Skillet Chicken and Vegetables and easy meal that is hearty and healthy. The chicken and vegetables are all made in one skillet for less cleanup and more flavor.
The weather in the upper midwest is starting to cool down with the start of September which turns my thoughts to comfort food recipes. I like hearty recipes that include potatoes and vegetables with meat or chicken.
Something that will not only fill you up but warm you up in the process. A win-win recipe.
One of the things I love about this chicken and vegetables that it is all made in one skillet. Reducing the dishes that need to be cleaned is always a good thing. The chicken and vegetables are first browned then roasted in the oven. Simple and easy.
- Flatten the chicken breast so they are an even thickness. This will ensure that the chicken breast will cook evenly.
- I keep this recipe simple by using just salt and pepper for the chicken breast and vegetables. If you like you can add different seasonings of your choice. A few examples are Italian seasoning, thyme, rosemary.
- Use a good salt to season the chicken such as kosher salt or sea salt. I used a Himalayan pink salt for this recipe.
- Saute the chicken before the vegetables. Brown one side of the chicken and flip over and brown the other side. This will lock in the juices of the meat.
- The food is ready to serve when the chicken is no longer pink and has reached a temperature of 165 degrees F. and the vegetables are fork-tender.
Steps for making Skillet Chicken and Vegetables
Flatten the chicken breast with a mallet, rolling pin, or whatever you have in the kitchen that will work. Season with salt and pepper to taste. Light salting and peppering will do evenly over the chicken breast. If more seasoning is needed it can be added later.
Heat a couple of tablespoons of olive oil in a cast-iron skillet or an ovenproof skillet. Add the flattened chicken breast and cook until lightly browned on the one side about 3 to 4 minutes and then flip and repeat on the other side.
Remove the chicken from the skillet and add two more tablespoons of olive oil. Add the vegetables to the skillet and saute for 8 to 10 minutes or until the potatoes start to soften.
Move the vegetables to make room to add the chicken breast back to the skillet. Place the skillet into a preheated oven set at 400 degrees F. Roast for 20 to 25 minutes until the chicken is no longer pink and the vegetables are tender.
Looking for additional comfort food recipes? Check these out:
Skillet Chicken and Vegetables
- 1 pound boneless skinless chicken breast 2 large
- 2 cups broccoli cut into pieces
- 2 cups cauliflower
- 1 cups sliced red pepper
- 2 medium potatoes cut into cubes
- 4 tablespoons olive oil divide
- 1 cup low sodium chicken broth
- Salt and pepper to taste
- Preheat the oven to 400 degrees F.
- Prepare the vegetables by cutting into bite-size pieces and the potatoes in small cubes.
- Season the chicken with salt and pepper to taste. Sprinkle evenly over both sides of the chicken breast.
- Heat the 2 tablespoons of the olive oil in a large ovenproof skillet or a cast-iron skillet. Place the chicken breast in the skillet and cook until brown on both sides about 3 to 4 minutes on both sides.
- Once the chicken is browned remove it from the skillet and add 2 additional tablespoons of olive oil. Add the vegetables and saute until they start to get tender. Turning the vegetables often so they don't burn. Season with salt and pepper to taste.
- Once the vegetables are ready move them around to make room for the chicken breast. Place the chicken breast back into the skillet and place the skillet in the preheated oven. Pour a cup of chicken broth into the skillet.
- Roast for 20 to 25 minutes or until the potatoes are tender and the chicken is no longer pink or 165 degrees F
- Remove the skillet from the oven and let the chicken rest for about 5 minutes. Serve.
- Flatten the chicken before cooking it. This will help the chicken to cook evenly.
- Use a good salt, like sea salt or kosher salt.
- Season the chicken before placing it in the skillet
- Cut the vegetables into bite-size pieces
- Season the vegetables as they are sauteing.