This chicken and vegetables skillet is a practical solution for busy weeknights. It combines lean protein with a variety of colorful vegetables in a single pan, minimizing cleanup and maximizing nutrition. The technique used here ensures the chicken stays moist while the vegetables achieve the perfect texture.
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Unlike many one-pan recipes that overcook the vegetables or dry out the chicken, this method uses a two-stage cooking process. First, the chicken is seared to develop a golden crust, then it's set aside while the vegetables cook in the same pan, absorbing the flavorful fond. Finally, everything is combined and finished with a simple lemon-herb sauce.
The result is a balanced meal with approximately 285 calories per serving, providing 12 grams of protein and 8 grams of fiber from the vegetables. It's a flexible recipe that adapts to whatever vegetables you have on hand, making it a staple for meal prep or quick dinners.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken breasts are lean and cook quickly. For more flavor, use thighs—just increase cooking time by 2 minutes. Look for uniformly sized cubes to ensure even cooking.
2 tbsp (30ml) olive oil, divided
Olive oil has a high smoke point and adds a rich flavor. Substitute avocado oil if you prefer a neutral taste. Use 1 tbsp for searing chicken and 1 tbsp for vegetables.
1 tsp (5g) smoked paprika
Smoked paprika adds depth and a subtle smokiness. If you don't have it, use regular paprika plus a pinch of cayenne for heat.
1/2 tsp (2g) garlic powder
Garlic powder distributes evenly and doesn't burn like fresh garlic. You can use 2 minced garlic cloves added with the vegetables, but watch for burning.
1/2 tsp (3g) salt, plus more to taste
Salt enhances flavors and helps vegetables release moisture. Use kosher salt if you prefer; adjust quantity based on your dietary needs.
1/4 tsp (1g) black pepper
Freshly ground black pepper gives better aroma. Pre-ground works, but it's less pungent.
1 medium red bell pepper, sliced into thin strips
Red bell peppers are sweeter and richer in vitamin C than green. Use any color, or substitute with sliced carrots for a different texture.
1 medium yellow bell pepper, sliced into thin strips
Yellow peppers add color and sweetness. If you prefer, use a combination of orange and red for visual appeal.
1 medium zucchini, halved lengthwise and sliced into half-moons
Zucchini cooks quickly and adds moisture. You can substitute with yellow squash or sliced mushrooms, but reduce cooking time by 1 minute for mushrooms.
1 cup (150g) cherry tomatoes, halved
Cherry tomatoes burst during cooking, creating a light sauce. If they're out of season, use a regular tomato chopped, but reduce the amount to 1/2 cup to avoid excess liquid.
1/2 cup (120ml) low-sodium chicken broth
Broth deglazes the pan and adds flavor. Use homemade or store-bought. For a vegetarian version, use vegetable broth.
2 tbsp (30g) chopped fresh parsley, for garnish
Parsley adds a fresh finish. Substitute with fresh basil or chives if you have them.
Tips & Tricks
- Pat the chicken dry with paper towels before seasoning. Excess moisture prevents browning and leads to steaming.
- Don't overcrowd the pan when searing the chicken. Cook in a single layer, working in batches if necessary, to achieve a golden crust.
- Cut vegetables into similar-sized pieces so they cook evenly. Thinner slices cook faster, so adjust accordingly.
Pro Tips
Step-by-Step Instructions
1. Season the Chicken
In a medium bowl, combine the chicken cubes with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly. Let it sit at room temperature for 10 minutes while you prep the vegetables.
2. Sear the Chicken
Heat 1 tablespoon of olive oil in a large (12-inch) skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Cook without stirring for 3-4 minutes until the bottom is golden brown. Flip and cook for another 3-4 minutes until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a plate and set aside.
3. Cook the Vegetables
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the bell peppers and zucchini. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are crisp-tender and start to brown at the edges. The peppers should still have a slight crunch.
4. Add Tomatoes and Deglaze
Stir in the cherry tomatoes and cook for 2 minutes until they begin to soften. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This adds flavor to the sauce.
5. Combine and Simmer
Return the chicken to the skillet along with any accumulated juices. Stir to combine. Let the mixture simmer for 2-3 minutes until the sauce thickens slightly and the vegetables are coated. The chicken should be reheated through.
6. Finish and Serve
Remove from heat and sprinkle with fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Delicious Variations
Mediterranean Twist
Add 1/2 cup of sliced Kalamata olives and 1 teaspoon of dried oregano along with the tomatoes. Omit the paprika and use a splash of lemon juice at the end.
Spicy Version
Add 1/2 teaspoon of red pepper flakes or a minced jalapeño with the vegetables. Use hot paprika instead of smoked for an extra kick.
Low-Carb Option
Serve over cauliflower rice or zucchini noodles instead of grains. The skillet itself is already low-carb with about 15g net carbs per serving.
How to Store Chicken and Vegetables Skillet
Refrigerator
Store leftovers in an airtight container for up to 3 days. The vegetables will soften but still taste great.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a skillet over medium heat for 5-7 minutes, or in the microwave in 1-minute intervals, stirring in between, until heated through.
Frequently Asked Questions
Q: How do I keep chicken from drying out in a skillet?
To keep chicken moist, don't overcook it. Use a meat thermometer and remove it from the pan when it reaches 165°F (74°C). Also, cut the chicken into uniform cubes and sear over high heat quickly to lock in juices.
Q: Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but they will release more water. Thaw and pat them dry before cooking, and reduce the broth to 1/4 cup to avoid a watery sauce. Increase cooking time by 1-2 minutes.
Q: What can I substitute for chicken broth?
If you don't have broth, you can use water with a bouillon cube, or even white wine. For a non-alcoholic option, use water with a pinch of salt and a splash of soy sauce.
Q: Can I make this recipe dairy-free?
This recipe is naturally dairy-free. Just ensure your chicken broth is dairy-free (most are). The olive oil and seasonings contain no dairy.
Q: How can I make this meal more filling?
To make it heartier, add a can of drained chickpeas or serve it over cooked rice, quinoa, or pasta. You can also double the chicken for extra protein.
Ready to simplify your weeknight dinner? Try this chicken and vegetables skillet tonight and see how easy healthy cooking can be. Share your results in the comments below!
Chicken and Vegetables Skillet
This chicken and vegetables skillet delivers juicy chicken and crisp-tender veggies in one pan, ready in 30 minutes for a healthy weeknight dinner.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp (30ml) olive oil, divided
- 1 tsp (5g) smoked paprika
- 1/2 tsp (2g) garlic powder
- 1/2 tsp (3g) salt, plus more to taste
- 1/4 tsp (1g) black pepper
- 1 medium red bell pepper, sliced into thin strips
- 1 medium yellow bell pepper, sliced into thin strips
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (120ml) low-sodium chicken broth
- 2 tbsp (30g) chopped fresh parsley, for garnish
📋 Instructions
- 1Season the Chicken — In a medium bowl, combine the chicken cubes with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly. Let it sit at room temperature for 10 minutes while you prep the vegetables.
- 2Sear the Chicken — Heat 1 tablespoon of olive oil in a large (12-inch) skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Cook without stirring for 3-4 minutes until the bottom is golden brown. Flip and cook for another 3-4 minutes until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a plate and set aside.
- 3Cook the Vegetables — Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the bell peppers and zucchini. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are crisp-tender and start to brown at the edges. The peppers should still have a slight crunch.
- 4Add Tomatoes and Deglaze — Stir in the cherry tomatoes and cook for 2 minutes until they begin to soften. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. This adds flavor to the sauce.
- 5Combine and Simmer — Return the chicken to the skillet along with any accumulated juices. Stir to combine. Let the mixture simmer for 2-3 minutes until the sauce thickens slightly and the vegetables are coated. The chicken should be reheated through.
- 6Finish and Serve — Remove from heat and sprinkle with fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Marcus writes about personal finance and investing, with a focus on helping young professionals build wealth from scratch. He breaks down complex concepts into simple, actionable strategies.
