Something Tasty To Eat is the kind of dinner that saves busy weeknights. It's a one-skillet wonder loaded with tender chicken, colorful bell peppers, and melted cheese in a creamy, garlicky sauce. You can have it on the table in just 30 minutes, and it's hearty enough to satisfy the whole family.
This recipe came about when I needed to use up leftover chicken and a few veggies. The result was so good, I knew I had to share it. It's perfect for those days when you want something comforting but don't have hours to spend in the kitchen.
Whether you serve it over rice, pasta, or with crusty bread, this dish is sure to become a regular in your rotation. It's simple, flexible, and absolutely delicious.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
You can use chicken thighs for extra juiciness. If you're in a pinch, leftover rotisserie chicken works too—just add it at the end to heat through.
2 tablespoons olive oil
Olive oil adds richness and helps brown the chicken. You can substitute with any neutral oil like canola or vegetable.
1 medium onion, chopped
Yellow or sweet onion works best. If you only have red onion, that's fine too—it'll be slightly milder.
2 bell peppers (any color), sliced
Use a mix of colors for visual appeal. You can also use jarred roasted peppers for a smokier flavor.
3 cloves garlic, minced
Fresh garlic is best, but you can use 1 teaspoon of garlic powder in a pinch.
1 cup (240ml) chicken broth
Low-sodium broth is recommended to control salt. You can also use vegetable broth for a lighter taste.
1 cup (240ml) heavy cream
For a lighter option, use half-and-half or evaporated milk, but note the sauce will be thinner.
1 teaspoon Italian seasoning
A blend of dried herbs like oregano, basil, and thyme. You can make your own if you have them.
1/2 teaspoon salt (plus more to taste)
Adjust according to your preference and the saltiness of your broth.
1/4 teaspoon black pepper
Freshly ground black pepper adds more flavor than pre-ground.
1 cup (100g) shredded mozzarella cheese
Part-skim mozzarella melts well. You can also use provolone or a Italian blend.
1/4 cup (25g) grated Parmesan cheese
Parmesan adds a salty, nutty kick. Pecorino Romano is a great substitute.
2 tablespoons chopped fresh parsley (for garnish)
Optional but adds freshness. You can substitute with basil or chives.
Tips & Tricks
- Don't overcrowd the pan when browning the chicken—do it in batches if needed to get a nice golden sear.
- If the sauce is too thin, let it simmer a few extra minutes to thicken. If it's too thick, add a splash of broth.
- For the best melting, shred your own cheese from a block—pre-shredded cheese has anti-caking agents that can make the sauce grainy.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Chicken
Season the chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken in a single layer and cook until golden brown on all sides, about 5-7 minutes. The chicken should be golden brown and cooked through to an internal temperature of 165°F (74°C). Remove chicken to a plate and set aside.
2. Sauté Vegetables
In the same skillet, add the onion and bell peppers. Sauté over medium heat (350°F / 175°C) until they start to soften, about 3-4 minutes. The onions should be translucent and the peppers slightly tender. Add the garlic and cook for 30 seconds until fragrant.
3. Make the Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly, about 2 minutes. Stir in the heavy cream and Italian seasoning. Simmer gently for 3-4 minutes until the sauce thickens slightly, stirring occasionally.
4. Combine and Melt Cheese
Return the chicken to the skillet and stir to coat with the sauce. Reduce heat to low (275°F / 135°C). Sprinkle the mozzarella and Parmesan over the top. Cover and let cook for 2-3 minutes until the cheese is melted and bubbly. The edges should be bubbling and the cheese fully melted.
5. Garnish and Serve
Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve hot over rice, pasta, or with crusty bread. Enjoy your Something Tasty To Eat!
Delicious Variations
- Add 1 cup of sliced mushrooms along with the peppers for an earthy flavor.
- Swap the chicken for 1 lb (450g) of sliced Italian sausage for a spicier kick.
- Make it vegetarian by using 1 can of chickpeas instead of chicken and vegetable broth.
How to Store Something Tasty To Eat
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat (325°F / 165°C) until warmed through, about 5-7 minutes. Add a splash of broth or cream if the sauce is too thick.
Frequently Asked Questions
Q: Can I use half-and-half instead of heavy cream?
Yes, you can substitute half-and-half, but the sauce will be thinner. To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in while simmering.
Q: How do I prevent the cream sauce from curdling?
Keep the heat low and avoid boiling the cream. Stir gently and remove from heat as soon as the cheese melts. Also, bring the cream to room temperature before adding it to the hot pan.
Q: Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth. Serve it over rice or quinoa instead of pasta to keep it gluten-free.
Q: What can I use instead of chicken?
You can use turkey, pork, or even shrimp. If using shrimp, cook it quickly in the sauce and avoid overcooking. For a vegetarian option, use chickpeas or tofu.
Q: Can I add more vegetables?
Absolutely! Broccoli, zucchini, or spinach are great additions. Add them in step 2 and cook until tender-crisp.
I hope you enjoy this Something Tasty To Eat as much as my family does! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on social media and tag me—I love seeing your creations!
Something Tasty To Eat
Something Tasty To Eat is a savory, cheesy skillet bake with juicy chicken, veggies, and creamy sauce—ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1 cup (100g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
📋 Instructions
- 1Season and Brown Chicken — Season the chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add chicken in a single layer and cook until golden brown on all sides, about 5-7 minutes. The chicken should be golden brown and cooked through to an internal temperature of 165°F (74°C). Remove chicken to a plate and set aside.
- 2Sauté Vegetables — In the same skillet, add the onion and bell peppers. Sauté over medium heat (350°F / 175°C) until they start to soften, about 3-4 minutes. The onions should be translucent and the peppers slightly tender. Add the garlic and cook for 30 seconds until fragrant.
- 3Make the Sauce — Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly, about 2 minutes. Stir in the heavy cream and Italian seasoning. Simmer gently for 3-4 minutes until the sauce thickens slightly, stirring occasionally.
- 4Combine and Melt Cheese — Return the chicken to the skillet and stir to coat with the sauce. Reduce heat to low (275°F / 135°C). Sprinkle the mozzarella and Parmesan over the top. Cover and let cook for 2-3 minutes until the cheese is melted and bubbly. The edges should be bubbling and the cheese fully melted.
- 5Garnish and Serve — Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve hot over rice, pasta, or with crusty bread. Enjoy your Something Tasty To Eat!