Looking for a dinner recipe that’s as comforting as it is convenient? Our One-Pot Chicken and Veggie Skillet is the answer to your busy weeknight prayers. Imagine juicy, tender pieces of chicken paired with vibrant, crisp veggies—all simmered together in a single pan for a dish that’s bursting with flavor, color, and nutrition. Did you know that skillet meals like this originated from the need for fuss-free, homestyle cooking that delivers maximum taste with minimum clean-up? This recipe is a lifesaver for families, busy professionals, or anyone who wants a wholesome meal without spending hours in the kitchen. Plus, it’ll save you on dishes—no mountain of pots and pans here! If you loved our Creamy Garlic Parmesan Chicken, you’ll be equally delighted by this fresh, lighter alternative. Dive in and discover why this dish will become a staple on your table—you’ll be craving seconds by the time dinner’s done!
What is One-Pot Chicken and Veggie Skillet?
Have you ever wondered what magic happens when you toss chicken and fresh veggies into one pan and let them mingle together? That’s the charm of the One-Pot Chicken and Veggie Skillet! The name says it all—just one skillet, no mess, all the flavor. Who needs a pile of pots when you can whip up something this delicious in a single pan? As the old saying goes, “The way to a man’s heart is through his stomach”—and this dish certainly lives up to that promise. It’s so comforting and hearty that it’s sure to win over anyone you serve it to. Ready to put your skillet to good use? Grab your ingredients and let’s get cooking!
Why You’ll Love This
Get ready to fall in love with this meal for three delicious reasons. First, the main highlight—tender chunks of chicken mingled with perfectly cooked vegetables, all soaking up savory spices and a light, flavorful broth—makes every bite satisfying. Second, it’s budget-friendly! Making this meal at home is far more cost-effective than takeout, and you can easily customize it depending on what’s in your fridge or on sale at the market. Third, the medley of ingredients sets this skillet apart: broccoli, bell pepper, and zucchini join forces with garlic and spices for a symphony of fresh taste. If you enjoyed our Easy Teriyaki Chicken Stir Fry, this savory skillet will quickly become your new weeknight favorite. So gather your ingredients and try it for yourself—your taste buds and your wallet will thank you!
How to Make
Quick Overview
This One-Pot Chicken and Veggie Skillet is the ultimate easy meal—a breeze to prepare with everything cooked in just one pan. It’s packed with flavor thanks to a blend of spices, garlic, and nutritious veggies, and comes together in about 30 minutes. There’s no need to juggle multiple pots or obscure ingredients; the result is a comforting, filling dinner the whole family will love.
Ingredients
1 lb (450g) chicken breast, diced
2 tablespoons olive oil
1 cup broccoli florets
1 medium zucchini, sliced
1 bell pepper (red, yellow, or green), chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup chicken broth
Cooked rice or quinoa (optional, for serving)
Step-by-Step
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced chicken breast to the pan. Season with salt, pepper, oregano, and paprika. Sauté for 3-4 minutes, stirring occasionally, until the chicken is starting to brown but not fully cooked through.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the chopped bell pepper and sliced zucchini. Cook for about 3 minutes until they start to soften.
- Add the broccoli florets and pour in the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
- Lower the heat, cover the skillet, and let everything simmer for 7-8 minutes. This allows the veggies to become tender and the chicken to cook through.
- Uncover the skillet and check for doneness. If you like your sauce a bit thicker, simmer uncovered for another couple of minutes.
- Adjust seasoning as needed, then serve hot over cooked rice or quinoa if desired.
What to Serve One-Pot Chicken and Veggie Skillet With
This skillet meal is a complete crowd-pleaser, but pairing it with the right sides can take your dinner to the next level. Serve it over a bed of fluffy rice or hearty quinoa for a filling base. A side of warm garlic bread is perfect for sopping up the savory juices, while a simple mixed green salad adds a fresh, crunchy contrast. For drinks, pair with a chilled glass of white wine or a sparkling lemonade for a balanced and uplifting meal.
Top Tips for Perfecting
For the best results, use fresh, colorful vegetables and don’t overcrowd the pan—this ensures everything cooks evenly and retains its vibrant flavor. If you don’t have broccoli or zucchini, swap in cauliflower, snap peas, or carrots. Prefer chicken thighs over breast? They work just as well and add even more juiciness. Sauté the chicken until it’s just browned to lock in moisture, and don’t skip deglazing with the chicken broth—it adds another layer of flavor. Watch your timing—overcooking the veggies can make them mushy, so keep a close eye, especially towards the end.
Storing and Reheating Tips
Leftovers are a breeze with this recipe! Allow the skillet to cool, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply warm portions in a skillet over medium heat or microwave until piping hot, adding a splash of broth or water to keep things moist. Planning to make ahead? This dish freezes well—just portion out cooled servings in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above for a quick, homemade meal any night.
FAQs
How can I make this recipe vegetarian?
Simply swap the chicken for cubed tofu or canned chickpeas, and use vegetable broth instead of chicken broth!
Can I use frozen vegetables?
Yes! Frozen broccoli, bell pepper, or zucchini work well. Just add them straight to the skillet—no need to thaw first.
What other spices can I use?
Feel free to experiment! Italian seasoning, smoked paprika, or cumin are all delicious additions.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free, especially when served over rice or quinoa. Just double-check your broth’s label to be sure.
Can I prep this dish ahead of time?
Absolutely. Dice the chicken and chop the veggies in advance, storing them in the fridge until ready to cook for quick assembly.
Conclusion
This One-Pot Chicken and Veggie Skillet brings together everything you want in a weeknight dinner—simplicity, nutrition, and incredible taste, all with minimal mess. Whether you’re cooking for family or just want an easy homemade meal, this versatile recipe is sure to win over everyone at your table. With its fresh veggies, tender chicken, and rich blend of spices, it’s more than a meal—it’s a new favorite waiting to happen. Give it a try tonight, and don’t forget to explore our other easy, delicious recipes to keep your week tasty and stress-free!
One-Pot Chicken and Veggie Skillet
Equipment
- Large Skillet
Ingredients
Chicken and Veggies
- 1 lb Chicken breast, diced
- 2 tablespoons Olive oil
- 1 cup Broccoli florets
- 1 medium Zucchini, sliced
- 1 each Bell pepper (red, yellow, or green), chopped
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- to taste Salt and pepper
- 1 cup Chicken broth
- as needed Cooked rice or quinoa (optional, for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced chicken breast to the pan. Season with salt, pepper, oregano, and paprika. Sauté for 3-4 minutes, stirring occasionally, until the chicken is starting to brown but not fully cooked through.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the chopped bell pepper and sliced zucchini. Cook for about 3 minutes until they start to soften.
- Add the broccoli florets and pour in the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
- Lower the heat, cover the skillet, and let everything simmer for 7-8 minutes. This allows the veggies to become tender and the chicken to cook through.
- Uncover the skillet and check for doneness. If you like your sauce a bit thicker, simmer uncovered for another couple of minutes.
- Adjust seasoning as needed, then serve hot over cooked rice or quinoa if desired.