One-Pan Chicken and Vegetable Skillet
A complete weeknight dinner with tender chicken thighs, colorful vegetables, and baby potatoes all cooked together in one skillet. This family-friendly meal is ready in 25 minutes and requires minimal cleanup.
Time Breakdown
Ingredients (5 servings)
- 1 1/2 poundsboneless skinless chicken thighscut into bite-sized pieces
- 1 poundbaby potatoeshalved
- 3 largecarrotssliced into rounds
- 1 poundgreen beanstrimmed and cut into 1-inch pieces
- 1 mediumyellow oniondiced
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 1 teaspoondried Italian seasoning
- 1 teaspoonpaprika
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1/2 cupchicken broth
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
2min - 2
Season chicken pieces with salt, pepper, garlic powder, Italian seasoning, and paprika. Add to hot skillet and cook for 5 minutes until golden.
5min - 3
Add halved baby potatoes to the skillet around the chicken. Cook for 5 minutes, stirring occasionally.
5min - 4
Add diced onion, carrots, and green beans to the skillet. Pour in chicken broth and stir gently to combine.
3min - 5
Cover and simmer for 10-12 minutes until potatoes are tender and chicken is cooked through (165°F internal temperature).
12min - 6
Remove from heat and let rest for 3 minutes. Taste and adjust seasoning as needed before serving.
3min
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