Weeknights used to mean boxed dinners and rushed forks. Now? This Easy Chicken and Vegetables Skillet Recipe saves dinnertimesimple, cozy, and TikTok loved. It’s that one-pan wonder showing up everywhere. No fuss, just 30 minutes to golden chicken and sautéed veggies that taste like more work than they are.
This one’s got juicy chicken, bell peppers, zucchini, and a garlic-kissed glaze that seals it all in. It hits the sweet spot between comforting and clean. Tastes like homestyle takeout, but smarter. Great for any Chicken Skillet Dinner, Quick Vegetable Stir-Fry, or One Pan Chicken and Veggies night. Full details in the blog!
I learned to make meals like this from my grandmawhole food, simple pots, bold flavor. Now I tweak them to fit busy lives and lighter plates. I’ve tested this so many times, I could make it blindfolded. You’ll love the twist I stir in at the end.
Why You’ll Love It
Sometimes, the best meals come from a single skillet, and this Easy Chicken and Vegetables Skillet Recipe is one of them. It’s perfect for busy weeknights, taking just about 30 minutes from start to finish. Practical and nutritious, it’s a family-friendly recipe that feels nostalgic yet modern. Think of it as a warm hug in dinner form.
Quick and Easy: Ready in half an hour, making it ideal for weeknight hustle.
Healthy Comfort: Packed with simple, nourishing ingredients like chicken breast and fresh vegetables.
Customizable: Swap the vegetables or adjust the seasoning to fit your family’s favorites.
One-Pan Wonder: Fewer dishes for a smoother cleanupalways a win!
What You Need
This dish keeps things simple with easy-to-find ingredients and tools. Here’s the lowdown:
Proteins: Boneless, skinless chicken breaststender and quick-cooking.
Veggies: A colorful mix of broccoli, zucchini, red and yellow bell peppers, and thinly sliced onion bring texture, flavor, and nutrients.
Seasonings: Paprika, thyme, rosemary, garlic powder, onion powder, and just a hint of chili powder for warmth.
Extras: Olive oil for searing, plus low-sodium chicken broth to deglaze and tie the flavors together.
Pro Tip: Pair it with rice, quinoa, or enjoy it solo for a Low Carb Chicken Skillet option.
Ingredient
Amount
Optional Substitution
Chicken Breasts
1 pound
Chicken thighs (for juicier results)
Broccoli
1 small head
Green beans or asparagus
Bell Peppers
1 red, 1 yellow
Orange bell peppers
Zucchini
1 medium
Yellow squash
Chicken Broth
1/4 cup
Vegetable broth
Step-by-Step Instructions
Let’s break this Easy Chicken and Vegetables Skillet Recipe into simple, foolproof steps. No culinary school neededjust grab your skillet and let’s go!
Prep the Chicken: Cut the chicken into bite-sized pieces, season with salt, pepper, and half the spice mix (paprika, thyme, rosemary, etc.). Toss in a bit of olive oil to coat.
Cook the Chicken: Heat a large skillet with oil over medium-high heat. Sear the chicken for 6–8 minutes until browned and cooked through. Remove and set aside.
Sauté the Veggies: Add more oil and the sliced onion to the skillet. Cook until softened, then toss in the broccoli, bell peppers, and zucchini. Sprinkle with the remaining spices and cook until crisp-tender, about 5 minutes.
Deglaze the Pan: Pour in chicken broth and scrape up the flavorful browned bits from the pan. This is where the magic happens!
Finish and Serve: Return the chicken (plus any juices on the plate) to the skillet and stir everything together. Garnish with fresh parsley if you’re feeling fancy, and serve warm.
Pro Tip: Don’t skip deglazingit’s the secret to turning simple ingredients into a savory, saucy meal.
Custom Tweaks and Troubleshooting
Want less spice? Skip the chili powder or cut the quantity in half.
Vegetable swaps: Seasonal veggies like mushrooms or green beans work just fineuse what you have!
Chicken overdone? Lower the heat next time, or slice the chicken evenly to cook consistently.
Note: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently for the best texture.
Issue
Fix
Chicken too dry
Use thighs instead of breasts for more moisture.
Veggies too soft
Cook them for a shorter time or cut larger pieces.
Not enough flavor
Add more seasonings or a squeeze of lemon at the end.
Serving Suggestions
This dish is incredibly versatile, making it a great fit for many meal styles. Whether you’re planning a cozy family-friendly chicken skillet dinner or a lighter, healthy chicken and veggie meal, it’s got you covered.
Low Carb: Serve as is or with cauliflower rice for a Low Carb Chicken Skillet.
Comfort Bowl: Pair with fluffy white rice or buttery mashed potatoes for a heartier option.
Meal Prep: Portion into containers for quick grab-and-go lunches during the week.
Pro Tip: Double the batch and enjoy leftovers with minimal effort tomorrow!
Expert Insight: Simplicity Meets Nutrition in One Pan
Nutritionists highlight that an EASY CHICKEN AND VEGETABLES SKILLET RECIPE maximizes nutrient retention by minimizing cooking time and reducing food handling. Combining protein and colorful vegetables in one pan not only streamlines dinner prep but also ensures a balanced meal rich in vitamins, minerals, and lean protein.
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The Journey to My Easy Chicken and Vegetables Skillet Recipe
This easy chicken and vegetables skillet recipe took several rounds to get just right. I learned the hard way that timing the veggies and chicken perfectly makes all the difference. After many tweaks and a few overcooked messes, I finally landed on a simple, balanced dish my whole family loves and trusts.
FAQs ( Easy Chicken and Vegetables Skillet Recipe )
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables work well and save prep time. Just add them a few minutes earlier than fresh ones to ensure they cook through without becoming mushy. Drain excess water before adding to keep the skillet from steaming. This helps maintain the right texture for the meal.
How do I ensure chicken is cooked properly?
Use an instant-read thermometer to check for an internal temperature of 165°F. If you don’t have one, cut into the thickest piece to verify there’s no pink inside and juices run clear. Cooking chicken evenly over medium heat helps avoid dryness and keeps the stir-fry tender.
Can I make this dish ahead of time?
Absolutely, this dish stores well for leftovers. Cool completely before refrigerating in an airtight container and consume within 3 days. Reheat gently on the stove or microwave to keep the chicken moist and vegetables crisp.
What side dishes pair well with this stir-fry?
This meal pairs nicely with simple sides like steamed rice, quinoa, or a light salad. For a low-carb option, cauliflower rice or spiralized veggies make a great complement. These choices balance the meal without overpowering the fresh flavors.
How can I make the meal more spicy?
Adding red pepper flakes or a splash of hot sauce during cooking boosts heat without overwhelming other flavors. Fresh diced jalapenos or a pinch of cayenne pepper also work well. Adjust heat gradually to suit your taste when preparing this easy skillet chicken recipe.
Conclusion
The Easy Chicken and Vegetables Skillet Recipe is your go-to for a weeknight chicken dinner that’s both quick and satisfying. In just 30 minutes, you get tender, flavorful chicken and crisp-tender veggies with minimal fuss. You’ll love how this skillet dinner feels like homewarm, wholesome, and effortless.
Feel free to swap in your favorite veggies or add a splash of lemon for brightness. Leftovers keep well, making it perfect for meal prep or a family-friendly chicken skillet the next day. This one pan chicken and veggies combo is a simple, reliable crowd-pleaser I’m sure you’ll make again and again.
Don’t forget to snap a pic or share your tweaks! Did this remind you of a favorite comfort meal from your own kitchen? Pass it along to a friend or loved oneyou’re not just cooking, you’re carrying on a little tradition, one skillet at a time.
Joe Rooney
Easy Chicken and Vegetables Skillet Recipe Delicious Meal
This Easy Chicken and Vegetables Skillet Recipe is a colorful, healthy, and flavorful One Pan Chicken and Veggies meal perfect for busy weeknights. Featuring juicy chicken breast and crisp vegetables cooked together in a single skillet, this Chicken Skillet Dinner is quick to prepare and packed with savory spices that create a satisfying, wholesome dinner option.
1 pound boneless, skinless chicken breasts cut into 1-inch pieces
Salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon chili powder to taste, can increase to 1/2 teaspoon
1 onion thinly sliced
1 small head broccoli cut into bite-sized florets
1 zucchini sliced into half-moons
1 red bell pepper chopped into 1-inch pieces
1 yellow bell pepper chopped into 1-inch pieces
1/4 cup low-sodium chicken broth
Fresh parsley chopped, for garnish (optional)
Method
Cut the chicken into 1-inch pieces and season with salt and pepper.
In a small bowl, mix together garlic powder, onion powder, paprika, thyme, rosemary, and chili powder.
Sprinkle half the seasoning mixture over the chicken and toss with 1/2 tablespoon olive oil until evenly coated.
Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat.
Add chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
Remove chicken and set aside on a plate.
Add remaining 1/2 tablespoon olive oil to the skillet.
Add onion and cook for 2 minutes until softened.
Stir in broccoli, zucchini, and bell peppers.
Sprinkle with remaining seasoning and cook for about 5 minutes, stirring occasionally, until crisp-tender.
Pour in chicken broth and scrape any browned bits from the pan.
Return chicken and any juices to the skillet and stir for 1 more minute.
Remove from heat, garnish with parsley if desired, and serve hot over rice, quinoa, or as is.
Notes
Chicken thighs can be used instead of breasts for extra juiciness. Swap vegetables like mushrooms, green beans, or asparagus based on preference. Adjust chili powder to taste or omit for milder flavor. Store leftovers in an airtight container for up to 3 days.
