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Healthy Chicken and Vegetable Skillet

Looking for a wholesome, flavorful meal without the hassle of a sink full of dishes? This Colorful One-Pot Chicken & Veggie Skillet is the ultimate weeknight solution. Juicy, seasoned chicken and crisp-tender vegetables come together in one pan for a dinner that’s as nutritious as it is delicious. With minimal prep and easy cleanup, this vibrant skillet meal will quickly become a go-to in your kitchen.

Whether you’re cooking for the family, meal prepping for the week, or just want something healthy and quick, this one-pot wonder checks every box.

Why You’ll Love This Recipe

  • Quick & Easy: Ready in about 30 minutes.
  • Nutritious & Colorful: Packed with lean protein and fresh vegetables.
  • Minimal Cleanup: One skillet does all the work.
  • Flexible & Customizable: Swap vegetables, adjust seasonings, or add your favorite flavors.

Ingredients You’ll Need

For the Chicken:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ¼ to ½ tsp chili powder
  • Salt and pepper, to taste
  • 1 Tbsp olive oil (plus more for the vegetables)

For the Vegetables:

  • 1 small yellow onion, thinly sliced
  • 3 cups broccoli florets
  • 1 zucchini, sliced into half-moons
  • 1 small yellow bell pepper, chopped into chunks
  • 1 small red bell pepper, chopped into chunks
  • ¼ cup low-sodium chicken broth (or dry white wine, apple juice, or water)

For Garnish:

  • Chopped fresh parsley

Step-by-Step Instructions

1. Season and Cook the Chicken

  1. In a bowl, season the chicken pieces with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and chili powder.
  2. Toss with ½ Tbsp olive oil to coat evenly.
  3. Heat 1 Tbsp olive oil in a large 12-inch skillet over medium-high heat.
  4. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden and fully cooked.
  5. Remove the chicken to a plate and cover to keep warm.

2. Cook the Vegetables

  1. Add the remaining olive oil to the skillet.
  2. Sauté onions for 2 minutes until softened.
  3. Add broccoli and bell peppers, cooking for 4–6 minutes until crisp-tender.
  4. Stir in the zucchini and cook for 2 more minutes.
  5. Season with a little salt and pepper, then pour in the chicken broth to deglaze the pan and capture all that flavorful browned goodness.

3. Combine and Serve

  1. Return the cooked chicken (and any juices) to the skillet.
  2. Stir to combine, letting the flavors mingle for 1 minute.
  3. Taste and adjust seasoning if needed.
  4. Garnish with fresh parsley and serve hot.

Tips & Variations

  • Switch the Veggies: Try green beans, mushrooms, or cherry tomatoes.
  • Add a Zing: A squeeze of lemon juice or drizzle of balsamic vinegar adds brightness.
  • Go Low-Carb: Serve as-is or with cauliflower rice.
  • Meal Prep Friendly: Store in airtight containers for up to 4 days.

This one-pot chicken and veggie skillet proves that healthy eating can be quick, colorful, and full of flavor. Perfect for busy nights or make-ahead lunches, it’s a flexible dish that you’ll come back to again and again.