Chicken and Vegetables Skillet

Ever feel like dinner is lurking around the corner, glaring at you while you’re still answering work emails or wrangling kids? Chicken and Vegetables Skillet is here to save your evening—and your sanity. Bursting with color, flavor, and wholesome ingredients, this one-pan miracle checks all the boxes: easy, quick, and absolutely delicious.

If your weeknights feel like a blur of “what’s for dinner?” moments, this skillet is your culinary superhero. And hey, fewer dishes to wash? Sign me up.

Why You’ll Love This Chicken and Vegetables Skillet

Let me count the ways, friends.

• One Pan = Less Mess: Because nobody dreams of a towering pile of dishes at 9 PM.
• Ready in About 30 Minutes: Faster than a takeout delivery, and way healthier.
• Customizable: Don’t like broccoli? Swap it for green beans or mushrooms. This skillet plays nice with just about any veggie.
• Family Friendly: Mild spices keep it kid-approved, but adults still get loads of flavor.
• Nutritious and Colorful: A rainbow of veggies and lean protein to keep you feeling good.

I mean, what’s not to love?

Ingredients for Chicken and Vegetables Skillet

Here’s your quick grocery list so you’re not wandering the aisles wondering what you forgot.

• Olive Oil – A couple of tablespoons to sauté everything into deliciousness.
• Chicken – 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces. Chicken thighs work too if that’s more your vibe.
• Salt and Black Pepper – The dynamic duo of seasoning.
• Garlic Powder, Paprika, Onion Powder – Half a teaspoon each for mega flavor.
• Dried Thyme and Rosemary – Half a teaspoon each, for those cozy herb notes.
• Chili Powder – ¼ to ½ teaspoon, depending on how much zing you like.
• Onion – Thinly sliced or chopped, your choice.
• Broccoli – Cut into cute little florets.
• Zucchini – Sliced into half-moons. No peeling required.
• Bell Peppers – Any color you love. I usually go for one red and one yellow.
• Low-Sodium Chicken Broth – ¼ cup for just enough sauciness.
• Chopped Fresh Parsley – Optional, but pretty!

How to Make Chicken and Vegetables Skillet

Alright, apron on—let’s make some magic happen!

1. Prep the Chicken

Grab your chicken and chop it into 1-inch pieces. Season generously with salt and pepper. In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of that seasoning mix over the chicken. Drizzle with half a tablespoon of olive oil, and toss everything around so your chicken’s nicely coated.

2. Cook the Chicken

Heat one tablespoon of olive oil in a big 12-inch skillet over medium-high heat. Toss in the chicken and let it sizzle away for 6-8 minutes, stirring occasionally, until it’s golden brown and cooked through. Transfer the chicken to a plate and set aside.

3. Cook the Vegetables

In the same skillet, add your remaining olive oil. Throw in the onions and cook for 2 minutes. Add broccoli, zucchini, and bell peppers. Sprinkle on the remaining seasoning mix. Cook, stirring occasionally, for about 5 minutes, until the veggies are crisp-tender.

4. Bring It All Together

Pour the chicken broth into the skillet. Use your spatula to scrape up all those tasty browned bits from the bottom—that’s your pan sauce gold right there! Return the chicken (plus any juices on the plate) back to the skillet. Stir it all together for another minute.

5. Serve and Enjoy!

Take the skillet off the heat, sprinkle with fresh parsley, and serve up your colorful masterpiece. Dinner is officially done.

Aneta’s Tips for Chicken and Vegetables Skillet

• Spice Level: If you’re cooking for spice-sensitive folks, go easy on the chili powder—or skip it altogether.
• Veggie Swaps: Mushrooms, green beans, asparagus… the possibilities are endless.
• Leftover Magic: Toss leftovers over rice, quinoa, or even stuff them in a wrap for a quick lunch.
• Don’t Panic About Bits: If your skillet looks like it’s growing brown bits on the bottom, that’s where the flavor lives. Deglaze with the broth and stir it all in. Magic!

A Little Story from My Kitchen

Years ago, I stumbled on a version of this dish when my kids were picky toddlers who refused to eat “green stuff.” One night, in a moment of desperation, I chopped the veggies small, added chicken, and called it a “rainbow skillet.” They devoured it—and suddenly veggies weren’t the enemy anymore. This Chicken and Vegetables Skillet has been my weeknight go-to ever since.

FAQs about Chicken and Vegetables Skillet

Let’s Cook Some Magic!

Whether you’re feeding your family or whipping up a quick meal for yourself, Chicken and Vegetables Skillet is the kind of recipe that makes you feel like a dinnertime hero. It’s fast, healthy, and bursting with color and flavor. So the next time you’re staring into your fridge wondering what’s for dinner, remember—one skillet, endless possibilities.

Explore More Delicious Chicken Dinners

If you loved this Chicken and Vegetables Skillet, you’ll adore exploring other flavorful, easy chicken recipes right here on Chicken Magic Recipes. Here are some tasty dishes to keep your weeknight meals exciting:

• Savor another vibrant veggie combo in this Healthy Chicken Breast with Zucchini and Squash, perfect for light yet satisfying dinners.
• For Mediterranean-inspired flavors in a single pan, try this Sheet Pan Mediterranean Chicken and Zucchini—a fantastic way to keep things fresh and healthy.
• Looking for a cozy, saucy skillet meal? Check out this creamy and comforting Healthy Chicken Pomodoro Skillet that’s bursting with tomato flavor.
• Or indulge in a luscious and hearty dinner with this Chicken Thighs with Broccoli Cheddar Orzo, a wonderful twist if you’re craving something cheesy and comforting.

Happy cooking, and keep discovering the magic of chicken!

Chicken and Vegetables Skillet

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Chicken and Vegetables Skillet is a colorful, one-pan dinner featuring juicy chicken breast, crisp broccoli, bell peppers, zucchini, and savory spices. Ready in about 30 minutes, it’s the perfect healthy weeknight meal packed with vibrant flavors and easy cleanup!

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil, divided

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (or chicken thighs)

• Salt and black pepper, to taste

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ½ teaspoon dried thyme

• ½ teaspoon dried rosemary

• ¼ to ½ teaspoon chili powder, to taste

• 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

• Chopped fresh parsley, for garnish (optional)

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Instructions

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

2. 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.

3. 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.

4. Add remaining olive oil to the skillet. Add onion and cook 2 minutes.

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

6. 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.

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

Notes

Chicken thighs can be used instead of chicken breast for extra juiciness.
Swap veggies like mushrooms, green beans, or asparagus based on your preference.
Spice level can be adjusted by reducing or skipping chili powder.
Leftovers keep well in the fridge for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner , lunch
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290 kcal
• Sugar: 6 g
• Sodium: 320 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 33 g
• Cholesterol: 80 mg