Chicken and Vegetables Skillet is a quick, wholesome, and flavorful one-pan meal that’s perfect for busy weeknights. Juicy chicken breast is cooked alongside a medley of vibrant vegetables, all seasoned to perfection. This versatile dish is satisfying, healthy, and pairs beautifully with rice, pasta, or crusty bread.
Why You’ll Love This Recipe
- One-pan convenience: Minimal cleanup for an easy weeknight meal.
- Healthy and balanced: Packed with lean protein and nutrient-rich vegetables.
- Quick and versatile: Ready in under 30 minutes and customizable to your taste.
- Family-friendly: A meal that’s sure to please both kids and adults.
- Great for leftovers: Reheats well for a delicious next-day lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Olive oil
- Garlic, minced
- Bell peppers (red, yellow, or green), sliced
- Zucchini, sliced
- Cherry tomatoes, halved
- Onion, diced
- Broccoli florets
- Salt and pepper, to taste
- Dried Italian seasoning or your favorite herb blend
- Optional garnish: fresh parsley or grated Parmesan cheese
Directions
- Prepare the chicken:
- Season the chicken pieces with salt, pepper, and a pinch of Italian seasoning.
- Cook the chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Cook the vegetables:
- In the same skillet, add another tablespoon of olive oil.
- Sauté the onion and garlic for 2 minutes until fragrant.
- Add the bell peppers, zucchini, broccoli, and a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- Combine and season:
- Return the cooked chicken to the skillet and add the cherry tomatoes.
- Sprinkle with additional Italian seasoning and cook for 2–3 minutes, allowing the flavors to meld.
- Serve and garnish:
- Garnish with fresh parsley or grated Parmesan cheese, if desired. Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Different proteins: Substitute chicken with shrimp, turkey, or tofu for variety.
- Other vegetables: Add mushrooms, asparagus, snap peas, or spinach based on what’s in season.
- Spicy kick: Sprinkle red pepper flakes or drizzle with hot sauce for added heat.
- Saucy option: Add a splash of balsamic glaze, soy sauce, or a dollop of pesto for a flavor boost.
- Low-carb version: Serve on its own or over cauliflower rice for a keto-friendly meal.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
FAQs
1. Can I use frozen vegetables?
Yes, but cook them straight from frozen and adjust the cooking time as needed to prevent excess moisture.
2. How do I ensure the chicken stays juicy?
Avoid overcooking the chicken by removing it from the skillet as soon as it’s cooked through.
3. Can I make this dish ahead of time?
Yes, cook the chicken and vegetables separately, then combine and reheat when ready to serve.
4. What’s the best oil to use?
Olive oil adds great flavor, but avocado oil or coconut oil work well too.
5. How do I keep the vegetables crisp?
Cook the vegetables over medium-high heat and avoid over-stirring to retain their texture.
6. Can I add a sauce to this dish?
Absolutely! Marinara, teriyaki, or lemon-butter sauces pair wonderfully with this recipe.
7. What sides go well with this skillet?
Serve with rice, pasta, quinoa, or a simple green salad for a complete meal.
8. How do I cut the prep time?
Use pre-cut vegetables and chicken to make this dish even faster to prepare.
9. Can I double the recipe?
Yes, but use a larger skillet or cook the chicken and vegetables in batches for even cooking.
10. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Ensure any added sauces or seasonings are also gluten-free.
Conclusion
Chicken and Vegetables Skillet is a versatile, delicious, and wholesome meal that’s perfect for any occasion. With its simple ingredients and bold flavors, this recipe is easy to customize and adapt to your preferences. Whether you’re feeding a family or meal prepping for the week, this one-pan wonder will quickly become a go-to favorite!
Print
Chicken and Vegetables Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
Description
This Chicken and Vegetables Skillet is a one-pan wonder that’s healthy, flavorful, and easy to make. With tender chicken, crisp-tender veggies, and a light seasoning, it’s perfect for a quick and satisfying weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 2 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 2 garlic cloves, minced
- Juice of 1/2 lemon (optional, for freshness)
Instructions
1. Season the Chicken:
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix garlic powder, smoked paprika, thyme, salt, and pepper. Rub the seasoning evenly over both sides of the chicken.
2. Sear the Chicken:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken and set aside on a plate.
3. Cook the Vegetables:
- In the same skillet, add the remaining 1 tbsp olive oil.
- Add the broccoli, red bell pepper, red onion, and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Stir in the cherry tomatoes and minced garlic, cooking for another 1-2 minutes.
4. Combine and Finish:
- Return the chicken to the skillet, nestling it among the vegetables.
- Squeeze lemon juice over the dish, if desired, and cook for 2 more minutes to heat everything through.
5. Serve:
- Serve the chicken and vegetables warm, either as is or over rice, quinoa, or mashed potatoes.
Notes
- Make Ahead: Prep the vegetables and season the chicken up to 24 hours in advance for a quicker meal.
- Variations: Swap in your favorite veggies, like asparagus, mushrooms, or green beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.