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one pot chicken and vegetables skillet
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one pot chicken and vegetables skillet

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: chicken
Calories: 350
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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.