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Skillet Chicken and Veggies

This Skillet Chicken and Veggies is a vibrant, one-pan dinner that’s quick, nutritious, and bursting with flavor!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 pieces boneless, skinless chicken breasts cut into bite-size pieces
  • 2 tablespoons extra virgin olive oil
  • 1 unit onion coarsely chopped
  • 1 medium red potato peeled and diced
  • 1 large carrot peeled and thinly sliced
  • 1 clove garlic 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

Instructions

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

Equipment

  • Skillet
  • Cutting Board
  • Sharp Knife
  • Spatula or wooden spoon

Notes

  • Swap chicken for turkey or tofu for a vegetarian option.
  • Add seasonal veggies like zucchini or bell peppers for variety.
  • Store leftovers in an airtight container for up to 3 days.