Healthy Chicken and Vegetables Skillet

Ever had a skillet meal that’s so vibrant, it practically sings on your plate?

This Healthy Chicken and Vegetables Skillet is not just a feast for your eyes; it’s a wholesome, quick, and delicious option for any day of the week. Imagine tender chicken, bursting with flavor, nestled among crisp-tender veggies. Bonus: you only need one pan to whip this up! You’ll want to keep this recipe handy for those busy evenings when you still want something homemade and healthy.

Why make this recipe

Who doesn’t love a one-pan wonder that’s easy on cleanup? You’ll adore this recipe because:

• Quick Prep: From slicing the chicken to serving it up, you’re looking at a meal ready in about 30 minutes. That’s less time than waiting for delivery! 🍽️
• Family-Friendly: It’s packed with veggies and protein, making it a nutritious choice that even picky eaters will enjoy. Who knew broccoli could be a crowd-pleaser?
• Versatile Ingredients: Customize the veggies based on what you have at home or what’s in season. It’s a true "clean out the fridge" kind of meal!

Ingredients:

You don’t need fancy stuff — just these basics!

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and fresh ground black pepper, to taste
• 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
• 1 small yellow onion, thinly sliced
• 3 cups bite-size broccoli florets
• 1 zucchini, thinly sliced and cut into half-moons
• 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, apple juice, or water)
• Chopped fresh parsley for garnish

Directions:

1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
2. In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Transfer the chicken to a plate, cover, and set aside.
5. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. Add more oil if needed. Season with the rest of the spice mix and more salt and pepper, cooking for another 4 to 6 minutes until the vegetables are crisp-tender.
6. Pour in the chicken broth and stir to combine.
7. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
8. Remove from heat, taste, and adjust seasoning if needed. Garnish with parsley and serve.

How to make Healthy Chicken and Vegetables Skillet (Overview)

Whipping up this skillet dish is as easy as pie! Start by chopping your chicken and seasoning it like it’s going to a fancy party. While that cooks, get those colorful veggies dancing in the pan. Once everything’s cooked, combine it all together with a splash of broth for extra flavor. Pro tip: Don’t skip out on the seasoning—it’s what brings this dish to life! 😊

How to serve Healthy Chicken and Vegetables Skillet

Serve your Healthy Chicken and Vegetables Skillet over a bed of fluffy quinoa or alongside a slice of crusty whole-grain bread. The vibrant colors on your plate will make your meal feel like a gourmet experience! Picture this: crispy veggies mingling with savory chicken, all drizzled with that rich broth. Yum!

How to store Healthy Chicken and Vegetables Skillet

Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, it should keep well for up to 3 months. For reheating, just pop it in the microwave or skillet until warm. Make-ahead tip: You can chop the veggies and marinate the chicken a day prior to save time!

Tips to make Healthy Chicken and Vegetables Skillet

• Timing Is Key: Start cooking the chicken first; it takes longer.
• Texture Matters: Make sure to cut the veggies into similar sizes so they cook evenly.
• Spice It Up: Don’t be afraid to tweak those spices to suit your taste buds. Extra paprika for smokiness? Yes, please!

Variation

Feeling adventurous? Swap the chicken for shrimp or even tofu for a plant-based option! You can also experiment with different vegetable combinations, tossing in spinach or sweet potatoes for a unique twist.

FAQs

Can I use frozen vegetables?
Absolutely! Just add them to the skillet a bit earlier, as they usually take longer to cook.

How can I make this dish vegan?
Replace the chicken with chickpeas or tempeh and use vegetable broth to keep it hearty and satisfying.

Can I prep this meal in advance?
Definitely! You can chop everything and even marinate the chicken overnight for an extra flavor boost.

📌 Pin this recipe for your next cozy dinner night!

Healthy Chicken and Vegetables Skillet

A wholesome, quick, and delicious one-pan meal featuring tender chicken and vibrant crisp-tender vegetables, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Chicken & Seasoning

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Cut into bite-size pieces for even cooking.
• 2 tablespoons olive oil, divided Used for cooking the chicken and vegetables.
• Salt Salt and fresh ground black pepper, to taste Adjust according to preference.
• ½ teaspoon garlic powder Adds flavor to the chicken.
• ½ teaspoon onion powder Adds flavor to the chicken.
• ½ teaspoon dried thyme Adds flavor to the chicken.
• ½ teaspoon dried rosemary Adds flavor to the chicken.
• ½ teaspoon paprika Adds color and flavor.
• ¼ to ½ teaspoon chili powder Add according to taste.

Vegetables

• 1 small yellow onion, thinly sliced
• 3 cups bite-size broccoli florets
• 1 medium zucchini, thinly sliced and cut into half-moons
• 1 small yellow bell pepper, cut into 1-inch chunks
• 1 small red bell pepper, cut into 1-inch chunks

Broth & Garnish

• ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water) For deglazing the pan.
• to taste Chopped fresh parsley for garnish

Method

 

Preparation

1. Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
2. In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
3. Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.

Cooking

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Transfer the chicken to a plate, cover, and set aside.
2. Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. Add more oil if needed. Season with the rest of the spice mix and more salt and pepper, cooking for another 4 to 6 minutes until the vegetables are crisp-tender.
3. Pour in the chicken broth and stir to combine.
4. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
5. Remove from heat, taste, and adjust seasoning if needed. Garnish with parsley and serve.

Notes

For make-ahead, chop the veggies and marinate the chicken a day prior. This dish can be served over quinoa or with whole-grain bread. Leftovers can be stored in an airtight container for up to 3 days.