Cooking in a small kitchen can be a challenge, but that doesn’t mean you have to compromise on flavor or nutrition. This one-pan chicken and vegetable skillet recipe is designed for small kitchens, making use of minimal equipment and space while delivering a delicious and well-balanced meal.

One-Pan Chicken and Vegetable Skillet

This one-pan meal features chicken breasts, colorful bell peppers, and zucchini cooked in a savory tomato-based sauce. It's a quick and healthy dish that's perfect for a weeknight dinner or when you need a satisfying meal without a lot of kitchen fuss. Plus, there's minimal cleanup since it's all made in a single skillet.

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Prep Time 15

Cook Time 25

Course Main Course

Cuisine international

Equipment

oven safe skillet
lid

Ingredients

skinless chicken breasts
salt and pepper
olive oil
rd bell pepper
small zucchini
garlic
tomatoes
Italian seasoning
basil
parmesan cheese

Instructions

Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in an oven-safe skillet over medium-high heat.
Add the chicken breasts to the skillet and sear them for 2-3 minutes on each side until they're golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced bell peppers, zucchini, onion, and minced garlic. Sauté for about 5 minutes, or until the vegetables begin to soften.
Pour the diced tomatoes (with their juice) over the sautéed vegetables. Add the Italian seasoning (or dried herbs of your choice). Stir to combine.
Place the seared chicken breasts on top of the vegetable mixture in the skillet.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center (with an internal temperature of 165°F or 74°C).
Once done, remove the skillet from the oven. Garnish the dish with grated Parmesan cheese and fresh basil or parsley, if desired.Serve the one-pan chicken and vegetable skillet directly from the skillet or transfer portions to plates.

SOURCE: MY RECIPE JOINT

Video

Notes

You can customize this recipe by adding your favorite vegetables or herbs.
If you're short on space, opt for pre-cut or frozen vegetables to save on prep time.
Make sure to use a skillet or pan that's both oven-safe and stovetop-friendly.

Nutrition

Serving: 600g

Keyword small kitchen

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