Description
A quick and flavorful Italian Chicken and Veggie Skillet made with tender chicken breast, colorful vegetables, and a zesty Italian dressing, all cooked in one pan for a healthy and satisfying meal.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 tablespoon olive oil, divided
Vegetables
- 1 medium zucchini, sliced into half moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 pound broccoli crown, cut into small florets
- 1 small red onion, diced
Other Ingredients
- 1/4 cup chicken broth
- Juice of 1 lemon (about 3 tablespoons)
- 1/4 cup Italian dressing
- Shaved parmesan cheese, for garnish
Instructions
- Season the chicken: In a bowl, evenly coat the chicken pieces with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the Italian seasoning, ensuring every piece is well seasoned.
- Sear the chicken: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer and let cook undisturbed for 2-3 minutes to develop a golden sear.
- Cook through and remove chicken: Stir the chicken and cook for an additional 2-3 minutes or until the internal temperature reaches 165˚F and the chicken is fully cooked. Remove the chicken from the skillet and set aside.
- Cook vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the zucchini, red and yellow bell peppers, broccoli florets, and diced red onion. Cook for 4-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Deglaze and combine: Pour the chicken broth and lemon juice into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Return the cooked chicken to the skillet and season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine and heat through.
- Add dressing and garnish: Drizzle the Italian dressing over the skillet mixture and toss gently to coat. Serve the skillet topped with shaved parmesan cheese for a flavorful finish.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165˚F.
- Feel free to substitute vegetables based on seasonal availability or personal preference.
- For a dairy-free option, omit the parmesan cheese or use a dairy-free alternative.
- Serve this skillet with crusty bread or over cooked pasta or rice for a heartier meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
