Description
A simple and delicious garlic-herb chicken and veggie skillet that delivers big flavor and satisfies low-carb diets.
Ingredients
Scale
- 1.25 lb (about 570 g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons unsalted butter (or ghee)
- 1 medium zucchini, halved and sliced into half-moons
- 1 cup cauliflower florets, cut small
- 1 red bell pepper, thinly sliced
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon fine sea salt (adjust to taste)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons heavy cream or full-fat coconut cream (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- Fresh parsley or basil, chopped, for garnish
Instructions
- Pat the chicken pieces dry with paper towels and season evenly with salt, pepper, smoked paprika, and a light dusting of oregano.
- Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the olive oil and 1 tablespoon butter. When the fat shimmers, add the chicken in a single layer. Brown without moving for 2–3 minutes, then stir and continue cooking until golden and just cooked through, about 5–7 minutes total. Remove the chicken to a plate and set aside.
- Lower heat to medium. In the same pan add the remaining tablespoon of butter. Add shallot and garlic and sauté for 30–45 seconds until fragrant.
- Add the zucchini, cauliflower florets, and bell pepper. Toss and cook, stirring occasionally, until the vegetables are tender-crisp, about 4–5 minutes.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits on the bottom. Let the broth reduce slightly, 1–2 minutes.
- Return the chicken to the pan and stir to combine. Add the heavy cream and Parmesan (if using), stirring until the sauce becomes silky and coats the ingredients.
- Finish with lemon juice and adjust salt and pepper to taste. Sprinkle chopped parsley or basil over the top and serve immediately.
Notes
For a vegetarian option, swap chicken for tofu or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg