Clock Watchers Chicken Skillet
Simplify your weeknight dinner routine without sacrificing flavor with this hearty and vibrant Clock Watchers Chicken Skillet. Packed with tender, golden-seared chicken breasts and a medley of fresh vegetables like zucchini, bell peppers, and cherry tomatoes, this one-pan wonder is as colorful as it is delicious. A creamy, Parmesan-infused sauce loaded with garlic and Italian herbs ties the dish together, creating a comforting meal that's quick to prepare and bursting with flavor. With just 30 minutes from start to finish, it’s the perfect recipe for busy families or meal-prepping enthusiasts looking for a healthy and satisfying option. Serve it straight from the skillet for an irresistibly elegant yet effortless presentation. Keywords: chicken skillet recipe, one-pan chicken meal, creamy chicken and vegetables, 30-minute dinner, easy weekday dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 1 piece zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the skillet and sear for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the diced bell peppers, zucchini slices, and cherry tomatoes. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Pour in the chicken broth and heavy cream. Stir well to combine.
Add the dried oregano, dried basil, and a pinch of additional salt and black pepper to the sauce. Simmer for 3 minutes to allow the flavors to blend.
Return the cooked chicken breasts to the skillet, nestling them into the sauce and vegetable mixture.
Sprinkle the grated Parmesan cheese over the top and cover the skillet with a lid.
Simmer for an additional 2-3 minutes, allowing the cheese to melt and the chicken to reheat.
Garnish with freshly chopped parsley, if desired, and serve hot straight from the skillet.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 20.0 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3568 mg | 76% | |
*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.
