Easy Chicken Skillet with Vegetables
A quick, one-skillet meal of seasoned chicken cooked with zucchini, onion, and tomatoes for an easy weeknight dinner.
Equipment
- Large Skillet
- Tongs or spatula
- Knife
- Cutting Board
Ingredients
- 1 lb boneless skinless chicken breasts cut into chunks
- 1/4 tsp salt
- 4 Tbsp butter divided
- 3 cups zucchini and/or yellow squash bite-size chunks
- 1 cup red onion thinly sliced
- 1 cup grape tomatoes halved
- 1/4 cup parsley or basil leaves chopped, optional
Instructions
- Pat the chicken pieces dry and season with the 1/4 teaspoon salt.
- Heat 1 tablespoon butter in a large skillet over medium-high heat until melted.
- Add the chicken to the skillet and cook, stirring often, until cooked through and no longer pink in the center, about 5 minutes; transfer chicken to a plate and set aside.
- Add a second tablespoon of butter to the skillet. Add the sliced red onion and the zucchini/yellow squash and sauté, stirring often, until the vegetables are tender, about 3–4 minutes.
- Add the halved grape tomatoes and the cooked chicken back to the skillet.
- Stir in the remaining 2 tablespoons butter and cook just until everything is heated through, about 1–2 minutes.
- Remove from heat and garnish with chopped parsley or basil if using, then serve.
Notes
- Use a nonstick or well-seasoned skillet to prevent sticking.
- Cook chicken in a single layer for even browning.
- Adjust salt to taste and omit if using salted butter.