Quick Chicken Skillet
One-Pan meals are a saving grace on busy weeknights.
I saw a funny (but true) meme floating around recently that said something like “everyone has practice, so we can eat together at 4pm or 9pm” 🤣 LOL. If this is your family, then you’re gonna need lots of one-pan skillet meals in order to feed the fam without *too* much stress in this season of life.
There is nothing better than a Tasty, QUICK, One-Pan Skillet meal on a busy weeknight for many reasons:
➡️ SUPER EASY clean-up because we’ve only got ONE pan to wash afterward.
➡️ Dinner is on the table in under 20 minutes.
➡️ Simple Ingredients! I used frozen peas because that’s what I had on hand. Throw any veggies you like in there!
➡️ Lots of flavor thanks to the garlic & seasonings. Simple is often much better than we expect.
➡️ Excellent for meal prep because it comes together fast. Divide into 4 separate containers and store in the fridge for up to 3-4 days.
➡️ Serve alongside quinoa, brown rice, or cauliflower rice.
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs chicken breasts, cut into bite-sized pieces
- sea salt and ground pepper, to taste
- 2 tsps Italian seasoning
- 4 fresh garlic cloves, chopped
- 12 oz frozen peas
- 1-pint fresh cherry tomatoes, halved
- 1/4 tsp crushed red pepper
- 1/4 cup fresh parsley, minced
Heat your oil in a large skillet over medium-high heat.
Add in the chicken pieces and arrange them in a single layer. Season with a touch of sea salt, pepper, and your Italian seasoning. Cook until nicely golden-brown and cooked through around 6-8 minutes.
Stir in the garlic, peas, and cherry tomatoes.
Continue to cook, stirring occasionally, for about 3-5 minutes, or until peas are heated and tomatoes begin to burst.
Remove from heat and stir in red pepper and fresh parsley.