Nothing says comfort and satisfaction quite like a vibrant, hearty skillet meal that brings together juicy chicken and a rainbow of fresh vegetables. This Chicken and Vegetables Skillet Recipe is a perfect go-to for busy weeknights or anytime you want a nutritious, colorful dish with layers of flavor. With tender chicken pieces seasoned to perfection and crisp-tender veggies all cooked in one pan, it’s an irresistible combination that fills your kitchen with amazing aromas and your plate with wholesome goodness.
Ingredients You’ll Need
This Chicken and Vegetables Skillet Recipe shines because of its simple ingredients, each chosen to bring balance and excitement to every bite. From the tender chicken to the variety of veggies, every item plays a vital role in creating texture, freshness, and that inviting, well-rounded taste.
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces: The star protein, tender and quick-cooking.
- 3 cups bite-size broccoli florets: Adds a fresh crunch and vibrant green color.
- 1 zucchini, thinly sliced and cut into half-moons: Brings subtle sweetness and soft texture.
- 1 small yellow onion, thinly sliced: Provides a natural sweetness and depth.
- 1 small yellow bell pepper, cut into 1-inch chunks: A pop of bright color and sweet pepper flavor.
- 1 small red bell pepper, cut into 1-inch chunks: Adds sweetness and gorgeous red hues for visual interest.
- 2 tablespoons olive oil, divided: Essential for sautéing and delivering richness.
- ½ teaspoon garlic powder: Gives a punch of savory garlic without overpowering.
- ½ teaspoon onion powder: Enhances the natural onion flavor subtly.
- ½ teaspoon dried thyme: Earthy and aromatic herb notes.
- ½ teaspoon dried rosemary: Woody, piney flavor that complements chicken perfectly.
- ½ teaspoon paprika: Adds mild smokiness and a beautiful red tint.
- ¼ to ½ teaspoon chili powder: A gentle kick of warmth to enliven the dish.
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water): Helps to deglaze and keep everything juicy.
- Chopped fresh parsley for garnish: Brightens the final plate with freshness.
How to Make Chicken and Vegetables Skillet Recipe
Step 1: Prepare and Season the Chicken
Start by cutting the chicken breasts into bite-size pieces — about 1 inch works perfectly for speedy cooking and easy eating. Season them simply with salt and freshly ground black pepper to enhance the natural flavor. Next, get your spice blend ready by combining garlic powder, onion powder, thyme, rosemary, paprika, and chili powder; this aromatic mixture will coat the chicken beautifully, infusing it with layers of warmth and subtle heat.
Step 2: Coat the Chicken with Olive Oil and Spices
Take half of your spice mix and sprinkle it evenly over the chicken pieces, ensuring each bit is kissed by the fragrant herbs and spices. Add half a tablespoon of olive oil and toss everything gently so the chicken is well-coated. This step is key for achieving that golden, flavorful crust during cooking.
Step 3: Cook the Chicken Until Golden and Tender
Heat one tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for about 6 to 8 minutes, turning occasionally to brown every side evenly. The goal is a crispy exterior with juicy, fully cooked chicken inside. Once done, remove the chicken from the skillet, cover to keep warm, and set aside.
Step 4: Sauté the Vegetables to Perfection
In the same skillet, add the remaining olive oil and toss in your sliced onions first. Cook them for two minutes until they start to soften and release their sweetness. Then, add the broccoli florets, zucchini slices, and both the red and yellow bell pepper chunks. Sprinkle the remaining spice mixture over the vegetables along with a pinch of salt and pepper. Cook for 4 to 6 minutes, stirring occasionally to let the vegetables reach that perfect crisp-tender texture without losing their vibrant color.
Step 5: Combine and Finish with Broth
Pour in the chicken broth (or your choice of cooking liquid) to deglaze the pan, scraping up any savory browned bits stuck to the bottom — they hold a ton of flavor! Return the cooked chicken and its juicy goodness back into the skillet, stirring everything together. Let it cook for one more minute to warm through and marry all the flavors.
How to Serve Chicken and Vegetables Skillet Recipe
Garnishes
Don’t underestimate the power of a fresh garnish! A sprinkle of chopped fresh parsley adds a lovely pop of color and a refreshing, herbaceous note that brightens every forkful of the Chicken and Vegetables Skillet Recipe.
Side Dishes
This dish shines on its own, but if you’re looking to round out the meal, try serving it alongside fluffy rice, creamy mashed potatoes, or warm crusty bread. Each option soaks up the delicious juices wonderfully, making every bite more satisfying.
Creative Ways to Present
For a fun twist, serve this skillet meal over a bed of cooked quinoa or spiralized zucchini noodles to keep things light. Alternatively, pack leftovers into tortillas for quick wraps, transforming the Chicken and Vegetables Skillet Recipe into an easy handheld delight perfect for lunches or casual gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftovers into an airtight container and pop it in the refrigerator. The Chicken and Vegetables Skillet Recipe will stay fresh and flavorful for up to 3 days, making it a great option for weekday lunches or quick dinners.
Freezing
If you want to keep it even longer, this recipe freezes well. Place portions in freezer-safe containers or bags, and store for up to 2 months. Just be mindful that the veggies might soften a bit upon thawing, but the flavors will remain delightful.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of broth or water if needed to keep things moist. Alternatively, microwave in short bursts, stirring between intervals to warm evenly. Either way, you’ll enjoy that same comforting taste as when freshly made.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just cut them into similar-sized pieces and adjust cooking time slightly as needed to ensure they’re cooked through.
Is it possible to make this recipe vegetarian?
Yes, swap the chicken for firm tofu or chickpeas for plant-based protein, and use vegetable broth instead of chicken broth. The spices and veggies remain just as delicious!
What’s the best substitute for chicken broth?
You can easily substitute low sodium chicken broth with dry white wine, apple juice for a touch of sweetness, or simply water. Each option offers a slightly different nuance but works well to keep the skillet juicy.
How spicy is this Chicken and Vegetables Skillet Recipe?
It’s mild to moderate in heat thanks to just a touch of chili powder. You can adjust the amount up or down depending on your spice preference.
Can I prepare any or all of this in advance?
Yes, you can chop all the vegetables and mix the seasoning ahead of time. The chicken can be cut and seasoned the day before. Just cook fresh when you’re ready for the best texture and flavor.
Final Thoughts
I can’t recommend this Chicken and Vegetables Skillet Recipe enough if you want a fuss-free, colorful, and comforting meal that pleases everyone at the table. It’s just the right mix of tasty spices, tender chicken, and fresh veggies that come together beautifully in one skillet. Give it a try, and you might just find your new favorite weeknight dinner!
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Chicken and Vegetables Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and healthy Chicken and Vegetables Skillet recipe featuring tender chicken breast pieces sautéed with a colorful medley of fresh vegetables and fragrant herbs. Perfect for a quick, nutritious meal ready in just 35 minutes, seasoned with a flavorful homemade spice blend and finished with a splash of chicken broth for added moisture.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ tablespoon olive oil (for coating chicken)
Vegetables
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced and cut into half-moons
- 1 small yellow onion, thinly sliced
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
Spices & Oils
- 2 tablespoons olive oil, divided
- 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
Liquids & Garnish
- ¼ cup low sodium chicken broth (or dry white wine, apple juice, or water)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces. Season with salt and freshly ground black pepper, then set aside.
- Mix Spices: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Take half of the spice mix and sprinkle it evenly over the seasoned chicken.
- Coat Chicken: Add ½ tablespoon of olive oil to the chicken pieces and toss to coat thoroughly.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet, cover, and set aside.
- Sauté Vegetables: Return the skillet to heat and add remaining olive oil. Stir in sliced onions and cook for 2 minutes. Add broccoli, zucchini, yellow, and red peppers. Season with the remaining spice mixture, salt, and pepper. Cook for 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add Broth: Stir in the chicken broth or alternative liquid. Return the cooked chicken and juices to the skillet, stirring to combine. Cook for 1 minute to heat through.
- Finish and Serve: Remove from heat, taste and adjust seasoning if needed. Garnish with chopped parsley and serve immediately.
Notes
- You can substitute the chicken broth with dry white wine, apple juice, or water based on preference or availability.
- Adjust the chili powder quantity to control the heat level.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Use fresh vegetables for the best texture and flavor; frozen vegetables can be used but may alter cooking times.
- This recipe is versatile and can be served over rice, quinoa, or pasta for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
