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Golden seared chicken pieces with roasted cherry tomatoes, zucchini and baby potatoes in a rustic skillet, fresh herbs and a light pan sauce.

One Pan Chicken and Vegetables

Bite-size chicken, tender vegetables and herbs come together in one skillet for a colorful dinner. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g boneless chicken breasts cut into 2 cm pieces
  • 250 g baby potatoes cut into 1 cm cubes
  • 1 zucchini diced
  • 200 g cherry tomatoes
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 80 ml chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large skillet
  • 1 Microwave-safe bowl
  • 1 Food thermometer

Method
 

  1. Microwave the diced potatoes in a covered microwave-safe bowl with 2 tablespoons water for 4–5 minutes until nearly tender, then drain.
  2. Season the chicken with salt, pepper and paprika. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  3. Cook the chicken for 6–8 minutes, turning often, until the thickest pieces reach 74°C / 165°F. Transfer to a clean plate.
  4. Add the remaining oil and potatoes to the skillet. Cook for 3 minutes, then add zucchini and tomatoes and cook for another 3 minutes.
  5. Add garlic and oregano; stir for 30 seconds. Pour in the broth and scrape up the browned bits.
  6. Return the chicken and its juices to the skillet. Simmer until the vegetables are tender and the chicken is heated through.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Cut the potatoes small for the short cooking time. Use a wide skillet so the chicken browns rather than steams.