Herb-Infused Chicken and Vegetable Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and seasonal vegetables cooked together in a flavorful herb-infused sauce, ready in under 30 minutes. This american-inspired chicken ready in about 35 minutes pairs boneless and skinless chicken thighs, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (8 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs (1 lb) dry and season with 1/4 tsp salt. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Sear chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to skillet, then cook onion (1/2 medium, sliced) and garlic (2 cloves, minced) for 2 minutes until fragrant.
  4. Step 4: Add carrots (1 cup, diced) and zucchini (1 cup, sliced); cook 5 minutes until vegetables begin to soften. Pour in chicken broth (1/2 cup) and dried thyme (1 tsp), scraping browned bits from pan.
  5. Step 5: Return chicken to skillet, nestling into vegetables. Simmer uncovered for 8-10 minutes until chicken reaches 165°F and vegetables are tender. Stir in fresh parsley (1/4 cup, chopped) and serve immediately.

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Frequently asked questions

How long does Herb-Infused Chicken and Vegetable Skillet take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Chicken and Vegetable Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Herb-Infused Chicken and Vegetable Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Chicken and Vegetable Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Chicken and Vegetable Skillet?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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