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Chicken Veggie Skillet

Satisfying Chicken Veggie Skillet for Quick Healthy Dinners

This Chicken Veggie Skillet is a quick, healthy, and vibrant meal perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Seasoning
  • 2 pieces Chicken Breasts the main protein source; substitute with turkey or tofu for a lighter option
  • 1 teaspoon Salt enhances flavors; can be adjusted or replaced with low-sodium alternatives
  • 1 teaspoon Pepper adds warmth and enhances taste; use fresh ground pepper for a stronger flavor
  • 2 teaspoons Olive Oil provides healthy fats and moisture; can substitute for avocado or canola oil
For the Vegetables
  • 8 ounces Mushrooms offers umami flavor and texture; use any preferred type like cremini or shiitake
  • 1 medium Onion adds sweetness and depth; shallots or leeks can be used as substitutes
  • 2 cloves Garlic provides aromatic flavor; fresh garlic is preferred
  • 1 bunch Asparagus adds crunch and nutrients; other vegetables like bell peppers or green beans work well
For Cooking Liquids and Richness
  • 1/2 cup Sherry or Chicken Stock adds depth to the dish; vegetable stock is a suitable alternative
  • 2 tablespoons Butter adds richness and flavor; can replace with ghee or omit for a dairy-free version

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken breasts into strips, ensuring uniform sizes for even cooking. Season the chicken generously with salt and pepper.
  2. Get a large skillet ready, add 1 teaspoon of olive oil, and heat it over medium-high heat until shimmering.
  3. Carefully add half of the seasoned chicken strips to the hot skillet. Cook for about 3-4 minutes until golden and just cooked through. Remove the chicken and set aside, repeating with remaining chicken.
  4. In the same skillet, add 2 teaspoons of olive oil, heating it up before adding chopped onions and mushrooms. Stir for 2-3 minutes until tender and slightly browned.
  5. Add minced garlic and sauté for an additional minute, releasing its aromatic flavor.
  6. Introduce the asparagus to the skillet, mixing it with sautéed mushrooms and onions. Cook for about 2-3 minutes until bright green and crisp-tender.
  7. Pour in sherry or chicken stock, scrape brown bits from the skillet, bring to a gentle boil, reduce heat and simmer for 1-2 minutes for the sauce to thicken slightly.
  8. Return the cooked chicken and vegetables back to the skillet, stirring to combine with the sauce. Heat through for about 1-2 minutes.
  9. Remove from heat and stir in cubes of butter until melted, taste and adjust seasoning as needed. Serve on plates and enjoy!

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored for up to three days and are great for meal prep. Cook in batches for optimal chicken texture.

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