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.
- 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
- 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
- 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.
- 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.
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.