Garden Veggie Chicken Skillet Recipe {Quick, Easy, Healthy, and Delicious}

Garden Veggie Chicken Skillet 2

Several of you have commented that you would love more one-skillet-meal recipes.  Tell you what – me too.  I have very few recipes like that, especially those that fall under the healthy, real food, easy categories.  So I tinkered last week and hoped my family would like what I came up with.

Did they like it?  Well, would I be posting it here if they didn’t?  We were six for six on this one.  Sweet!  (Actually, it’s savory, but you get the point.)   So now I present to you a recipe which:

  • Takes only a few minutes to prepare
  • Takes only a few minutes to cook
  • Will help you stretch the meat, saving you money
  • Is full of tasty veggies
  • Is a complete meal in one dish
  • Tastes amazing (my family said so)

This recipe filled my large electric skillet, feeding six of us.  If you have a smaller family, you may want to cut this recipe in half.  Also, while this recipe covers all your nutritional bases, I still recommend serving this with a salad (more veggies!) and/or some fresh fruit.

Garden Veggie Chicken Skillet Recipe

Yum

5 medium potatoes, any variety, cut into small cubes
1 pound uncooked boneless chicken breasts or thighs, cut into small bites (I use thighs because they taste better to us)
4 cups chopped veggies – any variety or combination (zucchini, asparagus, sweet peppers, mushrooms, and onions recommended)
1/2 cup Italian dressing (I use my simple homemade Italian Dressing recipe)

Combine all ingredients in a large skillet.  Stir dressing around to coat veggies, potatoes, and meat.  Cover and cook over medium heat, stirring occasionally, for 12-20 minutes or until veggies are tender and meat is cooked thoroughly.

Garden Veggie Chicken Skillet

Garden Veggie Chicken Skillet Recipe {Quick, Easy, Healthy, and Delicious}
 
Author:
Ingredients
  • 5 medium potatoes, any variety, cut into small cubes
  • 1 pound uncooked boneless chicken breasts or thighs, cut into small bites (I use thighs because they taste better to us)
  • 4 cups chopped veggies - any variety or combination (zucchini, asparagus, sweet peppers, mushrooms, and onions recommended)
  • ½ cup Italian dressing (I use my simple homemade Italian Dressing recipe)
Instructions
  1. Combine all ingredients in a large skillet.
  2. Stir dressing around to coat veggies, potatoes, and meat.
  3. Cover and cook over medium heat, stirring occasionally, for 12-20 minutes or until veggies are tender and meat is cooked thoroughly.

The Italian Dressing is the rock star in this recipe.  It gives the meat and veggies awesome flavor, plus the oil in the dressing helps in the cooking process.  Delicious and super simple!

 Think your family would like this meal?

Comments

  1. Kristin says

    Yeah, one pot! I am adding chicken theighs to the Trader Joe’s list. We had friends over to celebrate St Patrick’s Day and are enjoying the leftovers. carrots, cabbage, potatoes and meat in one pot, Irish soda bread and applesauce. So 1 day of cooking for company, then 2 more days of no cooking for me!

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  2. Julie says

    I would never have thought of ‘cooking’ with Italian salad dressing but now, thinking about it due to you, it makes sense, given it has oil, vinegar, spices etc…all things we cook with anyway. Thank you.
    Cheers & Blessings
    Julie

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  3. Rhoda says

    This is similar to something we cook in our family only we use curry powder, chili powder/flakes, and turmeric to season. Thank you for the Italian Dressing idea–will need to try that.

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  4. Janine says

    Thank you for this super easy and delicious meal. I am definitely adding it to our list of dinners. We ate the left-overs in omelets for breakfast! Yum!

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  5. Stephanie says

    This was so tasty! I made it with chicken breast, red potatoes, carrots, onions, green peppers, and red peppers. Delicious!

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  6. Mrs K says

    I just prepped the veggies to make this for dinner this week. Used zuchini, red and green peppers, celeri, mushrooms and onion, about 5cups total. I also cut up the chicken and set it to marinate in about 2tbsp of dressing. I’ll just need to throw it all in the pan the night of. Very excited about this! Do you think cooked chicken would work in this? Say added at the end of cooking time?

    [Reply]

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