Cheesy Garden Chicken Skillet

4 servings
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Cook Time
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This super simple summer skillet chicken and garden vegetables is your new weeknight dinner go-to. Endlessly customizable with whatever veggies you have on hand and our mellow, nutty Grand Cru® for that cheesy topping.

Recipe by: Bev Weidner, Bev Cooks


  • Salt & pepper
  • 1 pound boneless skinless chicken thighs
  • 2 cups garden vegetables (summer squash, zucchini, broccoli, etc.), diced or roughly chopped
  • 1 teaspoon garlic powder
  • 1 cup halved cherry tomatoes
  • 1 (6-oz) wedge Roth Grand Cru® cheese, grated
  • Fresh basil, for garnish (optional)
  • Crusty bread, for serving (optional)


  1. Generously salt and pepper chicken thighs on both sides.
  2. In a cast-iron or sauté pan, sear chicken thighs on both sides. This will take about 6 minutes per side. Remove the chicken, and rest on a plate.
  3. Add garden vegetables to the pan. Season with garlic powder, and a pinch of salt and pepper. Cook for about 8 minutes, stirring occasionally, until vegetables are tender and browned.
  4. Add chicken back to the pan. Cover with cherry tomatoes, and sprinkle cheese over the top. Broil for about 5 minutes, or until the cheese is melted and bubbly.
  5. Garnish with fresh basil, and serve with crusty bread for dipping.