If you’re craving a wholesome, vibrant meal that comes together in one pan and bursts with fresh flavors, this Chicken and Vegetable Skillet Recipe is exactly what you need. It’s a perfect harmony of tender, juicy chicken paired with a colorful medley of crisp-tender vegetables, all seasoned with aromatic herbs and spices that make your kitchen smell irresistible. Whether it’s a busy weeknight or a relaxed weekend dinner, this dish delivers satisfying comfort without the fuss, making it a go-to recipe you’ll want to return to again and again.
Ingredients You’ll Need
This Chicken and Vegetable Skillet Recipe is wonderfully straightforward, relying on a handful of simple, fresh ingredients that each play a crucial role. The chicken provides protein and heartiness, while the assortment of vegetables add vibrant color, texture, and nutrition. The blend of spices brings layer upon layer of savory warmth that pulls everything together beautifully.
- 1 pound boneless skinless chicken breasts: Cut into bite-size pieces for quick, even cooking and tender bites.
- 3 cups broccoli florets: Adds a satisfying crunch and vibrant green color packed with nutrients.
- 1 zucchini: Thinly sliced into half-moons, offering a mild sweetness and tender texture.
- 1 small yellow onion: Thinly sliced to impart natural sweetness and depth.
- 1 small yellow bell pepper: Chopped into chunks for bursts of bright, mellow flavor.
- 1 small red bell pepper: Adds a pop of red and a slight fruity sweetness to the mix.
- 2 tablespoons olive oil, divided: Essential for sautéing and adding a lovely richness.
- ½ teaspoon garlic powder: For that unmistakable garlicky depth without overpowering.
- ½ teaspoon onion powder: Enhances the overall savoriness.
- ½ teaspoon dried thyme: Brings a subtle earthiness and herbal note.
- ½ teaspoon dried rosemary: Adds piney, fragrant hints that elevate the dish.
- ½ teaspoon paprika: Introduces a warm smokiness and vibrant color.
- ¼ to ½ teaspoon chili powder: A gentle kick to awaken the flavors without overwhelming heat.
- ¼ cup low sodium chicken broth: Keeps everything moist and melds the flavors perfectly (can substitute with dry white wine, apple juice, or water).
- Chopped fresh parsley: For a fresh, final burst of green and brightness as garnish.
How to Make Chicken and Vegetable Skillet Recipe
Step 1: Prepare and Season the Chicken
Start by cutting your chicken breasts into 1-inch pieces—this makes them cook evenly and quickly while keeping every bite tender. Season them simply with salt and freshly ground black pepper, setting the foundation for great flavor.
Step 2: Mix and Apply the Spice Blend
In a small bowl, whisk together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Divide the mix in half, sprinkling the first portion evenly over your seasoned chicken. This step infuses the chicken with those irresistible herbs and spices before searing.
Step 3: Coat Chicken with Olive Oil
Add half a tablespoon of olive oil to your chicken pieces and toss until each piece is gloriously coated. This thin layer of oil helps the chicken brown beautifully and locks in moisture for juicy results.
Step 4: Cook the Chicken Until Golden
Heat one tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add your chicken and let it sizzle, turning occasionally for about 6 to 8 minutes. You want those pieces browned on all sides and cooked through, then remove and keep them warm by covering the skillet or transferring to a plate.
Step 5: Sauté the Vegetables
Using the same skillet, add the remaining olive oil. Toss in the sliced onions and let them soften for about 2 minutes, releasing their sweetness. Next, add broccoli, zucchini, and both bell peppers. Sprinkle on the rest of your spice blend along with salt and pepper to taste. Cook this vibrant medley for 4 to 6 minutes, stirring now and then, until the vegetables are crisp but tender. This keeps their freshness and slight crunch, giving the dish a fantastic texture contrast to the chicken.
Step 6: Bring It All Together
Pour in the chicken broth or your chosen liquid alternative. Stir everything in the skillet, then add back the cooked chicken along with any juices that collected. Give it all a good mix and let it heat through for about 1 minute, allowing the flavors to mingle and the sauce to slightly thicken.
Step 7: Finish and Garnish
Remove your skillet from heat and give everything a final taste test—you might want a pinch more salt or pepper. Sprinkle generously with freshly chopped parsley to add brightness and a beautiful fresh finish. Serve immediately and get ready for some happy sighs around the table!
How to Serve Chicken and Vegetable Skillet Recipe
Garnishes
Simple garnishes like chopped fresh parsley elevate the dish with vibrant green color and a fresh herbal pop that cuts through the richness. For extra zing, a squeeze of fresh lemon juice or a sprinkle of red pepper flakes can be delightful additions.
Side Dishes
This Chicken and Vegetable Skillet Recipe is hearty enough to stand alone but also pairs wonderfully with fluffy rice, buttery mashed potatoes, or warm crusty bread to soak up every bit of the delicious pan juices. A light side salad can also add freshness to round out the meal beautifully.
Creative Ways to Present
For a fun twist, serve this skillet over a bed of cooked quinoa or couscous to add a pleasant texture and extra protein. Alternatively, pile it onto warm tortillas with a dollop of sour cream or Greek yogurt for an easy, casual taco night using these flavorful ingredients.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Chicken and Vegetable Skillet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they sit, making for even tastier next-day meals.
Freezing
If you want to save some for later, this dish freezes well. Portion it into a freezer-safe container or bag, and it will keep well for up to 2 months. Just be sure to cool it fully before freezing to preserve freshness and texture.
Reheating
To reheat, gently warm in a skillet over medium heat or use your microwave on medium power to avoid drying out the chicken. Adding a splash of broth or water while reheating helps keep everything moist and delicious.
FAQs
Can I use other vegetables in this Chicken and Vegetable Skillet Recipe?
Absolutely! Feel free to swap or add your favorite vegetables such as mushrooms, carrots, snap peas, or asparagus. Just adjust cooking times based on the vegetable’s tenderness and size for perfect results.
Is this recipe suitable for meal prep?
Definitely. This skillet meal stores and reheats beautifully, making it a fantastic option for preparing lunches or dinners ahead of time. The balance of protein and veggies keeps it nutritious and satisfying throughout the week.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free chicken broth or substitute with water or apple juice. It’s a safe and tasty option if you’re avoiding gluten.
What’s the best type of chicken to use?
Boneless, skinless chicken breasts work great for even cooking and lean protein, but you can use chicken thighs if you prefer juicier, more flavorful bites. Just adjust the cooking time to ensure they’re cooked through.
Can I prepare the spice mix in advance?
Definitely! Mixing the spices ahead of time saves prep work and makes seasoning quick and hassle-free. Store the blend in an airtight jar and it will stay fresh for weeks, handy for this and other recipes.
Final Thoughts
I cannot recommend this Chicken and Vegetable Skillet Recipe enough for those evenings when you want something healthy, vibrant, and absolutely delicious without spending all night in the kitchen. It’s a brilliant blend of fresh veggies, tender chicken, and aromatic spices that everyone will love. Give it a try—you might just find your new favorite weeknight dinner!
Print
Chicken and Vegetable Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and healthy Chicken and Vegetables Skillet recipe featuring tender chicken pieces sautéed with a colorful medley of fresh broccoli, zucchini, bell peppers, and onions, seasoned with an aromatic blend of herbs and spices, all cooked quickly on the stovetop for a perfect weeknight meal.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- ½ tablespoon olive oil
- Half of the spice mix (see below)
Vegetables
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow onion, thinly sliced
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
Spice Mix
- 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
Additional Ingredients
- 1 tablespoon olive oil (divided, total 2 tablespoons)
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces. Season with salt and freshly ground black pepper, then set aside.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Take half of the spice mix and sprinkle it evenly over the seasoned chicken.
- Coat Chicken: Add ½ tablespoon of olive oil to the chicken pieces and toss to coat thoroughly, ensuring the spices and oil are well distributed.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet, cover, and set aside to keep warm.
- Sauté Vegetables: Return the skillet to heat and add the remaining olive oil. Stir in the sliced onions and cook for 2 minutes until they start to soften. Add broccoli florets, zucchini slices, yellow bell pepper chunks, and red bell pepper chunks. Season with the remaining half of the spice mix, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Add Broth: Stir in the chicken broth or your chosen alternative liquid. Return the cooked chicken and its juices to the skillet, stirring to combine all ingredients. Cook for an additional 1 minute to heat everything through and meld the flavors.
- Finish and Serve: Remove the skillet from heat. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley and serve immediately for a warm, flavorful dish.
Notes
- Use any low sodium liquid such as dry white wine, apple juice, or water if chicken broth is unavailable.
- Adjust chili powder quantity according to your heat preference.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- For a gluten-free version, verify all spices and broth are gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
