Can I use frozen vegetables?

Yes! Just be sure to avoid overcrowding the pan so they cook evenly. You may need to add a minute or two to the cooking time, and skip defrosting.

What’s the best skillet to use?

A large nonstick or cast-iron skillet is ideal. It distributes heat evenly and makes cleanup easier.

How do I keep the chicken juicy?

The key is not overcooking. Use a meat thermometer—165°F is perfect. Let the chicken rest a few minutes before slicing to keep all those juices inside.

Chicken and Vegetables Skillet – Easy 30-Minute One-Pan Meal

Name: Chicken and Vegetables Skillet – Easy, Healthy One-Pan Dinner
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil (divided); 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces); Salt and 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 broccoli florets (bite-size); 1 zucchini (sliced into half-moons); 1 yellow bell pepper (1-inch chunks); 1 red bell pepper (1-inch chunks); ¼ cup low sodium chicken broth (or white wine, apple juice, or water); Chopped fresh parsley (for garnish)

Description

Quick and healthy chicken and vegetables skillet made in one pan. Juicy chicken, crisp-tender veggies, and bold spices come together for an easy weeknight dinner ready in 30 minutes.

Ingredients

Scale

2 tablespoons olive oil (divided)

1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)

Salt and 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 broccoli florets (bite-size)

1 zucchini (sliced into half-moons)

1 yellow bell pepper (1-inch chunks)

1 red bell pepper (1-inch chunks)

¼ cup low sodium chicken broth (or white wine, apple juice, or water)

Chopped fresh parsley (for garnish)

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Instructions

1. Cut and season chicken with salt, pepper, half the seasoning mix, and ½ tbsp olive oil.

2. Sauté chicken in 1 tbsp olive oil for 6–8 minutes until browned and cooked through. Remove and set aside.

3. In the same skillet, add remaining olive oil. Cook onions for 2 minutes, then stir in broccoli, zucchini, and peppers. Season with remaining spice mix.

4. Cook vegetables for about 5 minutes until crisp-tender.

5. Add broth to deglaze the pan. Scrape up browned bits.

6. Return chicken and juices to the skillet. Stir to combine and cook 1 more minute.

7. Remove from heat, garnish with parsley, and serve hot.

Notes

Use boneless thighs for richer flavor.

Try other vegetables like asparagus or cauliflower.

Swap chicken with steak, ham, or tofu.

Add chili flakes for extra heat.

Leftovers keep well for 3–4 days in the fridge or 3 months in the freezer.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 plate (about 1 ½ cups)
Calories: 257
Sugar: 5g
Sodium: 168mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 4g
Protein: 28g
Cholesterol: 73mg