Gluten-Free Chicken and Vegetable Skillet

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Gluten-Free Chicken and Vegetable Skillet AI-generated image
30 minTotal time
EasyDifficulty
400kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken breast Boneless, skinless chicken thighs; allow a little extra cooking time if they are thicker.
  • Broccoli florets Cauliflower florets in a similar-sized amount.
  • Butter An equal amount of olive oil.

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein34 g
Carbohydrates22 g
Fat20 g

Fiber 5 g · Sugar 6 g · Sodium 450 mg

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A delicious American-inspired gluten-free main dish that combines tender chicken with a medley of colorful vegetables in a flavorful buttery sauce.

Main Dish American Gluten-Free

Steps

  1. Season the chicken breast with salt and pepper.
  2. In a skillet, melt the butter over medium heat.
  3. Add the chicken breast and cook until browned on both sides.
  4. Add the broccoli, carrots, and corn to the skillet.
  5. Cover and cook until the vegetables are tender and the chicken is cooked through.
  6. Serve hot and enjoy!

Tips for Gluten-Free Chicken and Vegetable Skillet

  • The chicken should be opaque throughout, while the vegetables are tender but still hold their shape.
  • Cut the carrots into evenly thin slices so they soften in about the same time as the broccoli.
  • Use a skillet with a lid that fits well; a tight cover helps the vegetables cook evenly without drying out the chicken.

Drink pairing

A crisp, unoaked Chardonnay
Its fresh fruit and clean acidity complement the buttery sauce and sweet vegetables without overpowering the chicken.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?
Cut into the thickest part: it should be opaque throughout, with no pink center.

Can I make this ahead?
For best texture, cook it just before serving. You can slice the carrots and portion the other vegetables ahead, then refrigerate them until needed.

What can I serve with this skillet?
Serve it on its own or alongside rice or potatoes to make the meal more substantial.
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