Lemon Herb Chicken & Veggie Skillet

Honestly, weeknight dinners at our house can sometimes feel like a race against the clock. Between school pickups, homework help, and after-school activities, finding time to cook a healthy and satisfying meal can be a real challenge. That’s why I’m always on the lookout for recipes that are not only delicious but also quick and easy to prepare. This Lemon Herb Chicken & Veggie Skillet has become an absolute lifesaver in our kitchen. From the moment the aroma of lemon and herbs starts to fill the air, everyone in the family perks up. Even my pickiest eater, who usually turns his nose up at vegetables, devours this dish without complaint! The chicken is incredibly tender and flavorful, and the veggies are perfectly cooked and vibrant. It’s a complete meal in one pan, which means fewer dishes to wash – a huge win in my book! This recipe has truly transformed our weeknight dinner routine, proving that healthy, flavorful, and family-friendly meals can be achievable even on the busiest of days.

Ingredients for Lemon Herb Chicken & Veggie Skillet

• Chicken Breasts: 2 lbs, boneless, skinless chicken breasts, cut into 1-inch pieces. Provides lean protein and a satisfying base for the meal.
• Olive Oil: 3 tablespoons, extra virgin olive oil. Used for cooking and adds healthy fats and flavor.
• Lemon: 1 large lemon, juiced and zested. Adds bright, citrusy flavor and enhances the taste of the chicken and vegetables.
• Garlic: 4 cloves, minced. Provides a pungent and savory aromatic base to the dish.
• Dried Herbs: 2 tablespoons, mixed dried herbs (such as oregano, thyme, rosemary, and basil). Infuses the dish with a complex herbaceous flavor.
• Salt: 1 teaspoon, or to taste. Enhances the flavors of all the ingredients.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Adds a touch of spice and depth of flavor.
• Red Onion: 1 medium, sliced. Adds a mild, slightly sweet onion flavor and visual appeal.
• Bell Peppers: 2 bell peppers (various colors), cored and sliced. Provides sweetness, crunch, and vibrant color, as well as Vitamin C.
• Zucchini: 2 medium, sliced. Adds a mild, slightly sweet flavor and tender texture.
• Broccoli Florets: 2 cups, bite-sized broccoli florets. Adds a slightly bitter and earthy flavor and is packed with nutrients.
• Cherry Tomatoes: 1 pint, halved. Adds bursts of sweetness and acidity, and vibrant color.
• Fresh Parsley: ¼ cup, chopped, for garnish. Adds a fresh, herbaceous finish and visual appeal.

Instructions for Lemon Herb Chicken & Veggie Skillet

1. Prepare the Chicken Marinade: In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried herbs, salt, and black pepper. Whisk together until well combined.
2. Marinate the Chicken: Add the chicken pieces to the marinade bowl and toss to ensure all pieces are evenly coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes for enhanced flavor. While the chicken marinates, prepare the vegetables.
3. Prepare the Vegetables: Wash and chop all the vegetables according to the ingredient list instructions – slice the red onion, core and slice the bell peppers, slice the zucchini, and halve the cherry tomatoes. Cut the broccoli into bite-sized florets if they are not already prepared.
4. Preheat a Large Skillet: Heat a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Add a tablespoon of olive oil if needed to prevent sticking, especially if using a skillet that is not non-stick.
5. Sear the Chicken: Add the marinated chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Sear the chicken for 2-3 minutes per side, until lightly browned. Searing creates a flavorful crust and helps to lock in moisture. You may need to do this in batches to avoid overcrowding.
6. Add the Onions and Bell Peppers: Push the chicken to one side of the skillet or remove it temporarily to a plate. Add the sliced red onion and bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and become slightly caramelized.
7. Incorporate the Remaining Vegetables: Add the zucchini and broccoli florets to the skillet with the onions and peppers. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly browned.
8. Return the Chicken to the Skillet: If you removed the chicken earlier, return it to the skillet, nestling it among the vegetables.
9. Add Cherry Tomatoes: Stir in the halved cherry tomatoes and cook for another 2-3 minutes, until they just begin to soften and release their juices. Avoid overcooking the tomatoes, as you want them to retain some texture and brightness.
10. Ensure Chicken is Cooked Through: Check the chicken for doneness. The internal temperature should reach 165°F (74°C). If the chicken is not yet fully cooked, continue to cook for a few more minutes, stirring occasionally to ensure even cooking.
11. Garnish and Serve: Remove the skillet from the heat. Sprinkle the chopped fresh parsley over the skillet chicken and vegetables. Serve immediately and enjoy!

Nutrition Facts for Lemon Herb Chicken & Veggie Skillet (Per Serving)

• Serving Size: Approximately 1.5 cups. This recipe typically yields 4-6 servings, depending on portion sizes.
• Calories: Approximately 350 calories per serving. Calorie count can vary based on specific ingredients and portion sizes.
• Protein: 35 grams per serving. Chicken is an excellent source of lean protein, essential for muscle building and satiety.
• Fat: 15 grams per serving. Includes healthy fats from olive oil, contributing to flavor and satiety.
• Carbohydrates: 15 grams per serving. Primarily from the vegetables, providing fiber and energy.
• Fiber: 5 grams per serving. Vegetables contribute significant dietary fiber, important for digestion and overall health.

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time for Lemon Herb Chicken & Veggie Skillet

• Prep Time: 20 minutes. This includes chopping vegetables, preparing the marinade, and cutting the chicken. Efficient knife skills can reduce this time.
• Cook Time: 25 minutes. This includes searing the chicken and cooking the vegetables in the skillet. Cooking time may vary slightly depending on the heat of your skillet and the size of your vegetable pieces.
• Total Time: 45 minutes. From start to finish, this recipe is ready in under an hour, making it perfect for a quick and healthy weeknight meal. The marinating time (15-30 minutes) is included within the prep time, as you can prepare vegetables while the chicken marinates.

How to Serve Lemon Herb Chicken & Veggie Skillet

This versatile skillet dish can be served in numerous delicious ways:

• Over Rice: Serve the Lemon Herb Chicken and Veggies over a bed of fluffy cooked rice (white, brown, or wild rice all work well). The rice soaks up the flavorful pan juices beautifully.
• With Quinoa: For a healthier, protein-rich option, serve over cooked quinoa. Quinoa provides a nutty flavor and complements the dish perfectly.
• Alongside Couscous: Fluffy couscous is another excellent grain choice to pair with this skillet. Its light texture is a nice contrast to the hearty chicken and vegetables.
• With Roasted Potatoes: For a heartier meal, serve alongside roasted potatoes or sweet potatoes. The roasted potatoes add a comforting and familiar side dish.
• In Pita Bread or Wraps: Spoon the chicken and veggie mixture into warm pita bread or wraps for a delicious and portable lunch or light dinner. Add a dollop of yogurt or hummus for extra flavor.
• As a Salad Topping: Let the skillet mixture cool slightly and then serve it over a bed of fresh salad greens for a lighter, low-carb meal. Add a lemon vinaigrette to enhance the flavors.
• With Crusty Bread: Serve with slices of crusty bread or baguette to soak up the flavorful juices from the skillet.
• Alongside a Green Salad: A simple green salad with a light vinaigrette is a refreshing and healthy side to balance the richness of the skillet dish.

Additional Tips for the Best Lemon Herb Chicken & Veggie Skillet

1. Don’t Overcrowd the Skillet: When searing the chicken and cooking the vegetables, avoid overcrowding the skillet. Overcrowding will steam the ingredients instead of searing and browning them. Cook in batches if necessary to ensure proper browning and even cooking.
2. Use Fresh Herbs When Possible: While dried herbs work well, using fresh herbs like rosemary, thyme, oregano, and basil will elevate the flavor of this dish to another level. Add fresh herbs towards the end of cooking to preserve their bright flavor and aroma.
3. Customize Your Vegetables: Feel free to customize the vegetables based on your preferences and what you have on hand. Other great vegetable additions include asparagus, mushrooms, green beans, carrots, or sweet potatoes. Adjust cooking times accordingly based on the density of the vegetables.
4. Adjust Seasoning to Taste: Taste the dish at various stages of cooking and adjust the seasoning (salt, pepper, herbs, lemon juice) to your liking. Everyone’s palate is different, so don’t be afraid to personalize the flavors.
5. Marinate the Chicken Longer for Deeper Flavor: While 15-30 minutes of marinating is sufficient, marinating the chicken for up to 2-3 hours in the refrigerator will result in even more flavorful and tender chicken. Just ensure the chicken is safely refrigerated during longer marinating times.
6. Make it Spicy: For a spicy kick, add a pinch of red pepper flakes to the marinade or a dash of your favorite hot sauce to the skillet while cooking.
7. Deglaze the Skillet for Extra Flavor: After searing the chicken and vegetables, you can deglaze the skillet for extra flavor. Pour in a splash of white wine or chicken broth to the hot skillet and scrape up any browned bits from the bottom. This flavorful liquid can be drizzled over the finished dish.
8. Make it Ahead for Meal Prep: This skillet dish is excellent for meal prep. Cook a large batch on the weekend and divide it into containers for easy lunches or dinners throughout the week. It reheats well in the microwave or skillet.

Frequently Asked Questions (FAQ) about Lemon Herb Chicken & Veggie Skillet

Q1: Can I use chicken thighs instead of chicken breasts?
A: Yes, absolutely! Chicken thighs are a great alternative and will result in a richer, more flavorful dish due to their higher fat content. Boneless, skinless chicken thighs are recommended for this recipe. You may need to adjust the cooking time slightly as thighs can take a bit longer to cook through.

Q2: Can I make this recipe vegetarian or vegan?
A: To make this recipe vegetarian, you can substitute the chicken with firm tofu or halloumi cheese. For a vegan version, use firm tofu and ensure you are using olive oil and not any animal-based fats. You can also add more vegetables like chickpeas or lentils for protein and heartiness.

Q3: What if I don’t have all the dried herbs listed?
A: Don’t worry if you don’t have the exact mix of dried herbs. Use a combination of what you have on hand. Italian seasoning or poultry seasoning are good substitutes. You can also use a single dried herb like oregano or thyme and still achieve a delicious flavor.

Q4: Can I bake this dish in the oven instead of cooking it on the stovetop?
A: Yes, you can bake this dish. Preheat your oven to 400°F (200°C). Sear the chicken and sauté the onions and peppers in an oven-safe skillet on the stovetop as instructed. Then, add the remaining vegetables, return the chicken, and transfer the skillet to the oven. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Q5: How do I store leftovers and how long will they last?
A: Store leftover Lemon Herb Chicken & Veggie Skillet in an airtight container in the refrigerator. It will last for 3-4 days. Reheat in the microwave or skillet until heated through. It’s a great dish for meal prepping and tastes even better the next day as the flavors meld together.

Q6: Can I freeze this skillet dish?
A: Yes, you can freeze this dish, although the texture of some vegetables, like zucchini and bell peppers, might change slightly after thawing. To freeze, let the dish cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly.

Q7: Can I add wine to this recipe?
A: Yes, adding a splash of white wine can enhance the flavor. You can deglaze the skillet with about ¼ cup of dry white wine after searing the chicken and vegetables. Let the wine reduce slightly before proceeding with the rest of the recipe.

Q8: Is this recipe gluten-free and dairy-free?
A: Yes, this Lemon Herb Chicken & Veggie Skillet recipe is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions. Always double-check the labels of your dried herbs and any other ingredients to ensure they are certified gluten-free if necessary.

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