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30-Minute Chicken and Garden Vegetable Skillet Recipe

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4.3 from 2 reviews

This 30-Minute Chicken and Garden Vegetable Skillet is a quick, flavorful one-pan dish featuring tender, seasoned chicken breasts cooked with fresh garden vegetables. Topped with a crispy Parmesan and Panko breadcrumb crust, it offers a perfect balance of protein, veggies, and a satisfying crunch, making it ideal for a wholesome weeknight meal.

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon Kosher salt, to taste
  • 1/4 teaspoon black pepper

Vegetables

  • 1 small zucchini, cut into half moon shapes
  • 1 small yellow squash, cut into half moon shapes
  • 1/4 cup red onion, sliced
  • 1/2 cup cherry tomatoes

Topping & Cooking

  • 1/4 cup Panko breadcrumbs
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons olive oil, divided

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for crisping the topping later.
  2. Season Chicken: In a large bowl, add the cut chicken pieces. Sprinkle Italian seasoning, garlic powder, paprika, Kosher salt, and black pepper over the chicken. Toss thoroughly to evenly coat each piece with the seasoning.
  3. Cook Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5 to 7 minutes until the chicken is fully cooked and no longer pink in the center. Remove the chicken and set aside.
  4. Sauté Vegetables: In the same skillet, add the zucchini, yellow squash, red onion, and cherry tomatoes. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and release their flavors.
  5. Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir well to combine all ingredients evenly.
  6. Prepare Topping: In a small bowl, mix together the Panko breadcrumbs, grated parmesan cheese, and 1 tablespoon of olive oil until combined and evenly coated.
  7. Add Topping: Sprinkle the breadcrumb and cheese mixture evenly over the chicken and vegetable mixture in the skillet.
  8. Crisp Topping: Place the skillet in the preheated oven for 5 minutes to allow the topping to crisp up and the cheese to melt, creating a golden crust.
  9. Serve: Remove the skillet from the oven, season with additional salt and pepper if desired, and serve hot. Enjoy your quick, delicious chicken and garden vegetable skillet!

Notes

  • Use an oven-safe skillet to avoid transferring dishes for the final crisping step.
  • Substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
  • For a gluten-free option, replace Panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
  • Adjust seasoning to taste, especially salt and pepper, before serving.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

Find it online: https://yumntasty.com/30-minute-chicken-and-garden-vegetable-skillet-recipe/