Description
Hearty one-pot chicken and vegetables skillet delivers comfort straight from grandma’s kitchen to your dinner table. Savory herbs, tender chicken, and perfectly roasted vegetables create a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 chicken breasts
- 1 lb chicken thighs
Vegetables:
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 large red bell pepper
- 1 medium zucchini
- 1/2 cup sweet corn
Seasonings and Liquids:
- 3 tbsp olive oil
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 1 tbsp butter
Instructions
- Wash and pat dry the chicken breasts and thighs, then slice them into uniform bite-sized pieces to ensure even cooking.
- Chop broccoli, carrots, bell pepper, and zucchini into similar-sized chunks to promote consistent texture and cooking time.
- Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 2-3 minutes.
- Add minced garlic and sauté for 30 seconds, releasing its aromatic flavors without burning.
- Place chicken pieces into the skillet, seasoning with salt, pepper, and dried thyme, and cook for 5-6 minutes until golden brown and nearly cooked through.
- Incorporate all chopped vegetables into the skillet, stirring to combine with the chicken and allowing them to caramelize slightly.
- Pour chicken broth and lemon juice over the mixture, creating a light, flavorful sauce that will help steam and finish cooking the ingredients.
- Reduce heat to medium-low, cover the skillet, and simmer for 7-8 minutes until vegetables are tender-crisp and chicken is completely cooked.
- Uncover and add sweet corn, stirring gently to heat through for an additional 2 minutes.
- Finish by swirling butter into the skillet, which will create a rich, glossy coating and enhance the overall flavor of the dish.
- Remove from heat and let rest for 3 minutes before serving to allow juices to redistribute and flavors to meld.
Notes
- Select chicken breasts and thighs with consistent thickness to guarantee uniform cooking and prevent dry or undercooked sections.
- Slice vegetables into similar-sized pieces to ensure even caramelization and maintain balanced texture throughout the dish.
- Prevent garlic from burning by sautéing quickly and watching closely, as scorched garlic can introduce bitter flavors to the entire skillet.
- Use a meat thermometer to check chicken’s internal temperature reaches 165°F for food safety without overcooking, keeping meat tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg