Welcome to your new go-to weeknight hero: Quick Easy Foods! This isn't just a recipe; it's a complete dinner solution that combines protein, veggies, and a bright, savory sauce in one skillet. No complicated steps, no mountains of dishes—just real food, fast.
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I designed this dish to be endlessly adaptable, so feel free to swap in whatever vegetables you have on hand. The magic lies in the technique: a hot skillet, a quick sear, and a simple deglaze that builds a flavorful sauce in minutes. Whether you're feeding a hungry family or meal-prepping for the week, this one-pan wonder delivers on flavor and convenience.
So grab your skillet and let's get cooking. In just 25 minutes, you'll have a satisfying, colorful meal that looks like you spent hours in the kitchen—but we'll keep that our little secret.
Why You'll Love This Recipe
About the Ingredients
4 boneless, skinless chicken breasts (about 600g)
Pound to even thickness for quick, even cooking. Substitute with chicken thighs for extra juiciness.
2 tablespoons olive oil
Use a good quality extra virgin for best flavor. You can substitute with avocado oil for a higher smoke point.
1 red bell pepper, sliced
Adds sweetness and color. Swap for any color bell pepper or use a mix.
1 yellow bell pepper, sliced
For a vibrant look. Use green or orange if you prefer.
1 red onion, sliced
Red onion is milder and sweeter. Substitute with yellow or white onion.
2 cloves garlic, minced
Fresh garlic is key. Use 1 teaspoon jarred minced garlic in a pinch.
1 cup (240ml) chicken broth
Low-sodium preferred to control salt. Use vegetable broth for a vegetarian version.
2 tablespoons lemon juice (about 1 lemon)
Freshly squeezed is best. Bottled lemon juice works in a pinch.
1 teaspoon dried oregano
Use 1 tablespoon fresh oregano if you have it.
1/2 teaspoon salt
Adjust to taste. Sea salt or kosher salt recommended.
1/4 teaspoon black pepper
Freshly ground for best flavor.
2 tablespoons chopped fresh parsley (for garnish)
Adds freshness. Substitute with basil or chives.
Tips & Tricks
Don't overcrowd the pan
Sear chicken in batches if needed to get a golden crust, not steamed.
Slice veggies uniformly
This ensures they cook evenly and quickly.
Let the chicken rest
After cooking, rest for 5 minutes to keep juices locked in.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Pound chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper.
2. Heat the Skillet
Heat olive oil in a large skillet over medium-high heat (180°C/350°F) until shimmering.
3. Sear the Chicken
Add chicken and cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
4. Sauté the Vegetables
In the same skillet, add bell peppers and onion. Cook over medium-high heat (180°C/350°F) for 4-5 minutes, stirring occasionally, until they start to soften and brown at the edges.
5. Add Garlic and Deglaze
Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
6. Simmer the Sauce
Bring the sauce to a simmer and cook for 2-3 minutes, until it reduces slightly and thickens. Season with oregano, salt, and pepper.
7. Return Chicken to Pan
Return the chicken to the skillet, spooning sauce and veggies over the top. Cook for 2 minutes to warm through.
8. Garnish and Serve
Sprinkle with fresh parsley and serve hot. Enjoy your Quick Easy Foods!
Delicious Variations
Swap chicken for shrimp
cook shrimp for 2-3 minutes per side until pink and opaque.
Make it creamy
Stir in 1/2 cup heavy cream or coconut milk after deglazing.
- Add 1 cup sliced mushrooms along with the peppers for an earthy flavor.
How to Store Quick Easy Foods
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat (160°C/320°F) until warmed through, about 5-7 minutes.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great! They are more forgiving and stay juicy. Cooking time may be slightly longer, about 7-8 minutes per side.
Q: Can I make this dish vegetarian?
Absolutely! Skip the chicken and use vegetable broth. You can add chickpeas or tofu for protein, or just enjoy the veggies as a side.
Q: What can I serve with Quick Easy Foods?
This dish is delicious over rice, quinoa, or with crusty bread to soak up the sauce. A simple green salad also works well.
Q: Can I meal prep this recipe?
Yes, it's perfect for meal prep! Portion into containers with your favorite grain and store in the fridge for up to 3 days.
Q: How do I know when the chicken is done?
Use a meat thermometer; it should read 165°F (74°C) in the thickest part. The juices should run clear when pierced.
I hope you enjoy this Quick Easy Foods recipe as much as my family does! Don't forget to tag me in your creations and share your favorite variations in the comments below. Happy cooking!
Quick Easy Foods
Quick Easy Foods is a vibrant one-pan skillet meal with juicy chicken, colorful veggies, and a zesty lemon-herb sauce, ready in 25 minutes for a weeknight win.
🧂 Ingredients
- 4 boneless, skinless chicken breasts (about 600g)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 2 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
📋 Instructions
- 1Prep the Chicken — Pound chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper.
- 2Heat the Skillet — Heat olive oil in a large skillet over medium-high heat (180°C/350°F) until shimmering.
- 3Sear the Chicken — Add chicken and cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
- 4Sauté the Vegetables — In the same skillet, add bell peppers and onion. Cook over medium-high heat (180°C/350°F) for 4-5 minutes, stirring occasionally, until they start to soften and brown at the edges.
- 5Add Garlic and Deglaze — Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- 6Simmer the Sauce — Bring the sauce to a simmer and cook for 2-3 minutes, until it reduces slightly and thickens. Season with oregano, salt, and pepper.
- 7Return Chicken to Pan — Return the chicken to the skillet, spooning sauce and veggies over the top. Cook for 2 minutes to warm through.
- 8Garnish and Serve — Sprinkle with fresh parsley and serve hot. Enjoy your Quick Easy Foods!
