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- 4 boneless, skinless chicken thighs - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 1 red bell pepper, sliced into thin strips - 1 yellow bell pepper, sliced into thin strips - 1 medium zucchini, chopped into bite-sized pieces - 1 cup cherry tomatoes, halved - 2 cups fresh baby spinach - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - A large skillet - Tongs or a spatula - A meat thermometer - A cutting board - A sharp knife - Fresh basil leaves - Crumbled feta cheese - A sprinkle of red pepper flakes {{ingredient_image_2}} Start by seasoning the chicken thighs. Use olive oil, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Make sure every piece is coated well. This step adds great flavor to the chicken. Heat a large skillet on medium heat. Once hot, add the seasoned chicken thighs. Cook them for about 5-7 minutes per side. Look for a golden brown color. Use a meat thermometer to check the internal temperature. It should reach 165°F. Once done, move the chicken to a plate and cover it to keep warm. In the same skillet, without cleaning it, add sliced red and yellow bell peppers and chopped zucchini. Sauté for 3-4 minutes. Stir occasionally until the veggies are tender but still bright. This adds a nice crunch and color to the dish. Lower the heat to a gentle simmer. Return the cooked chicken to the skillet. Drizzle balsamic vinegar over everything. Toss everything together carefully. Cook for another 1-2 minutes until heated through. This step helps blend all the flavors. Transfer the chicken and veggies to plates. Make sure to arrange the colorful veggies around the chicken. Garnish with fresh basil leaves for a bright touch. This dish looks as good as it tastes. Enjoy your healthy meal! To cook chicken perfectly, start with even pieces. I like using boneless, skinless thighs. This cut stays juicy and tender. Season them well with olive oil and spices. Use smoked paprika, garlic powder, and onion powder for depth. Cook on medium heat for 5-7 minutes on each side. Always check the internal temperature. It should reach 165°F. This ensures that your chicken is safe to eat and full of flavor. Adding layers of flavor can make your dish shine. I love using balsamic vinegar. It adds a nice tang when drizzled at the end. Fresh basil leaves also bring brightness. You can toss in a pinch of red pepper flakes if you like heat. For a touch of sweetness, add a bit of honey or maple syrup. These small changes can take your one-skillet chicken and veggies to new heights. Don’t be afraid to mix it up! You can easily change the spices based on your taste. Try Italian herbs like oregano and thyme for a Mediterranean twist. Or go for a kick with taco seasoning for a fun twist. If you enjoy Asian flavors, consider soy sauce and ginger. The key is to find what you love. This recipe is very adaptable, so feel free to play! Pro Tips Marinate for More Flavor: For an extra layer of flavor, marinate the chicken thighs in the seasoning mix and olive oil for at least 30 minutes or overnight. This allows the spices to penetrate the meat. Use Fresh Veggies: Opt for fresh, seasonal vegetables for the best taste and nutrition. They will add vibrant colors and textures to your dish, enhancing its overall appeal. Adjust Cooking Times: Cooking times may vary depending on the thickness of the chicken thighs. Always use a meat thermometer to ensure they reach an internal temperature of 165°F. Variations are Key: Feel free to swap out the vegetables based on what you have on hand. Broccoli, asparagus, or snap peas can be great alternatives that offer different flavors and textures. {{image_4}} You can swap out the veggies in this recipe. Try using broccoli, asparagus, or green beans. Each gives a new taste and texture. Carrots can add a sweet crunch, while mushrooms bring earthiness. You can also use frozen veggies for quick prep. Just adjust cooking time for frozen options. Want to change the protein? You can use turkey, pork, or tofu. Each option will change the meal’s flavor. Use firm tofu for a plant-based dish. Just be sure to press it first. If you like seafood, shrimp works great too. Cook it quickly so it stays tender. This dish is naturally gluten-free. Always check your seasoning to ensure it is gluten-free. For low-carb meals, you can add extra veggies. Cauliflower rice is a great base instead of grains. You can also skip the balsamic vinegar if you want fewer carbs. This keeps your meal light and healthy. After cooking, let your One-Skillet Chicken & Veggies cool down. Place leftovers in an airtight container. You can store it in the fridge for up to 3 days. This helps keep the chicken and veggies fresh. Make sure to seal it well to prevent drying out. If you want to keep it longer, you can freeze the meal. First, let the dish cool completely. Then, transfer it to a freezer-safe container. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. To reheat your chicken and veggies, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally, cooking until heated through. You can also microwave it in a safe bowl. Cover it with a lid or wrap to avoid drying out. Heat in short bursts, stirring in between, until warm. Enjoy your meal as if it were fresh! Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner, so they cook faster. Adjust the cooking time to about 4-6 minutes on each side. Always check for a golden color and an internal temperature of 165°F. You can serve this dish with rice or quinoa for more carbs. A side salad also pairs well, adding freshness. Garlic bread or a crusty baguette completes the meal nicely. To know if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F. If you don't have a thermometer, look for a golden brown color and juices that run clear. Yes, this recipe is great for meal prep! You can store leftovers in the fridge for up to four days. Just make sure to keep it in airtight containers. Reheat it gently in the microwave or on the stove to enjoy later. This blog shared a simple recipe for One-Skillet Chicken & Veggies. We covered the ingredients, tools, and optional garnishes. I outlined the steps to prepare, cook, and serve this dish. You learned tips to cook chicken perfectly and knew how to enhance flavors. I shared various ingredient options for different diets and storage tips to keep leftovers fresh. Now, you have the tools to create a tasty, easy meal. Enjoy making this dish!

One-Skillet Chicken & Veggies Delight

A healthy and flavorful one-skillet meal featuring chicken thighs and vibrant vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly ground black pepper
  • 1 piece red bell pepper, sliced into thin strips
  • 1 piece yellow bell pepper, sliced into thin strips
  • 1 medium zucchini, chopped into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1 tablespoon balsamic vinegar
  • for garnish fresh basil leaves

Instructions
 

  • Prepare the Chicken: Start by evenly seasoning the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, and a generous pinch of salt and black pepper. Ensure that each piece is well-coated on both sides for maximum flavor.
  • Cook Chicken: Heat a large skillet over medium heat. Once hot, add the seasoned chicken thighs, cooking them for approximately 5-7 minutes on each side. Look for a golden brown exterior and check that the internal temperature reaches 165°F to ensure they are fully cooked. After cooking, transfer the chicken from the skillet to a plate and cover it to keep warm.
  • Sauté Vegetables: In the same skillet, without wiping it clean, add in the sliced red and yellow bell peppers along with the chopped zucchini. Sauté for about 3-4 minutes, stirring occasionally, until they are tender yet vibrant.
  • Add Cherry Tomatoes: Incorporate the halved cherry tomatoes and fresh baby spinach into the skillet. Continue cooking for an additional 2-3 minutes, stirring gently, until the spinach wilts down and the tomatoes begin releasing their juices.
  • Combine Ingredients: Lower the heat to a gentle simmer. Return the cooked chicken thighs to the skillet and drizzle the balsamic vinegar over the top. Carefully toss everything together to ensure each ingredient is heated through, cooking for another 1-2 minutes for a harmonious blend of flavors.
  • Serve: Transfer your one-skillet meal onto plates, making sure to distribute the vibrant veggies around the chicken. Garnish with a handful of fresh basil leaves for a bright finish. Dig in and enjoy your healthy masterpiece!

Notes

Ensure chicken is cooked to an internal temperature of 165°F.
Keyword chicken, healthy, one-skillet, vegetables