If you are looking for a meal that balances wholesome nutrition with vibrant flavors, this Chicken and Vegetable Skillet Recipe is an absolute must-try. It brings together tender chicken pieces and a colorful medley of fresh vegetables, all cooked quickly in one pan for an effortless dinner. The combination of herbs and spices adds a delightful depth, while the quick sauté ensures every bite is packed with crisp-tender veggies and juicy, flavorful chicken. Trust me, once you make this skillet meal, it might just become your go-to weeknight favorite.
Ingredients You’ll Need
The beauty of this Chicken and Vegetable Skillet Recipe lies in its simplicity. Each ingredient plays a crucial role in building rich layers of flavor, vibrant textures, and balanced nutrition, making this dish a well-rounded delight.
- 1 pound boneless skinless chicken breasts: Perfectly lean and tender, ideal for quick cooking and absorbing spices.
- 3 cups bite-size broccoli florets: Adds a satisfying crunch and vibrant green color.
- 1 zucchini, thinly sliced: Provides a subtle sweetness and soft texture.
- 1 small yellow onion, thinly sliced: Brings a mild sweetness when sautéed, building the base flavor.
- 1 small yellow bell pepper, cut into chunks: Adds bright color and a sweet peppery bite.
- 1 small red bell pepper, cut into chunks: Boosts the color contrast and fruity flavor.
- 2 tablespoons olive oil, divided: Essential for sautéing and bringing all the flavors together.
- ½ teaspoon garlic powder: Adds warm, savory notes.
- ½ teaspoon onion powder: Enhances the overall depth without overwhelming.
- ½ teaspoon dried thyme: A subtle earthy herb that complements chicken beautifully.
- ½ teaspoon dried rosemary: Adds fragrant pine-like aroma for complexity.
- ½ teaspoon paprika: Brings mild smokiness and color.
- ¼ to ½ teaspoon chili powder: For just a gentle kick of heat.
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water): Keeps everything moist and deglazes the pan.
- Chopped fresh parsley for garnish: Brightens the dish with fresh green color and a pop of herbal flavor.
How to Make Chicken and Vegetable Skillet Recipe
Step 1: Prepare and Season the Chicken
Start by cutting the chicken breasts into 1-inch pieces to ensure quick, even cooking. Season the chicken simply with salt and freshly ground black pepper to enhance the natural flavor of the meat. Setting it aside for now lets you focus on assembling the spice blend, which will elevate the dish.
Step 2: Mix the Spice Blend
Combine garlic powder, onion powder, dried thyme, rosemary, paprika, and chili powder in a small bowl. Splitting this aromatic blend, sprinkle half over the chicken pieces to infuse them with bold yet balanced flavor right from the start.
Step 3: Coat the Chicken with Olive Oil
Toss the seasoned chicken with half a tablespoon of olive oil. This step helps the spices stick to the chicken and aids in getting that lovely golden sear when cooking.
Step 4: Cook the Chicken
Heat one tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Place the chicken pieces in the skillet, making sure not to overcrowd them for even browning. Cook for about 6 to 8 minutes, turning occasionally until each side is beautifully browned and the chicken is cooked through. Remove the chicken from the skillet and cover it to keep warm.
Step 5: Sauté the Vegetables
Return the skillet to heat and add the remaining olive oil. Toss in the sliced onions and cook for about 2 minutes until they start to soften. Add the broccoli florets, zucchini slices, and chunks of yellow and red bell peppers. Sprinkle the remaining spice mix over the veggies along with a pinch of salt and pepper. Let the vegetables cook for 4 to 6 minutes, stirring occasionally, until they are crisp-tender and full of flavor.
Step 6: Combine Chicken and Vegetables
Pour in the chicken broth or your choice of liquid to deglaze the pan, scraping up any browned bits that hold such rich flavor. Return the cooked chicken and its juices to the skillet and stir everything together. Cook for an additional minute to heat through and let the flavors marry beautifully.
Step 7: Final Touch and Serve
Remove the skillet from the heat, give the dish a quick taste, and adjust the seasoning if needed. Finish off with a generous sprinkle of fresh chopped parsley for a burst of color and brightness. Serve immediately to enjoy this warm, comforting, and colorful meal at its best.
How to Serve Chicken and Vegetable Skillet Recipe
Garnishes
A simple garnish of chopped fresh parsley not only adds visual appeal but also imparts a fresh, herbaceous note that lifts the entire dish. For an extra touch, a squeeze of fresh lemon juice right before serving can brighten the flavors even more.
Side Dishes
This Chicken and Vegetable Skillet Recipe pairs wonderfully with a variety of sides. Steamed jasmine rice or fluffy quinoa soak up the savory sauce nicely. If you prefer low-carb options, a side of mashed cauliflower or a crisp green salad complements the skillet perfectly.
Creative Ways to Present
For a fun twist, spoon the skillet mix over warm, toasted pita bread or serve it alongside a baked sweet potato for a comforting meal. You can even use the chicken and veggie mixture as a filling for wraps or stuffed bell peppers, offering versatility for any occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. This Chicken and Vegetable Skillet Recipe stays fresh and delicious for up to three days, making it a fantastic option for quick lunches or dinners throughout the week.
Freezing
If you want to keep this meal longer, freezing works well. Place cooled portions into freezer-safe containers or bags, ensuring minimal air exposure to prevent freezer burn. Frozen leftovers will maintain their quality for up to two months.
Reheating
To reheat, thaw frozen portions overnight in the fridge, then warm gently in a skillet over medium heat to preserve the texture of the vegetables and keep the chicken juicy. Microwaving is convenient, but reheating slowly on the stovetop often yields the best results.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful, and they work wonderfully in this skillet recipe. Just adjust the cooking time slightly to ensure they reach the proper internal temperature.
What if I don’t have all the dried herbs? Can I substitute fresh herbs?
Yes, fresh herbs can be used instead. Generally, use about three times the amount of fresh herbs compared to dried since fresh herbs are more delicate and less concentrated.
Is it possible to make this recipe vegetarian?
Definitely! You can swap the chicken for hearty plant-based proteins like tofu, tempeh, or chickpeas. Season and cook them similarly to ensure rich flavor and satisfying texture.
Can I prepare this dish in advance?
You can prep the vegetables and spice mix ahead of time, even marinate the chicken overnight. Cooking everything just before serving yields the best texture and taste.
What are the best liquids to use instead of chicken broth?
Dry white wine, apple juice, or even water are excellent alternatives that keep the dish moist and deglaze the pan nicely without overpowering the flavors.
Final Thoughts
This Chicken and Vegetable Skillet Recipe is such a rewarding meal to make and share, thanks to its bright colors, balanced flavors, and simple one-pan process. Whether you’re feeding family or just treating yourself after a busy day, this dish promises comfort and nourishment in every bite. I can’t wait for you to try it and make it part of your favorite dinner rotation!
Print
Chicken and Vegetable Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and healthy Chicken and Vegetables Skillet recipe featuring tender chicken breast pieces sautéed with fresh broccoli, zucchini, bell peppers, and onions, all seasoned with a flavorful blend of herbs and spices. This quick and easy one-pan meal is perfect for a nutritious weeknight dinner.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 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
- 2 tablespoons olive oil, divided
Vegetables
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow onion, thinly sliced
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
Additional Ingredients
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces. Season with salt and freshly ground black pepper, then set aside.
- Mix the Spices: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of the spice mix and sprinkle it evenly over the seasoned chicken.
- Coat Chicken with Oil: Add ½ tablespoon of olive oil to the chicken pieces and toss to coat thoroughly.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet, cover, and set aside.
- Sauté Vegetables: Return the skillet to heat and add the remaining olive oil. Stir in sliced onions and cook for 2 minutes. Add broccoli, zucchini, yellow, and red bell peppers. Season with the remaining spice mixture, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add Broth and Combine: Stir in the chicken broth or alternative liquid. Return the cooked chicken and juices to the skillet, stirring to combine. Cook for 1 minute to heat through.
- Garnish and Serve: Remove from heat, taste and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.
Notes
- You can substitute chicken breast with boneless skinless chicken thighs for a juicier texture.
- Adjust chili powder according to your spice preference.
- Low sodium chicken broth is best to control salt levels; alternatives like dry white wine or apple juice add subtle flavor variations.
- Serve over rice, quinoa, or with crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
