This Easy Italian Chicken and Veggie Skillet Meal is a colorful dish packed with juicy chicken, fresh veggies, and tasty Italian spices. It’s quick to make and perfect for busy nights!
Who doesn’t love a one-pan meal? I love that it’s simple to clean up after dinner. Plus, leftovers make for a delightful lunch the next day. A win-win! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are ideal for this recipe. They cook evenly and remain juicy. If you have leftover cooked chicken or turkey, feel free to use it instead for a quicker prep!
Olive oil: This oil adds flavor and helps cook the chicken and veggies. If you’re looking for a lighter option or wish to avoid olive oil, avocado oil works well too.
Bell Peppers: Red and yellow bell peppers add sweetness and color. You can substitute with green peppers, but they are more bitter. Other veggies like mushrooms or broccoli can also bring different flavors.
Zucchini and Yellow Squash: These squash varieties add a nice texture. If you don’t have them, feel free to swap with eggplant or asparagus for something different.
Cherry Tomatoes: They bring juiciness to the dish. Regular tomatoes can also work, just chop them into bite-sized pieces. Canned tomatoes are a good alternative if fresh aren’t available.
How Do I Get My Chicken Perfectly Cooked?
For juicy chicken that’s cooked just right, follow these steps:
- Heat your skillet to a medium-high temperature before adding the chicken. A hot skillet helps to sear the chicken, locking in moisture.
- Don’t overcrowd the pan. Cook in batches if needed. This prevents steaming and ensures browning.
- Cook until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy!
- Let it rest before cutting into it. This keeps it juicy.
With these tips, you’ll achieve perfectly cooked chicken every time!
Easy Italian Chicken and Veggie Skillet Meal
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For the Vegetables:
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 small red onion, sliced
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
For the Garnish (Optional):
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
How Much Time Will You Need?
This delicious meal will take about 10 minutes to prepare and 15-20 minutes to cook. In under 30 minutes, you’ll have a nutritious and flavorful dinner ready to serve!
Step-by-Step Instructions:
1. Prepare the Chicken:
In a medium bowl, toss the bite-sized chicken pieces with 1 tablespoon of olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper. Mix until all the chicken is evenly coated. This will give your chicken a wonderful flavor!
2. Cook the Chicken:
Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Once the oil is hot, add the chicken to the skillet. Cook the chicken for about 6-8 minutes, stirring occasionally. You want it to be nicely browned and cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, without cleaning it out, add the sliced red and yellow bell peppers, zucchini, yellow squash, and red onion. Stir occasionally and cook for about 5-6 minutes until the vegetables are tender but still have a bit of crispness.
4. Add Garlic and Tomatoes:
Next, add the minced garlic and cherry tomatoes to the skillet. Cook everything together for another 2-3 minutes, just until the tomatoes begin to soften—this brings a lovely sweetness to the dish!
5. Combine Chicken and Veggies:
Return the cooked chicken to the skillet with the veggies and stir everything together. Let it cook for another 1-2 minutes until everything is heated through.
6. Finish and Serve:
Remove the skillet from heat. If you like, sprinkle fresh basil and Parmesan cheese on top for extra flavor. Serve warm as a complete meal or alongside pasta, rice, or some crusty bread. Enjoy your delightful Italian chicken and veggie skillet meal!
FAQ About Easy Italian Chicken and Veggie Skillet Meal
Can I Use Different Vegetables?
Absolutely! Feel free to customize the veggies based on what you have on hand. Good alternatives include broccoli, asparagus, or mushrooms. Just make sure to adjust cooking times based on the vegetables you choose to ensure they stay crisp and tender.
Can I Use Frozen Chicken?
Yes, you can use frozen chicken, but it’s best to thaw it first. Thaw the chicken in the fridge overnight or use the defrost setting on your microwave. Once thawed, pat it dry before seasoning to avoid extra moisture in the skillet.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat until heated through. Adding a splash of water or broth can help keep it moist!
Can I Make This Recipe Ahead of Time?
Yes! You can prep the chicken and chop the vegetables a day ahead. Store them separately in the fridge. When you’re ready to cook, simply follow the instructions, and you’ll have a quick meal ready in no time!
