Ingredients
Units
Scale
- 6 boneless skinless chicken thighs
- 2 red bell peppers, sliced
- 2 banana peppers, sliced
- 1 large onion, sliced
- 2 tomatoes, diced
- 2 carrots, sliced
- 1 zucchini, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
- Season the chicken thighs with salt, pepper, oregano, basil, and paprika on both sides.
- Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the sliced onions and cook until they start to soften, about 3 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the Remaining Vegetables:
- Add the sliced red bell peppers, banana peppers, carrots, zucchini, and tomatoes to the skillet.
- Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
- Combine and Simmer:
- Return the cooked chicken thighs to the skillet, nestling them among the vegetables.
- Pour in the chicken broth and lemon juice.
- Bring to a simmer, then reduce heat to low.
- Cover and cook for an additional 10-15 minutes, allowing the flavors to meld together.
- Serve:
- Remove from heat and garnish with freshly chopped parsley.
- Serve hot, optionally with a side of rice, quinoa, or crusty bread.
Enjoy your delicious and healthy Mediterranean Chicken and Vegetable Skillet!
Notes
Tips for Making the Perfect Mediterranean Chicken and Vegetable Skillet
- Pre-cut and Prep Ingredients: To make the cooking process smoother and quicker, chop all your vegetables and mince the garlic before you start cooking. This way, everything will be ready to go when you need it.
- Even Cooking: Ensure that the chicken thighs are an even thickness. You can pound them slightly if needed. This helps them cook evenly and more quickly.
- Don’t Overcrowd the Pan: If your skillet is not large enough to hold all the chicken thighs without overlapping, cook them in batches. Overcrowding can lead to steaming rather than searing, which affects the texture.
- Adjust Spice Levels: If you prefer a bit of heat, add a pinch of red pepper flakes or a chopped jalapeño when sautéing the vegetables.
- Fresh Herbs: While dried herbs work well, using fresh oregano and basil can elevate the flavors even more. Add them towards the end of cooking for a burst of freshness.
- Deglaze the Pan: After searing the chicken, deglaze the skillet with a splash of white wine or extra chicken broth to lift all the flavorful browned bits from the bottom of the pan before adding the vegetables.
- Rest the Chicken: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
- Customize Your Vegetables: Feel free to swap or add other vegetables you have on hand, such as eggplant, mushrooms, or spinach, to make the dish your own.
- Garnish with Citrus: Adding a squeeze of fresh lemon or lime juice just before serving can brighten up the flavors and add a refreshing tang.
- Pairing Options: Serve the dish with a side of quinoa, couscous, or a simple green salad to make it a complete and balanced meal.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg