Looking for a quick, nutritious, and delicious meal that comes together in one pan? Our Chicken and Veggie Skillet Recipe is just what you need!
This vibrant dish combines juicy chicken breasts with a colorful medley of fresh vegetables, all cooked to perfection in a single skillet. It’s a fantastic way to enjoy a wholesome dinner without spending hours in the kitchen or dirtying multiple pots and pans.
Perfect for busy weeknights or a cozy weekend meal, this recipe is packed with flavor, texture, and essential nutrients. Whether you’re a seasoned home cook or a beginner, you’ll find this recipe straightforward, adaptable, and satisfying.
Plus, it’s a great way to sneak in those extra veggies your family might otherwise skip. Let’s dive in and discover why this skillet meal deserves a spot on your regular menu rotation!
Why You’ll Love This Recipe
This Chicken and Veggie Skillet is a one-pan wonder that saves time on cooking and cleanup. The combination of lean protein and fresh vegetables ensures a balanced meal that supports your health and energy levels.
The versatility is another big plus. You can easily swap out vegetables based on what’s in season or what you have on hand, making it a flexible option all year round.
Plus, the simple seasoning highlights the natural flavors of the ingredients without overwhelming them.
Finally, the skillet method locks in moisture and flavor, giving you tender chicken and perfectly cooked veggies with a slight caramelized edge. It’s a healthy, comforting dish that feels like a treat but is incredibly nourishing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1 lb) |
| Olive oil | 2 tablespoons |
| Red bell pepper, sliced | 1 medium |
| Yellow bell pepper, sliced | 1 medium |
| Zucchini, sliced into half-moons | 1 medium |
| Red onion, thinly sliced | 1 small |
| Cherry tomatoes, halved | 1 cup |
| Garlic, minced | 3 cloves |
| Dried Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper, freshly ground | To taste |
| Fresh parsley, chopped (optional) | 2 tablespoons |
| Lemon wedges, for serving | Optional |
Equipment
- Large non-stick or cast-iron skillet
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Spatula or wooden spoon
- Tongs
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and the dried Italian seasoning.
- Heat the skillet: Place your skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken breasts. Cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Remove chicken from skillet and set aside to rest.
- Sauté the vegetables: Reduce heat to medium, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and sliced red onion. Sauté for 2 minutes until fragrant and softened.
- Add bell peppers and zucchini: Stir in the sliced red and yellow bell peppers and zucchini. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender but still crisp.
- Incorporate cherry tomatoes: Add the halved cherry tomatoes and cook for another 2-3 minutes, allowing them to soften and release their juices.
- Combine and warm through: Slice the rested chicken breasts into strips or bite-sized pieces. Return chicken to the skillet and toss everything together gently. Cook for an additional 2 minutes to meld the flavors.
- Finish and garnish: Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with fresh chopped parsley and serve with lemon wedges on the side for a bright finish.
Tips & Variations
Tip: To ensure chicken cooks evenly, pound the breasts to an even thickness before seasoning.
Feel free to customize this recipe based on your preferences or what you have available. For example, you can substitute chicken breasts with chicken thighs for a juicier texture.
Swap out bell peppers and zucchini for other favorites like broccoli florets, snap peas, or mushrooms.
If you want to add some heat, sprinkle in a pinch of red pepper flakes when sautéing the garlic. For a Mediterranean twist, try adding some crumbled feta cheese or olives just before serving.
For a vegan or vegetarian alternative, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Veggie Quesadilla Recipe Indian Style Easy & Delicious for plant-based inspiration.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 38 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 420 mg |
| Vitamin A | 60% DV |
| Vitamin C | 110% DV |
| Calcium | 6% DV |
| Iron | 15% DV |
Serving Suggestions
This chicken and veggie skillet pairs wonderfully with a variety of sides. For a low-carb option, serve it alongside cauliflower rice or a crisp green salad.
If you prefer something more filling, steamed jasmine rice or quinoa are excellent choices that soak up the flavorful juices.
To add a bit of indulgence, try topping the skillet with a dollop of Greek yogurt or a sprinkle of shredded cheese. For a fun twist, serve the chicken and veggies wrapped in a warm tortilla – try our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a homemade option.
Conclusion
Our Chicken and Veggie Skillet Recipe is a perfect example of how simple ingredients can come together to create a wholesome, flavorful meal. It’s ideal for anyone seeking a balanced dinner that’s quick to prepare and easy to customize.
The vibrant mix of vegetables not only adds color and texture but also boosts the nutritional value, making this dish as healthy as it is tasty.
Whether you’re cooking for family, meal prepping for the week, or simply craving a satisfying dish, this skillet recipe delivers on all fronts. Don’t forget to explore more delicious ideas like the Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal for more inspiration to keep your dinner routine exciting and nutritious.
Happy cooking!
📖 Recipe Card: Chicken and Veggie Skillet
Description: A quick and healthy one-pan meal with tender chicken and colorful vegetables. Perfect for a weeknight dinner packed with flavor and nutrients.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1/4 cup low-sodium chicken broth
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken cubes and cook until browned, about 5-7 minutes.
- Remove chicken and set aside.
- In the same skillet, add onion and garlic; sauté for 2 minutes.
- Add bell peppers, zucchini, and broccoli; cook for 5 minutes until tender-crisp.
- Return chicken to skillet; season with Italian seasoning, salt, and pepper.
- Pour in chicken broth, stir, and cook for another 5 minutes until chicken is cooked through.
- Garnish with fresh parsley before serving.
Nutrition: Calories: 320 kcal | Protein: 35 g | Fat: 12 g | Carbs: 15 g
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