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Skillet Chicken With Veggies is a delicious and colorful meal, featuring juicy chicken and vibrant vegetables cooked in a single pan for easy cleanup.

Easy Skillet Chicken and Vegetables

This recipe delivers perfectly cooked chicken and tender-crisp vegetables in a single skillet. It's a healthy and delicious meal packed with protein and fiber, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 zucchini, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Red pepper flakes, to taste optional
  • Fresh parsley, chopped, for garnish optional

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • spatula
  • paper towels
  • Lid for skillet

Method
 

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes (if using).
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on all sides until golden brown. Don't overcrowd the pan; you may need to do this in batches. Remove the chicken from the skillet and set aside.
  3. Sauté the Aromatics: Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  4. Add the Vegetables: Add the carrots, bell peppers, and broccoli to the skillet. Cook, stirring occasionally, until the carrots are slightly tender, about 5-7 minutes.
  5. Add the Remaining Ingredients: Stir in the zucchini, diced tomatoes (undrained), oregano, and basil. Bring to a simmer.
  6. Return the Chicken: Return the chicken to the skillet. Stir to combine.
  7. Simmer: Reduce the heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
  8. Serve: Garnish with fresh parsley (if using) and serve immediately.

Notes

For best results, chop the vegetables into uniform sizes to ensure even cooking. You can substitute other vegetables based on your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper. Chicken broth can be used instead of diced tomatoes for a different flavor profile.