Chicken and Vegetables Skillet

A sizzling aroma wafts through the kitchen as vibrant vegetables and juicy pieces of chicken dance together in a colorful skillet. The Chicken and Vegetables Skillet takes only about 30 minutes to prepare, making it a reliable dinner option for busy weeknights, and the juicy chicken combined with fresh vegetables creates a comforting and satisfying meal.

This recipe is perfect for families or anyone looking for a quick, healthy dish. Make it on a hectic evening when you crave something nutritious without sacrificing flavor. Leftovers can be stored in the fridge for up to three days, making it a fantastic option for meal prep.

Why You’ll Love This Recipe

• The combination of chicken and vegetables creates a balance of protein and nutrients.
• Cooking everything in one skillet simplifies cleanup while maximizing flavor.
• Quick cooking time means dinner can be on the table in just 30 minutes.
• The use of fresh herbs and spices elevates the taste without extra calories.

What You’ll Need

Gather the following ingredients to create a delicious Chicken and Vegetables Skillet.

For the Chicken

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (or chicken thighs)
• Salt and black pepper, to taste
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ¼ to ½ tsp chili powder, to taste
• 2 tbsp olive oil, divided

For the Vegetables

• 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
• ¼ cup low-sodium chicken broth

For Garnish

• Chopped fresh parsley, for garnish (optional)

Use chicken thighs for a juicier result.

Substitutions & Swaps

• Chicken breasts can be swapped with thighs.
• Olive oil can be replaced with avocado oil.
• Fresh herbs can substitute dried ones.
• Any seasonal vegetables work well in this dish.

How to Make It

Follow these simple steps to cook your Chicken and Vegetables Skillet.

Season Chicken

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 over the chicken and toss with ½ tablespoon olive oil until coated.

Cook Chicken

Heat 1 tablespoon olive oil in a large (12-inch) skillet over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked through. Remove chicken and set aside.

Sauté Onion

Add remaining olive oil to the skillet. Add onion and cook for 2 minutes, stirring occasionally, until softened.

Add Vegetables

Stir in broccoli, zucchini, and bell peppers. Sprinkle with remaining seasoning and cook for about 5 minutes until crisp-tender.

Combine with Chicken

Pour in chicken broth and scrape any browned bits from the pan into the sauce. Return chicken and juices to the skillet and stir for 1 more minute until heated through.

Serve

Remove from heat, garnish with parsley if desired, and serve hot!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, but best consumed fresh for texture.
Reheat: In a skillet over medium heat for 5–7 minutes.

Tips for Best Results

• Cut chicken and vegetables uniformly for even cooking.
• Allow the skillet to get hot before adding the chicken for a good sear.
• Adjust spices based on your heat preference for an exciting kick.

Serving Suggestions

• Pair with rice or quinoa for a complete meal.
• Serve alongside a fresh garden salad for extra crunch.
• Enjoy with crusty bread to soak up the delicious juices.