Speedy Tuscan Chicken Skillet
This speedy Tuscan chicken skillet is a flavorful and quick meal, featuring tender chicken and vibrant vegetables in a savory sauce. Perfect for a weeknight dinner, it brings the taste of Tuscany to your table in under 30 minutes.
Equipment
- medium bowl
- large oven-safe skillet
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried Italian herbs (oregano, basil, thyme, rosemary blend)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 colorful bell peppers (red, yellow, or orange), deseeded and sliced
- 1 medium zucchini, cut into half-moons
- 1 cup cherry tomatoes, halved
- 0.5 cup chicken broth
- 0.25 cup heavy cream optional, for a creamier sauce
- fresh parsley, chopped Optional:, for garnish
Instructions
Preparation
- Pat the chicken dry and toss with 1 tablespoon olive oil and all the spices until coated.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Add another tablespoon of olive oil if needed to the same skillet. Sauté bell peppers and zucchini for 5-7 minutes until slightly softened, then add halved cherry tomatoes and cook for 2-3 minutes more.
- Return the chicken to the skillet with the vegetables. Pour in chicken broth and heavy cream, bring to a simmer, and cook for 2-3 minutes to meld flavors and thicken the sauce.
- Taste and adjust seasoning as needed, then garnish with fresh parsley if desired and serve hot.
Notes
For an extra kick, add a pinch of red pepper flakes with the Italian herbs. This dish is also great with a squeeze of fresh lemon juice just before serving to brighten the flavors.