Description
This One Pot Chicken and Vegetables Skillet is a wholesome and flavorful dish that is quick and easy to prepare. Tender chicken thighs, colorful vegetables, and aromatic seasonings come together in a delicious one-pan meal that is perfect for busy weeknights.
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Vegetables:
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups baby potatoes (halved)
- 1 cup baby carrots
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
Others:
- 1 cup chicken broth
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Heat olive oil: In a large skillet over medium-high heat.
- Season chicken: With salt, pepper, garlic powder, and paprika. Sear chicken until browned, about 4–5 minutes. Remove and set aside.
- Sauté onions and garlic: In the same skillet for 2 minutes.
- Add potatoes and carrots: Cook for 5 minutes, stirring occasionally.
- Return chicken: Pour in chicken broth, cover, and simmer for 10–12 minutes.
- Add zucchini and bell pepper: Cook uncovered for 5–7 minutes until tender. Garnish with parsley before serving.
Notes
- You can swap chicken thighs for chicken breasts if preferred.
- Add a splash of lemon juice or a sprinkle of parmesan before serving for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
