Chicken and Vegetables Skillet: Is there anything more satisfying than a complete, flavorful meal cooked in just one pan? I think not! This recipe is not only incredibly easy to prepare, but it’s also packed with nutrients and bursting with deliciousness. Forget complicated dinners and endless cleanup; this skillet wonder is your new weeknight hero.

While the concept of cooking meat and vegetables together in a single pan is as old as cooking itself, the modern Chicken and Vegetables Skillet has evolved into a customizable and convenient dish embraced by home cooks worldwide. Its a testament to our desire for simple, healthy, and satisfying meals that fit into our busy lives. Think of it as a culinary blank canvas, ready to be painted with your favorite flavors and seasonal produce.

People adore this dish for so many reasons. First, the taste! The chicken, infused with the flavors of the surrounding vegetables and herbs, is incredibly tender and juicy. The vegetables themselves become perfectly caramelized and slightly crisp, offering a delightful textural contrast. Second, the convenience is unmatched. One pan means minimal cleanup, which is always a win in my book! Finally, it’s a healthy and balanced meal that you can feel good about serving your family. So, are you ready to discover the magic of a perfectly cooked Chicken and Vegetables Skillet? Let’s get started!

Ingredients:

For the Chicken:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

For the Vegetables:

1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced zucchini
1 cup sliced mushrooms (cremini or button)
1/2 cup frozen peas

For the Sauce:

1 tablespoon olive oil
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk or cream (optional, for extra creaminess)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, for garnish

Optional Additions:

Cooked rice, quinoa, or pasta, for serving
Lemon wedges, for serving
Grated Parmesan cheese, for serving

Preparing the Chicken:

First, let’s get the chicken ready. In a medium bowl, combine the cubed chicken breasts with 1 tablespoon of olive oil. Make sure each piece is nicely coated. This will help the spices adhere and keep the chicken moist during cooking.
Now, add the paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper to the bowl. I like to be generous with the seasoning, but feel free to adjust it to your liking. Toss everything together until the chicken is evenly coated with the spices. The aroma is already making my mouth water!
Set the seasoned chicken aside for at least 10 minutes, or even longer if you have the time. This allows the flavors to really penetrate the chicken, resulting in a more flavorful dish. You can even prepare this step ahead of time and refrigerate the chicken for up to a few hours.

Cooking the Chicken and Vegetables:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is nice and hot before adding the chicken. This will help to sear the chicken and prevent it from sticking to the pan.
Add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches. Cook the chicken for about 5-7 minutes, or until it is cooked through and lightly browned on all sides. Remember, the internal temperature of chicken should reach 165°F (74°C).
Once the chicken is cooked, remove it from the skillet and set it aside. We’ll add it back in later. Don’t worry about cleaning the skillet just yet; we’ll use the same skillet to cook the vegetables, which will pick up all those delicious chicken flavors.
Add another tablespoon of olive oil to the skillet. Now, add the chopped red bell pepper, yellow bell pepper, and onion to the skillet. Cook for about 5-7 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to prevent them from burning.
Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Next, add the broccoli florets, sliced carrots, sliced zucchini, and sliced mushrooms to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender-crisp. Again, stir occasionally to ensure even cooking.
Finally, add the frozen peas to the skillet. Cook for another 2-3 minutes, or until the peas are heated through. Frozen peas cook very quickly, so you don’t want to overcook them.

Making the Sauce:

Now, it’s time to make the sauce that will bring everything together. In a small bowl, whisk together the chicken broth, milk or cream (if using), Dijon mustard, Worcestershire sauce, and red pepper flakes (if using). Set this mixture aside for now.
In the same skillet with the vegetables, reduce the heat to medium. Add 2 tablespoons of all-purpose flour to the skillet. Cook the flour for about 1-2 minutes, stirring constantly, until it forms a roux. This will help to thicken the sauce. Be careful not to burn the flour.
Slowly pour the chicken broth mixture into the skillet, whisking constantly to prevent lumps from forming. Continue to whisk until the sauce is smooth and thickened. This should take about 2-3 minutes.
Season the sauce with salt and pepper to taste. Remember to taste as you go and adjust the seasoning as needed.

Bringing it All Together:

Add the cooked chicken back to the skillet with the vegetables and sauce. Stir everything together to combine, ensuring that the chicken and vegetables are evenly coated with the sauce.
Simmer the skillet for another 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly. This allows the flavors to meld together and create a cohesive dish.
Remove the skillet from the heat and garnish with chopped fresh parsley. The parsley adds a pop of color and freshness to the dish.
Serve the Chicken and Vegetables Skillet hot, over cooked rice, quinoa, or pasta, if desired. I personally love it with a side of fluffy rice. You can also serve it with lemon wedges and grated Parmesan cheese, if you like.

Tips and Variations:

Vegetable Variations: Feel free to use any vegetables you like in this skillet. Some other great options include asparagus, green beans, snap peas, corn, and sweet potatoes. Just adjust the cooking time accordingly.
Protein Variations: You can also use other types of protein in this skillet, such as turkey, sausage, or tofu. Just make sure to adjust the cooking time accordingly.
Spice Level: If you like a little more heat, add more red pepper flakes to the sauce. You can also add a pinch of cayenne pepper or a dash of hot sauce.
Creamy Sauce: For an even creamier sauce, use heavy cream instead of milk. You can also add a dollop of sour cream or Greek yogurt at the end.
Make it Gluten-Free: To make this dish gluten-free, use a gluten-free all-purpose flour blend or cornstarch to thicken the sauce. Also, make sure that your Worcestershire sauce is gluten-free.
Make Ahead: You can prepare the chicken and vegetables ahead of time and store them in the refrigerator for up to 24 hours. When you’re ready to cook, simply heat them up in the skillet and add the sauce.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

Serving Suggestions:

Serve over cooked rice, quinoa, or pasta.
Serve with a side

Conclusion:

This Chicken and Vegetables Skillet is truly a game-changer for weeknight dinners. It’s quick, it’s healthy, and most importantly, it’s bursting with flavor! I know how busy life can get, and finding time to cook a nutritious and delicious meal can feel like a monumental task. That’s why I’m so passionate about sharing this recipe with you. It’s a one-pan wonder that minimizes cleanup and maximizes taste. The combination of tender chicken, vibrant vegetables, and savory seasonings creates a symphony of flavors that will tantalize your taste buds.

But the best part? It’s incredibly versatile! Feel free to adapt the recipe to your liking and use whatever vegetables you have on hand. Zucchini, bell peppers, broccoli, mushrooms the possibilities are endless! You can also experiment with different seasonings to create your own unique flavor profile. A sprinkle of red pepper flakes for a little heat? Absolutely! A dash of smoked paprika for a smoky depth? Go for it!

Serving Suggestions and Variations:

For a complete and satisfying meal, I love serving this Chicken and Vegetables Skillet over a bed of fluffy quinoa or brown rice. It’s also fantastic with a side of crusty bread for soaking up all those delicious juices. If you’re looking for a low-carb option, you can enjoy it as is or serve it over cauliflower rice.

Here are a few other variations to inspire you:

* Mediterranean Twist: Add Kalamata olives, feta cheese, and a squeeze of lemon juice for a Mediterranean-inspired dish.
* Asian Flair: Incorporate soy sauce, ginger, garlic, and sesame oil for an Asian-inspired stir-fry.
* Creamy Delight: Stir in a dollop of Greek yogurt or sour cream at the end for a creamy and decadent touch.
* Spicy Kick: Add a pinch of cayenne pepper or a drizzle of sriracha for a spicy kick.

Why You Should Try This Recipe:

I truly believe that this Chicken and Vegetables Skillet is a must-try for anyone looking for a quick, easy, and healthy meal. It’s perfect for busy weeknights, meal prepping, or even a casual weekend dinner. The recipe is incredibly forgiving, so don’t be afraid to experiment and make it your own.

Your Turn!

I’m so excited for you to try this recipe and experience the deliciousness for yourself! Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite vegetables to use? What did you serve it with?

Please, share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me create even better recipes for you in the future. Cooking is all about sharing and connecting, and I can’t wait to see what culinary creations you come up with. So, grab your skillet, gather your ingredients, and let’s get cooking! I promise, you won’t be disappointed. Happy cooking!
Chicken and Vegetables Skillet: Easy One-Pan Recipe

Tender chicken and fresh vegetables in a creamy, savory sauce make this Chicken and Vegetable Skillet a quick and easy weeknight meal.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Category: Dinner

Yield: 4-6 servings

Save This Recipe

Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper, seeded and chopped
- 1 large yellow bell pepper, seeded and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced mushrooms (cremini or button)
- 1/2 cup frozen peas
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk or cream (optional, for extra creaminess)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Cooked rice, quinoa, or pasta, for serving
- Lemon wedges, for serving
- Grated Parmesan cheese, for serving
Instructions
1. In a medium bowl, combine the cubed chicken breasts with 1 tablespoon of olive oil. Make sure each piece is nicely coated.
2. Add the paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper to the bowl. Toss until the chicken is evenly coated.
3. Set the seasoned chicken aside for at least 10 minutes (or longer) to allow the flavors to penetrate.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the seasoned chicken to the hot skillet in a single layer. Avoid overcrowding the pan, cook in batches if necessary. Cook for 5-7 minutes, or until cooked through and lightly browned on all sides (internal temperature of 165°F/74°C).
6. Remove the chicken from the skillet and set aside.
7. Add another tablespoon of olive oil to the skillet. Add the chopped red bell pepper, yellow bell pepper, and onion. Cook for 5-7 minutes, or until softened and slightly caramelized, stirring occasionally.
8. Add the minced garlic and cook for another minute, or until fragrant.
9. Add the broccoli florets, sliced carrots, sliced zucchini, and sliced mushrooms. Cook for 5-7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
10. Add the frozen peas and cook for another 2-3 minutes, or until heated through.
11. In a small bowl, whisk together the chicken broth, milk or cream (if using), Dijon mustard, Worcestershire sauce, and red pepper flakes (if using). Set aside.
12. In the same skillet with the vegetables, reduce the heat to medium. Add 2 tablespoons of all-purpose flour. Cook for 1-2 minutes, stirring constantly, until it forms a roux.
13. Slowly pour the chicken broth mixture into the skillet, whisking constantly to prevent lumps. Continue to whisk until the sauce is smooth and thickened (about 2-3 minutes).
14. Season the sauce with salt and pepper to taste.
15. Add the cooked chicken back to the skillet with the vegetables and sauce. Stir to combine.
16. Simmer for another 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.
17. Remove from heat and garnish with chopped fresh parsley.
18. Serve hot over cooked rice, quinoa, or pasta, if desired. Serve with lemon wedges and grated Parmesan cheese, if you like.
Notes
- Vegetable Variations: Use any vegetables you like (asparagus, green beans, snap peas, corn, sweet potatoes). Adjust cooking time accordingly.
- Protein Variations: Use turkey, sausage, or tofu. Adjust cooking time accordingly.
- Spice Level: Add more red pepper flakes, cayenne pepper, or hot sauce for more heat.
- Creamy Sauce: Use heavy cream instead of milk, or add a dollop of sour cream or Greek yogurt at the end.
- Gluten-Free: Use gluten-free all-purpose flour or cornstarch to thicken the sauce. Ensure Worcestershire sauce is gluten-free.
- Make Ahead: Prepare chicken and vegetables ahead of time and store in the refrigerator for up to 24 hours.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.

Chicken and Vegetables Skillet: Easy One-Pan Recipe