Description

A fast, one-pan chicken and vegetable skillet with a bright Dijon-lemon finish. It’s flavorful, filling, and perfect for meal prep or an easy weeknight dinner.

Ingredients

Scale

1 1/2 lb (680 g) boneless, skinless chicken breast, cut into 1-inch pieces

1 1/2 tbsp (22 ml) olive oil, divided

1 tsp kosher salt (or 3/4 tsp fine salt), plus more to taste

1/2 tsp freshly ground black pepper

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp garlic powder

1 medium yellow onion (about 8 oz / 225 g), sliced

1 large red bell pepper (about 7 oz / 200 g), sliced

2 medium zucchini (about 12 oz / 340 g), sliced into half-moons

3 cups broccoli florets (about 9 oz / 255 g)

1 cup (150 g) cherry tomatoes

3 cloves garlic, minced

1/3 cup (80 ml) low-sodium chicken broth

1 tbsp (15 g) Dijon mustard

1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving

Optional: 1/4 tsp crushed red pepper flakes

Optional: 2 tbsp chopped fresh parsley

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Instructions

1) Toss chicken with 1 tbsp (15 ml) olive oil, salt, pepper, smoked paprika, oregano, and garlic powder.

2) Heat a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes. Stir and cook 2–3 minutes more until browned and nearly cooked through. Transfer to a plate.

3) Add remaining 1/2 tbsp (7 ml) olive oil. Sauté onion and bell pepper for 3 minutes.

4) Add zucchini and broccoli; cook 4–5 minutes until crisp-tender.

5) Add minced garlic (and red pepper flakes if using) and stir for 30 seconds. Add cherry tomatoes and cook 1–2 minutes.

6) Whisk broth, Dijon mustard, and lemon juice. Pour into skillet and scrape up browned bits.

7) Return chicken and juices to skillet; cook 2–3 minutes until chicken reaches 165°F (74°C) and sauce coats everything. Adjust seasoning. Finish with parsley and serve with lemon wedges.

Notes

For best browning, avoid crowding the pan; sear chicken in two batches if needed.

For meal prep, slightly undercook vegetables so they stay crisp after reheating.

Swap vegetables using the same method: firm vegetables first, quick-cooking vegetables last.

Prep Time: 15 minutes
Cook Time: 15 minutes