Ingredients
Equipment
Method
- If you haven't already, cut your boneless, skinless chicken breasts or thighs into uniform 1-inch pieces. This ensures even cooking. Pat the chicken dry with paper towels; this helps with browning. Season the chicken pieces generously with half of the salt and pepper.1 pound boneless, skinless chicken breasts or thighs, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Place a large skillet or frying pan over medium-high heat. Once the skillet is hot, add the olive oil. Allow the oil to shimmer, indicating it's ready for cooking.1 tablespoon olive oil
- Carefully add the seasoned chicken pieces to the hot skillet in a single layer, making sure not to overcrowd the pan. You may need to cook the chicken in batches to achieve a good sear. Cook for about 5-7 minutes, flipping halfway through, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium. Add the chopped onion to the same skillet. Cook, stirring occasionally, until the onion begins to soften and become translucent, about 3-4 minutes. Add the minced garlic and dried Italian seasoning to the skillet. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.1 medium onion, 2 cloves garlic, 1 teaspoon dried Italian seasoning
- Add the chopped red and yellow bell peppers and broccoli florets to the skillet. Stir everything together with the onions and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are crisp-tender. You want them to be tender but still have a slight bite.1 red bell pepper, 1 yellow bell pepper, 1 cup broccoli florets
- Return the cooked chicken to the skillet with the vegetables. Add the remaining salt and pepper to taste. Stir to combine everything.1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour in the chicken broth and add the halved cherry tomatoes. Stir gently to distribute the tomatoes. Cook for another 2-3 minutes, allowing the broth to slightly reduce and the tomatoes to begin to soften and release their juices.1 cup cherry tomatoes, 1/4 cup chicken broth
- Taste the mixture and adjust seasoning if necessary. If you're using fresh parsley, sprinkle it over the skillet just before serving.2 tablespoons fresh parsley
Notes
This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. It can also be frozen for up to 1-2 months.
