One-Pot Chicken and Vegetables Skillet

Imagine the sizzle of tender chicken and colorful vegetables melding together in a single skillet, creating an aromatic symphony that fills your kitchen. The One-Pot Chicken and Vegetables Skillet is the ultimate weeknight dinner solution that delivers maximum flavor with minimal cleanup. This hearty, nutritious meal combines protein-packed chicken with a rainbow of seasonal vegetables, all cooked to perfection in one pan. You’ll learn how to create a delicious family meal that’s versatile enough to customize with whatever vegetables you have on hand, while mastering the techniques for perfectly juicy chicken every time.

Why You’ll Love This Recipe

The One-Pot Chicken and Vegetables Skillet is about to become your new go-to meal for so many reasons. First, the convenience factor is unbeatable—everything cooks in a single pan, meaning you’ll spend less time washing dishes and more time enjoying your evening. The contrast between the crispy-skinned chicken and the tender, caramelized vegetables creates a texture paradise that keeps every bite interesting.

This skillet dinner is incredibly versatile, working beautifully with whatever seasonal vegetables you have available. The natural juices from the chicken infuse the vegetables with rich flavor, creating a self-made sauce that ties everything together. Plus, it’s a complete nutritional powerhouse, providing protein, fiber, and a spectrum of vitamins in one satisfying meal.

For busy weeknights, this easy chicken skillet recipe delivers restaurant-quality results in about 30 minutes. The presentation looks impressive enough for guests, yet it’s simple enough for beginner cooks to master. It’s the perfect balance of healthy and comforting—a rare combination that makes this dish truly special.

Ingredients

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

• 4 boneless, skinless chicken breasts (about 1.5 lbs/680g), or chicken thighs if you prefer more flavor
• 2 tablespoons olive oil, divided
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 1 medium yellow onion, chopped (about 1 cup/160g)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 red bell pepper, chopped into 1-inch pieces (about 1 cup/150g)
• 1 yellow bell pepper, chopped into 1-inch pieces (about 1 cup/150g)
• 2 medium zucchini, sliced into half-moons (about 2 cups/240g)
• 1 cup cherry tomatoes, halved (175g)
• 2 tablespoons fresh herbs (basil, parsley, or thyme), chopped
• 2 tablespoons balsamic vinegar (optional for deglazing)
• ¼ cup low-sodium chicken broth (60ml)

The key to this chicken vegetable skillet is using fresh, colorful vegetables for both nutritional value and visual appeal. For maximum flavor, choose bone-in chicken thighs instead of breasts if you don’t mind the extra cooking time.

Pro Tips

To elevate your One-Pot Chicken and Vegetables Skillet from good to exceptional, focus on these three critical techniques:

First, properly sear your chicken before adding the vegetables. This step is non-negotiable for building flavor. Heat your skillet until it’s very hot before adding oil, then place seasoned chicken pieces presentation-side down and don’t disturb them for at least 4-5 minutes. This creates that golden, flavorful crust that serves as the foundation for the entire dish. Resist the urge to move the chicken prematurely—when it’s properly seared, it will release easily from the pan.

Second, layer your vegetables based on cooking time. Add harder vegetables like carrots or potatoes first, followed by medium-cooking items like bell peppers and onions, and finally quick-cooking vegetables like zucchini and tomatoes. This staging prevents some vegetables from becoming mushy while others remain undercooked in your chicken veggie skillet.

Third, master temperature control throughout the cooking process. Start with high heat for searing, then reduce to medium for cooking vegetables, and finally to low when combining everything to finish cooking through. This temperature progression ensures every component is perfectly cooked while preventing burning or drying out your one-pot meal.

Instructions

Step 1

Pat the chicken breasts dry with paper towels (this is crucial for proper searing). Season generously with salt, pepper, Italian seasoning, garlic powder, and paprika on both sides. Heat a large 12-inch skillet over medium-high heat, then add 1 tablespoon olive oil. Once the oil is shimmering, place the chicken in the skillet and cook undisturbed for 5-6 minutes until deeply golden. Flip and cook for another 4-5 minutes until nearly cooked through (internal temperature around 155°F/68°C). Transfer to a plate and cover loosely with foil.

Step 2

In the same skillet with all those flavorful chicken bits, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until starting to soften. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. This aromatic base builds the foundation of your One-Pot Chicken and Vegetables Skillet.

Step 3

Add the bell peppers to the skillet and cook for 3 minutes, stirring occasionally. The peppers should start to soften but still maintain some firmness. If there are browned bits stuck to the bottom of the pan, add the balsamic vinegar (if using) to deglaze, scraping up all those flavor-packed bits with a wooden spoon.

Step 4

Add the zucchini and cherry tomatoes to the skillet, stirring gently to combine with the other vegetables. Pour in the chicken broth to create some steam and help the vegetables cook evenly. Let this mixture cook for about 2-3 minutes until the zucchini begins to soften but isn’t mushy.

Step 5

Return the chicken to the skillet, nestling it among the vegetables. Reduce heat to medium-low, cover the skillet, and cook for an additional 3-5 minutes until the chicken reaches an internal temperature of 165°F/74°C and the vegetables are tender but still vibrant. Sprinkle with fresh herbs just before serving your perfect chicken and vegetable skillet dinner.

Variations

The beauty of this One-Pot Chicken and Vegetables Skillet lies in its adaptability. For a Mediterranean twist, add a handful of kalamata olives, crumbled feta cheese, and swap the Italian seasoning for oregano and lemon zest. Finish with a squeeze of fresh lemon juice just before serving for a bright, tangy variation that transports you straight to the Greek isles.

For a spicy Cajun-inspired version, replace the Italian seasoning with Cajun spice blend, add a diced jalapeño with the bell peppers, and stir in some sliced andouille sausage with the chicken. The heat from the spices pairs wonderfully with the sweetness of the bell peppers in this robust variation of the chicken veggie skillet.

Those following a low-carb or keto diet can add more non-starchy vegetables like mushrooms and spinach while incorporating extra healthy fats by topping the finished dish with sliced avocado or a drizzle of olive oil. This makes the one-pot meal even more filling while keeping carbs to a minimum.

Storage and Serving

This One-Pot Chicken and Vegetables Skillet makes excellent leftovers that will keep in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over medium-low heat with a splash of chicken broth to restore moisture, or microwave covered with a damp paper towel to prevent the chicken from drying out.

When serving fresh, present this colorful skillet directly at the table for a rustic, family-style dinner. For a complete meal, pair with a simple side of crusty bread for soaking up the flavorful juices, or serve over cauliflower rice for a low-carb option. For a more substantial dinner, consider serving over cooked quinoa, brown rice, or even creamy polenta to absorb all the delicious sauce.

For an elegant presentation, transfer the chicken and vegetables to a serving platter and drizzle with extra virgin olive oil and a sprinkle of additional fresh herbs. A dollop of Greek yogurt or a light drizzle of balsamic glaze can add a tangy contrast that elevates this humble one-pot meal to dinner party status.

FAQs

Can I use frozen vegetables for this One-Pot Chicken and Vegetables Skillet?
While fresh vegetables provide the best texture and flavor, you can use frozen in a pinch. Thaw and drain them thoroughly before adding to prevent excess moisture, and reduce cooking time slightly as they’re already partially cooked.

What’s the best skillet to use for this recipe?
A 12-inch cast iron skillet is ideal as it retains heat well and creates excellent searing. However, any large, heavy-bottomed skillet or frying pan will work nicely for this chicken vegetable skillet recipe.

Can I prepare any components of this dish ahead of time?
Yes! Chop all vegetables up to 24 hours in advance and store in the refrigerator. You can also season the chicken ahead of time for a quicker dinner assembly.

My chicken is always dry. What am I doing wrong?
The most common cause is overcooking. Use a meat thermometer and remove chicken from heat when it reaches 165°F/74°C. Also, consider using chicken thighs instead of breasts for more moisture tolerance.

How can I make this One-Pot Chicken and Vegetables Skillet more filling?
Add hearty vegetables like cubed sweet potatoes or butternut squash (which will need longer cooking time), or serve over your favorite grain like rice, quinoa, or pasta to make this one-pot meal more substantial.

Conclusion

This One-Pot Chicken and Vegetables Skillet is comfort food at its finest — wholesome, colorful, and bursting with fresh flavors while remaining incredibly simple to prepare. It’s the kind of dish that solves the eternal weeknight dinner dilemma, providing a nutritious, satisfying meal without hours in the kitchen or a sink full of dishes. Whether you’re cooking for a busy family or meal prepping for yourself, this versatile skillet meal proves that delicious, home-cooked food doesn’t have to be complicated. The next time you need a reliable dinner that combines convenience with good nutrition, reach for this recipe and discover why one-pot meals deserve their stellar reputation.

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