Chicken and Vegetables Skillet Recipe

Looking for a delicious and healthy dinner that’s quick to make and easy to clean up? You’re in the right place! This Chicken and Vegetables Skillet is the ultimate go-to recipe for busy weeknights. With just one pan and 30 minutes, you’ll have a flavorful, nutrient-packed meal on the table that everyone will love!

If you’re a fan of skillet recipes like I am, make sure to check out my Crockpot Tuscan Chicken, Orange Herb Roasted Chicken, and Cheesy Spinach Stuffed Chicken Breasts for more one-pan wonders!

Table of Contents

Why You’ll Love This Recipe

This Chicken and Vegetables Skillet is the perfect blend of healthy and delicious, offering a hearty meal that’s ready in just 30 minutes. With its simple chicken and vegetable recipe, you’ll enjoy juicy chicken and vibrant veggies all in one pan. Whether you’re craving a chicken and veggie pot pie twist or a quick chicken and vegetable stir fry, this dish adapts effortlessly. Plus, minimal cleanup means more time savoring your meal!

How to Make Chicken and Vegetables Skillet Recipe

Quick and Easy: Ready in just 30 minutes!
Nutritious: Loaded with veggies and lean protein.
Versatile: Easily swap veggies or add your favorite spices.
Minimal Cleanup: One pan means less mess.

Ingredients You’ll Need

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and fresh ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon paprika
¼ to ½ teaspoon chili powder
1 small yellow onion, thinly sliced
3 cups broccoli florets
1 zucchini, sliced into half-moons
1 yellow bell pepper, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
¼ cup low sodium chicken broth
Chopped fresh parsley for garnish

How to Make Chicken and Vegetables Skillet

Ingredients For Chicken and Vegetables Skillet Recipe

Prep the Chicken:
- Cut chicken into 1-inch pieces, season with salt and pepper.
- In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half over the chicken and toss with ½ tablespoon olive oil to coat.
Cook the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 6-8 minutes until browned and cooked through. Remove from skillet and set aside.

How to Make Chicken and Vegetables Skillet

Cook the Veggies:
- In the same skillet, add remaining olive oil and sauté onions for 2 minutes.
- Add broccoli, zucchini, and bell peppers. Season with remaining spice mix. Cook for 5 minutes, stirring occasionally.
Add Broth and Chicken:
- Pour in the chicken broth, scraping up any browned bits for extra flavor.
- Return chicken to skillet, stir well, and cook for another minute.
Serve:
- Garnish with fresh parsley and serve hot!

Ingredients For Chicken and Vegetables Skillet

Pro Tips for the Best Skillet Dinner

Keep it Juicy: Use chicken thighs for extra moisture.
Hot Pan is Key: Make sure your skillet is hot enough to sear the chicken.
Customize Your Veggies: Try cauliflower, green beans, or asparagus for a twist.
Spice It Up: Adjust chili powder to your taste for more or less heat.

Serving Suggestions

This Chicken and Vegetables Skillet is super versatile when it comes to serving! Here are some delicious ideas:

Over Rice or Quinoa: Perfect for soaking up all the flavors and making it extra filling.
With Mashed Potatoes: Creamy and comforting, a classic combo.
Cauliflower Rice: Keep it low-carb without sacrificing flavor.
Garlic Bread or Crusty Rolls: Great for scooping up every last bit of that tasty sauce.
Fresh Salad: A crisp green salad with a light vinaigrette balances the hearty skillet.

Mix and match your sides to keep things interesting and cater to different tastes!

Serve this skillet dish with:

Rice or quinoa
Mashed potatoes
Cauliflower rice for a low-carb option
Fresh green salad on the side

Storing and Reheating Leftovers

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Pack in freezer bags for up to 3 months.
Reheat: Use a skillet over medium heat or microwave in short bursts.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and add more flavor. Just make sure to cook them to an internal temperature of 165°F (74°C).

How do I store and reheat the leftovers?

Place leftovers in an airtight container and refrigerate for 3-4 days. Reheat in a skillet over medium heat with a splash of broth or water.

Can I make this ahead of time?

Yes! Prepare and store in the fridge for up to 3 days. Slightly undercook the veggies to keep them crisp when reheating.

Is this recipe gluten-free or low-carb?

Yes, it’s naturally gluten-free and low-carb. Just ensure your chicken broth is certified gluten-free.

What can I serve with this skillet dish?

Pair it with mashed sweet potatoes, roasted veggies, or even some Parmesan truffle fries.

Can I add other vegetables or swap ingredients?

Of course! Feel free to add cauliflower, asparagus, or your favorite seasonal veggies. Just adjust the cooking time accordingly.

This Chicken and Vegetables Skillet recipe is your go-to for quick, healthy, and flavorful meals. Perfect for busy weeknights, it’s a satisfying dish that’s both low-carb and gluten-free. Whether you’re craving a chicken and vegetable pot or a chicken and vegetable stir fry, this skillet delivers! Don’t forget to pair it with your favorite sides and enjoy a wholesome, hearty dinner everyone will love!

Easy Chicken and Vegetables Skillet Recipe

One-Pan Chicken and Vegetables Skillet Recipes

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