Name: One-Pot Smoky Chicken & Vegetable Skillet
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-size pieces; 1 tbsp avocado oil (or other high smoke point oil); 1 red bell pepper, sliced; 1 small zucchini, sliced into half-moons; 1/2 red onion, sliced; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 cup cherry tomatoes, halved; 2 cups baby spinach

One-Pot Smoky Chicken & Vegetable Skillet

SeasonedPeach2829

This one-pot smoky chicken and vegetable skillet is a lifesaver for low-carb eaters and those who loathe dirty dishes. Inspired by high-heat wok techniques, the chicken gets irresistibly caramelized while the vegetables pick up a hint of char for deep flavor. Smoked paprika adds warmth and complexity, with juicy tomatoes and fresh spinach for brightness. It’s a light, filling meal that’s big on taste and short on cleanup—perfect for a cool Pennsylvania evening when comfort and simplicity are key.

Ingredients

Instructions

Preheat a large skillet or Dutch oven over high heat until just smoking. Add avocado oil, swirling to coat the bottom.
Add chicken pieces and season with salt, pepper, and smoked paprika. Sear, undisturbed, for 2-3 minutes until browned. Toss and continue cooking until just cooked through. Remove chicken to a plate.
Add red onion to the same pan and sauté for 1 minute. Add garlic, bell pepper, and zucchini. Stir frequently, scraping up any browned bits, for 3-4 minutes until veggies are just tender and slightly charred.
Return chicken to the pan. Sprinkle in thyme and toss everything together on high heat for 1 minute, allowing flavors to meld.
Add cherry tomatoes and cook for 1-2 minutes until they soften and start to release juices.
Turn off heat, fold in baby spinach, and let wilt from residual heat. Taste and adjust seasoning if needed. Serve hot, straight from the skillet.