Description
Easy Quick Weeknight Chicken Veggie Skillet Bake Recipe you’ll love.
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Bell peppers (red, yellow, or green)
- 1 cup Zucchini
- 1 cup Cherry tomatoes
- 1 medium Red onion
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup Low-sodium chicken broth
- 1 cup Shredded mozzarella or cheddar cheese
- 2 tablespoons Fresh parsley
Instructions
- Preheat oven to 400°F, pat chicken dry, season with olive oil, salt, pepper, paprika, and Italian seasoning.
- Heat 1 tablespoon olive oil over medium-high heat in an ovenproof skillet, add chicken and sear for 2-3 minutes per side.
- Add red onion, bell peppers, zucchini, and garlic to the skillet. Cook until veggies soften, about 5 minutes.
- Pour in chicken broth, scrape up browned bits, and sprinkle more Italian seasoning. Let simmer uncovered for 4 minutes.
- Sprinkle shredded cheese evenly over skillet, transfer to oven, and bake for 8-10 minutes until cheese is melted and bubbly.
- Let skillet rest for 2 minutes, then sprinkle fresh parsley. Serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Weeknight Chicken Veggie Skillet