Creamy Chicken Summer Veggie Skillet

Creamy Chicken Summer Veggie Skillet

This one-pan wonder is packed with fresh summer flavors and comes together in under 30 minutes!

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced (any color bell pepper works!)
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/2 cup heavy cream (or milk for a lighter option)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Cooked rice or pasta, for serving

Cooking Guide:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the pan and set aside.
2. Reduce heat to medium and add onion to the pan. Cook until softened, about 3 minutes. Add garlic and cook for another minute, until fragrant.
3. Stir in bell pepper and zucchini. Cook for 5 minutes, or until slightly softened.
4. Add cherry tomatoes, diced tomatoes, chicken broth, and Italian seasoning. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
5. Stir in heavy cream (or milk) and parsley. Season with salt and pepper to taste.
6. Return chicken to the pan and simmer for an additional 2-3 minutes, until heated through.
7. Serve over cooked rice or pasta. Top with grated Parmesan cheese, if desired.

Tips:

• For added flavor, marinate the chicken in Italian dressing or olive oil with your favorite herbs for 15 minutes before cooking.
• Feel free to customize the vegetables! This recipe is a great base for using up any summer veggies you have on hand. Try adding corn, asparagus, or chopped broccoli.
• If your sauce isn’t thickening up, you can make a cornstarch slurry. Mix 1 tablespoon cornstarch with 1 tablespoon of water and whisk it into the simmering sauce. Cook for an additional minute, or until thickened.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and easy summer meal!