Easy Chicken and Vegetables Skillet is the ultimate one-pan dinner for busy weeknights. Juicy, well-seasoned chicken breast is cooked with a rainbow of fresh vegetables for a healthy, low-carb meal that’s full of flavor and requires minimal cleanup. This versatile skillet recipe is perfect for anyone looking for a nutritious dinner that comes together quickly without sacrificing taste.
Ingredients for Chicken and Vegetables Skillet
| Ingredient | Amount |
|---|---|
| Olive oil | 2 Tbsp, divided |
| Boneless skinless chicken breasts | 1 lb, cubed |
| Salt & black pepper | To taste |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Dried thyme | ½ tsp |
| Dried rosemary | ½ tsp |
| Paprika | ½ tsp |
| Chili powder | ¼–½ tsp |
| Yellow onion | 1 small, sliced |
| Broccoli florets | 3 cups |
| Zucchini | 1, sliced |
| Yellow bell pepper | 1 small, chopped |
| Red bell pepper | 1 small, chopped |
| Low-sodium chicken broth | ¼ cup |
| Fresh parsley | For garnish |
- Total Time: 30 mins
- Yield: 4 servings
Description
A healthy one-pan chicken and vegetables skillet made with seasoned chicken breast and colorful veggies. Perfect for a quick low-carb dinner with minimal cleanup.
Ingredients
2 Tbsp olive oil, divided
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Salt and black pepper, to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp paprika
1/4–1/2 tsp chili powder
1 small yellow onion, sliced
3 cups broccoli florets
1 zucchini, sliced
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
1/4 cup low-sodium chicken broth
Fresh parsley, for garnish
Instructions
1. Season chicken with salt and pepper.
2. Combine spices and sprinkle half over chicken.
3. Toss chicken with 1/2 Tbsp olive oil.
4. Heat 1 Tbsp olive oil in skillet and cook chicken until browned and cooked through. Remove and set aside.
5. Add remaining olive oil to skillet. Cook onion 2 minutes.
6. Add vegetables, remaining spices, salt, and pepper. Cook until crisp-tender.
7. Stir in chicken broth.
8. Return chicken to skillet and cook 1 minute.
9. Garnish with parsley and serve.
Notes
Do not overcrowd the pan.
Use fresh or frozen vegetables.
Store leftovers up to 4 days refrigerated.
Serve alone or over rice or cauliflower rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American
Step-by-Step Instructions and Helpful Tips
Cut the chicken into 1-inch pieces and season with salt and pepper.
In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning over the chicken.
Add ½ tablespoon olive oil to the chicken and toss to coat.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, until browned and cooked through. Remove and set aside.
Add remaining olive oil to the skillet. Cook onions for 2 minutes, then add broccoli, zucchini, and bell peppers.
Season vegetables with remaining spice mix plus salt and pepper. Cook 4–6 minutes until crisp-tender.
Stir in chicken broth, then return chicken and juices to the skillet. Cook 1 minute to combine.
Remove from heat, garnish with parsley, and serve.
Helpful Tips:
Do not overcrowd the pan for best browning. Swap veggies based on what you have. Serve as-is or over cauliflower rice, quinoa, or brown rice.
Conclusion
This Easy Chicken and Vegetables Skillet is a simple, wholesome meal that checks all the boxes—healthy, flavorful, and quick. With lean protein, fresh vegetables, and bold seasoning, it’s a go-to recipe for low-carb dinners that don’t feel boring.
Frequently Asked Questions
Can I meal prep this recipe?
Yes, it stores well in the fridge for up to 4 days.
Can I use chicken thighs instead?
Absolutely, just adjust cooking time slightly.
Is this recipe keto-friendly?
It’s low carb but not strict keto due to vegetables.
What other vegetables work well?
Green beans, mushrooms, or asparagus are great options.