Are you looking for a wholesome, delicious dinner that comes together in under 40 minutes and cleans up with just one pan? The Healthy Chicken and Vegetables Skillet is your new go-to weeknight meal. Packed with tender chicken breast pieces, crisp-tender vegetables, and warm seasonings, it’s a balanced, low-carb, high-protein dish that tastes anything but basic.
Inspired by skillet meals common in home kitchens across America, this recipe brings together smart preparation, fresh ingredients, and maximum flavor. Growing up, I watched my mother cook simple dinners like this using what we had on hand—vegetables from our garden, a handful of spices, and the belief that home cooking should be easy and satisfying. This face-lift version is not only efficient in time and effort, but also delivers on nutrition and taste every single time.
Why You’ll Love This Recipe
- One-pan convenience: No multiple pots or cleanup hassles—just your favorite skillet
- Nutritious & satisfying: Lean protein with veggie power delivers vitamins, fiber, and filling energy
- Bold but balanced: A hearty blend of garlic, paprika, thyme, rosemary, and optional chili for a flavorful punch
- Customizable: Swap or add veggies based on the season or your preferences
- Smart meal prep: Great for reheating as leftovers and flexible for batch cooking
Ingredients (Serves 4)
Equipment Needed
- A large 12-inch cast iron or non-stick skillet (makes for even cooking and easy cleanup)
- A chef’s knife and cutting board
- One medium mixing bowl for seasoning the chicken
- Tongs or a wooden spoon for flipping and stirring
- A plate with paper towels to rest cooked chicken
Step-by-Step Instructions
1. Season the Chicken
Begin by cutting your chicken breasts into roughly 1-inch pieces. Place them in a mixing bowl and season with salt, pepper, and half of the spice blend (garlic powder, onion powder, thyme, rosemary, paprika, and chili powder). Drizzle ½ tablespoon olive oil over the chicken and toss until pieces are evenly coated with seasoning—this helps brown the chicken nicely and distribute flavor.
2. Sauté the Chicken
Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once it’s shimmering, add the seasoned chicken in a single layer—avoid crowding. Cook for about 6–8 minutes, turning occasionally, until the chicken is golden and cooked through (internal temperature around 165°F if measured). Remove chicken to a plate and cover to keep warm.
3. Cook the Vegetables
Return the skillet to the stove and add the remaining 1 tablespoon of olive oil. Add the onion slices, sautéing for 1–2 minutes until fragrant. Then add the broccoli, zucchini, and bell peppers. Sprinkle on the remaining spice mix, season with salt and pepper, and sauté the vegetables for 4–6 minutes, stirring occasionally, until they are crisp-tender but still vibrant.
4. Deglaze & Combine
Once veggies are nearly cooked, pour in the chicken broth (or your chosen alternative) and stir, scraping up any flavorful browned bits from the skillet bottom. Return the chicken and any accumulated juices back to the pan. Stir everything together and cook for another 1–2 minutes to meld flavors.
5. Serve & Garnish
Remove the skillet from heat. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley for a bright, herbal finish. Serve hot, straight from the skillet or transferred to individual plates.
Pro Tips and Variations
- Use thigh meat: Swap in boneless, skinless chicken thighs for a more tender and flavorful result.
- Spice it up: For more heat, increase chili powder or add crushed red pepper flakes.
- Seasonal veggie swaps: Use asparagus, mushrooms, carrots, or Brussels sprouts based on availability.
- Make it creamy: Stir in a dollop of Greek yogurt or a splash of cream after everything cooks for a creamy finish.
- Low-carb or paleo twist: Use cauliflower rice as a bed under the skillet or serve on zucchini noodles.
- Meal prep hack: Divide into portion containers to reheat for lunches or dinners over several days.
What to Serve With
- Whole grains: A side of quinoa, brown rice, or farro pairs beautifully
- No-carb option: Try cauliflower rice or zucchini noodles
- Simple salads: A mesclun or spinach salad with balsamic vinaigrette adds freshness
- For a hearty meal: Serve with slices of crusty bread to soak up the pan juices
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Thighs provide more flavor and stay juicy, especially with lean cuts like breasts.
What can I substitute for chicken broth?
Dry white wine or apple juice both deglaze well and add depth. Water works too, though flavor will be more subtle.
Is this dish meal prep friendly?
Absolutely—it reheats well and tastes great cold or warmed. Store in airtight containers for up to 4–5 days.
Can I halve or double the recipe?
Yes—just scale ingredients evenly. Use a larger skillet if doubling to ensure proper cooking.
Final Thoughts
The Healthy Chicken and Vegetables Skillet is a perfect weeknight solution, combining nutrition, flavor, and ease into one delicious package. The combination of crispy, seasoned chicken and crisp-tender veggies delivers both satisfaction and nourishment. It demonstrates how home-cooked meals don’t have to be time-consuming to feel meaningful.
In my kitchen, meals like this are a staple not just because they taste great, but because they uphold a philosophy: good food should be accessible, flavorful, and built around real, whole ingredients. With this skillet, you’ll enjoy a dish that feels both wholesome and indulgent in the best way possible.
Whether you’re feeding your family or enjoying a healthy solo dinner, this recipe hits all the right notes. One skillet, minimal fuss, and big flavor—what more could you ask for?
The Goods
Healthy Chicken and Vegetables Skillet
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Recipes
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly 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 adjust for heat
- 1 small yellow onion thinly sliced
- 3 cups bite-size broccoli florets
- 1 zucchini sliced 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 dry white wine, apple juice, or water
- Chopped fresh parsley for garnish
Instructions
Season the Chicken
- Begin by cutting your chicken breasts into roughly 1-inch pieces. Place them in a mixing bowl and season with salt, pepper, and half of the spice blend (garlic powder, onion powder, thyme, rosemary, paprika, and chili powder). Drizzle ½ tablespoon olive oil over the chicken and toss until pieces are evenly coated with seasoning—this helps brown the chicken nicely and distribute flavor.
Sauté the Chicken
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once it’s shimmering, add the seasoned chicken in a single layer—avoid crowding. Cook for about 6–8 minutes, turning occasionally, until the chicken is golden and cooked through (internal temperature around 165°F if measured). Remove chicken to a plate and cover to keep warm.
Cook the Vegetables
- Return the skillet to the stove and add the remaining 1 tablespoon of olive oil. Add the onion slices, sautéing for 1–2 minutes until fragrant. Then add the broccoli, zucchini, and bell peppers. Sprinkle on the remaining spice mix, season with salt and pepper, and sauté the vegetables for 4–6 minutes, stirring occasionally, until they are crisp-tender but still vibrant.
Deglaze & Combine
- Once veggies are nearly cooked, pour in the chicken broth (or your chosen alternative) and stir, scraping up any flavorful browned bits from the skillet bottom. Return the chicken and any accumulated juices back to the pan. Stir everything together and cook for another 1–2 minutes to meld flavors.
Serve & Garnish
- Remove the skillet from heat. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley for a bright, herbal finish. Serve hot, straight from the skillet or transferred to individual plates.
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