If there’s one thing I can never have too many of, it’s easy, wholesome dinners that don’t leave a mountain of dishes in the sink. That’s why this Chicken and Vegetable Skillet is such a lifesaver around here. It’s packed with flavor, loaded with vibrant veggies, and the best part? Everything cooks up in just one skillet! Whether you’re feeding a hungry family or just looking for a simple, satisfying meal for two, this dish hits all the right notes.

Let me tell you a little secret—this recipe was born on a night when I had zero energy, very little time, and a fridge full of random vegetables. I threw everything into a pan with some chicken and seasoning, crossed my fingers, and hoped for the best. Turns out, it was one of the best dinners I’d made in a while. And now, it’s a weekly staple at our house.

This recipe is so adaptable too. You can easily swap in your favorite veggies or use whatever’s in season. The lemon juice at the end gives everything a bright, fresh flavor that ties it all together beautifully. It’s light, filling, and comes together in less than 30 minutes — what more could we ask for?

Alright, let’s get cooking!

Ingredients You’ll Need

1 lb chicken breast or thighs, cut into bite-sized pieces
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried Italian seasoning
Salt and black pepper, to taste
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 medium onion, sliced
2 cloves garlic, minced
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

STEP 1: Marinate the Chicken

In a medium-sized bowl, add your bite-sized pieces of chicken along with 1 tablespoon of olive oil, garlic powder, onion powder, paprika, Italian seasoning, and a good pinch of salt and black pepper. Toss it all together until the chicken is evenly coated in that herby, savory goodness.

Let it marinate for about 10 to 15 minutes while you prep your vegetables. Trust me, even just a short marinade like this makes a difference in flavor!

STEP 2: Sear the Chicken

Grab your largest skillet or wok — the wider, the better, so everything gets nice and browned. Heat it over medium-high heat and add the marinated chicken. Cook for about 5 to 7 minutes, stirring every now and then so it browns evenly on all sides.

Once the chicken is golden and cooked through, transfer it to a plate and set it aside for now. You’ll be adding it back in later, so don’t worry — it’s not gone for long.

STEP 3: Sauté the Aromatics

In the same skillet (no need to clean it — we want all that flavor!), add the remaining tablespoon of olive oil. Then toss in your sliced onion and minced garlic, and sauté them for about 2 minutes, just until the kitchen starts smelling amazing and everything looks soft and fragrant.

Now that the chicken is beautifully browned and our onions and garlic have released all their goodness, it’s time for the fun part—loading up the skillet with vibrant, crisp-tender vegetables. This is where the dish really comes to life with color, texture, and a big boost of nutrition. I love using a mix of broccoli, bell peppers, zucchini, and cherry tomatoes, but feel free to get creative with what you have on hand. This recipe is all about flexibility.

The key here is to cook the vegetables just enough so they’re tender but still hold a bit of bite. That way, every forkful has a little crunch and freshness to balance out the savory chicken and warm spices.

Let’s jump right back in.

STEP 4: Add the Vegetables

To the skillet with the sautéed onions and garlic, add your broccoli florets, sliced red bell pepper, zucchini half-moons, and halved cherry tomatoes. Give everything a good stir so the veggies are coated in that garlicky oil and all the remaining spices from the chicken.

Let them cook for 5 to 7 minutes, stirring often. You’re looking for the vegetables to be just tender—they should still have a little crunch to them. The tomatoes will start to soften and burst slightly, creating a light sauce that brings all the flavors together.

If the pan is getting too dry, you can splash in a tablespoon or two of water to help the veggies steam and soften.

STEP 5: Bring Back the Chicken and Finish It Off

Now that the vegetables are just about perfect, go ahead and return the cooked chicken to the skillet. Toss everything together so the chicken and veggies are evenly mixed.

Squeeze the juice of one fresh lemon right over the top. This brightens everything up and gives the dish that fresh, zesty finish that really takes it from good to great.

Let everything cook for another 2 minutes, just to warm the chicken back through and let the flavors come together. That’s it! You’ve got a one-skillet meal that’s colorful, filling, and completely crave-worthy.

Optional Add-Ons and Substitutions

The beauty of this dish is how easily it can be customized based on what you like or what you have in the fridge. Here are a few ways to switch things up:

Vegetable Swaps: Try asparagus, green beans, snap peas, or mushrooms for a seasonal twist.
Protein Options: You can use shrimp, ground turkey, or even tofu if you’re looking for something different.
Flavor Boosters: Add a splash of balsamic vinegar or soy sauce at the end for a savory twist. A sprinkle of Parmesan cheese right before serving is always a hit too.
Spice It Up: Like a little heat? Add a pinch of crushed red pepper flakes when you sauté the garlic.

Serving Suggestions

This skillet dinner is perfect all on its own if you’re looking for something low-carb and light. But if you’re feeling a little hungrier, it pairs beautifully with:

Steamed rice or quinoa
Cauliflower rice for a lighter option
Buttery couscous or orzo pasta
A warm crusty bread to soak up those juices

And don’t forget to top everything with a little bit of freshly chopped parsley for a pop of color and freshness right before serving. It might seem like a small detail, but it really brightens up the dish both in flavor and presentation.

Before you grab your skillet and get cooking, let’s tackle a few questions that come up a lot with this recipe. Whether you’re wondering about make-ahead options, substitutions, or how to store leftovers, I’ve got you covered. This dish is super flexible and beginner-friendly, which is one of the many reasons it’s become a favorite in my kitchen—and I’m hoping it becomes one in yours, too!

FAQ: Your Chicken Skillet Questions Answered

1. Can I use frozen vegetables instead of fresh?
Absolutely! Just make sure to thaw and drain them first to avoid too much extra moisture in the pan. Frozen veggies like broccoli or mixed stir-fry blends work great in a pinch.

2. What’s the best type of chicken to use—breast or thighs?
Both work wonderfully here. Chicken thighs tend to be juicier and a little more forgiving if slightly overcooked, while chicken breast is leaner and cooks up quickly. It really comes down to what you prefer.

3. How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day, making this a great meal prep option.

4. Can I make this dish ahead of time?
Yes! You can prep everything ahead—chop the veggies, marinate the chicken, and even pre-cook the meat. When you’re ready to eat, just toss everything together in the skillet for a quick reheat and you’re good to go.

5. Is this recipe gluten-free?
Yes, it is! As written, there are no gluten-containing ingredients. Just be sure any additional sauces or sides you pair it with (like soy sauce or couscous) are certified gluten-free if needed.

6. Can I add sauce or make it creamier?
You sure can. A splash of cream or a spoonful of cream cheese can add richness. Or try a drizzle of balsamic glaze or teriyaki sauce for a different flavor profile. The base of the recipe is super versatile.

7. What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat with a splash of water or broth to keep everything moist. You can also microwave it in a covered dish for about 1–2 minutes, stirring halfway through.

Final Thoughts: Your New Go-To One-Skillet Dinner

There’s something so satisfying about a meal that comes together in one pan, in under 30 minutes, and still feels hearty and wholesome. This Chicken and Vegetable Skillet checks all the boxes. It’s simple enough for a weeknight, healthy enough to keep you on track, and flavorful enough that no one will feel like they’re “just eating veggies.”

Whether you’re a meal prepper, a busy parent, or someone who just doesn’t want to spend an hour cleaning up after dinner, this recipe was made for you. And once you make it a couple of times, I promise you’ll start customizing it to make it your own. That’s when cooking really gets fun.

If you give this recipe a try, I’d love to hear how it went! Leave a comment below with any tweaks or veggies you added—because let’s be honest, some of the best recipes are born from happy accidents and last-minute substitutions.

Until next time, happy cooking—and don’t forget to make it your own!

Chicken and Vegetable Skillet