Chicken and Vegetables Skillet

Introduction

Looking for a quick, healthy, and flavorful dinner that the whole family will love? This Chicken and Vegetables Skillet is the perfect solution. Tender pieces of chicken are infused with garlic, paprika, and herbs, then cooked alongside a vibrant medley of broccoli, zucchini, and bell peppers. In just 35 minutes, you’ll have a wholesome, colorful meal that’s both satisfying and simple to prepare.

This recipe is inspired by classic weeknight favorites but elevates them with bold seasonings and fresh vegetables. It’s versatile, balanced, and full of nutrients, making it an excellent choice for anyone looking to eat healthier without sacrificing flavor.

Whether you’re feeding kids, meal prepping for the week, or simply want a quick one-pan dinner, this chicken and vegetable skillet is sure to impress. With crisp-tender vegetables, a lightly spiced chicken base, and a splash of chicken broth to bring it all together, every bite is bursting with flavor.

Why You’ll Love This Recipe

• Fast and easy: Ready in just 35 minutes, perfect for weeknights
• Healthy and balanced: High in protein, full of vegetables, and low in calories
• One-pan meal: Minimal cleanup and maximum flavor
• Customizable: Swap vegetables and spices to suit your preferences
• Kid-friendly: Mildly spiced yet flavorful enough for all ages
• Versatile: Serve on its own, with rice, quinoa, or over pasta

Ingredients Breakdown

Main Ingredients (Serves 4)

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and fresh ground black pepper, to taste

Spices & Herbs

• 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, adjust to taste

Vegetables

• 1 small yellow onion, thinly sliced
• 3 cups bite-size broccoli florets
• 1 zucchini, thinly sliced into half-moons
• 1 small yellow bell pepper, cut into 1-inch chunks
• 1 small red bell pepper, cut into 1-inch chunks

Liquid & Finish

• ¼ cup low-sodium chicken broth (or substitute dry white wine, apple juice, or water)
• Chopped fresh parsley, for garnish

Serving Size: 4 servings
Calories: 257 kcal per serving

Tools & Equipment Needed

• Large 12-inch skillet
• Chef knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Optional: kitchen tongs for flipping chicken

Step-by-Step Instructions

1. Prepare Chicken

Cut chicken into 1-inch pieces and season with salt and pepper. Set aside.

In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mixture over the chicken, then drizzle ½ tablespoon olive oil and toss to coat evenly.

2. Sear the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes, turning occasionally until browned on all sides and fully cooked. Remove the chicken from the skillet, set aside, and keep covered.

3. Sauté Vegetables

Return the skillet to the heat and add the remaining olive oil. Stir in onions and cook for 2 minutes. Add broccoli, zucchini, yellow and red bell peppers, and season with the remaining spice mix plus salt and pepper. Stir and cook for 4–6 minutes until vegetables are crisp-tender.

4. Combine Chicken & Vegetables

Add chicken broth to the skillet, then return the chicken and any accumulated juices. Stir to combine and cook for 1 minute to allow flavors to meld.

5. Finish & Serve

Taste for seasoning, adjust salt if needed, and garnish with fresh parsley. Serve immediately.

Tips & Variations

Cooking Tips

• Even pieces: Cut chicken and vegetables uniformly for consistent cooking
• Hot skillet: Preheat the skillet before adding chicken for a perfect sear
• Pat dry chicken: Helps spices adhere and creates a better crust

Flavor Variations

• Add mushrooms, asparagus, or cauliflower for more vegetable variety
• Adjust chili powder for mild or spicy heat
• Swap chicken broth for white wine or apple juice for a unique flavor twist

Dietary Notes

• Gluten-free
• Low-carb and high-protein
• Suitable for whole-food, balanced meals

Flavor Profile & Texture

This skillet combines savory, garlicky chicken with crisp-tender vegetables for a balanced, flavorful bite. The herbs and spices provide warmth and aroma, while the chicken broth adds a light, flavorful moisture that ties everything together. Each forkful offers a mix of textures: the tender chicken, crunchy bell peppers, and soft zucchini make every bite satisfying.

Nutritional Overview

Per serving:

• Calories: 257 kcal
• Protein: 28 g
• Fat: 11 g
• Carbohydrates: 13 g
• Fiber: 4 g
• Sugar: 5 g
• Cholesterol: 73 mg
• Sodium: 168 mg
• Potassium: 958 mg

Key Benefits:

• High protein to keep you full and satisfied
• Packed with vitamin-rich vegetables
• Low in saturated fat and sodium for heart health

Make-Ahead & Meal Prep Tips

• Prep in advance: Chop vegetables and chicken the night before
• Meal prep: Store individual portions in airtight containers in the fridge for up to 3 days
• Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and provide extra juiciness.

Can I use frozen vegetables?
Yes, but adjust cooking time slightly to prevent excess moisture.

Is this dish suitable for meal prep?
Absolutely, it reheats well and retains flavor.

Can I make it spicier?
Yes, increase chili powder or add crushed red pepper flakes to taste.

What can I substitute for chicken broth?
Dry white wine, apple juice, water, or vegetable broth can all work.

Cooking Timeline (At a Glance)

Stage	Time
Prep	15 minutes
Cook	20 minutes
Total	35 minutes

Serving Suggestions

Serve warm as a main dish with:

• Steamed rice or quinoa for a balanced meal
• Mashed potatoes for a comfort-food twist
• Crusty bread to soak up any juices

Recipe Variations

1. Spicy Chicken & Veggie Skillet: Add ½ teaspoon cayenne pepper or red chili flakes
2. Creamy Version: Stir in ¼ cup Greek yogurt or cream at the end
3. Mediterranean Twist: Add olives, sun-dried tomatoes, and feta cheese
4. Sheet Pan Version: Roast chicken and vegetables in the oven at 400°F for 20–25 minutes for a hands-off meal

Ingredient Spotlight

Bell Peppers

Rich in vitamin C and antioxidants, they add color, sweetness, and crunch. Choose firm peppers for the best texture.

Zucchini

A versatile, low-calorie vegetable that absorbs flavor while remaining slightly crisp when cooked.

Pro Cooking Tips

• Preheat the skillet well to get a nice sear on the chicken
• Don’t overcrowd the pan—cook chicken in batches if needed
• Stir vegetables occasionally to prevent uneven cooking while keeping them crisp-tender

Storage & Freezing Guide

Storage: Refrigerate leftovers in airtight containers for up to 3 days.

Freezing: Not recommended for vegetables like bell peppers and zucchini, as they may become mushy when thawed. Freeze chicken separately if desired.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	257 kcal
Protein	28 g
Fat	11 g
Saturated Fat	2 g
Carbohydrates	13 g
Fiber	4 g
Sugar	5 g
Sodium	168 mg

Dietary Notes: Gluten-free, high-protein, low-carb, family-friendly

Expanded Conclusion

This Chicken and Vegetables Skillet proves that healthy, colorful, and flavorful meals don’t need hours in the kitchen. With tender chicken, crisp vegetables, and a medley of aromatic herbs and spices, this one-pan dish is as satisfying as it is simple.

Perfect for weeknights, meal prep, or a quick family dinner, it combines convenience, nutrition, and bold flavors in every bite. Keep this recipe in your weekly rotation, and you’ll have a versatile, wholesome meal ready anytime.

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