If you’re searching for a wholesome, fuss-free dinner that bursts with flavor and color yet requires minimal effort and cleanup, you’ve got to try this incredible One-Pot Chicken and Vegetables Skillet Recipe. It brings together tender chicken breasts, crisp-tender vegetables, and bright, fragrant herbs all cooked beautifully in a single skillet. Ready in under 30 minutes, it’s perfect for busy weeknights when you want something light, satisfying, and nutritious without spending hours in the kitchen.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this dish shine. Each component plays an important role, from juicy chicken adding hearty protein to vibrant vegetables lending crunch and sweetness, all balanced with aromatic herbs and spices.
- 1½ lbs boneless, skinless chicken breasts (or thighs): Choose fresh or thawed chicken for tender, juicy meat that cooks quickly and evenly.
- 2 tablespoons olive oil: A heart-healthy fat that helps brown the chicken and sauté the vegetables to perfection.
- 1 teaspoon salt: Essential for seasoning and enhancing the natural flavors of the ingredients.
- ½ teaspoon black pepper: Adds a pleasant, subtle heat without overpowering the dish.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that elevates the flavor profile effortlessly.
- ½ teaspoon garlic powder: Boosts the savory depth of the dish alongside fresh garlic cloves.
- 1 medium onion (sliced): Brings a sweet and slightly sharp base when sautéed.
- 2 cloves garlic (minced): Adds a punch of aromatic richness that pairs beautifully with chicken and veggies.
- 1 red bell pepper (sliced): Offers bright color and a gentle sweetness that balances the savory elements.
- 1 zucchini (sliced): Provides a tender texture and mild flavor that melds softly with other vegetables.
- 1 cup broccoli florets: Crunchy and nutritious, broccoli adds vibrant green and a satisfying bite.
- 1 cup cherry tomatoes (halved): Burst of juicy acidity brings freshness and a pop of color.
- Juice of ½ lemon: A zesty finishing touch that brightens the entire skillet.
- 2 tablespoons chopped fresh parsley (optional): Fresh herbs lend a lovely fragrance and visual appeal when sprinkled on top.
How to Make One-Pot Chicken and Vegetables Skillet Recipe
Step 1: Prepare and Season the Chicken
Start by slicing your chicken breasts into strips or cutlets; this ensures they cook evenly and quickly. Season generously with salt, pepper, Italian seasoning, and garlic powder. This simple spice combo transforms the chicken into the star of the dish with layers of flavor.
Step 2: Brown the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips carefully and let them cook undisturbed for about 5 to 6 minutes per side until they develop a gorgeous golden crust and are cooked through. Once browned, remove the chicken and set it aside to rest; this step locks in juiciness and flavor.
Step 3: Sauté the Aromatics and Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onion and minced garlic, sautéing them until fragrant and slightly softened, about 1 to 2 minutes. Then, add the red bell pepper, zucchini, and broccoli florets. Cook while stirring occasionally for 5 to 6 minutes until the vegetables are crisp-tender, maintaining that fresh texture that contrasts perfectly with the chicken.
Step 4: Combine and Finish Cooking
Return the chicken back to the skillet, nestling it among the sautéed vegetables. Add the halved cherry tomatoes and squeeze the juice of half a lemon over the entire mixture. Let everything cook for another 2 to 3 minutes so the tomatoes soften slightly and the lemon juice brightens the flavors. Give it a gentle stir to marry all those delicious tastes together.
Step 5: Garnish and Serve Hot
If you like, sprinkle chopped fresh parsley over the skillet before serving. Not only does it add a pop of color, but it also enhances the herbal notes, making this wholesome meal feel even more vibrant and inviting.
How to Serve One-Pot Chicken and Vegetables Skillet Recipe
Garnishes
Chopped fresh parsley is a fantastic, classic garnish that adds freshness and visual appeal. You can also sprinkle a little grated Parmesan or a pinch of red pepper flakes if you like a touch of heat. Lemon wedges on the side make it easy for everyone to add a little extra zing.
Side Dishes
This dish is wonderfully versatile when it comes to sides. It pairs beautifully with fluffy rice, couscous, or quinoa to soak up the flavorful juices. For a low-carb option, serve it alongside a crisp green salad or steamed cauliflower rice. Crusty bread also works wonders for mopping up every last bit from the skillet.
Creative Ways to Present
For a family-style meal, serve it right from the skillet at the center of the table so everyone can dig in and appreciate the vibrant colors. Another option is plating the chicken and veggies atop a bed of creamy mashed potatoes or polenta for a comforting twist. You might also try stuffing the mix inside warm pita pockets or wrapping it in tortillas for a casual, handheld dinner.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Chicken and Vegetables Skillet Recipe keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Flavors tend to deepen overnight, making it perfect for next-day lunches or quick dinners.
Freezing
This skillet meal freezes well if you want to prepare in bulk. Cool it completely before transferring to freezer-safe containers or bags. It will maintain its flavor and quality for up to 2 months. Just be mindful that some fresh vegetables like zucchini might soften slightly upon freezing and reheating.
Reheating
To reheat, thaw frozen portions overnight in the fridge or reheat refrigerated leftovers gently in a skillet over medium heat until warmed through. You can also microwave it covered in short bursts, stirring occasionally to heat evenly. Adding a splash of water or broth helps keep everything moist.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this One-Pot Chicken and Vegetables Skillet Recipe because they stay juicy and flavorful during cooking. Just slice them similarly to ensure even cooking times.
What other vegetables can I add or substitute?
You have lots of flexibility here—feel free to swap or add seasonal favorites like green beans, mushrooms, asparagus, or carrots. Just keep in mind the cooking times to maintain crisp-tender textures.
Is this recipe gluten-free?
Yes, this recipe uses all naturally gluten-free ingredients, making it perfect for gluten-sensitive diets. Just double-check any seasoning blends if you’re buying pre-mixed blends to be sure.
Can I make this recipe vegan or vegetarian?
For a plant-based version, substitute the chicken with firm tofu or chickpeas and use vegetable broth to enhance flavors. The method remains largely the same for the vegetables and seasoning.
How spicy is this dish?
This One-Pot Chicken and Vegetables Skillet Recipe is mild and gently seasoned. You can always add red pepper flakes or a dash of hot sauce if you prefer more kick!
Final Thoughts
This One-Pot Chicken and Vegetables Skillet Recipe has quickly become one of my favorite go-to meals. It’s effortless, bursting with fresh flavors, and perfect for any night of the week. I can’t recommend it highly enough — give it a try, and I promise it will bring warmth and joy to your dinner table!
Print
One-Pot Chicken and Vegetables Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Description
This One-Pot Chicken and Vegetables Skillet is a wholesome, fuss-free meal packed with tender chicken breasts, crisp-tender vegetables, and flavorful herbs—all cooked in one skillet. Perfect for busy weeknights, it’s light, satisfying, and ready in under 30 minutes with minimal cleanup.
Ingredients
Chicken
- 1½ lbs boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Vegetables
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
Other
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the chicken: Slice the chicken into strips or cutlets for even cooking. Season the chicken with salt, pepper, Italian seasoning, and garlic powder.
- Cook the chicken: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the seasoned chicken to the skillet and cook for 5–6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of olive oil to the same skillet. Sauté the sliced onion and minced garlic for 1–2 minutes until fragrant. Then add the red bell pepper, zucchini, and broccoli florets, cooking for 5–6 minutes while stirring occasionally until the vegetables are crisp-tender.
- Combine and finish cooking: Return the cooked chicken to the skillet. Add the halved cherry tomatoes and pour in the juice of half a lemon. Cook everything together for another 2–3 minutes, stirring to combine and warm through.
- Garnish and serve: Sprinkle chopped fresh parsley on top for a fresh finish, if desired. Serve hot for a satisfying meal.
Notes
- Feel free to swap in seasonal vegetables like green beans, mushrooms, or asparagus for variety.
- This dish is excellent on its own or served over rice or with crusty bread.
- The skillet meal keeps well and makes great leftovers for easy meal prep.
