This is the kind of dinner that you can make when you don’t want to think about what to make, if that makes sense. Everything mixed in one pan, it smells amazing, tastes even better.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breasts
- Olive oil
- Garlic
- Onion
- Spring onions
- Red bell pepper
- Mushrooms
- Peas – frozen or canned
- Basil
- Parsley
How to Make One Pan Chicken and Vegetable Skillet
- Rub the chicken breast with salt and pepper or with any spice blend you like. I used skinless and boneless breast. You can also use skin-on, bone-in; it most likely add some flavor, but it will also add fat.
- Cook the chicken in a little oil.
- Chop onion and bell pepper, slice spring onions and mushrooms.
- Once the chicken is cooked, remove from skillet and add the chopped vegetables to the pan.
- Cut the chicken in strips or cubes, whatever you prefer.
- Chop fresh basil and parsley.
- Return chicken to skillet and add herbs and peas to the pan.
Enjoy !
One Pan Chicken and Vegetable Skillet
Pin Recipe Facebook Did you make this recipe?Please consider Leaving a Review!
Ingredients
- 8 ounce chicken breasts, no skin, no bones
- salt and pepper
- 1 tablespoon olive oil
- 1 garlic, minced
- 1/2 onion
- 4 spring onions
- 1/2 red bell pepper
- 4 ounces mushrooms
- 8 ounces peas, frozen or canned
- 1 tablespoon basil, freshly chopped
- 1 tablespoon parsley, freshly chopped
Instructions
- Rub the chicken breast with salt and pepper.
- Peel and chop the onion, red bell pepper. Clean the spring onions, cut in small rings and wash and dry. Wash, slice and dry mushrooms.
- Heat the olive oil in a Dutch oven and add the minced garlic clove. Cook if for a minutes until is slightly browns and become fragrant. Add the chicken. Cook over medium heat for about 1 minute and then flip the chicken. Cook 1 minute on the other side. Turn heat to low and cook for approx. 10 minutes. Take the chicken out of the pan, wrap in aluminum foil and place foil in warm oven for about 10 minutes.
- Add onion and bell pepper to Dutch oven and cook for about 5 minutes. Add mushrooms, spring onions and peas. Cook for about 10 minutes.
- Cut the chicken in strips or cubes and add to the pan as well as the chopped basil and parsley. Mix and warm for 5 minutes. Add salt and pepper if needed.
- Divide over plates and sprinkle with chopped parsley.
Nutrition
Calories: 326kcal | Carbohydrates: 25g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Sodium: 147mg | Fiber: 8g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried this recipe? Tag me Today!Leave a review below and share a photo on Instagram. Tag @agourmetfoodblog and hashtag it with #agourmetfoodblog