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
Scale
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.
