Skillet Chicken and Veggies

When it comes to weeknight dinners, we all crave something that’s not only quick to prepare but also packed with flavor and nutrients. Enter Skillet Chicken and Veggies. This dish is a colorful medley of tender chicken pieces and vibrant vegetables, tossed in a savory blend of herbs that will leave your taste buds singing. With just one skillet, you can have a delicious and wholesome meal on the table in no time. Perfect for busy families or anyone looking for a fuss-free dinner, this recipe will soon become a staple in your weekly meal rotation.

Why It Deserves a Spot

The beauty of Skillet Chicken and Veggies lies in its simplicity and versatility. Not only is it a one-pan wonder, reducing cleanup time, but it also allows you to sneak in a variety of vegetables, making it a healthy option for the whole family. Plus, the combination of fresh herbs like basil and thyme elevates the dish, giving it a restaurant-quality feel right in your kitchen. Whether you’re a novice cook or a seasoned chef, this recipe is approachable and satisfying, making it a must-try.

Ingredient Checklist

• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons extra virgin olive oil
• 1 onion, coarsely chopped
• 1 medium red potato, peeled and diced
• 1 large carrot, peeled and thinly sliced
• 1 garlic clove, minced
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons Italian parsley, chopped, for garnish

Tools of the Trade

• Skillet: A sturdy skillet is essential for even cooking and browning.
• Cutting board: For chopping your vegetables and chicken safely.
• Sharp knife: A good knife will make prep work quick and easy.
• Spatula or wooden spoon: For stirring and flipping the chicken and veggies.

Skillet Chicken and Veggies: Step-by-Step Guide

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Chop the chicken breasts into bite-sized pieces, coarsely chop the onion, and prepare the red potato and carrot. Mince the garlic and set everything aside for easy access.

Step 2: Heat the Skillet

In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium-high heat. Allow the oil to heat up until it shimmers, which indicates it’s ready for cooking.

Step 3: Sauté the Chicken

Add the chicken pieces to the skillet. Season with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is browned on the outside and fully cooked through. Remove the chicken from the skillet and set aside.

Step 4: Cook the Vegetables

In the same skillet, add the chopped onion, diced red potato, and sliced carrot. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5: Add Garlic and Herbs

Stir in the minced garlic, fresh basil, and thyme leaves. Cook for an additional 1-2 minutes until the garlic is fragrant but not burnt.

Step 6: Combine and Finish

Return the cooked chicken to the skillet and drizzle with balsamic vinegar. Toss everything together to combine, ensuring the chicken and veggies are well coated with the herbs and vinegar. Cook for another 2 minutes to heat through.

Step 7: Garnish and Serve

Remove the skillet from heat. Garnish with chopped Italian parsley for a fresh finish. Serve warm and enjoy your delightful Skillet Chicken and Veggies!

Ingredient Swaps & Substitutions

• Chicken: Swap for turkey breast or tofu for a vegetarian option.
• Vegetables: Feel free to add any seasonal veggies like zucchini, bell peppers, or broccoli.
• Olive oil: Can be replaced with avocado oil or melted coconut oil if preferred.
• Balsamic vinegar: Substitute with apple cider vinegar or lemon juice for a different tang.

Frequent Missteps to Avoid

• Overcrowding the skillet: This can cause steaming instead of browning. Cook in batches if necessary.
• Not letting the skillet heat properly: Ensure the oil is hot before adding the chicken to achieve the perfect sear.
• Skipping the herbs: Fresh herbs are key to flavor; don’t skip them or use dried in their place.
• Undercooking the chicken: Always ensure the chicken is fully cooked to a safe internal temperature of 165°F (75°C).

How to Store & Reheat

The Skillet Chicken and Veggies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave in short intervals, stirring in between, until hot. Enjoy within a few days for the best flavor and texture.

Quick Q&A

Can I make this dish ahead of time?

Yes! You can prep the ingredients ahead of time and store them in the fridge. Cook the dish just before serving for the best flavor.

What can I serve with Skillet Chicken and Veggies?

This dish pairs beautifully with quinoa, brown rice, or a fresh green salad for a complete meal.

Can I freeze the leftovers?

While it’s best enjoyed fresh, you can freeze leftovers in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Is this dish suitable for meal prep?

Absolutely! It’s perfect for meal prep. Divide into containers for easy grab-and-go lunches throughout the week.

Healthy-ish Favorites

• Mediterranean Chickpea Salad
• Quinoa and Black Bean Bowls
• Garlic Lemon Roasted Brussels Sprouts
• One-Pan Lemon Herb Salmon

That’s a Wrap

In summary, Skillet Chicken and Veggies is the epitome of convenience and flavor. With its vibrant vegetables and tender chicken, it’s a dish that can easily be tailored to your preferences. Whether you’re cooking for one or feeding a crowd, this recipe checks all the boxes for a wholesome, delicious meal. So grab your skillet and get cooking! You’ll be amazed at how quickly you can whip up a dinner that’s both nutritious and satisfying.