A colorful one-skillet dinner that makes the most of September’s harvest.
When the farm stand is full of beautiful vegetables, this is exactly the kind of meal I want to make.
Tender pieces of chicken are cooked with sweet corn, zucchini, bell pepper, onion, and tomatoes for a simple skillet dinner that tastes like the best of late summer and early fall. A little garlic and Italian seasoning are all you need to bring everything together.
It’s colorful, filling, budget-friendly, and—best of all—there’s only one skillet to wash.
Why You’ll Love This Recipe
- One skillet: Everything cooks together, making cleanup easy.
- Harvest-friendly: Perfect for using whatever fresh vegetables look best this week.
- High in protein: Chicken makes this a satisfying main dish.
- Mildly seasoned: Plenty of flavor without making the dish overly spicy.
- Flexible: Swap in whatever seasonal vegetables you already have.
- Small-batch friendly: Makes four servings, so it works well for singles and couples with leftovers for another meal.
- Budget-conscious: Seasonal vegetables help stretch a modest amount of chicken.
Harvest Chicken & Vegetable Skillet
Ingredients
Method
- Pat the chicken dry and cut it into bite-sized pieces. Season lightly with the salt, pepper, and Italian seasoning.
- Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, turning occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
- Add the remaining teaspoon of olive oil to the skillet. Add the onion and bell pepper and cook for 2–3 minutes. Add the zucchini and corn and continue cooking for another 3–4 minutes, stirring occasionally.
- Stir in the tomatoes and garlic. Cook for about 1 minute, just until the garlic becomes fragrant and the tomatoes begin to soften.
- Return the chicken and any accumulated juices to the skillet. Pour in the chicken broth and stir everything together.
- Reduce the heat to medium and simmer for 2–3 minutes, stirring occasionally, until the vegetables are tender and the broth has reduced slightly.
- Sprinkle with fresh parsley and, if desired, Parmesan cheese. Serve hot.
Notes
Make It Your Own
This skillet is intentionally flexible. Use yellow squash instead of zucchini, add a handful of spinach, substitute green beans for the bell pepper, or toss in leftover roasted vegetables. If tomatoes aren’t looking their best, a few spoonfuls of drained canned diced tomatoes work, too. You can also change the seasoning to match what you have on hand. A little dried basil or parsley works beautifully here.Serving Suggestions
This is a complete meal on its own, but you can stretch it a little further by serving it over:
- Brown rice
- Quinoa
- Barley
- Whole-grain pasta
- Cauliflower rice
For a lighter meal, serve it with a simple green salad or a piece of whole-grain bread.
A Little Leftover Magic
Don’t overlook the leftovers!
The chicken and vegetables can be refrigerated and reheated for another lunch or dinner. They can also become the starting point for a rice bowl, wrap, or quick quesadilla.
And if you’re following along with our September “Put a Little Back” theme, this is also a good reminder of why preserving seasonal produce can be worthwhile. Today’s harvest doesn’t have to stay today’s dinner.
Nutrition Estimate
Per serving, without optional Parmesan: approximately 330 calories and 37g protein.
Nutrition is an estimate and will vary depending on the specific ingredients and brands used.
Food Safety Note
Cook chicken to an internal temperature of 165°F as measured with a food thermometer. Refrigerate leftovers promptly and use within 3–4 days.
