Welcome to my kitchen! If you're tired of the same old dinner routine, let me introduce you to Recipes To Cook For Dinner – a vibrant, one-pan chicken and vegetable skillet that’s bursting with flavor and color. It’s the kind of meal that feels special but comes together with minimal fuss, making it a weeknight hero.
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I created this recipe after a long day when I wanted something nutritious, satisfying, and easy to clean up. The combination of golden chicken, tender vegetables, and a savory herb sauce is a crowd-pleaser that my family requests again and again. Plus, everything cooks in one skillet, so you spend less time washing dishes and more time enjoying your meal.
Whether you're a seasoned cook or just starting out, this dish is forgiving and adaptable. Feel free to swap in whatever vegetables you have on hand – it’s all about making dinner work for you. Let’s get cooking!
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken breasts are lean and cook quickly. For extra juiciness, use chicken thighs instead – they’re more forgiving and flavorful.
2 tablespoons olive oil, divided
Use a good-quality extra virgin olive oil for best flavor. You can substitute avocado oil for a higher smoke point.
1 medium onion, diced
Yellow or sweet onion works well. If you’re short on time, use 1 cup frozen diced onions – no need to thaw.
3 cloves garlic, minced
Fresh garlic is essential here. In a pinch, use 1 teaspoon garlic powder, but fresh adds a brighter kick.
1 red bell pepper, sliced
Red peppers are sweet and colorful. You can use any color, or swap in a cup of sliced carrots for extra crunch.
1 yellow bell pepper, sliced
Yellow peppers add a mild, fruity note. If you don’t have one, use another red or orange pepper.
1 medium zucchini, halved and sliced
Zucchini cooks quickly and soaks up flavors. If unavailable, use yellow squash or sliced mushrooms.
1 cup cherry tomatoes, halved
Cherry tomatoes burst with sweetness. You can use a regular tomato, chopped, but reduce liquid slightly.
1 teaspoon dried oregano
Dried oregano is convenient; you can substitute 1 tablespoon fresh oregano, chopped.
1 teaspoon paprika
Smoked or sweet paprika both work. Smoked adds a subtle smokiness that elevates the dish.
1/2 cup (120ml) low-sodium chicken broth
Low-sodium broth lets you control the salt. If using regular, reduce added salt. Vegetable broth works too.
Salt and freshly ground black pepper, to taste
Use kosher salt for even seasoning. Freshly ground pepper is always better than pre-ground.
Tips & Tricks
- Don’t overcrowd the pan when browning the chicken – cook in batches if needed to get a nice golden crust.
- Cut vegetables into uniform sizes so they cook evenly. Aim for similar thickness for quicker, consistent cooking.
- If you like a saucier dish, add an extra 1/4 cup broth and simmer a couple minutes longer.
Pro Tips
Step-by-Step Instructions
1. Season the Chicken
In a bowl, toss the chicken cubes with 1 tablespoon olive oil, oregano, paprika, salt, and pepper. Ensure each piece is well coated – this builds flavor from the inside out.
2. Sear the Chicken
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken in a single layer and cook for 4-5 minutes until golden brown on all sides, stirring occasionally. The chicken should be browned but not fully cooked through – it will finish later.
3. Sauté Aromatics
Push the chicken to one side of the skillet. Add the onion and garlic to the empty space. Sauté for 2-3 minutes until fragrant and the onion turns translucent, scraping up any browned bits from the pan.
4. Add Vegetables
Stir in the bell peppers, zucchini, and cherry tomatoes. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften but still have a slight crunch (al dente). The tomatoes should start to burst.
5. Deglaze with Broth
Pour the chicken broth into the skillet and stir, scraping up any browned bits from the bottom. Bring to a simmer and let it cook for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Finish Cooking
Reduce heat to medium (325°F/165°C) and simmer for an additional 5-7 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. The sauce should be slightly glossy.
7. Season and Rest
Taste and adjust seasoning with salt and pepper if needed. Remove from heat and let rest for 2-3 minutes – this allows the juices to redistribute, making the chicken extra tender.
8. Serve Hot
Serve immediately over rice, quinoa, or with crusty bread to soak up the delicious sauce. Garnish with fresh herbs if desired.
Delicious Variations
Mediterranean Twist
Add 1/2 cup Kalamata olives and 1/4 cup feta cheese crumbled on top before serving.
Spicy Kick
Stir in 1/2 teaspoon red pepper flakes along with the garlic for a subtle heat.
Low-Carb Option
Serve over cauliflower rice or zucchini noodles instead of regular rice.
How to Store Recipes To Cook For Dinner
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) for 5-7 minutes, or microwave in 30-second intervals until hot.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs – they are more forgiving and juicy. Cut them into similar-sized pieces and adjust cooking time slightly if needed.
Q: How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The juices should run clear when pierced.
Q: Can I make this recipe vegetarian?
Absolutely! Swap the chicken for 1.5 cups of chickpeas or firm tofu, and use vegetable broth instead of chicken broth. Cook the chickpeas/tofu for the same time.
Q: What can I serve with this dish?
It’s delicious over rice, quinoa, pasta, or with a side of crusty bread. For a low-carb option, serve over cauliflower rice or a green salad.
Q: Can I add other vegetables?
Yes, feel free to add mushrooms, broccoli, or green beans. Just adjust cooking times – add firmer vegetables earlier and softer ones later.
I hope you enjoy this Recipes To Cook For Dinner as much as my family does! If you try it, let me know in the comments below – I’d love to hear how it turned out. Don’t forget to share this recipe with a friend who needs a quick weeknight dinner idea!
Recipes To Cook For Dinner
Recipes To Cook For Dinner is a hearty, one-pan chicken and vegetable skillet that’s ready in 30 minutes, perfect for busy weeknights.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, halved and sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 cup (120ml) low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Season the Chicken — In a bowl, toss the chicken cubes with 1 tablespoon olive oil, oregano, paprika, salt, and pepper. Ensure each piece is well coated – this builds flavor from the inside out.
- 2Sear the Chicken — Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken in a single layer and cook for 4-5 minutes until golden brown on all sides, stirring occasionally. The chicken should be browned but not fully cooked through – it will finish later.
- 3Sauté Aromatics — Push the chicken to one side of the skillet. Add the onion and garlic to the empty space. Sauté for 2-3 minutes until fragrant and the onion turns translucent, scraping up any browned bits from the pan.
- 4Add Vegetables — Stir in the bell peppers, zucchini, and cherry tomatoes. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften but still have a slight crunch (al dente). The tomatoes should start to burst.
- 5Deglaze with Broth — Pour the chicken broth into the skillet and stir, scraping up any browned bits from the bottom. Bring to a simmer and let it cook for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 6Finish Cooking — Reduce heat to medium (325°F/165°C) and simmer for an additional 5-7 minutes until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. The sauce should be slightly glossy.
- 7Season and Rest — Taste and adjust seasoning with salt and pepper if needed. Remove from heat and let rest for 2-3 minutes – this allows the juices to redistribute, making the chicken extra tender.
- 8Serve Hot — Serve immediately over rice, quinoa, or with crusty bread to soak up the delicious sauce. Garnish with fresh herbs if desired.
