This One Pot Chicken and Vegetables Skillet is the perfect answer to a wholesome, comforting dinner without the hassle of multiple dishes. Juicy chicken is pan-seared and simmered with a medley of tender vegetables, all seasoned with aromatic herbs and cooked to perfection in one skillet. This meal is not only satisfying and nutritious, but also perfect for meal prep or a quick weeknight dinner. It’s easy to customize and pairs well with rice, quinoa, or even crusty bread for soaking up all the delicious pan juices.
What Makes This Dish Special?
This one-pot wonder brings together protein and veggies in a deliciously seasoned skillet that tastes like it’s been cooking all day. It’s the kind of dish that delivers on flavor, convenience, and versatility. With just one pan and about 40 minutes, you’ll have a warm, rustic meal ready to serve your whole family.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme or Italian seasoning
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- ½ cup chicken broth
- Fresh parsley, for garnish
- Optional: Lemon wedges for serving
Instructions
1. Season and Sear the Chicken
Season the chicken with salt, pepper, garlic powder, paprika, and thyme. Heat olive oil in a large skillet over medium heat. Add chicken and sear on all sides until golden brown, about 6–8 minutes. Remove and set aside.
2. Sauté the Vegetables
In the same skillet, add a bit more olive oil if needed. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, carrots, bell pepper, and zucchini. Cook for 5–6 minutes until veggies begin to soften.
3. Combine Everything in the Skillet
Return the chicken to the skillet along with the cherry tomatoes. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 10–12 minutes, or until the chicken is cooked through and the vegetables are tender.
4. Garnish and Serve
Remove from heat. Garnish with fresh parsley and a squeeze of lemon if desired. Serve warm with rice, grains, or bread.
Variations
- Creamy Twist: Stir in ¼ cup cream or cream cheese at the end for a rich finish.
- Add Starch: Toss in some cooked rice, pasta, or potatoes to bulk up the meal.
- Low-Carb: Skip starchy vegetables and focus on zucchini, bell peppers, and spinach.
- Spicy Option: Add red pepper flakes or a splash of hot sauce for a kick.
Equipment You’ll Need
- Large deep skillet with lid
- Cutting board and knife
- Measuring spoons
- Wooden spoon or spatula
Nutritional Information (Approx. Per Serving)
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 6g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in single portions for up to 2 months. Thaw overnight and reheat in a skillet.
- Reheating: Add a splash of broth or water when reheating to maintain moisture.
My Cooking Experience
I love this dish for its simplicity and warmth. The balance of juicy chicken and perfectly cooked vegetables is always a hit in my kitchen. Whether I’m cooking for family or prepping lunches, this recipe delivers both flavor and nutrition—without a pile of dishes at the end!
Conclusion
The One Pot Chicken and Vegetables Skillet is your go-to recipe for a flavorful, fuss-free meal that checks all the boxes: healthy, easy, and satisfying. It’s endlessly versatile and perfect for anyone looking to cook a hearty dinner without spending hours in the kitchen.
one pot chicken and vegetables skillet
Ingredients
Method
- Season the chicken with salt, pepper, garlic powder, paprika, and thyme. Heat olive oil in a large skillet over medium heat. Add chicken and sear on all sides until golden brown, about 6–8 minutes. Remove and set aside.
- In the same skillet, add a bit more olive oil if needed. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, carrots, bell pepper, and zucchini. Cook for 5–6 minutes until veggies begin to soften.
- Return the chicken to the skillet along with the cherry tomatoes. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 10–12 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from heat. Garnish with fresh parsley and a squeeze of lemon if desired. Serve warm with rice, grains, or bread.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in single portions for up to 2 months. Thaw overnight and reheat in a skillet.
- Reheating: Add a splash of broth or water when reheating to maintain moisture.
