Our Famous Skillet Dinner
Meet "Our Famous Skillet Dinner," your new weeknight favorite—a single-pan masterpiece brimming with bold flavors, vibrant veggies, and tender, seasoned chicken. This quick and easy recipe combines golden-brown chicken breast strips with a medley of garlic-sautéed onion, zucchini, red bell peppers, and spinach, all brought together under a blanket of melted mozzarella cheese. Infused with Italian seasoning and a hint of paprika, this dish strikes the perfect balance between wholesome and indulgent. Ready in just 40 minutes, this versatile skillet dinner is perfect on its own or served alongside crusty bread or fluffy steamed rice, making it a family-friendly meal that steals the show every time. Whether you're craving a comforting dinner or seeking inspiration for meal prep, this one-pan wonder has all the right ingredients to become a household classic.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.5 teaspoon paprika
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Slice the chicken breasts into thin strips, about 1/4-inch thick, and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of Italian seasoning, and the paprika.
Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and diced onion to the skillet, cooking for 1-2 minutes until fragrant and soft.
Stir in the red bell pepper and zucchini slices. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the baby spinach and cherry tomatoes to the skillet, cooking for 1-2 more minutes until the spinach is wilted.
Season the vegetables with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of Italian seasoning.
Return the cooked chicken to the skillet and gently toss to combine with the vegetables.
Sprinkle the shredded mozzarella cheese evenly over the skillet, reduce the heat to low, and cover the skillet with a lid. Let it sit for 2-3 minutes or until the cheese is melted and bubbly.
Remove the skillet from the heat and garnish with fresh chopped parsley, if desired.
Serve immediately, either as-is or with crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3465 mg | 151% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.7 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1022 mg | 79% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2272 mg | 48% | |
*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.
