If you’re craving a meal that’s bursting with color, flavor, and wholesome goodness straight from your stovetop, this Chicken and Vegetables Skillet Recipe is an absolute winner. It’s a cozy, vibrant dish that brings together tender chicken pieces and a medley of fresh veggies all seasoned with a fragrant blend of herbs and spices. The best part? It’s quick to prepare, which makes it perfect for busy weeknights or anytime you want a satisfying, home-cooked dinner without the fuss. Trust me, once you try this Chicken and Vegetables Skillet Recipe, it’s going to become one of your favorite go-to meals.
Ingredients You’ll Need
Let’s talk about the simple yet essential ingredients that make this Chicken and Vegetables Skillet Recipe so irresistible. Each one brings a special touch—from the juicy chicken to the crunchy vegetables and the perfectly balanced spices that infuse the dish with warmth and depth.
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces: The star protein, tender and quick to cook.
- 3 cups bite-size broccoli florets: Adds a fresh crunch and vibrant green color.
- 1 zucchini, thinly sliced and cut into half-moons: Provides a mild, slightly sweet flavor and soft texture.
- 1 small yellow onion, thinly sliced: Brings sweetness and a subtle sharpness once sautéed.
- 1 small yellow bell pepper, cut into 1-inch chunks: Offers a juicy, sweet pop of color.
- 1 small red bell pepper, cut into 1-inch chunks: Contributes a bright color and slight natural sweetness.
- 2 tablespoons olive oil, divided: Essential for sautéing and bringing everything together with a glossy finish.
- ½ teaspoon garlic powder: Adds a warm, savory note that enhances the chicken.
- ½ teaspoon onion powder: Deepens the savory profile with a hint of sweetness.
- ½ teaspoon dried thyme: Brings a subtle earthy flavor that complements the veggies beautifully.
- ½ teaspoon dried rosemary: Lends a fragrant pine-like aroma, perfect for poultry dishes.
- ½ teaspoon paprika: Gives a smoky sweetness and a gorgeous color boost.
- ¼ to ½ teaspoon chili powder: Adds just the right gentle heat to wake up your taste buds.
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water): Keeps everything moist and lets the flavors meld together.
- Chopped fresh parsley for garnish: Adds a bright, fresh finish to the dish.
How to Make Chicken and Vegetables Skillet Recipe
Step 1: Prepare and Season the Chicken
Start by cutting the chicken breasts into 1-inch pieces—bite-sized chunks that cook quickly and evenly. Season generously with salt and freshly ground black pepper to lay down a simple foundation of flavor.
Step 2: Mix the Spice Blend
In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. This spice blend will infuse the dish with an aromatic, savory warmth. Use half of this mixture to coat the chicken pieces evenly for maximum flavor absorption.
Step 3: Coat the Chicken
Drizzle about ½ tablespoon of olive oil over the seasoned chicken and toss well. This helps the chicken get beautifully browned in the pan and keeps it juicy during cooking.
Step 4: Cook the Chicken in the Skillet
Heat a tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and cook for approximately 6 to 8 minutes, turning occasionally so that all sides get a lovely golden crust and the inside cooks through. Once done, remove the chicken from the skillet, cover it to keep warm, and set it aside.
Step 5: Sauté the Vegetables
Add the remaining olive oil back into the skillet and stir in the sliced onions, cooking for about 2 minutes until they start to soften and release their sweetness. Next, add the broccoli florets, zucchini half-moons, and the yellow and red bell peppers. Sprinkle the rest of the spice mix on top, along with salt and pepper to taste, stirring occasionally as everything cooks for 4 to 6 minutes until the vegetables are tender but still have a pleasant crunch.
Step 6: Add the Broth and Return Chicken
Pour in the chicken broth (or your chosen liquid) and stir to combine with the veggies. Return the cooked chicken and its juices to the skillet and toss gently. Let the whole skillet cook together for 1 more minute to marry all the flavors and warm everything through.
Step 7: Finish and Adjust Seasoning
Remove the skillet from heat. Give the dish a quick taste and adjust seasoning with more salt, pepper, or spice if needed. Sprinkle generously with fresh chopped parsley for a pop of color and freshness.
How to Serve Chicken and Vegetables Skillet Recipe
Garnishes
Chopped fresh parsley is a classic choice that adds vibrant color and a mild herbal note. You can also try a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese for an extra layer of brightness and richness.
Side Dishes
This skillet meal is versatile enough to shine on its own, but it pairs beautifully with warm crusty bread, fluffy rice, or even creamy mashed potatoes to soak up all the delicious juices. For a low-carb option, serve alongside cauliflower rice or a crisp garden salad.
Creative Ways to Present
For a more elegant presentation, plate the chicken and vegetables over a bed of cooked quinoa or couscous and garnish with edible flowers or microgreens for a restaurant-worthy touch. Or, serve family-style right from the skillet to keep things casual and inviting.
Make Ahead and Storage
Storing Leftovers
Let the Chicken and Vegetables Skillet Recipe cool completely before transferring to an airtight container. Store leftovers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal even tastier!
Freezing
If you want to freeze leftovers, portion the skillet contents into freezer-safe containers or bags. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth helps keep everything moist and prevents the chicken from drying out during reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy, but they may take a few extra minutes to cook through compared to breasts. Just make sure to cut pieces evenly for uniform cooking.
What can I substitute for the chili powder if I don’t like spicy food?
Feel free to reduce the chili powder to a pinch or skip it entirely. You can also swap it with smoked paprika for a mild smoky flavor without any heat.
Can this recipe be made gluten-free?
Yes! All the ingredients are naturally gluten-free, just double-check any store-bought broth or spices to ensure they don’t contain hidden gluten.
Is it possible to make this vegan?
For a plant-based version, swap chicken for firm tofu or chickpeas and use vegetable broth instead of chicken broth. The spice blend and vegetables are perfect as is.
How do I get the vegetables to stay crisp-tender?
Cook the vegetables over medium heat without overcrowding the skillet. Stir occasionally and cook just until they are tender but still have a slight bite. This keeps their color bright and texture pleasant.
Final Thoughts
This Chicken and Vegetables Skillet Recipe is such a wonderful dish to have in your kitchen rotation. It’s fresh, flavorful, colorful, and comes together quickly with minimal effort. Whether you’re feeding a family or just yourself, this recipe delivers comforting satisfaction every time. I hope you enjoy making and sharing it as much as I do!
Print
Chicken and Vegetables Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Chicken and Vegetables Skillet is a quick, healthy, and flavorful one-pan meal perfect for busy weeknights. Tender pieces of chicken breast are seasoned and seared to golden perfection, then combined with a colorful medley of fresh broccoli, zucchini, bell peppers, and onions. The dish is enhanced with a blend of aromatic spices and finished with a splash of low sodium chicken broth to create a delicious, wholesome dinner ready in just 35 minutes.
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
- Chopped fresh parsley for garnish
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
Other
- 2 tablespoons olive oil, divided
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces. Season with salt and freshly ground black pepper, then set aside to allow the seasoning to absorb.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Divide the spice mix in half, reserving one portion for the chicken and one for the vegetables.
- Coat Chicken: Sprinkle half of the spice mix evenly over the seasoned chicken pieces. Add ½ tablespoon of olive oil to the chicken and toss thoroughly to ensure each piece is coated with oil and spices.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces carefully and cook for about 6 to 8 minutes, turning occasionally to brown all sides evenly. Confirm the chicken is cooked through, then remove from skillet, cover to keep warm, and set aside.
- Sauté Vegetables: Return the skillet to heat and add the remaining tablespoon of olive oil. Add the thinly sliced onions and sauté for 2 minutes until they start to soften. Add the broccoli florets, zucchini half-moons, and chunks of yellow and red bell peppers. Sprinkle the remaining half of the spice mix along with additional salt and pepper to taste. Cook the vegetables, stirring occasionally, for 4 to 6 minutes until they become crisp-tender.
- Add Broth: Stir in the low sodium chicken broth (or your choice of dry white wine, apple juice, or water) to deglaze the pan and add moisture. Return the cooked chicken and any collected juices back to the skillet. Stir to combine all ingredients well and cook for 1 more minute to heat through.
- Finish and Serve: Remove the skillet from heat. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley for a bright finish. Serve immediately while hot for a nutritious and satisfying meal.
Notes
- You can substitute the chicken breasts with boneless skinless chicken thighs for a juicier texture if desired.
- Feel free to swap chicken broth with dry white wine, apple juice, or water as preferred for different flavor profiles.
- Adjust chili powder quantity depending on your preferred spice level.
- This recipe can be doubled easily for larger groups; just use a larger skillet or cook in batches to avoid overcrowding.
- For gluten-free compliance, confirm that all spices and broth used are gluten-free certified.
