One Pot Chicken and Vegetables Skillet

Imagine the sizzling sound and mouthwatering aroma of tender chicken and colorful vegetables cooking together in a single skillet. The One Pot Chicken and Vegetables Skillet is the ultimate weeknight dinner solution that combines convenience with incredible flavor. This nourishing, complete meal requires minimal cleanup while delivering maximum taste satisfaction. You’ll learn how to perfectly time the cooking process so every ingredient reaches its ideal texture, creating a harmonious dish that your family will request again and again.

Why You’ll Love This Recipe

The One Pot Chicken and Vegetables Skillet is a game-changer for busy home cooks who don’t want to sacrifice flavor for convenience. The magic happens as the chicken releases its savory juices, creating a natural sauce that infuses the vegetables with incredible depth. You’ll appreciate the satisfying contrast between the golden, crispy-edged chicken and the tender-crisp vegetables that maintain their vibrant colors and nutrients.

This chicken vegetable skillet recipe is incredibly versatile, working with whatever seasonal produce you have on hand. The simple preparation makes it accessible for cooking novices, while the complex flavors will impress even culinary enthusiasts. Perhaps best of all, you’ll have only one pan to wash when dinner is done. This dish proves that delicious, nutritious meals don’t require complicated techniques or endless cleanup.

Ingredients

For this One Pot Chicken and Vegetables Skillet, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons (30ml) olive oil, divided
• 1 teaspoon (5g) salt, divided
• ½ teaspoon (2g) black pepper, divided
• 1 medium onion, diced (about 1 cup/160g)
• 3 cloves garlic, minced (about 1 tablespoon/9g)
• 1 red bell pepper, cut into 1-inch pieces (about 1 cup/150g)
• 1 yellow bell pepper, cut into 1-inch pieces (about 1 cup/150g)
• 2 medium zucchini, cut into half-moons (about 2 cups/240g)
• 1 cup (150g) cherry tomatoes, halved
• 1 teaspoon (1g) dried Italian herbs
• ½ teaspoon (1g) paprika
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup (60ml) chicken broth
• Fresh chopped parsley for garnish

The chicken provides lean protein while the colorful array of vegetables delivers essential vitamins and fiber. Fresh garlic adds unmistakable aromatic depth that dried simply cannot match.

Pro Tips

Proper Chicken Browning: The secret to perfect chicken in your One Pot Chicken and Vegetables Skillet is not overcrowding the pan. Work in batches if necessary, giving each piece enough space to develop a golden crust. This creates the foundation of flavor for the entire dish. If pieces are too close together, they’ll steam rather than sear, resulting in pale, less flavorful meat.

Vegetable Timing Strategy: Add vegetables to the skillet in order of cooking time required. Start with aromatic onions and garlic, then bell peppers, followed by zucchini, and finally quick-cooking cherry tomatoes. This strategic layering ensures each vegetable reaches its optimal texture—tender but not mushy—for the perfect bite every time.

Flavor Development: Deglaze the pan with chicken broth after cooking the vegetables, scraping up the flavorful brown bits (fond) from the bottom of the skillet. These caramelized bits contain concentrated flavors that will transform your sauce from good to extraordinary. Let the liquid reduce slightly to intensify the flavors before returning the chicken to the pan.

Instructions

Step 1: Prepare and Season Chicken
Pat the chicken pieces dry with paper towels to ensure proper browning. In a medium bowl, toss the chicken with ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon paprika, making sure each piece is evenly coated. This step builds the foundation of flavor directly into the protein.

Step 2: Sear the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer, giving each piece breathing room. Cook for 3-4 minutes without disturbing, then flip and cook 2-3 minutes more until golden but not quite cooked through. Transfer to a clean plate and cover loosely with foil. The chicken will finish cooking when added back to the skillet later.

Step 3: Cook the Aromatics
In the same skillet, add the remaining tablespoon of olive oil. Add diced onions and cook for 2-3 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning. Your kitchen should now be filled with an irresistible aroma.

Step 4: Add Vegetables Strategically
Add bell peppers to the skillet and cook for 3 minutes, stirring occasionally. Next, add the zucchini and continue cooking for 2-3 minutes. Finally, add cherry tomatoes, Italian herbs, remaining salt and pepper, and red pepper flakes if using. Stir to combine all ingredients, allowing the flavors to meld.

Step 5: Deglaze and Combine
Pour chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. These bits contain concentrated flavor that will enrich your sauce. Return the chicken and any accumulated juices to the skillet, nestling the pieces among the vegetables. Reduce heat to medium-low, cover, and simmer for 2-3 minutes until chicken is completely cooked through and vegetables reach your desired tenderness.

Step 6: Finish and Serve
Remove the skillet from heat and let it rest for 2 minutes. This allows the flavors to settle and the juices to redistribute. Sprinkle with fresh parsley before serving your One Pot Chicken and Vegetables Skillet straight from the pan for a beautiful presentation.

Variations

Mediterranean Version: Transform your One Pot Chicken and Vegetables Skillet with Mediterranean flair by adding 1/2 cup pitted kalamata olives, 1/4 cup crumbled feta cheese, and 1 tablespoon fresh lemon juice. Substitute dried oregano for the Italian herbs and finish with fresh dill instead of parsley. This bright, tangy variation transports your taste buds to the Greek islands.

Spicy Southwest Twist: Create a bold southwestern chicken skillet by using 1 teaspoon each of ground cumin and chili powder instead of Italian herbs. Add 1 diced jalapeño with the bell peppers, and mix in 1 cup of black beans and 1/2 cup corn kernels during the final simmer. Serve with a dollop of Greek yogurt or sour cream and fresh cilantro for a satisfying, protein-packed meal with kick.

Low-Carb Cauliflower Option: For a keto-friendly version, replace half the bell peppers with 2 cups cauliflower florets. Add them when you would the peppers, as they require similar cooking time. Increase the olive oil to 3 tablespoons total and the garlic to 4 cloves for extra flavor depth without carbs.

Storage and Serving

Your One Pot Chicken and Vegetables Skillet stores beautifully, making it perfect for meal prep. Once completely cooled, place leftovers in an airtight container and refrigerate for up to 4 days. The flavors actually improve overnight as they meld together. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of broth to restore moisture.

For an impressive presentation, serve this colorful skillet directly at the table in a cast-iron pan. Pair it with crusty whole grain bread to soak up the flavorful juices. For a heartier meal, serve over cooked quinoa or brown rice. For a low-carb option, cauliflower rice makes an excellent base. A simple side salad with lemon vinaigrette complements the robust flavors without competing with the main dish.

FAQs

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this One Pot Chicken and Vegetables Skillet and often provide more flavor and moisture. They require slightly longer cooking time, so extend the initial searing by 1-2 minutes per side.

What’s the best skillet to use for this recipe?
A 12-inch cast iron skillet or heavy stainless steel pan works best as they retain heat well and create excellent browning. Non-stick pans won’t develop the same flavorful fond, but can be used if that’s what you have available.

Can I make this vegetarian?
Yes! Replace the chicken with 14 oz (400g) extra-firm tofu or 2 cans of drained chickpeas. Reduce the initial cooking time to just 1-2 minutes per side and use vegetable broth instead of chicken broth.

How can I tell when the chicken is properly cooked?
Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). In the absence of a thermometer, cut into a piece – it should be opaque throughout with no pink remaining.

Can I prep any components ahead of time?
Definitely! Cut all vegetables and chicken up to 24 hours in advance and store separately in the refrigerator. This makes weeknight assembly incredibly quick, getting your One Pot Chicken and Vegetables Skillet on the table in under 20 minutes.

Conclusion

This One Pot Chicken and Vegetables Skillet is comfort food at its finest — nutritious, colorful, and bursting with fresh flavors that don’t weigh you down. It’s the kind of dish that solves the eternal weeknight dinner dilemma, providing a complete, balanced meal that satisfies everyone at the table while keeping cleanup to an absolute minimum. Whether you’re a busy parent, a meal-prepping professional, or simply someone who appreciates efficient cooking without sacrificing quality, this versatile skillet recipe deserves a permanent spot in your dinner rotation.

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