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
- In a bowl, season the chicken pieces with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and chili powder.
- Toss with ½ Tbsp olive oil to coat evenly.
- Heat 1 Tbsp olive oil in a large 12-inch skillet over medium-high heat.
- Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden and fully cooked.
- Remove the chicken to a plate and cover to keep warm.
2. Cook the Vegetables
- Add the remaining olive oil to the skillet.
- Sauté onions for 2 minutes until softened.
- Add broccoli and bell peppers, cooking for 4–6 minutes until crisp-tender.
- Stir in the zucchini and cook for 2 more minutes.
- 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
- Return the cooked chicken (and any juices) to the skillet.
- Stir to combine, letting the flavors mingle for 1 minute.
- Taste and adjust seasoning if needed.
- 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.