Garden Fresh Chicken and Vegetables Skillet
This one-pan wonder features tender, pan-seared chicken chunks nestled among crisp-tender broccoli, sweet bell peppers, and zucchini. Everything is coated in a light, savory sauce, creating a perfectly balanced and flavorful meal that's ready in under 30 minutes.
Equipment
- Large skillet (cast iron recommended)
- Chef's knife
- Cutting board
- Small bowl
- Whisk
- Spatula or wooden spoon
- Plate
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, cored and sliced
- 1 head broccoli, cut into bite-sized florets
- 1 medium zucchini, sliced into half-moons
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¾ cup low-sodium chicken broth
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon cornstarch
Instructions
- Pat the chicken chunks completely dry with a paper towel and season generously with salt, pepper, and the dried Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the chicken in a single layer, ensuring not to crowd the pan. Cook for 3-4 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Add the diced onion and sliced red bell pepper to the same skillet. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and the peppers are slightly tender.
- Add the broccoli florets to the skillet and continue to cook for another 3-4 minutes, until the broccoli turns bright green and becomes tender-crisp.
- Add the sliced zucchini and cook for 2-3 minutes until just tender. Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
- In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch until the mixture is smooth. Pour the sauce into the skillet with the vegetables.
- Bring the sauce to a simmer, stirring constantly and scraping up any browned bits from the bottom of the pan. Allow it to cook for 1-2 minutes until it thickens into a glossy sauce.
- Return the seared chicken and any accumulated juices from the plate back into the skillet. Stir everything together to coat the chicken in the sauce and allow it to heat through for about a minute. Taste and adjust seasoning if necessary before serving hot.
Notes
Variations: Feel free to swap chicken breasts for boneless thighs, shrimp, or cubed firm tofu. Other vegetables like asparagus, snap peas, mushrooms, or cauliflower also work well.
Flavor Boosts: For extra depth, add a tablespoon of honey or maple syrup to the sauce. Garnish the finished dish with toasted slivered almonds or fresh herbs like parsley or basil.
Pro Tips: For the best results, ensure your pan is hot before adding the chicken to get a good sear. Do not overcrowd the pan; cook the chicken in batches if needed. Be careful not to overcook the vegetables to maintain a pleasant tender-crisp texture.
Serving Suggestions: This dish is excellent on its own or served over fluffy rice, quinoa, or cauliflower rice to soak up the delicious sauce.
Flavor Boosts: For extra depth, add a tablespoon of honey or maple syrup to the sauce. Garnish the finished dish with toasted slivered almonds or fresh herbs like parsley or basil.
Pro Tips: For the best results, ensure your pan is hot before adding the chicken to get a good sear. Do not overcrowd the pan; cook the chicken in batches if needed. Be careful not to overcook the vegetables to maintain a pleasant tender-crisp texture.
Serving Suggestions: This dish is excellent on its own or served over fluffy rice, quinoa, or cauliflower rice to soak up the delicious sauce.