Craving big flavor without the time commitment? Look no further than this skillet chicken with veggies! This one-pan wonder throws juicy chicken and colorful vegetables together for a satisfying meal ready in under 10 minutes. Plus, cleanup is a breeze! Perfect for busy weeknights or when you’re yearning for a quick and flavorful comfort food fix.
Skillet Chicken With Veggies
-
3-4
chicken thighs
skin on -
1
head of broccoli
cut into florets -
1
cup
cherry tomatoes -
1
large carrot
sliced thick -
1
lemon -
4-5
garlic cloves -
1/2
cup
chicken broth -
2
Tbsp.
butter -
1
sprig of thyme
-
Sprinkle both sides of chicken thighs with salt and set aside.
-
Bring large skillet to medium-high heat and add oil.
-
Place chicken thighs with skin side down in pan and cook for 2-3 minutes until skin is browned and then flip to other side.
-
Add garlic cloves, sprig of thyme and place veggies around skillet.
-
Add chicken broth, butter and 2 lemon wedges to pan.
-
Reduce heat to medium-low heat and cook for 3-4 minutes until veggies have softened.
-
Cook chicken thighs until internal temperature reaches 180 degrees F.
-
Remove from heat and serve.
Get these ingredients and more at Vitacost.
Nutrition Facts
Skillet Chicken With Veggies
Amount Per Serving
Calories 318
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 100mg33%
Sodium 288mg12%
Potassium 842mg24%
Carbohydrates 17g6%
Fiber 5g20%
Sugar 5g6%
Protein 19g38%
Vitamin A 3946IU79%
Vitamin C 161mg195%
Calcium 104mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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