This Chicken and Vegetable Skillet is the definition of comfort food made clean and easy. Juicy chicken breast is pan-seared until golden, then tossed with a medley of colorful, crisp-tender vegetables all seasoned with fragrant herbs. It’s a hearty, nutrient-packed meal you can have on the table in 25 minutes — perfect for busy weeknights when time and energy are short, but you still want to eat well.
Whether you serve it over fluffy rice, tender pasta, or crusty whole-grain bread, this one-pan wonder is endlessly versatile and guaranteed to satisfy.
Why You’ll Love This Chicken and Vegetable Skillet Recipe
Let’s break down what makes this dish a weeknight superstar:
1. One-Pan Simplicity
Minimal dishes, maximum flavor. Everything comes together in a single skillet, saving you time on both cooking and cleanup.
2. Healthy & Balanced
You get lean protein from chicken, fiber and vitamins from the veggies, and healthy fats from olive oil. It’s low-carb, naturally gluten-free, and packed with nutrition.
3. Super Fast
The whole meal is ready in 25 minutes or less, making it faster than takeout.
4. Customizable
Use whatever vegetables you have on hand, adjust seasoning to your liking, and even swap in different proteins.
5. Meal Prep Friendly
Leftovers store and reheat beautifully. It’s a great recipe to prep for lunches or dinners throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Olive oil
- Garlic, minced
- Bell peppers (red, yellow, or green), sliced
- Zucchini, sliced into half-moons
- Cherry tomatoes, halved
- Onion, diced
- Broccoli florets
- Salt and black pepper
- Italian seasoning or your favorite herb blend
- Optional garnish: fresh parsley or grated Parmesan cheese
Step-by-Step Instructions
1. Prep Your Chicken
Start by patting the chicken dry with paper towels (this helps it sear better). Then, season with salt, black pepper, and a generous pinch of Italian seasoning.
Tip: Cutting the chicken into even bite-sized pieces ensures it cooks quickly and evenly.
2. Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken pieces. Cook for about 5 to 7 minutes, stirring occasionally, until they’re golden on the outside and cooked through inside. Transfer the chicken to a plate and set aside.
Pro Tip: Don’t overcrowd the pan. If needed, cook the chicken in two batches for better browning.
3. Sauté the Aromatics
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced onion and minced garlic, cooking for about 2 minutes until the onion is softened and the garlic is fragrant.
Optional: A pinch of red pepper flakes here adds a lovely mild heat.
4. Add the Vegetables
Now toss in the bell peppers, zucchini, and broccoli florets. Season lightly with salt and pepper. Cook over medium-high heat for 5–7 minutes, stirring occasionally. You want the vegetables to soften but retain some crunch for texture.
Chef’s Note: If you like your broccoli softer, cover the skillet with a lid for 2 minutes to let it steam slightly.
5. Combine & Finish
Return the cooked chicken to the skillet. Add in the halved cherry tomatoes and a sprinkle of Italian seasoning. Stir well to combine and cook for another 2–3 minutes, just until everything is heated through and the flavors meld.
Finishing Touch: Squeeze a bit of lemon juice or drizzle a splash of balsamic vinegar over the skillet just before serving for added brightness.
6. Garnish and Serve
Top with freshly chopped parsley or a sprinkle of Parmesan cheese for a pop of flavor and color. Serve warm and enjoy!
Serving Suggestions
This Chicken and Vegetable Skillet is incredibly flexible when it comes to serving. Here are a few ideas to round it out:
- Over rice or quinoa for a wholesome grain bowl
- With whole wheat pasta for a filling dinner
- With mashed potatoes or cauliflower mash for comfort food vibes
- On its own as a low-carb, high-protein main
- With crusty bread to mop up the flavorful juices
Recipe Variations
Want to switch things up? Try these tasty variations:
- Swap the protein: Use shrimp, turkey breast, or even firm tofu.
- More veggie variety: Add mushrooms, spinach, kale, asparagus, or snap peas depending on what’s in season or in your fridge.
- Make it saucy: A spoonful of pesto, a splash of lemon-butter sauce, or a drizzle of teriyaki can elevate the flavors.
- Spicy version: Add chili flakes, sriracha, or diced jalapeños for a little heat.
- Cheesy twist: Top with shredded mozzarella or provolone and place under the broiler for 2 minutes.
Frequently Asked Questions (FAQs)
1. Can I use frozen vegetables?
Absolutely! Add them straight from the freezer and cook a bit longer to evaporate excess moisture.
2. How do I keep the chicken juicy?
Avoid overcooking. Remove it from the skillet once it’s just cooked through, and add it back in at the end to reheat.
3. Can I make this dish ahead?
Yes! Prepare the chicken and veggies separately, then combine and reheat before serving.
4. What’s the best oil to use?
Olive oil adds great flavor, but avocado oil works well for higher heat cooking too.
5. How do I keep veggies crisp?
Cook over medium-high heat and don’t stir constantly. Letting them sear slightly helps keep their texture.
6. Is this dish gluten-free?
Yes! Just ensure any added sauces or toppings are certified gluten-free.
7. Can I add grains or pasta directly to the skillet?
Sure! Stir in cooked pasta, rice, or quinoa at the end for a more complete one-bowl meal.
8. Can I double the recipe?
Yes, but use a larger skillet or cook in batches to ensure even cooking.
9. What if I don’t have Italian seasoning?
Make your own with a mix of dried basil, oregano, thyme, and a pinch of rosemary.
10. How can I cut down on prep time?
Use pre-cut vegetables and chicken, or grab a frozen stir-fry veggie mix to save even more time.
Storage and Reheating Tips
Storage
Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Freezing
Let the dish cool completely, then place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Warm the chicken and vegetables in a skillet over medium heat with a splash of broth or water to prevent drying out. You can also microwave in 1-minute intervals until hot.
Nutrition Information (Per Serving)
- Calories: 260
- Protein: 30g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g
- Cholesterol: 75mg
- Sodium: 220mg
Note: Nutritional values are approximate and will vary depending on exact ingredients used.
Final Thoughts
This savory Chicken and Vegetable Skillet is one of those meals that’s as practical as it is delicious. It comes together fast, uses pantry-friendly ingredients, and offers a healthy balance of protein, veggies, and flavor in every bite. Whether you’re cooking for yourself, your family, or meal prepping for the week, this recipe is a reliable go-to you’ll come back to again and again.
Give it a try tonight—you might just find your new favorite one-pan meal!
Chicken and Vegetables Skillet
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into half-moons
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5–7 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add remaining olive oil and sauté garlic for 30 seconds until fragrant.
- Add bell peppers, zucchini, and broccoli. Cook for 5–7 minutes until vegetables are tender-crisp.
- Return cooked chicken to the skillet and stir everything together until heated through.
- Garnish with fresh parsley and serve warm.