visually stunning as it is delicious. Ready in just 40 minutes, it’s a quick, healthy, and satisfying option for busy families, offering a protein-packed, low-carb supper that doesn’t skimp on flavor. Perfect for weeknights, this skillet recipe is both simple to prepare and easy to clean up, earning its spot as your new go-to dinner favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1.5 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chicken broth
- 0.25 cup parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken breasts dry and season them with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
Stir in the red bell pepper, zucchini, and broccoli florets. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften but remain slightly crisp.
Add the halved cherry tomatoes, dried Italian seasoning, salt, and black pepper. Stir to combine.
Pour the chicken broth into the skillet and bring to a gentle simmer. Let it cook for 3-4 minutes, allowing the flavors to meld and the liquid to slightly reduce.
Slice the cooked chicken breasts into strips and return them to the skillet, nestling them among the vegetables.
Sprinkle the grated parmesan cheese over the chicken and vegetables. Cover the skillet with a lid and let it cook for an additional 2-3 minutes until the cheese melts.
Remove the skillet from the heat. Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 2129 mg | 93% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.5 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2346 mg | 50% | |
*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.
