Description
This One Pot Chicken & Vegetables Skillet is a simple yet satisfying dish featuring seared, juicy chicken thighs and a colorful medley of vegetables cooked in a garlic-herb broth. It’s all made in one pan, making it ideal for busy weeknights or healthy meal prepping.
Ingredients
Units
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 cup baby potatoes, halved
- 1 cup carrots, sliced
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 cup green beans, trimmed
- 1/2 cup chicken broth or water
- Juice of 1/2 lemon (optional)
- Fresh parsley, for garnish
Instructions
- Season & Sear the Chicken:
- Pat chicken dry and season with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
- Cook the Vegetables:
- In the same skillet, add garlic and sauté 30 seconds. Add potatoes and carrots; cook for 5–6 minutes.
- Stir in zucchini, bell pepper, and green beans. Cook for another 5 minutes.
- Simmer Everything Together:
- Add chicken broth and return chicken to the skillet. Cover and simmer for 8–10 minutes, or until chicken is cooked through and veggies are tender.
- Finish & Serve:
- Squeeze lemon juice over everything (if using), garnish with parsley, and serve hot.
Notes
- Use seasonal vegetables like mushrooms, asparagus, or cherry tomatoes for variety.
- Add a splash of cream for a richer version or some chili flakes for heat.
- Great for meal prep—reheats well!
- Details
Nutrition
- Calories: 360 kcal
- Sugar: 6g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
