Healthy Chicken and Vegetables Skillet

This Healthy Chicken and Vegetables Skillet comes together in about 30 minutes and is made all in one pot for a quick and easy lunch that your family will absolutely love! So, let’s get cooking!

What You’ll Need

• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and fresh ground black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon paprika
• ¼ to ½ teaspoon chili powder (optional, if you like some heat!)
• 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 (or you can use dry white wine, apple juice, or even water)
• Chopped fresh parsley for garnish

Let’s Get Cooking!

Step-by-Step Instructions

1. Prep the Chicken
   Cut the chicken into bite-sized pieces, season it with a couple of pinches of salt and pepper, and set it aside.

2. Seasoning Mix
   In a small bowl, combine the garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder. Sprinkle half of that yumminess over the chicken.Trust me, you want to get that flavor in there!

3. Toss and Coat
   Drizzle ½ tablespoon of olive oil over the chicken, tossing it gently to coat evenly. Now it’s starting to smell amazing!

4. Cook the Chicken
   Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. When the oil is shimmering, throw in the chicken pieces, cooking for about 6 to 8 minutes. Stir occasionally, turning them until they are browned and fully cooked, golden perfection is what we want!

5. Set the Chicken Aside
   Once the chicken is cooked, transfer it to a plate and cover it to keep warm while you work on those veggies.

6. Sauté the Onions
   Return the skillet to the stove and heat the remaining olive oil. Toss in the sliced onions and cook for about 2 minutes until they’re translucent and fragrant.

7. Add the Veggies
   Now bring in the stars of the show, the broccoli, zucchini, and both bell peppers! If your skillet is looking a little dry, add a smidge more oil. Just sprinkle the remaining seasoning mix over everything, along with a couple pinches of salt and pepper, and sauté for about 4 to 6 minutes, stirring occasionally until those veggies are crisp-tender.Seriously, the colors will be vibrant, and the aromas will dance around your kitchen!

8. Add the Broth
   Pour in the chicken broth, stirring to combine all those delicious bits stuck on the bottom. Scrape the yummy bits off the bottom if you can, it’s where all the flavor lives!

9. Mix it All Together
   Finally, return that beautiful chicken and its juices back into the skillet, giving everything a good stir. Let it cook together for another minute, just long enough for everything to get cozy.

10. Taste and Garnish
    Remove from heat, taste, and adjust seasoning if needed. Finish with a sprinkle of chopped parsley for that beautiful freshness!

If you loved this Chicken and Vegetables Skillet recipe, be sure to check out my Banana Pepper Chicken Skillet or my BBQ Chicken Sweet Potato Skillet!

Why This Recipe Works

Quick & Easy

This healthy chicken and vegetable skillet literally comes together in under 30 minutes, making it an absolute lifesaver on those hectic evenings when time is not on your side.

One-Pot Wonder

With everything cooked in just one skillet, cleanup is minimal! Trust me, when you’re busy juggling family, work, and life, you’ll appreciate not scrubbing a mountain of dishes.

Customizable

A flexible recipe like this means you can use whatever you have in your pantry or crisper drawer. Want to switch out the chicken for shrimp? Go for it! Have some leftover peppers from last week? Toss them in! That’s the beauty of this dish.

Healthy and Flavorful

This dish is not only satisfying thanks to the protein and veggies, but it’s also packed with flavors that make eating healthy a joy rather than a chore! With fresh herbs and spices, you’re loading up on nutrients without skimping on taste.

Comfort Food Vibes

Each bite feels like a warm hug. There’s just something about cozy flavors and bright colors that brings a smile to my face, even on the busiest of days!

Serving and Storage Tips

Now that you’ve got a delicious meal ready, let’s talk about serving and keeping those leftovers fresh!

Serving Suggestions

This skillet dish is super versatile! Pair it with a side of brown rice, quinoa, or even cauliflower rice for a low-carb option. A light sprinkle of lemon juice over the top adds a refreshing zesty kick, and maybe a slice of crusty bread to soak up all that good sauce!

Storage

Leftovers can be stored in an airtight container in the refrigerator for about 3 to 4 days.

Reheating Instructions

When it’s time to reheat, just pop it in the microwave for a couple of minutes or heat it gently in a skillet over medium heat until warmed through. If it looks a little dry, add a splash of extra broth or water to lighten it back up!

Freezer Friendly

Yes! This dish can be frozen, just make sure to cool it completely before transferring it to a freezer-safe container. It’ll keep well for up to 3 months. To reheat, allow it to thaw overnight in the fridge and then reheat as mentioned above.

And there you have it, a comforting, healthy meal perfect for any night of the week!

I hope you enjoy making this Healthy Chicken and Vegetables Skillet as much as I do. It’s filled with flavor, so quick and easy, and perfect for a busy family like yours. Give it a try, and I promise you might just find it becoming a regular on your dinner table.

Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!

Healthy Chicken and Vegetables Skillet

A quick and easy one-pot meal that combines delicious chicken and vibrant vegetables for a healthy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Cut into bite-sized pieces for quick cooking.
• 2 tablespoons olive oil, divided Used for cooking the chicken and vegetables.
• 3 cups bite-size broccoli florets Can substitute with other vegetables.
• 1 small yellow onion, thinly sliced Adds flavor to the dish.
• 1 zucchini thinly sliced and cut into half-moons Choose a medium-sized zucchini.
• 1 small yellow bell pepper, cut into 1-inch chunks Feel free to swap with other bell peppers.
• 1 small red bell pepper, cut into 1-inch chunks Adds color and sweetness.
• ¼ cup low sodium chicken broth Can substitute with dry white wine, apple juice, or water.
• to taste Salt and fresh ground black pepper Season to personal preference.
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon paprika
• ¼ to ½ teaspoon chili powder (optional) Add for a spicy kick.
• to garnish Chopped fresh parsley For added flavor and color.

Method

 

Preparation

1. Cut the chicken into bite-sized pieces, season it with salt and pepper, and set it aside.
2. In a small bowl, combine the garlic powder, onion powder, dried thyme, dried rosemary, paprika, and chili powder.
3. Sprinkle half of the seasoning mix over the chicken and toss to coat.

Cooking

1. Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat.
2. Add the seasoned chicken pieces and cook for about 6 to 8 minutes, stirring occasionally, until browned and fully cooked.
3. Transfer the cooked chicken to a plate and cover to keep warm.
4. In the same skillet, heat the remaining olive oil and add the sliced onions, cooking for about 2 minutes until translucent.
5. Add the broccoli, zucchini, and both bell peppers to the skillet. If needed, add a bit more oil.
6. Sprinkle the remaining seasoning mix over the vegetables, season with salt and pepper, and sauté for about 4 to 6 minutes until crisp-tender.
7. Pour in the chicken broth, scraping the bits off the bottom of the skillet.
8. Return the chicken and its juices to the skillet, stir, and let it cook for another minute.

Serving

1. Remove from heat. Taste and adjust seasoning if needed.
2. Finish with a sprinkle of chopped parsley before serving.

Notes

This dish is versatile—pair it with brown rice, quinoa, or cauliflower rice. Leftovers can be stored in the refrigerator for 3 to 4 days. This meal can also be frozen for up to 3 months.