Description
A wholesome and flavorful One-Pan Chicken & Veggies Skillet featuring tender chicken thighs cooked to perfection alongside nutritious sweet potatoes, broccoli, and onions. This 30-minute recipe combines simple seasoning with easy skillet cooking for a wholesome, comforting meal perfect for quick dinners or meal prep.
Ingredients
Chicken
- 4 chicken thighs (skinless, boneless, cut into bite-size squares)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- ¼ cup water
- 1 tablespoon oil (for vegetables)
Vegetables
- 9 oz sweet potato (peeled and diced into small cubes, about 250 grams)
- ½ large onion (sliced)
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cups broccoli florets (approximately 200 grams / 7 oz, halved)
- 3 cloves garlic (finely diced)
Instructions
- Prepare the chicken. Trim away any large pieces of fat from the chicken thighs but no need to remove it all, as it will render during cooking. Cut into bite-sized pieces and season evenly with salt and black pepper. Adjust black pepper to taste or add chili for heat.
- Prepare the vegetables. While starting to cook the chicken, prepare the vegetables by peeling and dicing the sweet potato into small cubes, slicing the onion, halving the broccoli florets to help them cook faster, and finely dicing the garlic.
- Cook the chicken first. Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat (number 8 on induction). Add chicken pieces without overlapping and cook about 6 minutes on each side until browned and cooked through.
- Deglaze the pan. Remove chicken and place in a bowl. Pour ¼ to ⅓ cup water or chicken stock into the hot pan and use a spatula to scrape the cooked bits from the pan bottom, creating a flavorful broth. Transfer this broth to a separate cup or bowl for later use.
- Cook the vegetables. Wipe the pan clean with a paper towel and add 1 tablespoon oil. Heat on medium-high (7 on induction). Add the sweet potatoes and sliced onions, seasoning with ½ teaspoon salt and ½ teaspoon pepper. Cover with a lid and cook for 3 minutes. Stir, then add broccoli florets, cover again, and cook for 2 more minutes, allowing steam to speed cooking.
- Cook with chicken. Remove lid, add chicken pieces back along with the finely diced garlic; stir to combine. Pour in the reserved chicken broth and cook uncovered for another 2-3 minutes, stirring occasionally to blend flavors and heat through.
- Season and serve. Taste and adjust salt and pepper as needed. Optionally drizzle with fresh lemon juice or garnish with chopped parsley or green onions for added freshness.
- Enjoy or store. Serve immediately hot or let cool and store in airtight containers for meal prep.
Notes
- Cut vegetables into small, uniform pieces to ensure even and thorough cooking in the skillet.
- Covering the pan while cooking vegetables helps create steam to cook them faster and retain moisture.
- Deglazing the pan captures flavorful browned bits that enhance the dish’s taste.
- You can substitute chicken stock for water when deglazing for a richer flavor.
- Add chili flakes or fresh chili to the seasoning step if you prefer some heat.
- This dish pairs well with a side of rice or quinoa for a more filling meal.
- Leftovers keep well refrigerated for up to 3 days.
