Servings: 5
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Estimated Calories: 340 per serving
This One-Pot Chicken & Veggie Skillet is a quick, healthy dinner packed with colorful vegetables and juicy chicken. Everything cooks in one pan for easy cleanup—perfect for busy weeknights!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, salt, pepper, and Italian seasoning. Cook for 5–6 minutes, stirring occasionally, until chicken is browned.
- Add bell pepper, zucchini, cherry tomatoes, broccoli, and garlic. Cook for 5 minutes, stirring often.
- Pour in chicken broth, cover, and simmer for 10 minutes, until veggies are tender and chicken is cooked through.
- Uncover, sprinkle with mozzarella cheese (if using), and cook 2 more minutes until cheese melts.
- Garnish with fresh parsley and serve hot.
Tips
- Swap in your favorite veggies or use rotisserie chicken for a shortcut.
- Serve over rice or pasta for a heartier meal.
FAQ
Can I make this dairy-free?
Yes, simply omit the cheese.
Related recipes: Thai Coconut Chicken Soup (Slow Cooker)
