Description
A quick and satisfying one-pan meal featuring juicy chicken and colorful vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 to 1.25 pounds boneless skinless chicken breast or thighs, cut into bite-size pieces (Chicken thighs stay extra juicy.)
- 2 cups mixed vegetables, like bell peppers, broccoli, zucchini, and carrots (Use fresh or frozen vegetables.)
- 1 small red onion, sliced
- 2 tablespoons olive oil, divided
- 2 to 3 cloves garlic, minced (Add towards the end to prevent burning.)
- 1 teaspoon kosher salt, plus more to taste (Season in layers for best flavor.)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon Italian seasoning or dried oregano
Instructions
Preparation
- Pat the chicken dry and cut it into even pieces to ensure uniform cooking.
- Season the chicken with salt, pepper, paprika, and a bit of oil to help it sear.
- If time allows, marinate the chicken in olive oil, lemon, garlic, and Italian seasoning for 20 minutes.
Cooking
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Add the chicken in a single layer and let it sear for 5 to 7 minutes, stirring occasionally until cooked through.
- Transfer the cooked chicken to a plate.
- Add the remaining tablespoon of oil and mixed vegetables to the same skillet.
- Cook the vegetables, stirring occasionally, until they are crisp-tender.
- Add garlic in the last minute of cooking to prevent burning.
- Return the chicken to the pan, toss with any juices, and finish with a squeeze of lemon and fresh herbs.
- Adjust salt to taste and ensure chicken reaches an internal temperature of 165°F (74°C).
Notes
Customization options include varying the vegetables and spices based on personal preference and availability. For low-carb options, serve over cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: American