Skillet Chicken with Veggies ~ Gluten-free Goodness

Farmer's Markets are always fun to stroll through, and picking up handfuls of this and that veggie to add to dinner is part of the adventure. Choosing a variety of colors makes for a more complete diet. A delicious, nutritious sauce brings it all together easily in one pot. Skillet chicken with veggies is simple to make, and tasty to eat.

I love finding easy-to-make one pot recipes. An internet search found one from Diana Rattrav, which I amended to my tastes. Skillet chicken with veggies contains simple, stomach-approved, gluten-free ingredients, adding to another fabulous chicken dish option!

Course: Main Course

Cuisine: American

Keyword: Skillet Chicken with Veggies

Servings: 6 people

Ingredients

6 chicken thighs bone in
2 teaspoons extra virgin olive oil
1 teaspoon Trader Joe's Everyday Seasoning
1 red onion thinly sliced
1 1/2 cups small carrots
1 stalk celery cut into small pieces
1 cup cauliflower cut into small pieces
1 cup snap peas string removed
2 teaspoons garlic granulated
1 teaspoon oregano dried
1 teaspoon fresh or dried parsley chopped
1/4 teaspoon salt
1-16 ounce can stewed tomatoes with juice
1 1/2 cups chicken broth gluten-free

Instructions

Add 1 teaspoon of olive oil to a cast iron skillet. Sprinkle chicken thighs with Trader Joe's Everyday Seasoning and brown chicken on both sides. Remove from skillet and set aside.
Add remaining teaspoon of olive oil to the warm skillet. Saute the onion slices until clear.
Add the remaining ingredients (including the chicken) to the skillet. Simmer over medium heat approx. 1 hour, or until chicken reaches an internal temp of 165*F.
Serve this healthy, delicious meal 'as is' or with some warm, gluten-free toast.
Bon appetite!

Recipe Notes

Cast iron skillets cook up the best one pot meals!

(An adapted recipe from Diana Rattrav's Skillet Chicken with Tomatoes)