Chicken and Vegetables Skillet: A Quick and Flavorful One-Pan Meal
Looking for a delicious and speedy weeknight dinner? This Chicken and Vegetables Skillet recipe is your answer! It’s a garlicky, savory dish packed with tender chicken and a colorful medley of crisp-tender vegetables, all cooked in a single pan for minimal cleanup.Why You Will Love This Recipe
This Chicken and Vegetables Skillet is a weeknight warrior for so many reasons. It’s incredibly quick, clocking in at around 30 minutes from start to finish, making it perfect for busy evenings. The one-pan cooking method means less mess and more time enjoying your meal. Plus, its versatility allows you to easily swap proteins or vegetables based on what you have on hand or your preferences. The blend of spices creates a deeply satisfying flavor that will have everyone asking for seconds.Ingredients
- 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 (adjust to your spice preference)
- 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 (optional)
Step-by-Step Instructions
- Cut the chicken into 1-inch pieces and season generously with salt and pepper. Set aside.
- In a small mixing bowl, combine the garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder.
- Take about half of this spice mixture and sprinkle it over the seasoned chicken. Add ½ tablespoon of olive oil to the chicken and toss to coat evenly.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 6 to 8 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate, keeping it covered.
- Return the skillet to the heat and add the remaining ½ tablespoon of olive oil (add a little more if the pan looks dry). Stir in the thinly sliced onion and cook for 2 minutes until softened.
- Add the broccoli florets, sliced zucchini, and chopped bell peppers to the skillet. Season with the remaining spice mixture, plus additional salt and pepper if needed. Continue to cook, stirring occasionally, for 4 to 6 minutes, or until the vegetables are crisp-tender.
- Pour in the chicken broth (or your chosen liquid substitute). Stir to deglaze the pan, scraping up any browned bits from the bottom.
- Return the cooked chicken and any accumulated juices back to the skillet. Stir everything together and cook for another minute, allowing the flavors to meld.
- Remove the skillet from the heat. Taste and adjust seasoning if necessary.
- Garnish with fresh chopped parsley, if desired, and serve immediately.
Expert Tips / Pro Tips
- Evenly Cut Chicken: Ensure your chicken pieces are cut into roughly uniform 1-inch cubes. This promotes even cooking, preventing some pieces from being overcooked while others are undercooked.
- Pat Chicken Dry: Before seasoning, pat the chicken pieces dry with paper towels. This helps the spices adhere better and allows for a better sear.
- Hot Pan is Key: Make sure your skillet is properly heated before adding the chicken. A hot pan is crucial for achieving a good sear and preventing the chicken from steaming.
- Don’t Overcrowd the Pan: Cook the chicken in a single layer. If your skillet is too small, cook the chicken in batches to ensure it browns properly.
- Crisp-Tender Veggies: For the best texture, cook the vegetables until they are crisp-tender rather than mushy. This usually takes about 4-6 minutes.
- Deglaze for Flavor: The chicken broth or liquid you add helps to lift those flavorful browned bits from the bottom of the pan, creating a delicious sauce.
Variations & Substitutions
- Protein Power: Feel free to substitute the chicken with boneless, skinless chicken thighs (they tend to be juicier), cubed steak, pork loin, or even firm tofu for a vegetarian option.
- Veggies Galore: Swap out or add other vegetables like cauliflower florets, asparagus spears, snap peas, green beans, mushrooms, or leeks.
- Spice It Up: Adjust the chili powder for your desired level of heat. For a milder dish, reduce or omit it. For more heat, add a pinch of cayenne pepper or red pepper flakes.
- Herb Heaven: Experiment with other dried herbs like oregano or basil, or use fresh herbs towards the end of cooking.
- Liquid Options: If you don’t have chicken broth, dry white wine adds a lovely depth, while apple juice or water are good neutral alternatives.
Serving Suggestions
This versatile Chicken and Vegetables Skillet is delicious served in numerous ways:- Over Grains: Serve it over fluffy white rice, brown rice, quinoa, or your favorite pasta.
- With Potatoes: Pair it with mashed sweet potatoes, roasted sweet potato wedges, or crispy oven-baked fries.
- As is: Enjoy it straight from the skillet for a lighter, low-carb meal.
- With Bread: Scoop up the delicious sauce with a side of warm, crusty bread.
- Alongside Salad: A fresh green salad or a Mediterranean-inspired salad like Shopska salad makes a refreshing accompaniment.
Storage, Freezing & Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Ensure any pan juices are included, as they help keep the dish moist.
- Freezing: For longer storage, transfer cooled leftovers to freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: The best way to reheat is in a skillet or saucepan over low heat with a splash of water or broth, covered, until just heated through. You can also reheat in the microwave.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 257 kcal |
| Carbohydrates | 13 g |
| Protein | 28 g |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 1 g |
| Cholesterol | 73 mg |
| Sodium | 168 mg |
| Potassium | 958 mg |
| Fiber | 4 g |
| Sugar | 5 g |
| Vitamin A | 1714 IU |
| Vitamin C | 166 mg |
| Calcium | 63 mg |
| Iron | 2 mg |
Nutritional information is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used. Please use your preferred nutritional calculator for more detailed information.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! Boneless, skinless chicken thighs are a great alternative and tend to be even juicier. Just ensure they are cut into similar-sized pieces for even cooking.
What other vegetables can I use in this skillet?
This recipe is very flexible. Feel free to use vegetables like cauliflower, asparagus, green beans, mushrooms, snap peas, or even chopped cabbage. Just adjust cooking times as needed based on the vegetable’s density.
How do I make this recipe spicier?
To increase the heat, add more chili powder, or include a pinch of cayenne pepper or red pepper flakes along with the other spices.
Can I prepare this dish ahead of time?
While best served fresh, you can prep the ingredients (chop veggies, cut chicken) a day in advance and store them separately in the refrigerator. The dish itself can be made ahead and reheated, though the vegetables may lose some of their crispness.
Why is my chicken not browning?
Ensure your skillet is hot enough before adding the chicken and that you are not overcrowding the pan. If the pan is too crowded, the chicken will steam instead of sear.
Chicken and Vegetables Skillet
This easy Chicken and Vegetables Skillet recipe is all of that and more! Everyone will love this garlicky chicken dinner tossed with colorful, crisp-tender veggies. It’s quick, versatile, and flavorful.
Ingredients
Method
Instructions
- Cut the chicken into 1-inch pieces and season with salt and pepper. In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of this seasoning mixture and sprinkle it over the chicken. Add ½ tablespoon olive oil to the chicken and toss to coat evenly.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate, keeping it covered.
- Return the skillet to the heat and add the remaining olive oil. Stir in the sliced onion and cook for 2 minutes until softened. Add the broccoli florets, zucchini half-moons, yellow bell pepper, and red bell pepper chunks to the skillet. Season with the remaining spice mix, plus additional salt and pepper to taste.
- Continue to cook the vegetables, stirring occasionally, for 4 to 6 minutes, or until they are crisp-tender. Add more olive oil if the skillet seems dry.
- Pour in the chicken broth (or your chosen liquid substitute) and scrape up any browned bits from the bottom of the skillet to create a pan sauce. Stir to combine.
- Return the cooked chicken and any accumulated juices back to the skillet. Stir everything together and cook for an additional minute to heat through.
- Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
Notes
This recipe is versatile and can be adapted with different vegetables or proteins. Ensure chicken is cooked through. Adjust spice levels to your preference. Serve hot.