Need an easy dinner idea that’s healthy and fast? You got it! This easy Chicken and Vegetables Skillet recipe is all of that and more! Everyone will love this garlicky chicken dinner tossed with colorful, crisp-tender veggies.
Chicken With Vegetables Recipe
This chicken and veggies dish is not only delicious but also super easy to whip up and clean up after. It’s prepared using a straightforward cooking technique that’s versatile enough to be your go-to for a wide variety of proteins and vegetables. In this rendition, our chosen mix include tender chicken pieces sautéed with bell peppers, broccoli, and zucchini in a rich blend of spices and olive oil, delivering a quick yet tasty dinner. Pair it with rice or noodles, enjoy it on its own, or scoop it up with a slice of warm, crusty bread to turn it into a complete, fulfilling meal.
Why You Should Make This Chicken and Vegetables Recipe
- Quick: This recipe is done in 30 minutes, making it ideal for those seeking a hassle-free homemade dinner. With a one-pan cooking approach, you’re assured a great meal with minimal prep and cleanup.
- Versatile Pairing: This dish pairs well with a variety of sides. Whether you prefer it with rice or noodles, with a potato, or solo, it caters to diverse preferences.
- Nutrient-Rich and Flavorful: Combining chicken with veggies like broccoli, bell peppers, and zucchini makes for a nutrient-packed meal. The blend of spices guarantees delicious flavor in every bite.
Ingredients For Chicken And Veggies
The seasonings in this easy chicken skillet recipe are so perfect that you may want to measure out double the amount and put half in its own bottle to use in other recipes.
- Olive Oil: You’ll need a couple of tablespoons of olive oil, divided, for sautéing.
- Chicken: I use 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces.
- Salt and Pepper: To taste.
- Garlic Powder, Paprika, and Onion Powder: To season the meat and veggies, you’ll need ½ a teaspoon of each.
- Dried Thyme and Rosemary: Dried herbs are such an easy way to add flavor and fragrance! Again, use ½ a teaspoon of each.
- Chili Powder: Depending on your taste, add ¼ to ½ teaspoon of chili powder for depth of flavor.
- Onion: What’s a skillet dinner without onion? I like mine thinly sliced, but you could also mince or dice.
- Broccoli: So nutritious and so yummy! Wash and cut a small head of broccoli into bite-size broccoli florets.
- Zucchini: You don’t have to peel zucchini; just wash and slice into half-moons.
- Bell Peppers: You can use any color you like. I like to use one yellow and one red, cut into 1-inch chunks.
- Broth: For just a touch of sauciness, have ready ¼ cup of low sodium chicken broth.
- Chopped Fresh Parsley: For garnish.
How to Make Chicken and Vegetables in a Skillet
Mastering the cooking technique – aka cooking everything in one skillet – of this recipe opens doors to endless variations. It allows for easy substitutions or additions of proteins and veggies to suit every palate, making it a staple cooking method to have in your repertoire.
- Prep the Chicken. Cut the chicken into 1-inch pieces and season with salt and pepper. In a small bowl, blend the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of this seasoning mixture, and sprinkle it over the chicken. Add half a tablespoon of olive oil to the chicken,and toss it to coat evenly.
- Cook the Chicken. Heat 1 tablespoon of olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces to the hot oil, and cook for 6 to 8 minutes or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables. Return the skillet to the heat, and pour in the remaining olive oil. Add the onion to the skillet and cook for 2 minutes. Then stir in your broccoli, zucchini, and peppers. Season the veggies with the remaining seasoning mixture and continue to cook for 5 minutes or until the vegetables are crisp-tender.
- Add the Broth and Chicken to the Skillet. Stir the chicken broth into the skillet. If there are any browned bits stuck to the bottom, scrape them up and stir them into the broth to create a pan sauce. Return the chicken and any chicken juices to the skillet, and stir around to combine and cook for a minute.
- Enjoy! Remove the skillet from the heat, and garnish with parsley, if using. Serve.
Tips for Success
- Chicken: Make sure the chicken pieces are evenly cut for consistent cooking. Pat them dry before seasoning to ensure the spices adhere well.
- Spices & Seasonings: Adjust the spice levels to your liking. If you prefer a milder or spicier dish, simply modify the quantity of chili powder.
- Hot Pan: Keep an eye on the heat. Ensure the pan is hot enough to sear the chicken but not too hot to burn the spices.
- Broth Alternatives: If you’re out of chicken broth, dry white wine or even water can be a good substitute. Each brings a unique flavor profile to the dish.
- Vary the Veggies: I typically use the vegetables in the recipe as written, but you can definitely use whatever you have or prefer. Cauliflower, summer squash, cabbage, asparagus, leeks – whatever you like!
- Change Up the Protein: Likewise, feel free to use chunks of steak, cubes of pork loin, cubes of ham, or even baked tofu instead of the chicken.
- Use an Instant-Read Thermometer: Whatever protein you use, there’s no better way to test for doneness than by using an instant-read thermometer.
Serving Suggestions
What goes with this easy skillet meal? I do like to serve it with rice or noodles, as I mentioned earlier, but there are tons of great sides in addition to those!
- Mashed Sweet Potatoes: Such an underrated possibility in the world of sides! This easy recipe for Mashed Sweet Potatoes goes with everything, as do these Roasted Sweet Potato Wedges.
- Fries: My Oven Baked Seasoned Fries are a crowd-pleasing favorite! For something a bit different, go with these Parmesan Truffle Fries!
- Salad: Another serving of veggies should include my Radish and Cucumber Salad with Garlic-Yogurt Dressing. It’s different and refreshing.
How to Store and Reheat Leftovers
- To store leftover chicken and veggies, place them in airtight containers with any pan juices. Refrigerate for 3 to 4 days. To reheat, place leftovers in a covered skillet or saucepan over low heat and cook until just heated through.
- To freeze, transfer the leftovers to freezer bags, pressing out as much air as possible before sealing, and freeze for up to 3 months. Thaw before reheating.
More Skillet Dinner Ideas
- Sausage and Peppers Skillet
- Skillet Zucchini and Mushrooms
- Creamy Lemon Chicken
- Shrimp Fajitas Recipe
- Steak Bites with Potatoes
Chicken and Vegetables Skillet Recipe
This Chicken and Vegetables dinner, featuring chicken infused with garlic and a medley of vibrant, crisp-tender vegetables, is a simple yet nutritious meal sure to be a hit with everyone.
Servings : 4
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- salt and fresh 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
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
- ¼ cup low sodium chicken broth, you can also use dry white wine, apple juice, or water
- chopped fresh parsley, for garnish
Instructions
- Cut the chicken into 1-inch pieces and season with salt and pepper; set aside.
- In a small mixing bowl combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; take half of the seasoning and sprinkle it over the chicken.
- Add ½ tablespoon olive oil to the chicken and toss around to coat evenly.
- Heat 1 tablespoon olive oil in a large 12-inch skillet set over medium-high heat. Add the chicken pieces to the hot oil and cook for about 6 to 8 minutes, or until browned on all sides and the chicken is cooked through.
- Remove the chicken from the skillet, set aside in a plate, and keep covered.
- Return the skillet to the heat and add the remaining olive oil. Stir in the onions and cook for 2 minutes. Stir in the broccoli, zucchini, and peppers. Add more oil to the skillet if needed. Season with remaining spice mix plus salt and pepper, and continue to cook for 4 to 6 minutes or until vegetables are crisp-tender. Stir occasionally.
- Stir in the chicken broth.
- Return chicken and any chicken juices to the skillet; stir around to combine and cook for a minute.
- Remove from heat. Taste for salt and adjust accordingly.
- Garnish with parsley and serve.
Notes
- Chicken: You can use boneless chicken breasts or boneless chicken thighs – just make sure to cook them until done. Also, cut the chicken pieces evenly for uniform cooking and pat dry the chicken to help the spices stick.
- Spices: Tailor the heat (and other seasonings) to your taste, adding or reducing chili powder as needed.
- Hot Skillet: Watch the temperature – you want to sear the chicken without burning the spices.
- Broth: In place of chicken broth, try white wine, apple juice, white grape juice, or water for a different flavor twist.
- Veggie Mix: Feel free to substitute with your favorite veggies like cauliflower or asparagus.
Nutrition
Calories: 257 kcal | Carbohydrates: 13 g | Protein: 28 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 168 mg | Potassium: 958 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1714 IU | Vitamin C: 166 mg | Calcium: 63 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?Leave a Rating!
Yummy! The spice mix was just right.
Loved it!
My wife and I liked this recipe very much. Has anyone increased the seasonings and broth and tried to make more sauce?
23/08/2023 made this for me and my son it was super easy to make i added some sugar snap peas to it and it was absolutely delicious will definitely make again.
Thank you for sharing your recipe 😊😊
Made mine a little different boiled chicken cubed, stir fry vegetables in bag, added garlic, jalapeños, jalapeño pepper jelly, and mol’e sauce,tomatoes, carrots over coconut rice
Thank you so much for sharing this recipe!!! It’s so delicious!!
What are you using for portion size?
1cup? 1/2 cup? For individual portion size
It is about 8 ounces per person. You have around 3 to 4 ounces of cooked chicken plus 4 more ounces of cooked veggies. Note that Nutritional Information is an estimate, and values will vary according to the ingredients you use.
K, this was really nice. Paired well with a low-sodium jarred sauce over spaghetti. Very nice indeed! Thank you.
Wonderful recipe but missing lots of needed flavor.
This is why the recipe suggests to “taste for salt and adjust accordingly.”
Needs a little more seasoning. Fresh garlic, maybe char the veggies a bit more. Parmesan. Squeeze of lemon?
If you like bland this dish is for you. It needed sriracha sauce and rice and then it was a little better.
What size zucchini?
The zucchini I use is a standard size, about 7 to 8 inches long and 3 inches in diameter.
What is the correct serving size to keep carbs low? I have not made this recipe yet but I will as soon as I know what the serving size for the low carb. I am a diabetic and the doc has me on 65 carbs per meal. The recipe sounds great I am anxious to try it.
Thank you so much
Mike
I used your recipe and made into a pot pie. Husband loved it and so did I.
Awesome! Reading comments I double the seasoning and added some bang bang seasoning as well. Served over rice. Truly amazing!
It was okay, it was a little dry I think it needs a little more of a sauce
The ❄️ ngs were perfect but mine came out a little dry. Loved it though!!
I’m very glad you enjoyed it! Thank YOU! 🙂
I loved this recipe! I have been scared of doing a made from scratch stir-fry but this was easy to follow and tasted so good! I actually sent this recipe to all my family for them to try too.
That’s wonderful! I’m very glad you enjoyed it! Thank YOU! 🙂
It was ok
How much is in one serving? 😊
About 7 to 8 ounces.
I see this is 4 servings. How much is each serving? Sorry, I have to count everything! Thank you! 🙂
Great filling recipe!!! I used frozen broccoli and it was still amazing!!! Will definitely keep this to make again!!!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Brilliant
Thank YOU! I’m very glad you enjoyed it! 🙂
Looks yummy!!! What is the best rice to serve this over?
I serve it over brown rice or plain white rice.
Great starter recipe – you could do so much with this! Used different seasonings for my chicken, but other than that followed recipe directions. Loved the mixture of vegetables. Served with both Jasmine and Cauliflower rice. So, so tasty!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
This recipe was tasty! My kids loved it. I served it with homemade fried rice to make it a little more filling for the kids.
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
A wonderful dish!!! Will absolutely be making this again and maybe try shrimp next time.
Great recipe! Next time I’ll partially cook the broccoli in micro, family preference, and add a bit more spice🌶
I’m glad you enjoyed it! Thank YOU! 🙂
Can I use frozen broccoli?
With frozen broccoli; I cook in microwave the minimum just to thaw good, let drain while you prepare the chicken etc. then proceed as directed. I very rarely use fresh as I always have frozen in the freezer. Good luck.
Really great, thanks for sharing! Super easy to halve or double the recipe. Will be making this again tomorrow using the other half of the veggies and some steak. Two easy and healthy weeknight dinners in a row!
Enjoyed this meal very much and would recommend as a perfect meal to prep in advance for a quick meal in the evening after work. Love all the vegetables. Didn’t have broccoli so used kale instead. Perfect. I also spotted some garlic seasoning mix in my cupboard that I used. It was great also. Thanks for inspiration!
That’s wonderful! I am very glad you enjoyed it! Thank you for chiming in! 🙂
was very good, would also be good if you substituted the broth with teriyaki sauce, or used more chili powder and made it spicy. Good recipe if you like veggies
I’m very glad you enjoyed it! Thank YOU! 🙂
We found it to be too bland…added a tlb of soy sauce and some adobo. Excellent!
Yum! Now I know what I will make for dinner tonight! Looks amazing!
I hope you enjoy it! Thank you so much! 🙂
Such a perfect meal for busy nights!
Thank YOU! I hope you enjoy it! 🙂
I make this one pot dinner all the time and it’s so easy and delicious! Thanks for the recipe!
I’m very glad you enjoyed it! Thank you so much! 🙂
is there a sauce you can make to pour over it?
Another delicious recipe! Thanks for always sharing your great creations with us!
Thank you so much for your kind words! I hope you enjoy it! 🙂
Can u make this recipe a night b4 or is it best day of?
I think it’s always best when it was just cooked, but it’s still good if you want to enjoy it the next day. Refrigerate it after cooking, and then reheat it the next day in a covered skillet over low heat, and cook until just heated through.
I cannot get enough of this recipe. Perfect for my family and it was so much fun to make!
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
I’m drooling!! I love everything about this! The flavor, the chicken & veggies are tender, & it’s super hearty!
Thank you so much! I hope you enjoy it! 🙂
So flavorful and healthy too. I’ll be making this again on busy scool nights for sure.
My family loved this easy and yummy meal! It made it easy to feed the whole family with one meal but keep up my low carb diet!