If you’re searching for a meal that’s as comforting as it is simple, you’ll fall in love with this One Pot Chicken and Vegetables Skillet. Bright, juicy chicken mingles with a rainbow of crisp-tender veggies, all brought together in a single skillet for ultimate convenience and flavor. Whether you’re after a healthy weeknight dinner or a dish that impresses without the stress, this recipe delivers a hearty, wholesome meal with minimal cleanup and maximum satisfaction.

One Pot Chicken and Vegetables Skillet Recipe - Recipe Image

Ingredients You’ll Need

What makes this One Pot Chicken and Vegetables Skillet so irresistible is the way each humble ingredient shines. Every component brings something special, from vibrant color to savory depth, ensuring that every bite is loaded with flavor and freshness.

Chicken breasts: Lean, tender, and the perfect protein base for soaking up all those savory seasonings.
Olive oil: Adds richness and helps achieve that beautiful golden color on your chicken and veggies.
Salt: Essential for enhancing all the natural flavors in the dish—don’t skip it!
Black pepper: Lends a gentle kick and rounds out the seasoning.
Garlic powder: Infuses the chicken with a deep, mellow garlic flavor without overpowering the fresh veggies.
Italian seasoning: A blend of herbs that instantly brings classic comfort to every forkful.
Onion: Creates a savory, aromatic base for the skillet and sweetens slightly as it cooks.
Fresh garlic: Adds a punch of bold, irresistible aroma that carries through the dish.
Baby carrots: Provide natural sweetness and a pop of cheerful color—slice them for quicker cooking.
Red bell pepper: Sweet, crunchy, and visually stunning, it brightens up the skillet beautifully.
Zucchini: Brings a delicate, juicy texture that pairs perfectly with the chicken.
Yellow squash: Adds mellow flavor and sunny color—plus, it cooks quickly!
Broccoli florets: For a satisfying, earthy bite and a boost of nutrition.
Low-sodium chicken broth: Keeps everything juicy and flavorful without overpowering the fresh produce.
Fresh lemon juice: Lifts the entire dish with a hint of brightness and zing.
Chopped fresh parsley: Optional, but it adds a fresh, herby finish that’s hard to resist.

How to Make One Pot Chicken and Vegetables Skillet

Step 1: Sear the Chicken

Begin by heating olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your chicken pieces to the pan. Sprinkle them with salt, black pepper, garlic powder, and Italian seasoning. Let the chicken cook undisturbed for about 5 to 6 minutes so it develops a beautiful golden crust. When the chicken is cooked through and nicely browned, scoop it out onto a plate and set it aside for now.

Step 2: Sauté the Aromatics

Using the same skillet (no need to wipe it out—those tasty brown bits are flavor gold!), toss in the chopped onion and minced garlic. Sauté for about 2 minutes, just until the onion turns translucent and the kitchen smells absolutely irresistible.

Step 3: Cook the Hearty Veggies

Next, add the baby carrots and red bell pepper to the skillet. Give everything a good stir and let these veggies cook for 4 to 5 minutes. This helps the carrots begin to soften, and the bell pepper will sweeten up just a bit, adding another layer of flavor to your skillet.

Step 4: Add the Quick-Cooking Vegetables

Now it’s time for the zucchini, yellow squash, and broccoli florets to join the party. Stir them in and cook for another 4 minutes, just until the vegetables are tender-crisp. You’re looking for bright colors and a little bite—they’ll finish cooking in the next step, so don’t overdo it here!

Step 5: Finish and Simmer

Return the chicken (and any juices that have collected) to the skillet. Pour in the chicken broth and fresh lemon juice, then give everything a good stir to combine. Let the mixture simmer for 2 to 3 minutes, just until everything is heated through and the flavors have mingled beautifully. If you’re feeling fancy, sprinkle the finished dish with a shower of fresh parsley before serving.

How to Serve One Pot Chicken and Vegetables Skillet

Garnishes

A sprinkle of freshly chopped parsley adds a burst of color and a fresh herbal note that really brings the One Pot Chicken and Vegetables Skillet to life. You could also add a little grated Parmesan for extra richness or a light drizzle of olive oil for a glossy finish.

Side Dishes

This skillet meal is hearty enough to stand on its own, but it also pairs beautifully with a bed of fluffy rice, nutty quinoa, or even creamy mashed potatoes. If you’re in the mood for something lighter, serve it alongside a simple green salad to keep things extra fresh.

Creative Ways to Present

For a fun twist, try serving your One Pot Chicken and Vegetables Skillet family-style, straight from the skillet to the table for a rustic, inviting vibe. Or, spoon it into individual bowls and top with a lemon wedge and sprig of parsley for a restaurant-worthy presentation. If you love texture, scatter some toasted pine nuts or crunchy seeds over the top just before serving.

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Chicken and Vegetables Skillet keeps well in the fridge for up to 3 days. Transfer everything to an airtight container once cooled, and be sure to include a bit of the pan juices to keep the chicken and veggies moist and flavorful.

Freezing

This dish can be frozen for up to 2 months, though some veggies may soften a bit upon thawing. For best results, cool the skillet completely, portion it into freezer-safe containers, and label with the date. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm your One Pot Chicken and Vegetables Skillet in a skillet over medium heat, adding a splash of broth or water if needed to loosen things up. You can also microwave individual portions in 30-second bursts, stirring in between until heated through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a fantastic substitute and bring extra juiciness to the One Pot Chicken and Vegetables Skillet. Just cut them into bite-sized pieces and follow the same steps—you may need a minute or two of extra cooking time.

What other vegetables work well in this skillet?

Feel free to get creative with what’s in season or what you have on hand. Mushrooms, green beans, snap peas, or even sweet potatoes can be delicious additions. Just adjust cooking times as needed so everything is tender but not mushy.

How can I make this dish spicier?

If you like a little heat, sprinkle in some crushed red pepper flakes along with your Italian seasoning or add a dash of hot sauce before serving. You can even swap in a spicy pepper for the bell pepper if that’s your style.

Is this recipe gluten-free?

Yes! The One Pot Chicken and Vegetables Skillet is naturally gluten-free as written. Just double-check your chicken broth to ensure it doesn’t contain any hidden gluten, and you’re all set.

Can I meal prep this recipe?

This skillet meal is ideal for meal prep. Cook as directed, divide into containers, and store in the fridge. It reheats beautifully and makes for a speedy, satisfying lunch or dinner all week long.

Final Thoughts

I can’t wait for you to dig into this One Pot Chicken and Vegetables Skillet—it’s truly a weeknight hero that never disappoints! With vibrant flavors, minimal fuss, and so much versatility, this dish might just become a regular in your kitchen. Give it a try and let the easy, wholesome goodness brighten up your dinner table!

One Pot Chicken and Vegetables Skillet Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One Pot Chicken and Vegetables Skillet is a healthy, flavorful, and easy-to-make dinner option that combines tender chicken breast with a vibrant mix of fresh vegetables. Cooked all in a single skillet with aromatic seasonings and a touch of lemon juice, this dish is perfect for busy weeknights and offers a nutritious, gluten-free meal that can be enjoyed on its own or over your favorite grain.

Ingredients

Scale

Chicken

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Vegetables

1 medium onion, chopped
2 cloves garlic, minced
1 cup baby carrots, halved lengthwise
1 red bell pepper, chopped
1 zucchini, sliced
1 yellow squash, sliced
1 cup broccoli florets

Additional Ingredients

½ cup low-sodium chicken broth
1 tablespoon fresh lemon juice
Chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 5 to 6 minutes until the chicken is browned on the outside and cooked through inside. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant, stirring frequently to avoid burning.
Add Carrots and Bell Pepper: Add the halved baby carrots and chopped red bell pepper to the skillet. Cook for 4 to 5 minutes, allowing the vegetables to soften slightly while maintaining some crunch.
Cook Remaining Vegetables: Stir in the sliced zucchini, yellow squash, and broccoli florets. Cook everything together for another 4 minutes until the vegetables are tender-crisp and vibrant in color.
Simmer with Broth and Lemon: Return the cooked chicken to the skillet. Pour in the low-sodium chicken broth and fresh lemon juice, stirring everything to combine. Let the skillet simmer for 2 to 3 minutes, allowing the flavors to meld and the dish to heat through thoroughly.
Garnish and Serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve warm on its own or over your choice of rice or quinoa for a more filling meal.

Notes

Feel free to swap in your favorite seasonal vegetables or use pre-cut veggies to save time.
This recipe can be made with chicken thighs for a juicier alternative.
Serve over rice, quinoa, or enjoy as a low-carb meal on its own.
Adjust seasoning to your taste, adding more herbs or a pinch of red pepper flakes for heat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American