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As the back-to-school season approaches, busy families find themselves in a familiar rush to balance homework, extracurricular activities, and family meals. Many parents are searching for quick, nutritious, and delicious recipes that can be prepared in a short amount of time without sacrificing flavor or health. Enter the Back To School Chicken Skillet—a one-pan dish that checks all the boxes for a busy weeknight dinner. This recipe is designed to cater to the needs of families, combining tender chicken, vibrant vegetables, and wholesome quinoa into a satisfying meal that appeals to both kids and adults alike.

Back To School Chicken Skillet

As the back-to-school season kicks in, busy families can turn to the delicious and nutritious Back To School Chicken Skillet. This one-pan meal is quick, easy to prepare, and packed with flavor. Featuring tender chicken, colorful vegetables, and wholesome quinoa, it's perfect for busy weeknights. Learn about its health benefits, cooking tips, and how to make this dish a regular staple in your meal rotation to keep your family satisfied and nourished.
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup zucchini, sliced thinly

1 cup cherry tomatoes, halved

1 teaspoon Italian seasoning

½ teaspoon paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 cup low-sodium chicken broth

1 cup cooked quinoa (or cooked rice)

Fresh basil, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté Chicken: In a large skillet, pour in the olive oil and heat over medium heat. Once hot, add the diced chicken to the skillet. Season the chicken with salt, black pepper, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is nicely browned on all sides. Once done, remove the chicken from the skillet and set it aside on a plate.

    Cook Vegetables: In the same skillet, add the chopped onion and sauté for about 3 minutes, stirring occasionally, until the onion becomes translucent. Next, add the minced garlic to the skillet and continue to cook for an additional minute, or until the garlic is fragrant.

      Add Bell Peppers and Zucchini: Stir in the diced red and yellow bell peppers along with the sliced zucchini. Cook the mixture for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften but still maintain some crunch.

        Combine Ingredients: Return the browned chicken to the skillet with the cooked vegetables. Add the halved cherry tomatoes, Italian seasoning, and chicken broth to the mix. Stir everything together thoroughly, then allow the mixture to simmer for about 10 minutes. This will help to meld the flavors and reduce the broth slightly.

          Mix in Quinoa/Rice: Once the skillet contents have thickened up a bit, gently stir in the cooked quinoa (or rice) until everything is well-combined and heated through. This should take around 2-3 minutes.

            Serve: Remove the skillet from heat. Garnish with fresh chopped basil on top and, if desired, a sprinkle of grated Parmesan cheese. Serve warm as a nourishing and quick weeknight meal.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4