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To make a delicious Gluten Free Weeknight Chicken Skillet, you need the following ingredients: - 1 lb boneless, skinless chicken thighs, cubed - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a tasty and vibrant dish. The chicken thighs give a rich flavor, while the veggies add color and nutrition. You can pick any bell pepper to match your taste. The cherry tomatoes burst with juice and sweetness. Fresh parsley at the end brightens the dish and makes it look nice. Cooking with fresh ingredients makes a big difference. It adds flavor and health to your meals. Always try to choose the best quality you can find. This simple mix of ingredients makes a quick and easy dinner that everyone will love. {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a skillet over medium-high heat. This oil gives flavor and helps cook the chicken well. - Add 1 pound of cubed boneless, skinless chicken thighs. Season with salt and pepper. Cook for about 5-7 minutes, stirring often. The chicken should brown nicely and be fully cooked. - Remove the chicken from the skillet and set it aside. In the same skillet, add 1 medium diced onion and 2 minced garlic cloves. Sauté for 2-3 minutes. You want the onion to look clear and smell good. - Next, add 1 chopped bell pepper and 1 diced zucchini. Cook for another 4-5 minutes. The veggies should soften but still have a little crunch. - Stir in 1 cup of halved cherry tomatoes, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Cook for 2 more minutes. The tomatoes will start to soften and mix with the herbs. - Return the chicken to the skillet. Mix everything well. Let it heat through for about 2 minutes. Taste it and adjust the salt and pepper if needed. Garnish with fresh chopped parsley before serving for a nice touch! To get the best flavor, cook chicken thighs at medium-high heat. This gives a nice sear and keeps them juicy. Aim for about 5-7 minutes. Make sure the chicken is browned and fully cooked. You can check by cutting into a piece; it should no longer be pink inside. When choosing chicken, boneless, skinless thighs work best. They stay moist and tender during cooking. If you prefer chicken breast, that’s fine too. Just be careful not to overcook them. To make your dish look great, serve it in a large bowl or platter. The mix of colors from the veggies will shine. Add a sprinkle of extra parsley on top. This makes it inviting and fresh. You can also add a wedge of lemon on the side. It adds a nice pop of color and a zesty flavor when squeezed on top. This simple touch makes your meal feel special. Pro Tips Marinate the Chicken: For extra flavor, marinate the chicken thighs in olive oil, garlic, and herbs for at least 30 minutes before cooking. Use Fresh Herbs: If you have fresh basil or oregano, use them instead of dried for a more vibrant flavor. Customize Your Veggies: Feel free to swap in any seasonal vegetables you have on hand, like asparagus or spinach, to keep the dish fresh and exciting. One-Pan Cleanup: To make cleanup easier, line your skillet with parchment paper before cooking, especially if you're using a non-stick pan. {{image_2}} You can change up the veggies in this dish to suit your taste. Here are some ideas: - Use broccoli or green beans instead of zucchini. - Swap bell peppers for carrots or snap peas. - Try adding spinach or kale for extra greens. Feel free to mix in your favorite spices and herbs too. Here are some options: - Add a pinch of red pepper flakes for heat. - Try thyme or rosemary for a different flavor. - Use fresh herbs like cilantro or basil for a fresh touch. If you want to make this dish dairy-free, it's easy! Just skip any cheese topping. For low-carb options, here are some tips: - Replace the zucchini with cauliflower rice. - Add more non-starchy veggies like bell peppers or mushrooms. - Keep the chicken and veggies, but skip the tomatoes for fewer carbs. These simple swaps keep the meal tasty while fitting your diet needs. Enjoy the freedom to make this dish your own! To keep your leftover gluten free chicken skillet fresh, follow these tips: - Refrigerator Storage: Place the cooled skillet in an airtight container. Store it in the fridge for up to 3 days. This keeps the chicken and veggies fresh and safe to eat. - Freezing Instructions: If you want to save it longer, freeze the dish. Use a freezer-safe container or a zip-top bag. Remove as much air as possible. It can last up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge. When it's time to enjoy your leftovers, reheating is key. - Best Methods for Reheating: The best way to reheat is on the stove over medium heat. Stir it often to heat evenly. You can also use the microwave. Place it in a microwave-safe dish, cover, and heat in short bursts, stirring in between. - Tips to Maintain Flavor and Texture: Add a splash of water or broth while reheating. This helps keep the chicken juicy and the veggies tender. Always check the dish's temperature before serving to ensure it is hot throughout. Yes, this recipe is great for meal prep. You can make it ahead of time. The dish stays fresh in the fridge for about three days. Just store it in an airtight container. When you are ready to eat, simply reheat it. This way, you save time on busy nights. To spice up this dish, add red pepper flakes. You can start with half a teaspoon. Mix it in with the chicken while it cooks. You can also use hot sauce or diced jalapeños. This will add heat without changing the dish's base flavor. Remember to taste as you go. You can always add more spice! Yes, you can use frozen chicken thighs. Just make sure to thaw them first. You can do this in the fridge overnight or use the microwave. Once thawed, cube the chicken and follow the same cooking steps. This option is handy if you forgot to take out chicken in advance. It keeps your cooking stress-free! This blog post covered an easy chicken thigh recipe with vibrant veggies and herbs. I shared step-by-step cooking instructions and tips for perfecting the dish. You can even make tasty swaps for ingredients and adjust the recipe to fit your diet. Enjoy making this dish your own. It’s simple, fun, and full of flavor! Happy cooking!

Gluten Free Weeknight Chicken Skillet

A quick and easy gluten-free chicken skillet dish packed with vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper chopped (any color)
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the cubed chicken thighs to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Once the chicken is done, remove it from the skillet and set aside.
  • In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes, until the onion is translucent and fragrant.
  • Add the chopped bell pepper and diced zucchini to the skillet and cook for an additional 4-5 minutes until the vegetables are tender.
  • Stir in the halved cherry tomatoes, dried basil, and dried oregano. Cook for another 2 minutes until the tomatoes start to soften.
  • Return the cooked chicken to the skillet and mix everything together. Allow it to heat through for another 2 minutes.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Garnish with fresh chopped parsley before serving.

Notes

Serve the chicken skillet in a large dish, garnished with additional parsley and accompanied by a wedge of lemon for a fresh twist.
Keyword chicken, gluten free, skillet, weeknight meal