Discover the joy of a wholesome, vibrant meal with this Loaded Chicken and Veggie Skillet Recipe that brings together tender chicken, colorful vegetables, and a touch of cheesy goodness all in one pan. Perfect for a quick weeknight dinner or a nutritious lunch, this dish balances protein and fresh produce effortlessly, promising every bite is packed with flavor and comfort.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in delivering the perfect harmony of taste, texture, and color in the Loaded Chicken and Veggie Skillet Recipe.
- 1 lb boneless, skinless chicken breast: The protein star of the dish, providing juicy, tender bites when cooked right.
- 2 tablespoons olive oil: Adds richness and helps to crisp up the chicken beautifully.
- 1 bell pepper, chopped (any color): Offers vibrant color and a mild sweetness that brightens the skillet.
- 1 zucchini, sliced into half-moons: Gives a tender crunch and rounds out the vegetable medley.
- 1 cup broccoli florets: Adds a healthy green punch and a satisfying bite.
- 1 cup cherry tomatoes, halved: Brings juicy bursts and subtle acidity to the dish.
- 3 cloves garlic, minced: Infuses the skillet with aromatic warmth and savory depth.
- 1 teaspoon Italian seasoning: A fragrant mix that ties all the flavors together beautifully.
- Salt, to taste: Essential for enhancing every ingredient’s natural flavors.
- Black pepper, to taste: Provides a gentle heat and complementary spice.
- ¼ cup grated Parmesan cheese: Melts into the dish for a creamy, savory finish.
- Fresh parsley, chopped (for garnish): Adds a fresh, herbal note and pretty green color to the final presentation.
How to Make Loaded Chicken and Veggie Skillet Recipe
Step 1: Prepare and Cook the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the diced chicken breast. Season it generously with Italian seasoning, salt, and black pepper. Cook the chicken for 5 to 7 minutes, stirring occasionally, until it is golden brown and cooked through. This base step ensures your chicken is flavorful and juicy, setting the stage for the vegetables to shine.
Step 2: Add the Colorful Vegetables
Next, toss in the chopped bell pepper, zucchini slices, and broccoli florets. Stir them together with the chicken and let them cook for another 5 to 7 minutes. You want the vegetables to be crisp-tender with a slight caramelization that intensifies their natural sweetness. This step infuses the skillet with vibrant colors and a wonderful mix of textures.
Step 3: Introduce Garlic and Tomatoes
Stir in the minced garlic and halved cherry tomatoes. Continue cooking for 2 to 3 minutes until the garlic releases its fragrant aroma and the cherry tomatoes soften and just begin to burst. This adds a subtle tanginess and depth that livens up the entire dish.
Step 4: Finish with Parmesan and Fresh Parsley
Remove the skillet from heat and sprinkle the grated Parmesan cheese evenly over the chicken and veggies. Gently toss everything so the cheese melts into warm, gooey ribbons throughout the meal. Finally, scatter freshly chopped parsley on top as a bright, fresh accent that also adds a lovely visual touch.
How to Serve Loaded Chicken and Veggie Skillet Recipe
Garnishes
Fresh parsley is a beautifully simple garnish that lifts the dish with its herbal freshness. Feel free to also add a sprinkle of extra Parmesan or a drizzle of good-quality olive oil for an added layer of richness just before serving.
Side Dishes
This skillet pairs wonderfully with a variety of sides. Serve it alongside fluffy rice or warm crusty bread to soak up any delicious juices. A light mixed green salad or simple quinoa can complement this meal and make it even more satisfying.
Creative Ways to Present Loaded Chicken and Veggie Skillet Recipe
For a fun twist, try serving the skillet over creamy polenta or tossed into cooked pasta for a rustic, all-in-one dinner. You can even portion it into individual ramekins and broil a little extra cheese on top for a bubbly finish perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Chicken and Veggie Skillet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after a day, making it a convenient and tasty option for quick lunches or dinners.
Freezing
If you want to make this meal in advance, freezing is a great option. Allow the skillet to cool completely, then portion it into freezer-safe containers. It will keep well for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the skillet gently in a pan over medium heat or microwave it until heated through. Adding a splash of water or broth can help maintain moisture and keep the chicken tender. Avoid overheating to prevent drying out the veggies.
FAQs
Can I use other vegetables in this Loaded Chicken and Veggie Skillet Recipe?
Absolutely! This recipe is wonderfully versatile. You can add mushrooms, snap peas, carrots, or even spinach—just adjust cooking times to ensure everything is cooked just right.
Is it necessary to use Parmesan cheese?
While Parmesan adds a delicious salty, nutty flavor, you can omit it or substitute with another cheese like mozzarella or feta depending on your preference or dietary needs.
Can I make this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you check that your Italian seasoning and Parmesan cheese do not contain any gluten additives.
How can I make this recipe spicier?
Add a pinch of red pepper flakes when cooking the chicken or a dash of hot sauce when serving to kick up the heat without overpowering the fresh flavors.
What’s the best way to ensure the chicken stays tender?
Don’t overcook the chicken; cook it just until it’s no longer pink in the center and develops a golden crust. Using diced chicken breast helps it cook quickly and evenly.
Final Thoughts
This Loaded Chicken and Veggie Skillet Recipe is a true weeknight hero—simple, colorful, and bursting with wholesome flavors that satisfy every craving. Give it a try and watch how it becomes a beloved staple in your home, bringing joy and comfort with every forkful.
Print
Loaded Chicken and Veggie Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A quick and flavorful Loaded Chicken and Veggie Skillet featuring tender chicken breast cooked with colorful vegetables and aromatic garlic, finished with a touch of Parmesan and fresh parsley. Perfect for a healthy and satisfying weeknight dinner.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 bell pepper, chopped (any color)
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
Finishing Touches
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Cook the chicken: Add the diced chicken breast to the skillet. Season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through.
- Add vegetables: Add the chopped bell pepper, sliced zucchini, and broccoli florets to the skillet. Stir well and continue cooking for another 5–7 minutes, allowing the vegetables to become crisp-tender and develop a slight caramelization.
- Add garlic and tomatoes: Stir in the minced garlic and the halved cherry tomatoes. Cook for an additional 2–3 minutes, until the garlic is fragrant and the tomatoes soften and begin to burst, releasing their juices.
- Finish with cheese: Remove the skillet from heat. Sprinkle the grated Parmesan cheese evenly over the chicken and vegetables. Gently toss to combine and let the cheese melt into the hot ingredients.
- Garnish and serve: Garnish the skillet with freshly chopped parsley. Serve warm straight from the skillet for a hearty and colorful meal.
Notes
- You can substitute chicken thighs for a juicier option.
- Any colorful bell pepper works; red offers sweetness while green adds a slight bitterness.
- To make this dish dairy-free, omit the Parmesan cheese or use a dairy-free alternative.
- Serve this skillet with a side of cooked quinoa, rice, or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
