This One-Pot Chicken & Veggie Skillet is the perfect combination of simplicity, flavor, and nutrition, all packed into one colorful, delicious dish. With juicy chicken and a medley of fresh vegetables, this skillet meal delivers both convenience and health in one fell swoop. Whether you’re meal prepping or in need of a quick weeknight dinner, this recipe will become a go-to favorite.
Why One-Pot Meals Rock
There’s something magical about a one-pot meal. After a long day, the idea of cooking a healthy dinner with minimal cleanup sounds like a dream. One-pot wonders like this chicken and vegetable skillet are a game-changer—easy to make and full of flavor. From crispy chicken to perfectly tender veggies, every bite is packed with taste and nourishment.
Gathering Your Ingredients
For this dish, you’ll need a variety of fresh veggies and tender chicken. Here’s what to gather:
- Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- Veggies: Bright, colorful vegetables like green beans, yellow squash, red bell peppers, and zucchini.
- Seasoning: Garlic powder, onion powder, chili powder, thyme, rosemary, paprika, salt, and pepper.
- Liquid: Chicken broth or a splash of white wine to enhance flavor.
- Oil: Olive oil or avocado oil to cook the chicken and veggies.
How to Make It
- Season the Chicken: In a bowl, toss the chicken with salt, pepper, garlic powder, onion powder, chili powder, and olive oil until evenly coated.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Brown the chicken pieces for about 5-7 minutes, turning occasionally. Set them aside.
- Sauté the Veggies: In the same skillet, add more oil and cook onions for 2 minutes. Then, toss in the green beans, red bell peppers, zucchini, and squash. Stir and cook for another 5-7 minutes until the veggies are tender-crisp.
- Deglaze: Pour in a little chicken broth or wine to deglaze the pan, scraping up any flavorful bits left from cooking the chicken.
- Combine: Add the chicken back to the skillet and stir everything together. Let it cook for an additional minute, ensuring the flavors meld.
- Finish: Adjust seasoning, add a little extra salt or spice if needed, and garnish with fresh parsley.
Serving Suggestions & Variations
Serve this skillet meal over rice, cauliflower rice for a low-carb option, or even quinoa for added protein. You can also customize with your favorite add-ins:
- Mediterranean twist: Add cherry tomatoes, mozzarella, and a drizzle of balsamic vinegar.
- Cajun flavor: Sprinkle Cajun seasoning and a squeeze of lemon juice for a zesty kick.
Tips for Leftovers and Meal Prep
This dish makes for great leftovers. To store, let it cool, then transfer it to an airtight container. Reheat gently to preserve the texture of the chicken and vegetables. It also works beautifully for meal prep. Cook the chicken and veggies in advance, then store in containers for easy reheating during the week.
Enjoy the Simplicity of Healthy Eating
This Colorful One-Pot Chicken & Veggie Skillet proves that healthy, flavorful meals don’t have to be complicated. It’s the perfect balance of ease and taste, making it a staple for any busy weeknight or meal-prep session. Every bite offers a burst of flavors, all in one convenient pan with minimal cleanup required.
By embracing fresh ingredients and simple techniques, this recipe lets you create a wholesome, satisfying dish in no time. Whether you’re serving it to the family or prepping for the week, this one-pan wonder is sure to become a regular on your dinner table.
Healthy Chicken and Vegetables Skillet Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 2 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- Salt and pepper to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp paprika
- ¼–½ tsp chili powder
- 1 small yellow onion (thinly sliced)
- 3 cups broccoli florets
- 1 zucchini (thinly sliced)
- 1 small yellow bell pepper (cut into 1-inch chunks)
- 1 small red bell pepper (cut into 1-inch chunks)
- ¼ cup low-sodium chicken broth (or dry white wine)
- Fresh parsley (for garnish)
Instructions:
- Season Chicken: Toss chicken with seasoning blend, then drizzle with olive oil.
- Cook Chicken: Heat 1 tbsp oil in skillet. Cook chicken until browned (6-8 minutes), then set aside.
- Cook Veggies: In same skillet, add remaining oil, cook onions for 2 minutes, then add broccoli, zucchini, and peppers. Cook for 5-6 minutes until tender-crisp.
- Deglaze & Combine: Add chicken broth and stir. Return chicken to skillet, cook for another minute.
- Serve: Adjust seasoning, garnish with parsley, and serve!
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