Home Chicken One-Pan Chicken & Veggies Skillet

One-Pan Chicken & Veggies Skillet

by admin

Looking for quick and easy chicken ideas for dinner? This One Pan Chicken & Veggies skillet is the ultimate dinner solution for busy nights when you want a healthy and satisfying meal without all the fuss. With juicy pan-fried chicken thighs, tender sweet potatoes and onions, crisp-tender broccoli, and fragrant garlic, this recipe is a satisfying meal that can be prepared in just one pan. It’s gluten-free, Whole30, and paleo-friendly.


One-Pan Chicken & Veggies Skillet

Easy One-Pan Chicken & Veggies

This one-pan chicken and veggies meal is my go-to recipe when I feel like I want something healthy and nutritious but I also don’t want to spend too much time cooking. The whole dish is made in one pan or skillet and uses nutritious and affordable ingredients like chicken thighs, broccoli, sweet potatoes, onion and garlic.

This recipe takes less than 30 minutes and can be served as dinner or lunch. If you do a little prep ahead of time (e.g. have chicken and vegetables cut up and stored in the fridge), you can have this on the table in 20 minutes!

And finally, it might seem very simple with only garlic, salt and pepper as the seasonings, but trust me when I say it’s very tasty. You can also pimp it up by adding other ingredients like chopped tomatoes or sun-dried tomatoes, capers, olives, various spices, chili or lemon juice.

It’s suitable for those following a gluten-free, paleo, Whole30 diet. It’s high in protein and fibre and is a good source of healthy carbohydrates.

This one-pan chicken and vegetables dish is great for meal prep as it keeps well in Tupperware containers for up to 3 days.

Skillet chicken and vegetables for dinner

How To Make One Pan Chicken & Veggies Dinner

The full recipe card with ingredients and a nutritional breakdown is below. Here are some step-by-step photos to guide you along.

See also  Chicken Tetrazzini Casserole | The Recipe Critic

Step 1. Prepare the chicken. Cut away large pieces of fat but don’t worry about trimming all of it off as it will render off while cooking. Cut the chicken into bite-size pieces. Season the chicken with salt and pepper on both sides. I like using quite a lot of black pepper for this recipe but you can modify it. You can also add a little chili. 

Step 2. Prepare the vegetables. You can do this step once you start cooking the chicken to speed up the process. Make sure to cut the broccoli florets in halves so they cook faster and keep the sweet potato cubes on a smaller side or they might end up undercooked. 

Step 3. Cook the chicken first. Heat olive oil in a large skillet or frying pan. I use number 8 on the induction stove. Add the pieces without overlapping each other and cook for 6 minutes on each side. 

Step 4. Deglaze the pan. Remove the chicken pieces into a bowl. Pour in 1/4 to 1/3 cup of water or chicken stock into the hot pan and scrape it with a spatula to incorporate any cooked juices into a broth. Pour this deglazed broth into a cup or a bowl and set aside, we will use it later.

Step 5. Cook the vegetables. Wipe the pan with a paper towel and add more oil. Set the heat to medium-high (7 on the induction stove) and add the sweet potatoes and onions first, season with extra pepper and salt. Cook for 3 mins covered with a lid. Then stir and add broccoli. Cover with a lid again and cook for 2 minutes. Covering with a lid creates a hotter, steamier environment, so all the vegetables cook faster.

Step 6. Cook with chicken. Open the lid and add chicken and garlic, and stir through. Then pour in the reserved chicken pan juices and cook all together for 2-3 more minutes, stirring a couple of times. No lid this time.

See also  Easy Honey Lime Chicken Enchiladas Recipe

Taste for salt and pepper and season if needed. I like a little drizzle of lemon juice if I have some on hand. You can also garnish with fresh parsley or green onions if you have any. 

Chicken Vegetables Skillet For dinner

More Easy Chicken Ideas For Dinner


Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


Description

One-pan chicken veggies skillet is a quick, healthy dinner recipe with pan-fried chicken thighs, sweet potatoes, and broccoli.  It’s easy to make, gluten-free, Whole30, and paleo-friendly meal, all cooked in just one pan. This recipe is for either 2 satiating portions or 3 regular ones. You can stretch it to 4, especially if you serve a side dish like quinoa, rice or more vegetables.



  • Prepare the chicken. Cut away large pieces of fat but don’t worry about trimming all of it off as it will render off while cooking. Cut the chicken into bite-size pieces. Season the chicken with salt and pepper on both sides. I like using quite a lot of black pepper for this recipe but you can modify it. You can also add a little chili. 
  • Prepare the vegetables. You can do this step once you start cooking the chicken to speed up the process. Make sure to cut the broccoli florets in halves so they cook faster and keep the sweet potato cubes on a smaller side or they might end up undercooked. 
  • Cook the chicken first. Heat olive oil in a large skillet or frying pan. I use number 8 on the induction stove. Add the pieces without overlapping each other and cook for 6 minutes on each side. 
  • Deglaze the pan. Remove the chicken pieces into a bowl. Pour in 1/4 to 1/3 cup of water or chicken stock into the hot pan and scrape it with a spatula to incorporate any cooked juices into a broth. Pour this deglazed broth into a cup or a bowl and set aside, we will use it later.
  • Cook the vegetables. Wipe the pan with a paper towel and add more oil. Set the heat to medium-high (7 on the induction stove) and add the sweet potatoes and onions first, season with extra pepper and salt. Cook for 3 mins covered with a lid. Then stir and add broccoli. Cover with a lid again and cook for 2 minutes. Covering with a lid creates a hotter, steamier environment, so all the vegetables cook faster.
  • Cook with chicken. Open the lid and add chicken and garlic, and stir through. Then pour in the reserved chicken pan juices and cook all together for 2-3 more minutes, stirring a couple of times. No lid this time.
  • Taste for salt and pepper and season if needed. I like a little drizzle of lemon juice if I have some on hand. You can also garnish with fresh parsley or green onions if you have any. 
  • Enjoy right away or cool and store in Tupperware containers as part of meal prep. 
See also  Lemon Garlic Butter Herb Chicken with Asparagus


Notes

The nutrition label is for 3 servings, however, this meal can also be 2 more satiating servings, which will be about 650-700 calories per portion.

Nutrition

  • Serving Size: 1/2 of the skillet
  • Calories: 472
  • Sugar: 5.7 g
  • Sodium: 1421 mg
  • Fat: 22.5 g
  • Carbohydrates: 25.2 g
  • Fiber: 5 g
  • Protein: 42.8 g
  • Cholesterol: 186.7 mg

Keywords: One-Pan recipes, skillet recipes, chicken skillet, chicken vegetables dinner, whole30, paleo, gluten-free, healthy dinner, chicken thigh recipes, chicken and sweet potato recipes

More Recipes With Chicken Thighs

Source link

You may also like

Leave a Comment