One Pot Chicken and Vegetables Skillet

This One Pot Chicken and Vegetables Skillet is a wholesome, satisfying meal made entirely in a single pan. It features juicy, seasoned chicken pieces and a colorful mix of sautéed vegetables, all simmered together to create a well-balanced, flavorful dish. Ideal for busy weeknights or meal prep, this recipe keeps things simple without sacrificing taste.

Why You’ll Love This Recipe

• Simple and Convenient: Everything cooks in one skillet, making prep and cleanup quick and easy.

• Nutritious: A complete meal packed with lean protein and a variety of vegetables.

• Customizable: Easily adapt the recipe with your favorite vegetables or seasonings.

• Quick to Make: Ready in under 30 minutes, perfect for weeknight dinners.

• Family-Friendly: Mild, approachable flavors that appeal to both adults and kids.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• olive oil

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

• salt and black pepper

• garlic powder

• onion powder

• paprika

• dried thyme

• dried rosemary

• chili powder

• broccoli florets

• zucchini, sliced

• red and yellow bell peppers, chopped

• onion, sliced

• chicken broth

• fresh parsley (optional, for garnish)

Directions

1. Season the chicken pieces with salt, pepper, and half of the spice blend (garlic powder, onion powder, paprika, thyme, rosemary, chili powder). Drizzle lightly with olive oil and toss to coat.

2. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Remove and set aside.

3. In the same skillet, add a bit more oil if needed. Sauté the onions for 2 minutes until slightly softened.

4. Add the broccoli, zucchini, and bell peppers to the skillet. Sprinkle with the remaining seasoning mix and cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.

5. Pour in chicken broth to deglaze the pan. Scrape up any browned bits and return the chicken to the skillet. Stir everything together and cook for 1 more minute to heat through.

6. Taste and adjust seasoning as needed. Garnish with chopped parsley if desired, and serve warm.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15-20 minutes

• Total Time: 25-30 minutes

Variations

• Swap the Protein: Use turkey breast, pork tenderloin, or tofu as alternatives to chicken.

• Try Different Veggies: Cauliflower, green beans, mushrooms, or spinach can be added or substituted.

• Make It Spicier: Add a pinch of cayenne pepper or red pepper flakes for more heat.

• Add Grains: Serve over brown rice, couscous, or quinoa for extra heartiness.

• Add Cheese: Finish with a sprinkle of shredded cheese like mozzarella or Parmesan for a creamy touch.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheating: Warm in a skillet over medium heat or microwave individual portions for 1-2 minutes.

• Freezing: Freezing is not recommended, as the vegetables may lose texture and become mushy after thawing.

FAQs

How do I keep the chicken from drying out?

Cook the chicken just until it reaches an internal temperature of 165°F. Avoid overcooking to maintain moisture and tenderness.

Can I use frozen vegetables?

Yes, frozen vegetables can be used. Just add them directly to the skillet, but note they may release more moisture and require slightly longer cooking time.

What kind of skillet should I use?

A large nonstick or stainless steel skillet works well. Make sure it has a lid if you want to retain extra moisture during cooking.

Can I add a sauce to this dish?

Yes, you can add a splash of soy sauce, balsamic vinegar, or a spoonful of pesto for an extra flavor boost.

Is this recipe low-carb?

Yes, this dish is naturally low in carbohydrates, especially when served without grains or starchy sides.

Can I prepare this meal ahead of time?

You can season and chop everything in advance, then cook just before serving. It’s also great for meal prep and reheats well.

What’s the best way to cut the vegetables?

Chop the vegetables into evenly sized pieces to ensure even cooking. Avoid cutting them too small, as they may overcook quickly.

Can I use bone-in chicken?

Boneless chicken is recommended for faster cooking, but bone-in chicken can be used if cooked longer and cut into smaller pieces.

What broth can I use instead of chicken?

Vegetable broth or even water with a little extra seasoning can be used in place of chicken broth.

Is this dish gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free. Just check that your broth and seasonings are certified gluten-free if needed.

Conclusion

This One Pot Chicken and Vegetables Skillet is the perfect answer to a quick, nourishing meal with minimal cleanup. With customizable ingredients and simple steps, it’s a reliable go-to recipe for any night of the week. Whether you’re cooking for your family or meal prepping for the week, this dish delivers both convenience and flavor in every bite.