Chicken and Vegetable Skillet

I hope everyone had a fantastic holiday weekend!

This dish is so simple, but so full of flavor. You know why?

BACON. A simple 2 slices!

It makes everything better. I’ve said that before and I will say it again.

Here’s what you need (from How Sweet It Is)…

2 boneless skinless chicken breasts

2 slices of bacon sliced into small pieces

1 medium red onion, chopped

1 orange bell pepper, sliced into strips

2 medium zucchini, sliced into pieces

10 baby red potatoes, chopped into pieces

2 ears of corn cut off the cob*

5 garlic cloves, minced

Salt

Pepper

*You can use 1 cup of frozen corn, but boiling the fresh corn and cutting it off the cob tastes a million times better.

*Also, use whatever vegetables you want! I loved all these, so that is what I put in.

I used an oven safe skillet so everything went right from the skillet to the oven, but you can use a regular skillet then transfer everything into an oven safe dish.

My oven safe skillet courtesy of Williams Sonoma

Here’s what you do…

1. Preheat oven to 375 degrees.

2. Chop up all your vegetables and put them in a bowl and season them with salt and pepper. Keep the garlic and corn separate. 

3. Put your bacon into the oven safe skillet and sauté until cooked through. Remove with a slotted spoon and place on a plate. Set aside.

4. Add your vegetables to the pan and sauté for about 10 minutes, stirring frequently. Then, add garlic and sauté for another minute. Remove from heat and pour into another bowl. Set aside.

5. Season your chicken with salt and pepper on both sides. Add to skillet and cook for 5 minutes on each side.

6. Once the chicken has cooked, add vegetables, bacon, and corn on top. 

7. Place in the oven and allow to cook for 20 minutes. Remove and enjoy!

This is a great dish for the summer and the leftovers are the best. Have a great short week!!