Here's a simple and delicious recipe for One Pot Chicken and Vegetables Skillet that serves 4-6 people:
**Ingredients:**
**Protein:**
* 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
**Vegetables:**
* 2 medium-sized bell peppers (any color), sliced
* 2 medium-sized carrots, peeled and sliced
* 2 medium-sized potatoes, peeled and cubed
* 1 large onion, chopped
* 3 cloves of garlic, minced
* 2 medium-sized zucchinis, sliced
**Seasonings and Spices:**
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon dried thyme
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper (optional)
**Oils and Acidity:**
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 tablespoon chicken broth
**Optional Ingredients:**
* 1 cup of frozen peas and carrots
* 1 cup of diced tomatoes
* 1/4 cup of chopped fresh parsley
* 1/4 cup of crumbled feta cheese
**Instructions:**
1. **Heat the Skillet:** Preheat a large oven-safe skillet (12-inch) over medium-high heat.
2. **Add Oil and Aromatics:** Add 1 tablespoon of olive oil to the skillet and sauté the chopped onion until translucent (3-4 minutes). Add the minced garlic and cook for an additional minute, until fragrant.
3. **Add Chicken:** Add the chicken pieces to the skillet and cook until browned on all sides (5-6 minutes). Remove the chicken from the skillet and set aside.
4. **Add Vegetables:** Add the sliced bell peppers, carrots, potatoes, and zucchinis to the skillet. Cook until the vegetables are tender-crisp (5-6 minutes).
5. **Add Seasonings and Chicken Broth:** Add the salt, black pepper, thyme, paprika, and cayenne pepper (if using) to the skillet. Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
6. **Return Chicken and Add Acidity:** Add the browned chicken back to the skillet and stir to coat with the vegetable mixture. Pour in the lemon juice and stir to combine.
7. **Bake and Finish:** Transfer the skillet to the preheated oven and bake at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. **Add Optional Ingredients (if using):** Stir in the frozen peas and carrots, diced tomatoes, chopped parsley, and crumbled feta cheese (if using).
9. **Serve:** Remove the skillet from the oven and let it rest for 5 minutes before serving.
**Tips for Correct Cooking Techniques:**
* Brown the chicken thoroughly to achieve a rich flavor and texture.
* Cook the vegetables until they are tender-crisp to retain their texture and flavor.
* Use a medium-high heat to cook the chicken and vegetables quickly, which helps to retain their nutrients.
* Don't overcrowd the skillet, as this can lead to steaming instead of browning.
* Adjust the cooking time and temperature based on the size and thickness of the chicken pieces and the desired level of doneness.
**Variations:**
* **Mexican-Style:** Add 1 can of black beans, 1 can of diced tomatoes, and 1/4 cup of chopped fresh cilantro. Substitute chicken broth with chicken stock and add 1 teaspoon of cumin and 1/2 teaspoon of chili powder.
* **Italian-Style:** Add 1 cup of sliced mushrooms, 1 cup of diced tomatoes, and 1/4 cup of chopped fresh basil. Substitute chicken broth with chicken stock and add 1 teaspoon of dried oregano and 1/2 teaspoon of Italian seasoning.
* **Spicy:** Add 1/4 cup of diced jalapeños or serrano peppers and 1 teaspoon of smoked paprika.
* **Vegan:** Substitute chicken with cubed tofu or tempeh and use vegetable broth instead of chicken broth. Omit the chicken seasoning and add extra herbs like thyme and rosemary.
Enjoy your delicious and easy One Pot Chicken and Vegetables Skillet!
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