Looking for a quick, healthy, and delicious dinner option? This Chicken & Veggie Skillet is exactly what you need! Made with tender, juicy chicken breast pieces and a colorful mix of fresh vegetables, all cooked in one skillet, this recipe is perfect for busy weeknights. The combination of garlic, herbs, and spices adds incredible flavor to the chicken and veggies, making each bite both satisfying and nutritious. Plus, it’s ready in under 30 minutes, so you can have a wholesome meal on the table with minimal effort. Let’s get cooking and bring some deliciousness to your dinner tonight!

What You’ll Need

Ingredients

• 2 tbsp olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• salt and fresh ground black pepper, to taste
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp paprika
• ¼ to ½ tsp chili powder
• 1 small yellow onion, thinly sliced
• 3 cups bite-size broccoli florets
• 1 zucchini, thinly sliced and cut into half-moons
• 1 small yellow bell pepper, cut into 1-inch chunks
• 1 small red bell pepper, cut into 1-inch chunks
• ¼ cup low sodium chicken broth, you can also use dry white wine, apple juice, or water
• chopped fresh parsley, for garnish

Equipment I Used

• Cutting Board
• Measuring Spoons
• Skillet
• Mixing Bowl
• Spatula

How to Make It

Prepare the Chicken

Begin by cutting 1 pound of boneless, skinless chicken breasts into 1-inch pieces. Place the chicken pieces in a bowl and season them with salt and freshly ground black pepper to taste. Set the seasoned chicken aside while you prepare the spice mix and vegetables.

Mix the Seasonings

In a small mixing bowl, combine ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp paprika, and ¼ to ½ tsp chili powder. This blend of spices will add a rich, savory flavor to both the chicken and vegetables. Take half of the seasoning mix and sprinkle it evenly over the chicken pieces. Add ½ tbsp olive oil to the chicken and toss to coat evenly. This helps the spices adhere to the chicken and enhances the flavor during cooking.

Cook the Chicken

Heat 1 tbsp olive oil in a large 12-inch skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned chicken pieces in a single layer. Cook the chicken for about 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The chicken should be no longer pink in the center and should reach an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and transfer it to a plate. Cover the plate with foil to keep the chicken warm while you prepare the vegetables.

Sauté the Vegetables

Return the skillet to the heat and add the remaining ½ tbsp olive oil. Add the thinly sliced yellow onion to the skillet and sauté for about 2 minutes until it begins to soften and turn translucent. Stir in 3 cups of bite-size broccoli florets, 1 zucchini (thinly sliced and cut into half-moons), and 1 small yellow and 1 small red bell pepper (both cut into 1-inch chunks). Add more oil if needed to prevent sticking. Season the vegetables with the remaining spice mix, along with additional salt and pepper to taste. Cook the vegetables for 4 to 6 minutes, stirring occasionally, until they are crisp-tender and slightly charred on the edges. (Feel free to add different veggies based on what you have on hand. I added some carrots and celery this time for extra flavor and crunch!)

Add the Chicken Broth

Pour ¼ cup low-sodium chicken broth into the skillet with the vegetables. The broth adds moisture and flavor, helping to deglaze the pan and lift any browned bits stuck to the bottom, which enhances the overall taste of the dish.

Combine Chicken and Vegetables

Return the cooked chicken and any accumulated juices from the plate back into the skillet with the vegetables. Stir everything together to combine and cook for an additional 1 minute to heat through. This step ensures that the chicken and vegetables are evenly coated with the flavorful broth and spices.

Adjust Seasoning and Serve

Remove the skillet from the heat and taste the dish. Adjust the seasoning with additional salt and pepper if needed. Garnish the Chicken & Veggie Skillet with freshly chopped parsley for a burst of color and fresh flavor. Serve hot, straight from the skillet, for a delicious, one-pan meal that’s perfect for any night of the week.