Go Back
As the summer days come to an end and the back-to-school season begins, busy families often find themselves racing against the clock. With packed schedules filled with homework, extracurricular activities, and family commitments, it can be a challenge to prepare meals that are both nutritious and quick to make. Enter the Back to School Chicken Skillet—a delightful, one-pan dish that caters to the needs of those hectic weeknights. This recipe is not only efficient but also a celebration of flavors that will please both adults and children alike.

Back To School Chicken Skillet

Get ready for hassle-free weeknight dinners with the Back to School Chicken Skillet! This one-pan meal is perfect for busy families, combining lean chicken, colorful veggies, and wholesome grains all cooked in under 30 minutes. It's nutritious, delicious, and sure to please everyone at the dinner table. Discover the essential ingredients, step-by-step cooking instructions, and tips for enhancing flavors in this easy-to-follow recipe that elevates your weeknight cooking game.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup zucchini, sliced

1 cup cherry tomatoes, halved

1 teaspoon Italian seasoning

½ teaspoon paprika

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

1 cup low-sodium chicken broth

1 cup cooked quinoa (or rice)

Fresh basil, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt, pepper, paprika, and cook until browned, about 5-7 minutes. Remove chicken from the skillet and set aside.

    Cook Vegetables: In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.

      Add Bell Peppers and Zucchini: Stir in the diced red and yellow bell peppers, and zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.

        Combine Ingredients: Return the cooked chicken to the skillet. Add the cherry tomatoes, Italian seasoning, and chicken broth. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld and the broth to reduce slightly.

          Mix in Quinoa/Rice: Once the skillet mixture has thickened, stir in the cooked quinoa (or rice). Heat through for about 2-3 minutes, ensuring everything is well-combined and hot.

            Serve: Remove from heat and garnish with fresh basil and a sprinkle of grated Parmesan cheese if desired. Serve warm as a wholesome and quick weeknight meal.

              Prep Time, Total Time, Servings, in one line: 15 minutes | 30 minutes | Serves 4