This Easy Italian Chicken and Veggie Skillet is a one-pan wonder! Juicy chicken cooked with colorful veggies like bell peppers and zucchini, all flavored with tasty Italian spices.
If you’re like me, you love meals that are quick and clean-up is a breeze. Just toss everything into the skillet, let it cook, and you’ve got dinner ready in no time! 🍽️
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for their juiciness, but breast works fine too. For a leaner option, you could use turkey breast or tofu for a vegetarian twist.
Olive Oil: This adds a nice richness. If you’re out, avocado oil or canola oil are good alternatives. Both can handle high heat without smoking.
Bell Peppers: Red and yellow peppers add sweetness, but you can use any color you have on hand, like green or orange. For a different flavor, consider using chopped carrots or snap peas.
Zucchini: I love the texture it brings. If zucchini is out of season, try yellow squash or even eggplant for variety!
Italian Seasoning: Feel free to mix your own with dried thyme and rosemary if you’re low on the pre-mixed version. Fresh herbs can add amazing flavor, too!
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken perfectly can be tricky, but there are a few tips that can help. The key is not to overcrowd the skillet.
- Use medium-high heat for browning to keep it juicy.
- Cut chicken into equal-sized pieces so they cook evenly.
- Use a meat thermometer to check for doneness—it should reach 165°F (75°C).
And remember, if you need to remove it early, just cover it while it rests to keep the heat in.
Easy Italian Chicken and Veggie Skillet
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil, divided
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, sliced
- 3 cloves garlic, minced
For Seasoning:
- 1 tsp dried Italian seasoning
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
For Cooking:
- 1/4 cup low-sodium chicken broth or water
- Fresh parsley or basil for garnish (optional)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This Easy Italian Chicken and Veggie Skillet recipe takes around 10-15 minutes for preparation and about 15 minutes for cooking. In just about 30 minutes total, you’ll have a delicious meal that’s quick to make and easy to clean up!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces. Season them with salt, black pepper, and half of the Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and fully cooked. Remove the chicken from the skillet and set it aside on a plate.
2. Sautéing the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Now toss in the sliced red and yellow bell peppers, zucchini, and red onion. Sauté these colorful veggies for about 5 minutes, or until they start to soften.
3. Adding Flavor:
Next, add the minced garlic, the remaining Italian seasoning, oregano, basil, and optional red pepper flakes. Stir everything together and cook for another minute until the garlic is fragrant but not burned.
4. Combining and Cooking:
Now it’s time to return the cooked chicken to the skillet. Pour in the chicken broth, and stir everything together. Reduce the heat to medium and let it cook for another 3-4 minutes, allowing the flavors to blend and the broth to reduce a little.
5. Final Touches:
Taste your dish and adjust any seasonings as you prefer. When you’re ready to serve, garnish with freshly chopped parsley or basil, and sprinkle with grated Parmesan cheese, if desired. This dish is great on its own or served with rice, pasta, or crusty bread.
Enjoy your flavorful, healthy, and easy Italian chicken and veggie skillet! It’s a comforting meal the whole family will love!
FAQs for Easy Italian Chicken and Veggie Skillet
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the bell peppers and zucchini for your favorite veggies. Broccoli, carrots, and spinach are great options that will also work well in this dish.
Can I Make This Recipe with Frozen Chicken?
Yes, but it’s best to thaw the chicken first! You can thaw it overnight in the refrigerator or use the cold water method by sealing it in a plastic bag and submerging it in cold water for about an hour. Make sure to pat it dry before cooking for better browning.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For reheating, warm gently in the microwave or on the stove, adding a splash of water or broth if it seems dry.
Can I Make This Dish Vegetarian?
Yes, just substitute the chicken with firm tofu or chickpeas for added protein. You can also increase the amount of veggies for a hearty, filling meal!
