30-Minute Chicken and Garden Vegetable Skillet

Use up all those garden veggies in this delicious chicken and garden vegetable skillet. Your family will love this healthy 30-minute skillet dinner full of seasoned chicken, sauteed vegetables, and a cheesy breadcrumb topping.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Keyword: 30-minute chicken and garden vegetable skillet

Servings:

Author: Alyssa Rivers

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon Kosher salt, to taste
1/4 teaspoon black pepper
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
1/4 cup Panko breadcrumbs
1/4 cup parmesan cheese, grated
1 tablespoon olive oil

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add the chicken to a large bowl. Season with Italian seasonings, garlic powder, paprika, salt, and pepper then toss to coat the chicken.
Heat a large oven-safe skillet with olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until no longer pink. Set the chicken aside.
Returning to the same skillet, add the green and yellow zucchini, red onion, and tomatoes. Cook for 5-7 minutes or until the vegetables start to soften.
Add the cooked chicken back to the skillet and stir to combine the vegetables and chicken.
Add the panko breadcrumbs, parmesan cheese, and olive oil to a bowl.
Stir to combine then sprinkle evenly over the chicken and vegetables.
Place the skillet in the oven for 5 minutes to crisp up the topping and melt the cheese.
Remove the skillet from the oven, season with additional salt and pepper if needed and enjoy!

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.