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Easy Chicken Skillet Dinner
15
min active
·
4
servings
·
25
min total
One-pan chicken dinner with bold seasoning and simple ingredients ready in 30 minutes.
Avo's Tip
Avoid overcrowding the pan.
No chicken breasts? Boneless thighs are juicier and more forgiving — same cook time.
Different sauce? Marinara, salsa verde, or coconut milk curry all work with this method.
Different vegetables? Zucchini, snap peas, or any quick-cooking vegetable works in the same time.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breasts?
Yes, cook slightly less.
Can I add veggies?
Zucchini works well.
Is it meal prep friendly?
Yes.
Storage & Reheating
Fridge: Store in airtight container up to 3 days.
Why It Works
Everything cooks in one pan with minimal cleanup.
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Ingredients
1
1.5 lbs chicken thighs
2
cherry tomatoes, diced (or can diced tomatoes undrained)
3
1 tsp paprika
4
1 tsp garlic powder
5
2 tbsp olive oil
6
1 bag of frozen broccoli
7
1 bell pepper, chopped (optional)
8
1/4 cup chicken broth
Instructions
1
Season the chicken thighs on both sides with paprika, garlic powder, salt, and pepper.
2
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side until golden brown. Remove from pan and set aside.
3
In the same pan, add the cherry tomatoes and bell pepper if using. Cook 2–3 minutes until slightly softened.
4
Pour in the chicken broth and stir to deglaze the pan. Return the chicken to the skillet, add the frozen broccoli, and reduce heat to medium. Cover and cook 8–10 minutes until the chicken is cooked through (165°F internal) and the broccoli is tender.
5
Taste and adjust seasoning. Serve directly from the skillet.
Quick Fixes
Chicken sticking: Make sure the skillet and oil are hot before adding chicken. Don't move it for the first 3–4 minutes.
Cherry tomatoes watery: Cook on high heat briefly — just until they burst and concentrate.
ingrediENTS
—
1
1.5 lbs chicken thighs
—
2
cherry tomatoes, diced (or can diced tomatoes undrained)
—
3
1 tsp paprika
—
4
1 tsp garlic powder
—
5
2 tbsp olive oil
—
6
1 bag of frozen broccoli
—
7
1 bell pepper, chopped (optional)
—
8
1/4 cup chicken broth
instructions
1
Season the chicken thighs on both sides with paprika, garlic powder, salt, and pepper.
2
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side until golden brown. Remove from pan and set aside.
3
In the same pan, add the cherry tomatoes and bell pepper if using. Cook 2–3 minutes until slightly softened.
4
Pour in the chicken broth and stir to deglaze the pan. Return the chicken to the skillet, add the frozen broccoli, and reduce heat to medium. Cover and cook 8–10 minutes until the chicken is cooked through (165°F internal) and the broccoli is tender.
5
Taste and adjust seasoning. Serve directly from the skillet.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Easy Chicken Skillet Dinner
15
min active
·
25
min total
·
4
servings
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SIDE
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