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Easy Chicken and Veggies Skillet Recipe for a Fast Weeknight Dinner

Easy Chicken and Veggies Skillet Recipe

Tender chicken breast and colorful vegetables cook together in one skillet with garlic, Italian seasoning, paprika, chicken broth, and fresh lemon juice. This balanced weeknight dinner serves four and is ready in about 35 to 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Olive oil, divided
  • 1 medium Medium yellow onion, sliced
  • 3 cloves Garlic cloves, minced
  • 1 pepper Red bell pepper, sliced
  • 1 zucchini Medium zucchini, halved lengthwise and sliced
  • 2 cups Broccoli florets
Seasonings and Sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Paprika, preferably smoked paprika
  • 1/2 cup Low-sodium chicken broth
  • 1 tablespoon Fresh lemon juice
Garnish
  • 2 tablespoons Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Pat the chicken dry and season it with 1/2 teaspoon kosher salt, black pepper, Italian seasoning, and paprika.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 6 minutes, turning occasionally, until browned and nearly cooked through; transfer it to a plate.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Sauté the onion and red bell pepper for 2 to 3 minutes.
  4. Add the broccoli and cook for another 2 to 3 minutes. Stir in the zucchini and garlic, then cook for 1 to 2 minutes more.
  5. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.
  6. Return the chicken to the pan, cover, and cook for 3 to 5 minutes. Continue until the vegetables are tender-crisp and the thickest chicken pieces reach 165°F (74°C) internally.
  7. Stir in the lemon juice, taste, and adjust the remaining salt and pepper as needed. Garnish with parsley and serve immediately.

Notes

Cook the chicken in batches if the skillet feels crowded so it browns instead of steaming. Add vegetables according to firmness, and use an instant-read thermometer to confirm that the chicken reaches 165°F (74°C). Refrigerate leftovers promptly and reheat gently.