Name: One-Pan Chicken & Veggies Skillet
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 1 tbsp olive oil (for cooking chicken); 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp black pepper; 0.5 tsp salt; 2 tbsp olive oil (for cooking vegetables); 1 large yellow onion, finely diced; 3 cloves garlic, minced; 1 large red bell pepper, diced into 1-inch pieces; 1 large yellow bell pepper, diced into 1-inch pieces; 2 medium carrots, peeled and sliced into 1/4-inch rounds or half-moons; 1 medium zucchini, cut into 1/2-inch thick half-moons; 1 cup broccoli florets, cut into small, bite-sized pieces; 0.5 cup fresh mushrooms, sliced; Salt and black pepper to taste; 1 cup chicken broth (low sodium); 1 tbsp soy sauce or tamari; 1 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp red pepper flakes (optional); 1 tbsp cornstarch; 2 tbsp cold water; Fresh parsley or cilantro, chopped (optional); Fresh lemon juice (optional)

Chicken Vegetables Skillet is, without a doubt, a true weeknight hero that I believe every home cook should master. Imagine arriving home after a busy day, yearning for a meal that’s not only incredibly satisfying and packed with nutrients but also remarkably easy to prepare and, crucially, leaves you with minimal cleanup. This dish delivers on all fronts, transforming simple ingredients into a vibrant and wholesome culinary experience.

While the specific recipe might seem modern, the concept of cooking an entire, balanced meal in a single pan is a culinary tradition spanning centuries and cultures, born out of a universal appreciation for efficiency and flavor. It’s a testament to the enduring appeal of simple, wholesome eating that nourishes both body and soul.

Why We Love This Chicken Vegetables Skillet

People, myself included, simply adore this dish for its incredible versatility and undeniable convenience. The succulent chicken, perfectly cooked alongside tender-crisp vegetables, all brought together with a savory sauce, creates a symphony of textures and tastes that satisfies without weighing you down. Its adaptability means you can always incorporate your favorite seasonal produce, ensuring a fresh and exciting meal every time. The ease of preparing a complete, nutritious meal in one go truly makes the Chicken Vegetables Skillet an indispensable addition to any home cook’s repertoire.

Ingredients:

For the Chicken:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces
- 1 tablespoon olive oil (for cooking chicken)
- 1 teaspoon paprika (sweet or smoked, your preference)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, plus more to taste
For the Vegetables:
- 2 tablespoons olive oil (for cooking vegetables)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large red bell pepper, seeds removed and diced into 1-inch pieces
- 1 large yellow bell pepper, seeds removed and diced into 1-inch pieces
- 2 medium carrots, peeled and sliced into 1/4-inch thick rounds or half-moons
- 1 medium zucchini, trimmed and cut into 1/2-inch thick half-moons
- 1 cup broccoli florets, cut into small, bite-sized pieces
- 1/2 cup fresh mushrooms, sliced (button or cremini work well)
- Salt and black pepper to taste
For the Skillet Sauce:
- 1 cup chicken broth (low sodium preferred)
- 1 tablespoon soy sauce or tamari (for a gluten-free option)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry, optional, for thickening)
For Garnish (Optional):
- Fresh parsley or cilantro, chopped
- A squeeze of fresh lemon juice

Preparation & Chopping:

Prepare the Chicken: My first step is always to get the protein ready. Lay your boneless, skinless chicken breasts or thighs on a clean cutting board. Using a sharp knife, carefully trim away any excess fat or sinew. Now, cut the chicken into uniform 1-inch bite-sized pieces. Uniformity is key here for even cooking! Place the cut chicken into a medium bowl.
Season the Chicken: To that bowl of chicken, I like to add my seasonings directly. Sprinkle in the 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. With clean hands, toss the chicken gently until every piece is thoroughly coated with the spices. This ensures every bite of our Chicken Vegetables Skillet is packed with flavor. Set this aside to marinate slightly while you prepare the vegetables.
Dice the Onion: Peel the papery outer skin from your large yellow onion. Place it on a stable cutting board, cut it in half from root to stem, and then make several vertical slices without cutting through the root end. Next, make one or two horizontal cuts, and finally, dice the onion into small, consistent pieces. Transfer the diced onion to a small bowl and set aside.
Mince the Garlic: Take your three cloves of garlic. Give each clove a good smash with the side of your knife to loosen the skin, then peel them. Using the same knife, finely mince the garlic until it’s almost a paste. Alternatively, a garlic press works wonders if you have one. Keep the minced garlic separate from the onion, as it cooks faster.
Prepare the Bell Peppers: For the bell peppers, I always aim for vibrant colors in my Chicken Vegetables Skillet, so using both red and yellow peppers adds both visual appeal and a slightly different sweetness. Wash the peppers thoroughly. Carefully slice each pepper in half lengthwise and remove the core, seeds, and any white membrane. Place the pepper halves flat on your cutting board and dice them into 1-inch pieces.
Slice the Carrots: Peel the two medium carrots. You can slice them into 1/4-inch thick rounds or, for a more rustic look, cut them into half-moons. Remember, carrots take a little longer to cook than some other vegetables, so aim for a consistent, not-too-thick size.
Cut the Zucchini: Wash and trim the ends off the medium zucchini. I like to cut mine into 1/2-inch thick half-moons. If your zucchini is very large, you might cut it into quarters lengthwise before slicing to keep the pieces manageable.
Prepare the Broccoli: Wash the broccoli head and cut it into small, bite-sized florets. The smaller the florets, the quicker they will cook and integrate into the skillet.
Slice the Mushrooms: Gently wipe any dirt off your mushrooms with a damp paper towel – avoid washing them directly as they absorb water. Slice them into even pieces.
Prepare the Slurry (Optional): In a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. This is your thickening agent for the sauce, and having it ready makes the cooking process much smoother later on. Set it aside.

Cooking the Chicken:

Heat the Skillet: Place a large (10-12 inch) heavy-bottomed skillet or a cast-iron skillet over medium-high heat. Let it get nice and hot for about 2-3 minutes. This initial heat is crucial for developing a good sear on the chicken, which adds a lot of flavor to our Chicken Vegetables Skillet.
Add Olive Oil: Once hot, add 1 tablespoon of olive oil to the skillet. Swirl it around to coat the bottom evenly.
Brown the Chicken: Add the seasoned chicken pieces to the hot skillet in a single layer. You might need to do this in two batches to avoid overcrowding the pan. Overcrowding can lower the pan temperature, leading to steamed chicken rather than beautifully browned chicken. Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Don’t worry about cooking it perfectly all the way through at this stage, as it will finish cooking with the vegetables.
Remove Chicken: Once the chicken is nicely browned, transfer it to a clean plate and set it aside. There will likely be some delicious browned bits (fond) stuck to the bottom of the skillet – this is pure flavor, and we’ll use it later!

Sautéing the Vegetables:

Sauté the Onions and Carrots: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. If the pan looks dry or has too many burnt bits, you can quickly wipe it clean, but usually, those browned bits are what we want to deglaze. Add the diced yellow onion and sliced carrots to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the onions are softened and translucent, and the carrots are starting to become tender-crisp. Carrots take a bit longer, which is why I like to give them a head start.
Add Bell Peppers and Mushrooms: Next, toss in the diced red and yellow bell peppers and the sliced mushrooms. Continue to cook for another 4-5 minutes, stirring frequently, until the bell peppers begin to soften but still retain a slight crispness, and the mushrooms have released their moisture and started to brown.
Introduce the Garlic and Broccoli: Finally, add the minced garlic and the broccoli florets to the skillet. Cook for just 2-3 minutes more, stirring constantly, until the garlic is fragrant (be careful not to burn it!) and the broccoli turns a vibrant green and is tender-crisp. I like my broccoli to have a little bite, but if you prefer it softer, you can add it a minute or two earlier.

Combining and Finishing the Skillet:

Deglaze the Skillet: It’s time to build our sauce! Pour the 1 cup of chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These “fond” bits are packed with flavor and will contribute immensely to the richness of our Chicken Vegetables Skillet sauce. Bring the broth to a gentle simmer.
Add Seasonings and Soy Sauce: Stir in the 1 tablespoon of soy sauce (or tamari), 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and the optional 1/4 teaspoon of red pepper flakes. Give everything a good stir to combine and let it simmer for about 2 minutes to allow the flavors to meld beautifully.
Return the Chicken: Carefully add the cooked chicken pieces back into the skillet with the vegetables and sauce. Stir gently to incorporate the chicken into the mixture.
Thicken the Sauce (Optional but Recommended): If you prefer a thicker sauce for your Chicken Vegetables Skillet, now is the time to add your cornstarch slurry. Give the slurry a quick stir again (cornstarch can settle) and slowly pour it into the simmering skillet while stirring constantly. Continue to stir for 1-2 minutes until the sauce visibly thickens to your desired consistency. If you like a thinner, brothier sauce, you can skip this step entirely.
Final Seasoning Check: Taste the entire dish. This is where you make it truly yours! Add more salt, pepper, or even a dash more soy sauce if needed. Sometimes, I find a tiny pinch of sugar can balance out the flavors beautifully, especially if the bell peppers weren’t super sweet.

Serving Suggestions & Tips:

Garnish and Serve: Once seasoned to perfection, remove the skillet from the heat. If you’re using fresh parsley or cilantro, sprinkle a generous amount over the top for a burst of freshness and color. A squeeze of fresh lemon juice at the end can also brighten all the flavors wonderfully. Serve your hot and hearty Chicken Vegetables Skillet immediately.
Pairing Recommendations: This versatile skillet meal pairs wonderfully with a variety of sides. My go-to options include fluffy white rice, brown rice for added fiber, quinoa, or even a simple side of pasta like penne or rotini. For a low-carb option, cauliflower rice or a bed of fresh greens works beautifully.
Customizing Your Skillet: The beauty of a skillet dish is its adaptability. Don’t be afraid to experiment with other vegetables you have on hand. Sweet potatoes, green beans, or even spinach (added at the very end to just wilt) can be fantastic additions.
Spicy Kick: If you love heat, feel free to increase the red pepper flakes or add a dash of your favorite hot sauce into the sauce. A finely diced jalapeño or serrano pepper could also be sautéed with the onions for a fresh spicy element.
Storage: Leftovers of this Chicken Vegetables Skillet store incredibly well. Transfer any remaining portions to an airtight container and refrigerate for up to 3-4 days.
Reheating: To reheat, simply warm gently in a microwave or on the stovetop over medium-low heat until heated through. You might want to add a splash of chicken broth or water to loosen the sauce if it has thickened too much in the fridge. This dish is often even more flavorful the next day, as the ingredients have had more time to meld.
Make it a Meal Prep Star: This recipe is fantastic for meal prep! Cook a double batch on Sunday and portion it out into containers for healthy, delicious lunches or dinners throughout the week. It’s a great way to ensure you’re getting a balanced meal with plenty of lean protein and vibrant vegetables.

Conclusion:

This Chicken Vegetables Skillet isn’t just a recipe; it’s a culinary revelation that I genuinely believe everyone needs in their repertoire. What makes it an absolute game-changer? Well, for starters, it’s the incredible balance of flavors – tender, juicy chicken pieces perfectly complemented by a vibrant medley of crisp-tender vegetables, all brought together in one pan. It’s the kind of meal that looks impressive, tastes gourmet, yet requires minimal effort and cleanup. I often find myself turning to this recipe on the busiest of weeknights, knowing I can have a wholesome, delicious dinner on the table in under 30 minutes. It’s truly a testament to how simple, fresh ingredients can create something truly extraordinary.

Its versatility is another reason it’s a staple in my kitchen. You can adapt it to whatever you have on hand, making it incredibly budget-friendly and helping to reduce food waste. The vibrant colors alone are enough to make your mouth water, and the nutritional benefits are just the cherry on top. It’s packed with protein, fiber, and essential vitamins, making it a meal you can feel genuinely good about serving to your family, or enjoying solo. Whether you’re a seasoned chef or just starting your culinary journey, this recipe offers a rewarding experience that doesn’t compromise on taste or health. It’s the perfect solution for those evenings when you crave something satisfying and flavorful but are short on time, transforming everyday ingredients into something truly special.

Serving Suggestions & Creative Variations:

Now, let’s talk about how to make this already fantastic dish even more your own! While it’s utterly delicious as is, I love to experiment with different pairings and additions. For a heartier meal, I often serve my Chicken Vegetables Skillet over a bed of fluffy quinoa or brown rice, which soaks up all those delicious pan juices beautifully. If you’re craving something lighter, a fresh side salad with a zesty lemon-herb vinaigrette would be the perfect complement. For a touch of indulgence, a sprinkle of freshly grated Parmesan cheese or a dollop of creamy goat cheese just before serving can elevate the flavors to another level, adding a lovely richness that pairs wonderfully with the savory chicken and bright vegetables.

Don’t be afraid to play with the vegetables too! While my preferred combination is usually bell peppers, zucchini, and onions, feel free to swap in seasonal greens like asparagus or broccoli florets, or root vegetables like diced sweet potatoes or carrots for a different texture and flavor profile. A pinch of red pepper flakes can add a lovely kick for those who enjoy a little heat, or a squeeze of fresh lime or lemon juice at the very end can brighten everything up, adding a wonderful tang. For a slightly different twist, try tossing in some fresh herbs like chopped parsley, dill, or basil just before serving for an aromatic finish that makes the dish sing. You could even transform any delicious leftovers into a hearty wrap for lunch the next day, or chop everything up and mix it into a vibrant salad. The possibilities are truly endless, and that’s what makes this recipe so exciting to revisit time and time again, constantly discovering new favorite combinations.

Your Turn: Get Cooking & Share!

I truly hope you feel inspired to give this incredible recipe a try. It’s more than just a meal; it’s an experience that brings joy to your kitchen and your dinner table. I’m so confident that once you whip up your first batch, you’ll understand exactly why I rave about it so much. This recipe is designed to simplify your life without sacrificing an ounce of flavor, making healthy eating both accessible and enjoyable for everyone.

When you do, please come back and share your experience with me! I absolutely adore hearing about your culinary adventures. Did you add a secret ingredient that transformed the dish? Did you find a new favorite combination of vegetables that you can’t get enough of? Did your family gobble it up in record time, asking for seconds? I’d love to hear all about it in the comments below, or feel free to share your photos on social media – just be sure to tag me so I can see your magnificent creations! Your feedback and unique twists not only inspire me but also help others in our community discover new ways to enjoy this fantastic dish. So, grab your skillet, gather your ingredients, and get ready to create something truly delicious and unforgettable. Happy cooking!