One Pot Chicken and Vegetables Skillet Recipe

This one-pot chicken and vegetables skillet recipe is the perfect solution for a quick, healthy, and satisfying meal. Bursting with flavor, this dish combines juicy chicken with vibrant, tender vegetables in a deliciously seasoned sauce.

The best part? It all comes together in just one pan, making cleanup a breeze. This recipe is packed with protein, fiber, and essential vitamins, and it’s also highly versatile—perfect for a family dinner or meal prep for the week.

Introduction to One Pot Chicken and Vegetables Skillet

One-pot meals are ideal for busy weeknights when you want a wholesome meal without spending hours in the kitchen or dealing with piles of dishes. This one-pot chicken and vegetables skillet combines the savory taste of seared chicken with the natural sweetness of fresh veggies, all cooked in a well-seasoned broth that ties everything together. With just one pan, you’ll have a nutritious, low-carb, and high-protein dish that satisfies everyone at the table.

Instructions

Step 1: Prepare the Ingredients

1. Prep the Chicken: Season both sides of the chicken breasts or thighs with salt, black pepper, paprika, and a pinch of Italian seasoning. Set aside.
2. Chop the Vegetables: Dice the onion, slice the bell peppers, zucchini, carrots, and halve the cherry tomatoes. Cut the broccoli into small florets. Having everything prepped and ready makes the cooking process faster.

Step 2: Sear the Chicken

3. Heat the Skillet: Place a large skillet over medium-high heat and add the olive oil.
4. Sear the Chicken: Once the oil is hot, add the chicken pieces to the skillet. Sear for about 4-5 minutes per side until they are golden brown. This step locks in the flavor and gives the chicken a beautiful color. Remove the chicken from the skillet and set aside. It doesn’t need to be fully cooked at this point as it will finish cooking with the vegetables.

Step 3: Cook the Vegetables

5. Add Onion and Garlic: In the same skillet, add the diced onion and minced garlic. Sauté for about 2 minutes until the onions are translucent and the garlic is fragrant.
6. Add Carrots and Bell Peppers: Toss in the sliced carrots and bell peppers. These vegetables take longer to cook, so give them about 5 minutes to soften slightly.
7. Add Zucchini and Broccoli: Next, add the zucchini and broccoli florets. Sauté for an additional 3 minutes until they start to soften.

Step 4: Combine Chicken, Vegetables, and Broth

8. Add Cherry Tomatoes: Add the halved cherry tomatoes, stirring them in gently.
9. Return Chicken to the Skillet: Place the seared chicken back into the skillet, nestled among the vegetables.
10. Add Broth and Seasoning: Pour in the chicken broth and squeeze fresh lemon juice over the top. Sprinkle the Italian seasoning and a bit more salt and pepper to taste. The broth and lemon juice will create a flavorful base that infuses into the chicken and vegetables as they cook.

Step 5: Simmer Until Cooked Through

11. Cover and Simmer: Cover the skillet with a lid and reduce the heat to low. Allow everything to simmer for about 10-12 minutes, or until the chicken is cooked through and the vegetables are tender. Check that the chicken reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat.
12. Adjust Seasoning: Taste and adjust the seasoning as needed. You can add more salt, pepper, or even a dash of red pepper flakes if you prefer a hint of spice.

Serving Suggestions

One-pot chicken and vegetables skillet is perfect on its own, but it can also be served with additional sides to make it even more satisfying:

• Over Rice or Quinoa: Serve with cooked rice, quinoa, or couscous for added texture and a more filling meal.
• With Crusty Bread: A side of crusty bread is excellent for soaking up the flavorful broth.
• Garnish Options: Sprinkle fresh parsley or grated Parmesan over the top for a delicious finish.

Tips for Success

1. Sear the Chicken First: Searing the chicken before simmering locks in moisture and adds a rich, golden color, enhancing the overall dish.
2. Don’t Overcrowd the Skillet: To achieve the best texture, avoid overcrowding the skillet with vegetables. If needed, cook in batches to allow everything to caramelize nicely.
3. Customize the Vegetables: This recipe is adaptable; feel free to use other vegetables you have on hand, like asparagus, green beans, or even diced potatoes.
4. Adjust the Broth: For a thicker sauce, reduce the amount of broth by half. If you prefer a stew-like consistency, add a bit more broth as needed.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs add a richer flavor and are just as delicious in this recipe. They may require slightly longer cooking times to ensure they’re fully cooked.

2. Can I make this dish ahead of time?
Absolutely. This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat until warmed through.

3. Can I freeze this one-pot chicken and vegetable skillet?
Yes, you can freeze this dish. Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

4. What’s the best way to reheat leftovers?
To reheat, add a splash of chicken broth to a skillet and warm the leftovers over medium heat. You can also reheat it in the microwave, though the stovetop method retains the best texture.

5. How can I make this dish spicy?
For a bit of heat, add red pepper flakes to taste or use a pinch of cayenne pepper in the seasoning mix.

Conclusion

This one-pot chicken and vegetables skillet recipe is an easy and wholesome option for weeknight meals. With its combination of savory chicken, fresh vegetables, and a flavorful sauce, it’s bound to become a favorite in your household. The best part is the flexibility—swap out vegetables, add your favorite seasonings, or even throw in some fresh herbs for a personalized twist. Gather your ingredients, heat up that skillet, and enjoy this nourishing, satisfying dish!

Yield: 4

One Pot Chicken and Vegetables Skillet Recipe

Print

This one-pot chicken and vegetables skillet recipe is the perfect solution for a quick, healthy, and satisfying meal. Bursting with flavor, this dish combines juicy chicken with vibrant, tender vegetables in a deliciously seasoned sauce. The best part? It all comes together in just one pan, making cleanup a breeze. This recipe is packed with protein, fiber, and essential vitamins, and it’s also highly versatile—perfect for a family dinner or meal prep for the week.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Season and Cook Chicken:
   Season the chicken pieces with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, until golden and cooked through. Remove the chicken from the skillet and set aside.
   
2. Sauté Onion and Garlic:
   In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
   
3. Add Vegetables:
   Add the red and yellow bell peppers, zucchini, and cherry tomatoes to the skillet. Season with Italian seasoning, paprika, and crushed red pepper flakes if using. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
   
4. Combine Chicken and Spinach:
   Return the chicken to the skillet, along with any juices. Stir in the baby spinach and chicken broth. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the broth to reduce slightly.
   
5. Serve:
   Garnish with fresh parsley or basil and serve hot. This dish pairs well with rice, pasta, or quinoa.

Notes

Optional Additions: Add mushrooms, broccoli, or carrots for extra vegetables and texture.

Serving Ideas: Serve over mashed potatoes, or enjoy as a light meal on its own.