One-Pot Easy Harvest Chicken Skillet
A comforting and flavorful weeknight meal featuring tender chicken, colorful vegetables, and wholesome grains, all cooked in one pan for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 4 chicken thighs or breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups mixed vegetables (e.g., carrots, peas, zucchini)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup cooked rice or quinoa
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs or breasts and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are soft, approximately 3-4 minutes.
- Stir in the mixed vegetables along with thyme, paprika, salt, and pepper. Mix well to incorporate the flavors.
- Pour in the chicken broth and bring the mixture to a simmer.
- Return the reserved chicken to the skillet. Cover and cook for about 20 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F).
- Once the chicken is cooked, stir in the cooked rice or quinoa.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Check chicken doneness using a meat thermometer. Adjust spices based on your taste preferences. Use fresh vegetables for the best flavor.