Colorful vegetables, melty cheese, and easy chicken. What more can you really ask for in a meal? Oh, the fact that it only takes 1 skillet/dish to make it! Count me in!! DH & I made this last week and loved it. It has a nice outside crisp to it and was then layered with bell peppers, mushrooms, onions, and tomatoes.
If I had a nutritionist, she’d be proud of me for all the vegetables you get in this one meal.We served it with broccoli and found it to be a perfect week night meal. I found this dish at Yammie’s Noshery thanks to Pinterest of course! Below you will find how I tweaked the recipe. Cheers to the One Skillet Chicken w/ Vegetables dish!
2 chicken breasts, sliced in half long ways so that you have 4 pieces and pounded thin
1/2 c flour
1/2 c corn starch
3/4 t garlic powder
Dashes of pepper
1/2 c chopped green bell pepper
1/2 c chopped onion
1/2 c chopped mushrooms or small canned mushrooms that I had stockpiled
1/4 t garlic powder
1 tomato, chopped
1/2 t dried oregano
Pinch of cayenne pepper
1/4 t chili powder
1/2 t smoked paprika
About 1 c mozzarella cheese
Place the chicken in a gallon ziploc bag. Beat the egg and put it in the bag with the chicken and shake it up. Put the flour, starch, garlic powder, & pepper in another plastic bag. Remove the chicken from the egg bag and place it in the flour bag and shake it up until coated. Heat a cast iron skillet on about medium heat with a small amount of olive oil. Cook the chicken until browned on both sides and no longer pink on the inside. Remove chicken from skillet. Add about a tablespoon of butter and once it’s melted, add the peppers, mushrooms, onion, garlic, and spices. Cook on high heat until tender & beginning to brown. Add the tomato and mix to combine. Remove the sautéed veggies and return the chicken to the skillet. Top each piece with some of the sauteed vegetables and then top with cheese. Cover the skillet & heat until the cheese is melted.