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Harvest Chicken & Vegetable Skillet

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil divided
  • 1 small onion chopped
  • 1 medium zucchini diced
  • 1 red bell pepper chopped
  • 1 cup fresh or frozen sweet corn
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Parmesan cheese optional

Method
 

Prepare the chicken.
  1. Pat the chicken dry and cut it into bite-sized pieces. Season lightly with the salt, pepper, and Italian seasoning.
Brown the chicken.
  1. 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.
Cook the vegetables.
  1. 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.
Add the tomatoes and garlic.
  1. Stir in the tomatoes and garlic. Cook for about 1 minute, just until the garlic becomes fragrant and the tomatoes begin to soften.
Bring it together.
  1. Return the chicken and any accumulated juices to the skillet. Pour in the chicken broth and stir everything together.
Finish cooking.
  1. Reduce the heat to medium and simmer for 2–3 minutes, stirring occasionally, until the vegetables are tender and the broth has reduced slightly.
Finish and serve.
  1. 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.