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For this dish, you need fresh and colorful ingredients. Gather the following: - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup assorted bell peppers (red, yellow, green), thinly sliced - 1 cup zucchini, cut into half-moons - 1 cup broccoli florets, cut into small pieces - 1 cup cherry tomatoes, halved These veggies add great taste and bright colors. They also provide vitamins and minerals. To make your chicken and veggies pop, use these seasonings: - 2 cloves garlic, finely minced - 2 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper to taste - 1/4 cup low-sodium chicken broth The olive oil helps the food cook well. The garlic and Italian seasoning give a nice flavor. Finishing touches can elevate your dish. Consider these garnishes: - Fresh basil leaves, for garnish These herbs not only look nice but also add fresh taste. You can use them for a pretty plate. {{ingredient_image_2}} To start, grab a large skillet. I like to use one that is deep and wide. This helps all the food cook evenly. Place the skillet on the stove over medium-high heat. Once it's hot, pour in two tablespoons of extra virgin olive oil. Let the oil get warm for a minute. A hot skillet gives a nice sear to the chicken. Now, take the two boneless, skinless chicken breasts. Cut them into small, bite-sized pieces. Add the chicken to the skillet. Season it with salt, pepper, and one teaspoon of Italian seasoning. Stir the chicken often as it cooks. You want it browned on all sides. This should take about 5 to 7 minutes. Check that the chicken is no longer pink in the center. Cooked chicken should always be safe to eat. After the chicken is done, it’s time for the fun part—adding veggies! Start with two cloves of minced garlic and one cup of sliced bell peppers. Stir these in and let them cook for 2 to 3 minutes. The peppers should soften and smell great. Next, add one cup of zucchini and one cup of broccoli florets. Stir them in and cook for another 3 to 4 minutes. You want the veggies to stay bright and crunchy. Now, pour in one cup of low-sodium chicken broth and add one cup of halved cherry tomatoes. Stir everything well. Let it simmer for about 2 to 3 minutes. This helps all the flavors mix together. Taste your dish, and if it needs more salt or pepper, add it now. Finally, take the skillet off the heat and garnish with fresh basil leaves. This adds color and a fresh taste. Enjoy your meal! To cook chicken perfectly, start with bite-sized pieces. This helps them cook fast and evenly. Heat your skillet on medium-high heat. Always add oil first to prevent sticking. Season the chicken with salt, pepper, and Italian herbs. This adds flavor. Cook until the chicken turns golden brown and is no longer pink inside. It usually takes about 5-7 minutes. Stir occasionally for even cooking. For the skillet, use colorful veggies. I like bell peppers, zucchini, and broccoli. They add taste and look great together. If you don't have these, try carrots, snap peas, or spinach. Just cut them into small pieces for quick cooking. Fresh veggies are best, but frozen ones work in a pinch. They save time and still taste good. To boost flavor, use fresh garlic and herbs. They make a big difference. Adding chicken broth gives moisture and richness. You can also splash some lemon juice for a bright taste. Lastly, garnish with fresh basil before serving. This adds color and a fresh aroma to your dish. Enjoy your meal! Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. They enhance the dish's color and taste significantly. Adjust the Spice Level: If you enjoy a bit of heat, consider adding red pepper flakes or sliced jalapeños when cooking the chicken. Meal Prep Friendly: This dish is perfect for meal prep. Cook a batch and store it in the fridge for easy lunches throughout the week. Experiment with Vegetables: Feel free to substitute or add other vegetables like carrots or snap peas to customize the dish to your liking. {{image_4}} If you want to change the protein in this dish, try using shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Tofu is a great option for a meatless meal. Cut it into cubes and cook until golden. You can also use beef or pork. Just make sure to adjust the cooking time. Each protein brings its own taste and texture. Feel free to mix in different veggies. Carrots, snap peas, or mushrooms can add new flavors. You can also use spinach or kale for a boost of nutrients. Just remember to cut them into small pieces for even cooking. The more colorful your veggies, the more appealing your skillet will look! You can change the taste of this dish easily. Add a splash of soy sauce for a savory kick. A squeeze of lemon juice can brighten up the flavors. If you like spice, throw in some red pepper flakes. Experiment with fresh herbs like parsley or cilantro for a fresh finish. Adjusting flavors can make this dish your own! To keep your Minute Chicken Veggie Skillet fresh, store it in the fridge. Place it in an airtight container. It will last about 3 to 4 days. Make sure it cools down to room temperature before sealing it. This helps prevent moisture build-up and keeps the dish tasty. When you're ready to enjoy leftovers, reheat in a skillet. Use medium heat to warm it evenly. Stir occasionally to ensure all parts heat up. You can also microwave it. Place it in a microwave-safe dish, cover it, and heat for 1 to 2 minutes. Check if it’s hot enough before serving. You can freeze the skillet dish, too! First, let it cool completely. Then, transfer it to a freezer-safe bag or container. It will stay good for about 2 to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. Cook the chicken for about 5-7 minutes. Make sure you stir it often. The chicken should be well browned and no longer pink. This step is key for both taste and safety. Yes, you can use frozen vegetables. They are a great time-saver. Just add them to the skillet when you would add fresh ones. They may need a minute or two longer to cook through. You can serve this dish with rice or pasta. A side salad also works well. For a heartier meal, pair it with crusty bread. Each option adds something special to your meal. In this blog post, we covered how to make a tasty chicken veggie skillet. We explored the key ingredients like chicken, vegetables, and seasonings. I shared step-by-step instructions for cooking, along with helpful tips. We also discussed fun variations and storage tips, so you can enjoy this dish later. Cooking should be simple and enjoyable. I hope you feel inspired to try this recipe!

Quick and Colorful Chicken Veggie Skillet

A vibrant and easy-to-make chicken and vegetable dish, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup assorted bell peppers (red, yellow, green), thinly sliced
  • 1 cup zucchini, cut into half-moons
  • 1 cup broccoli florets, cut into small pieces
  • 2 cloves garlic, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning blend
  • to taste salt and freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 0.25 cup low-sodium chicken broth
  • for garnish fresh basil leaves

Instructions
 

  • Begin by heating the olive oil in a large skillet over medium-high heat. Ensure the skillet is spacious enough to allow for even cooking of the chicken and vegetables.
  • Add the diced chicken to the skillet, seasoning it generously with salt, pepper, and Italian seasoning. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is well browned and no longer pink in the center.
  • Once the chicken is cooked through, add the minced garlic and sliced bell peppers to the skillet. Sauté the mixture for 2-3 minutes until the peppers are softened and fragrant.
  • Next, introduce the zucchini and broccoli florets to the skillet. Continue to cook for an additional 3-4 minutes, stirring frequently, until the vegetables are tender but still retain a bit of crunch.
  • Pour in the chicken broth and add the halved cherry tomatoes. Stir everything together, allowing the mixture to simmer for an additional 2-3 minutes as the flavors meld together and the tomatoes soften slightly.
  • Taste the dish and adjust the seasoning with more salt and pepper if needed, ensuring a balanced flavor.
  • Remove the skillet from the heat and garnish the dish with fresh basil leaves for a burst of color and flavor before serving.

Notes

Serve the skillet dish directly from the pan for a rustic feel, or plate it individually. Drizzle with a little extra olive oil and sprinkle additional fresh basil on top for an eye-catching finish.
Keyword chicken, quick meal, skillet, vegetables