Why You’ll Love This Recipe

Chicken and Vegetables Skillet is a wholesome, one-pan meal that’s perfect for busy weeknights. Packed with lean protein and colorful veggies, this dish is both nutritious and satisfying. The combination of juicy chicken, tender vegetables, and savory seasoning creates a flavorful meal with minimal cleanup. It’s a quick and easy way to get dinner on the table without sacrificing taste or health.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsolive oilgarlic clovesonionbell peppers (red, yellow, green)zucchinicarrotsbroccolicherry tomatoesItalian seasoningpaprikasalt and black pepperfresh parsley (for garnish)

directions

Cut the chicken breasts into bite-sized pieces and season with salt, pepper, paprika, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken and cook until browned and fully cooked, about 6-8 minutes. Remove and set aside.

In the same skillet, add a bit more olive oil if needed and sauté the chopped garlic and onions until fragrant.

Add the carrots and cook for 2-3 minutes, then add the bell peppers, zucchini, and broccoli. Sauté until the vegetables are just tender, about 5-7 minutes.

Return the cooked chicken to the skillet and toss to combine with the vegetables.

Add cherry tomatoes and cook for an additional 2 minutes until they begin to soften.

Adjust seasoning with more salt and pepper if needed.

Garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Swap chicken breast for boneless chicken thighs for extra juiciness.

Add mushrooms or spinach for more veggie variety.

Top with shredded cheese or a sprinkle of parmesan for a cheesy twist.

Serve over rice, quinoa, or pasta for a heartier meal.

Spice it up with red pepper flakes or a dash of hot sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until heated through.Freezing is possible, but best consumed fresh for optimal texture.

FAQs

Can I use frozen vegetables?

Yes, just thaw them first and adjust cooking time as they cook faster than fresh.

Is this dish low-carb?

Yes, it’s naturally low in carbs unless served with rice or pasta.

Can I make this ahead of time?

Absolutely, it reheats well and makes great meal prep for the week.

What can I use instead of Italian seasoning?

Try a mix of dried basil, oregano, thyme, and rosemary.

How do I keep the vegetables crisp?

Avoid overcooking and sauté them just until tender-crisp.

Can I use pre-cooked chicken?

Yes, add it in at the end just to heat through.

What kind of skillet works best?

A large non-stick or cast-iron skillet works great for even cooking.

Do I have to use all the vegetables listed?

No, feel free to use whatever you have on hand or prefer.

Can I add a sauce?

Yes, a splash of soy sauce, balsamic glaze, or lemon juice can elevate the flavor.

Is this dish gluten-free?

Yes, as long as your seasoning blends and any optional sauces are gluten-free.

Conclusion

Chicken and Vegetables Skillet is a fast, flexible, and family-friendly recipe perfect for weeknight dinners. With its fresh ingredients and one-pan convenience, it’s a go-to meal that delivers on both nutrition and flavor. Customize it to your taste, and enjoy a healthy homemade dinner with ease.