If you love meals that are straightforward, bursting with flavor, and come together in a single pot, then you are going to adore this One-Pot Chicken and Vegetable Skillet Recipe. It’s a vibrant, comforting dish where juicy chicken pieces mingle with a colorful mix of tender broccoli, cauliflower, and carrots, all smothered in savory tomatoes and a melty blanket of mozzarella cheese. Perfect for busy weeknights or whenever you need a warm hug of a meal without the fuss, this recipe brings wholesome goodness and satisfying textures to your table with minimal cleanup.
Ingredients You’ll Need
Gathering quality ingredients is key to making this One-Pot Chicken and Vegetable Skillet Recipe shine. Each component plays a crucial role, from the tender chicken providing protein and substance, to the vibrant veggies adding freshness and color, all elevated by aromatic seasonings and creamy melted cheese.
- Olive oil: A healthy fat that helps create a perfect sear on the chicken for flavor and texture.
- Boneless skinless chicken breasts: Chopped into bite-sized pieces, they cook quickly and soak up all the delicious seasonings.
- Finely chopped onion: Adds a hint of sweetness and depth to the skillet base.
- Salt: Enhances the natural flavors in every ingredient.
- Italian seasoning: A fragrant blend that brings a touch of Mediterranean flair to the dish.
- Pepper: Adds just the right amount of gentle heat.
- Muir Glen™ organic diced tomatoes (undrained): Provide juicy, tangy brightness and a rich sauce without extra steps.
- Frozen broccoli, cauliflower, and carrots: A convenient veggie trio that brings texture, color, and essential nutrients.
- Shredded mozzarella cheese: Creates a gooey, irresistible finish that pulls the whole dish together.
How to Make One-Pot Chicken and Vegetable Skillet Recipe
Step 1: Sear the Chicken and Onions
Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken pieces, chopped onion, salt, Italian seasoning, and pepper. Cook for about 4 to 5 minutes, turning occasionally, until the chicken loses its pink color inside and gets a lovely brown crust. This step locks in juices and builds the flavorful foundation that makes this One-Pot Chicken and Vegetable Skillet Recipe so special. Once browned, lower heat to medium to prepare for the next step.
Step 2: Add Tomatoes and Vegetables
Stir in the entire can of undrained diced tomatoes along with the frozen broccoli, cauliflower, and carrots. Cover the skillet with a lid and let it simmer gently for 15 to 20 minutes. This allows the vegetables to soften perfectly while the tomatoes create a bright, saucy coating that melds with the chicken and seasonings. The ease of tossing in frozen mixed vegetables means you get fresh-tasting results without the chopping hassle.
Step 3: Melt the Cheese and Finish
Sprinkle the shredded mozzarella evenly over the hot skillet. Place the lid back on and let the cheese melt for 1 to 2 minutes until it’s gooey and starts to stretch. This final cheesy touch transforms the dish into a comforting, satisfying feast, making every bite a joyous combination of flavors and textures. Your One-Pot Chicken and Vegetable Skillet Recipe is now ready to serve!
How to Serve One-Pot Chicken and Vegetable Skillet Recipe
Garnishes
Adding a few thoughtful garnishes can elevate this skillet even more. Freshly chopped parsley or basil brings a burst of herbal brightness, while a sprinkle of crushed red pepper flakes adds just a hint of heat if you like a little kick. A drizzle of olive oil or a squeeze of fresh lemon juice right before serving can brighten the dish and highlight all those lovely flavors.
Side Dishes
This one-pot wonder pairs wonderfully with simple sides to round out your meal. A warm crusty bread is fantastic for scooping up every last bit of cheesy tomato goodness. You could also serve it alongside fluffy rice or buttery mashed potatoes to soak up the savory juices, or even a light green salad for balance and crunch.
Creative Ways to Present
For a playful twist, try serving the skillet contents over creamy polenta or tossed with your favorite pasta. If you want to impress guests, plate the chicken and veggies over a bed of quinoa or couscous, garnished with toasted pine nuts for texture. No matter how you serve it, this One-Pot Chicken and Vegetable Skillet Recipe remains the kind of cozy, heartwarming dish that shines on any table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. This dish holds up well, with the flavors developing even more overnight. Just be sure to cool it before refrigerating to keep the vegetables crisp and the chicken tender.
Freezing
You can freeze portions of this One-Pot Chicken and Vegetable Skillet Recipe for up to 2 months. Allow the dish to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge before reheating to preserve the best texture and taste.
Reheating
Reheat leftovers gently on the stovetop over low to medium heat or in the microwave until warmed through. If the sauce is too thick, add a splash of water or broth to loosen it up. Covering the pan while reheating helps keep the chicken moist and the cheese melty, bringing your One-Pot Chicken and Vegetable Skillet Recipe back to delicious perfection.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless skinless chicken thighs work beautifully in this recipe. They tend to be juicier and add slightly richer flavor. Just cut them into uniform pieces so they cook evenly along with the vegetables.
What if I don’t have mozzarella cheese?
You can swap mozzarella with other melting cheeses like Monterey Jack, cheddar, or a mild provolone. These will offer a different flavor profile but still bring that gooey, comforting finish to the skillet.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and increase the vegetables or add hearty plant-based proteins like chickpeas or tofu. Consider using vegetable broth and your favorite seasoning to keep it flavorful and filling.
Is it necessary to use frozen vegetables?
Not at all! Fresh vegetables can be used if you prefer. Just chop them into bite-sized pieces and adjust the cooking time slightly to ensure they reach the perfect tenderness without overcooking.
How spicy is this dish?
This One-Pot Chicken and Vegetable Skillet Recipe is mild by default, focusing on savory herbs and gentle seasoning. If you enjoy spice, feel free to add crushed red pepper flakes or a dash of hot sauce to kick things up.
Final Thoughts
This One-Pot Chicken and Vegetable Skillet Recipe is one of those rare dishes that beautifully balances ease and elegance while offering wholesome, satisfying flavor in every bite. It’s the kind of recipe you’ll come back to time and time again when you want a hearty, colorful meal without any fuss. So go ahead, gather those simple ingredients, and dive into this cozy skillet experience—you’ll be thrilled with how delicious weeknight dinners can be!
Print
One-Pot Chicken and Vegetable Skillet Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A wholesome and easy one-pot chicken and vegetable skillet recipe that combines tender chicken pieces with a medley of frozen vegetables and melted mozzarella cheese, all cooked together in a single skillet for a quick, delicious, and nutritious meal.
Ingredients
Chicken and Vegetables
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 bag (16 oz) frozen broccoli, cauliflower and carrots
Cheese
- 1 cup shredded mozzarella cheese (4 oz)
Instructions
- Cook the Chicken and Onions: In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add the chicken pieces, finely chopped onion, salt, Italian seasoning, and pepper. Cook for 4 to 5 minutes, turning occasionally, until the chicken is browned on the outside and no longer pink in the center. Once cooked, reduce the heat to medium to prepare for the next step.
- Add Tomatoes and Vegetables: Stir in the undrained can of diced tomatoes along with the frozen broccoli, cauliflower, and carrots. Cover the skillet with a lid and cook for 15 to 20 minutes, or until the vegetables are heated through and tender, stirring occasionally to ensure even cooking.
- Melt the Cheese: Sprinkle shredded mozzarella cheese evenly over the cooked chicken and vegetables. Cover the skillet again and cook for 1 to 2 minutes until the cheese melts and becomes gooey, adding a creamy and flavorful finish to the dish.
Notes
- You can substitute the frozen vegetable mix with fresh vegetables if preferred, adjusting the cooking time accordingly.
- For added flavor, consider sprinkling fresh basil or parsley on top before serving.
- This dish can be served over rice, quinoa, or pasta for a more filling meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use low-sodium canned tomatoes to reduce sodium content if desired.
