This Chicken and Vegetables Skillet is a simple, wholesome, and delicious meal that comes together in one pan. Packed with tender chicken and vibrant vegetables, it’s perfect for busy weeknights or when you need a quick, nutritious dinner on the table.
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup and maximum flavor.
- Healthy and Balanced: A great mix of lean protein and fresh veggies.
- Customizable: Easily swap in your favorite vegetables or adjust the seasonings.
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic cloves, minced
- Bell peppers (red, yellow, or green), sliced
- Zucchini, sliced
- Cherry tomatoes
- Onion, sliced
- Italian seasoning
- Salt and pepper
- Optional: Fresh parsley or grated Parmesan for garnish
Directions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken with salt, pepper, and half the Italian seasoning.
- Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and fully cooked. Remove and set aside.
- In the same skillet, add more olive oil if needed, and sauté the onions and garlic until fragrant.
- Add the bell peppers, zucchini, and cherry tomatoes. Season with the remaining Italian seasoning, salt, and pepper. Cook until the vegetables are tender.
- Slice the cooked chicken and return it to the skillet. Toss everything together to combine.
- Serve warm, garnished with fresh parsley or Parmesan if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Options: Use shrimp, tofu, or turkey instead of chicken.
- Vegetable Swaps: Try broccoli, mushrooms, asparagus, or snap peas.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
- Saucy Twist: Stir in a splash of balsamic glaze or a squeeze of lemon juice for added flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat, or microwave in short intervals, stirring between each. Add a splash of water or broth if needed to prevent drying.
FAQs
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just thaw and pat them dry before adding to the skillet to avoid excess moisture.
What’s the best way to slice the chicken?
Let the chicken rest for a few minutes after cooking, then slice it against the grain for tender pieces.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time and reheat them before serving.
What other seasonings work well?
Paprika, cumin, or dried thyme are excellent alternatives to Italian seasoning.
How can I make this dish low-carb?
It’s naturally low-carb, but you can skip starchy vegetables like carrots or add more zucchini.
Is this recipe gluten-free?
Yes, as long as your seasonings and garnishes are gluten-free.
Can I cook this in the oven instead?
Yes, bake the chicken and vegetables in a 400°F oven for 20-25 minutes, tossing halfway through.
Can I double the recipe?
Absolutely! Use a larger skillet or cook in batches to avoid overcrowding.
What should I serve with this skillet meal?
It pairs well with rice, quinoa, or crusty bread, but it’s also filling on its own.
Conclusion
This Chicken and Vegetables Skillet is a versatile and crowd-pleasing dish that’s perfect for any occasion. Its simplicity, flavor, and wholesome ingredients make it a recipe you’ll want to keep on repeat. Try it today and enjoy a meal that’s as easy to make as it is delicious!
Print
Chicken and Vegetables Skillet
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
This one-pan dish combines tender chicken pieces with a medley of fresh vegetables, all seasoned with aromatic herbs and spices. It’s a quick, healthy, and delicious meal perfect for any night of the week.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon chili powder (adjust to your spice preference)
- 1 small yellow onion, thinly sliced
- 3 cups bite-sized broccoli florets
- 1 zucchini, sliced into half-moons
- 1 small yellow bell pepper, cut into 1-inch pieces
- 1 small red bell pepper, cut into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken: In a bowl, season the chicken pieces with salt and pepper. In a separate small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mixture over the chicken, ensuring each piece is well-coated. Drizzle with ½ tablespoon of olive oil and toss to combine.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 6 to 8 minutes, stirring occasionally, until browned and cooked through. Once done, remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining olive oil. Add the sliced onion and cook for 2 minutes until it begins to soften. Then, add the broccoli florets, zucchini slices, and bell pepper pieces. Sprinkle with the remaining seasoning mixture and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Combine and Serve: Pour in the chicken broth, stirring to deglaze the skillet and pick up any flavorful bits from the bottom. Return the cooked chicken to the skillet, mixing it with the vegetables. Cook for an additional 1 to 2 minutes to heat everything through. Remove from heat, garnish with chopped fresh parsley, and serve warm.
Notes
- Vegetable Variations: Feel free to substitute or add other vegetables such as cauliflower, asparagus, or green beans based on your preference or seasonal availability.
- Serving Suggestions: This dish pairs well with rice, quinoa, or pasta for a more substantial meal. For a low-carb option, consider serving it over cauliflower rice or enjoy it as is.
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