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EASY CHICKEN AND VEGETABLES SKILLET RECIPE centered hero view, clean and uncluttered
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided
  • 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
 

  1. Cut the chicken into 1-inch pieces and season with salt and pepper.
  2. In a small bowl, mix together garlic powder, onion powder, paprika, thyme, rosemary, and chili powder.
  3. Sprinkle half the seasoning mixture over the chicken and toss with 1/2 tablespoon olive oil until evenly coated.
  4. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat.
  5. Add chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
  6. Remove chicken and set aside on a plate.
  7. Add remaining 1/2 tablespoon olive oil to the skillet.
  8. Add onion and cook for 2 minutes until softened.
  9. Stir in broccoli, zucchini, and bell peppers.
  10. Sprinkle with remaining seasoning and cook for about 5 minutes, stirring occasionally, until crisp-tender.
  11. Pour in chicken broth and scrape any browned bits from the pan.
  12. Return chicken and any juices to the skillet and stir for 1 more minute.
  13. 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.