If you’re craving a wholesome dinner that’s quick, vibrant, and doesn’t leave you with a pile of dishes, this Colorful One-Pot Chicken & Veggie Skillet is the answer. Juicy chicken, crisp-tender vegetables, and simple seasonings come together in one pan to create a meal that’s as healthy as it is satisfying. Perfect for weeknights, meal prep, or whenever you want a balanced dish without the fuss.
Why You’ll Love This Recipe
- One-pan cleanup – everything cooks in the same skillet.
- Nutritious & colorful – lean protein plus a variety of fresh vegetables.
- Flexible – easy to customize with your favorite veggies or seasonings.
- Quick & simple – ready in about 35 minutes.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt & black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¼–½ teaspoon chili powder
- 1 small yellow onion, thinly sliced
- 3 cups broccoli florets (bite-size pieces)
- 1 zucchini, sliced into half-moons
- 1 small yellow bell pepper, cut into chunks
- 1 small red bell pepper, cut into chunks
- ¼ cup low-sodium chicken broth (or white wine, apple juice, or water)
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken
- Place chicken pieces in a bowl. Season with salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Drizzle with ½ tablespoon olive oil and toss to coat.
- Cook the chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through.
- Transfer to a plate and cover.
- Cook the vegetables
- In the same skillet, add the remaining olive oil.
- Sauté onion for 2 minutes.
- Add broccoli, zucchini, and bell peppers. Season with the remaining spice mix, salt, and pepper.
- Cook for 4–6 minutes, stirring, until vegetables are crisp-tender.
- Bring it all together
- Pour in chicken broth (or alternative liquid) and stir, scraping up any browned bits from the pan.
- Return chicken and juices to the skillet. Stir well and cook for 1 more minute.
- Serve
- Remove from heat, adjust seasonings if needed, and garnish with parsley. Serve hot.
Variations & Serving Ideas
- Over grains – Serve with white rice, quinoa, or couscous.
- Low-carb option – Pair with cauliflower rice or enjoy on its own.
- Mediterranean twist – Add cherry tomatoes, mozzarella, and balsamic drizzle.
- Spicy kick – Sprinkle with Cajun seasoning or add chili flakes.
Storage & Meal Prep Tips
- Leftovers: Store cooled chicken and veggies in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Meal prep: Cook in advance and portion into containers with rice or cauliflower rice for quick grab-and-go lunches.
Final Thoughts
This one-pot chicken and veggie skillet proves that healthy eating can be simple, colorful, and delicious. With just a few fresh ingredients and pantry spices, you can whip up a balanced dinner the whole family will love. Plus, the versatility means you can make it your own every time.