Chicken and Vegetables Skillet for Busy Weeknights
This one-pan wonder delivers juicy, golden-brown chicken thighs and tender, caramelized vegetables in a single skillet. With minimal cleanup and maximum flavor, it's the perfect solution for a wholesome, satisfying weeknight dinner that feels both rustic and special.
Equipment
- Large heavy-bottomed skillet (cast iron preferred)
- Paper towels
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Plate
- Measuring spoons
- Liquid measuring cup
- instant-read thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil or avocado oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, halved and sliced
- 1 red bell pepper, chopped
- 8 oz cremini mushrooms, sliced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- ¼ cup chicken broth or dry white wine
- Fresh parsley or basil, for garnish
Instructions
- Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and the smoked paprika.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the chicken in the hot skillet. Cook without moving for 5-7 minutes, until the underside is deeply golden and releases easily. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the diced onion to the pan and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add the mushrooms, bell pepper, and zucchini to the skillet. Season with a pinch of salt and the dried Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened and started to brown.
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid simmer for 1 minute.
- Return the seared chicken thighs to the skillet, nestling them down into the vegetables. Spoon some of the vegetables over the top of the chicken. Reduce the heat to low, cover the skillet, and let it simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- Remove the skillet from the heat. Let it rest, covered, for 5 minutes. Garnish generously with fresh parsley or basil. Serve directly from the skillet.
Notes
For the best sear, ensure the chicken is thoroughly dried before seasoning. Avoid crowding the pan; if needed, cook vegetables in batches to promote browning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave. For a Mediterranean twist, add halved Kalamata olives and sun-dried tomatoes with the vegetables, then finish with crumbled feta cheese. For a spicy kick, add red pepper flakes with the garlic.