Experience a burst of vibrant flavors and wholesome ingredients with this Loaded Chicken and Veggie Skillet. It’s the perfect dish for anyone craving a quick, nutritious meal where tender, golden chicken blends effortlessly with fresh, colorful vegetables.
This skillet meal is not only visually appetizing but also packed with a delightful mix of textures and tastes that’ll satisfy your hunger and nourish your body. It’s ideal for busy weeknights and meal prep alike.
- A quick and easy skillet meal ready in just 30 minutes for busy schedules.
- Loaded with fresh veggies and lean chicken for a balanced, healthy dinner.
- The Parmesan topping adds rich flavor and a satisfying finish to the dish.
- Gluten-free and adaptable to vegetarian options for different dietary needs.
Ingredients
- Boneless skinless chicken breast: Diced chicken breasts provide tender, lean protein that cooks quickly and soaks up seasoning beautifully.
- Olive oil: Used to sauté chicken and vegetables, adding a subtle fruity richness while preventing sticking.
- Bell pepper: Chopped fresh bell pepper adds sweet, crisp texture and vibrant color; any color variety works well.
- Zucchini: Sliced into half-moons for mild, slightly sweet flavor and a soft but firm bite after cooking.
- Broccoli florets: Fresh broccoli adds crunch and an earthy flavor while boosting the nutritional value with fiber and vitamins.
- Cherry tomatoes: Halved cherry tomatoes provide juicy bursts of tangy sweetness that balance the savory elements.
- Garlic: Minced garlic supplies aromatic depth and a warm, savory underpinning to the dish.
- Italian seasoning: A fragrant blend of herbs including oregano and basil that enhances the flavor complexity of the chicken and vegetables.
- Salt: Adjusted to taste to brighten all the natural flavors within the skillet.
- Black pepper: Freshly ground adds a subtle pungent heat that complements the dish.
- Parmesan cheese: Grated Parmesan melts slightly over the skillet ingredients adding a nutty, salty finish.
- Fresh parsley: Chopped as a garnish, parsley brings a pop of fresh, herbal brightness and color contrast.
Instructions
- Heat olive oil in the skillet
Begin by warming 2 tablespoons of olive oil over medium-high heat in a large skillet. This temperature is perfect to quickly brown the chicken while keeping it juicy.
- Cook seasoned chicken
Add the diced chicken breast to the hot oil and season it with Italian seasoning, salt, and black pepper. Stir occasionally for 5 to 7 minutes until the chicken is golden and fully cooked through, ensuring tender and flavorful bites.
- Add and sauté vegetables
Introduce chopped bell pepper, sliced zucchini, and broccoli florets into the skillet. Continue cooking and stirring for another 5 to 7 minutes until vegetables are crisp-tender and start to caramelize, enhancing their natural sweetness.
- Incorporate garlic and cherry tomatoes
Stir in minced garlic and halved cherry tomatoes and cook for 2 to 3 minutes more. The garlic infuses aromatic savoriness, while the tomatoes soften and burst, adding a juicy tang to the dish.
- Finish with Parmesan cheese
Remove the skillet from heat and immediately sprinkle the grated Parmesan cheese over the ingredients. Gently toss to allow the cheese to melt into the warm chicken and vegetables, adding a rich, savory layer.
- Garnish and serve warm
Top with freshly chopped parsley for a fresh herbal note and appealing color contrast. Serve the skillet warm to enjoy all the vibrant flavors at their best.
- This dish is versatile – swap bell peppers for your preferred colors or vegetables.
- To make it vegetarian, replace chicken with firm tofu, adjusting cooking time accordingly.
- For a spicy kick, feel free to sprinkle red pepper flakes when adding Italian seasoning.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain texture and flavor.
Serving Suggestions
Serve this skillet dish on its own for a low-carb meal or with a side of cooked quinoa or brown rice for extra heartiness. A crisp green salad pairs wonderfully to add fresh crunch.
- Ensure the skillet is hot enough before adding chicken to achieve a nice golden sear and lock in juices.
- Do not overcrowd the pan when cooking; cook in batches if necessary to prevent steaming instead of sautéing.
- Use freshly grated Parmesan for better melting and flavor compared to pre-grated options.
FAQs
- Can I use chicken thighs instead of breast?
Yes, chicken thighs work great and add richer flavor. Just adjust cooking time since thighs may require a few minutes longer.
- Is this recipe suitable for meal prep?
Absolutely, it keeps well and reheats nicely, making it convenient for packed lunches or busy weekdays.
- Can I freeze the leftovers?
It’s best fresh or refrigerated as freezing can alter the texture of cooked vegetables, especially zucchini and tomatoes.
- What is a good vegetarian substitute for chicken?
Firm or extra-firm tofu cubes seasoned similarly work well. You can also try tempeh or seitan if preferred.
- How can I add more protein without chicken?
Consider tossing in cooked chickpeas or white beans for plant-based protein boost alongside vegetables.
- What sides complement this skillet dish?
A grain like quinoa or wild rice, along with a fresh green salad or crusty gluten-free bread, complements it beautifully.
- Can I prepare this in advance and reheat?
Yes, prepare completely then reheat gently on stovetop or microwave, adding a splash of water if it seems dry.
Loaded Chicken Veggie Skillet
Equipment
- 1 large skillet for cooking chicken and vegetables
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 2 tablespoons olive oil
- 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
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season diced chicken with Italian seasoning, salt, and black pepper, then cook in skillet for 5–7 minutes, stirring occasionally until golden and cooked through.
- Add chopped bell pepper, sliced zucchini, and broccoli florets, stirring and cooking for 5–7 minutes until vegetables are crisp-tender and slightly caramelized.
- Stir in minced garlic and halved cherry tomatoes; cook for 2–3 minutes until garlic is fragrant and tomatoes soften.
- Remove skillet from heat and sprinkle grated Parmesan cheese over the chicken and vegetables, gently tossing to melt the cheese.
- Garnish with freshly chopped parsley and serve warm.
Notes
- Use any bell pepper color for variety and added flavor.
- To make vegetarian, substitute chicken with tofu.
- Add red pepper flakes for a spicy kick.
