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Chicken and Vegetables Skillet

by Katerina

4.71 from 167 votes

Aug 16, 2021, Updated Jan 05, 2024

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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.

While you’re at it, you should also try my Sausage and Peppers Skillet recipe as well as my uber-popular Skillet Zucchini and Mushrooms! They are perfect healthy skillet recipes for a quick weeknight dinner.

Chicken Skillet Recipe

Of all the chicken skillet recipes that I have made over the years, Marry Me Chicken and this chicken and veggies dish are the ones we go back to more often than I should admit. This recipe for diced chicken is not only delicious but also ridiculously 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 includes 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 mushroom rice or spinach pasta, 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 With Vegetables Recipe

• It’s quick. This chicken 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.

What You’ll Need

The simple ingredients you’ll need for this chicken and veggies recipe are all about bringing together fresh, flavorful, and wholesome goodies. For precise measurements and complete instructions, please scroll down to the recipe card.

• Olive Oil – You’ll need a couple of tablespoons of olive oil for sautéing.
• Chicken – I use 1 pound of boneless, skinless chicken breasts cut into 1-inch pieces. Chicken thighs are an excellent alternative.
• Salt and Black Pepper – To season the chicken. 
• 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 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 chicken and vegetables 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. Enjoy! Remove the skillet from the heat, and garnish with parsley, if using. Serve.

Serving Suggestions

I like to serve this skillet chicken recipe with rice or noodles, but there are tons of great sides. This easy recipe for Mashed Sweet Potatoes goes with everything, as do these Roasted Sweet Potato Wedges. My Oven Baked Seasoned Fries are a crowd-pleasing favorite!

For something a bit different, go with these Parmesan Truffle Fries! Another serving of veggies should include my Radish and Cucumber Salad or a side of my Shopska Salad. It’s different and refreshing.

How to Store and Reheat Leftovers

To store leftovers, place them in airtight containers with pan juices and refrigerate for 3 to 4 days or freeze them in freezer bags for up to 3 months. Thaw before reheating.

To reheat, place leftovers in a covered skillet or saucepan over low heat and cook until just heated through.

More Skillet Dinner Ideas

• Creamy Lemon Chicken
• Burrito Skillet
• Shrimp Fajitas Recipe
• Steak Bites with Potatoes

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4.71 from 167 votes

Chicken and Vegetables Skillet Recipe

by Katerina | Diethood

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.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 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

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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.

Equipment

• Measuring Cups and Spoons
• Large Skillet
• Chef Knife

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: 257kcal | Carbohydrates: 13g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 168mg | Potassium: 958mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1714IU | Vitamin C: 166mg | Calcium: 63mg | Iron: 2mg

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.

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