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Chicken and Vegetables Skillet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A quick and flavorful one-pan meal combining tender chicken with colorful vegetables, perfect for a healthy weeknight dinner.

Ingredients

olive oil

  • 2 tablespoons olive oil (divided)

chicken breasts or thighs

  • 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)

salt and black pepper

  • to taste salt and black pepper

garlic powder

  • ½ teaspoon garlic powder

onion powder

  • ½ teaspoon onion powder

paprika

  • ½ teaspoon paprika

dried thyme

  • ½ teaspoon dried thyme

dried rosemary

  • ½ teaspoon dried rosemary

chili powder

  • ¼ to ½ teaspoon chili powder (to taste)

onion

  • 1 small onion (thinly sliced)

broccoli

  • 1 small head broccoli (cut into bite-sized florets)

zucchini

  • 1 medium zucchini (sliced into half-moons)

red bell pepper

  • 1 chopped into 1-inch pieces red bell pepper

yellow bell pepper

  • 1 chopped into 1-inch pieces yellow bell pepper

chicken broth

  • ¼ cup low-sodium chicken broth

parsley

  • to taste chopped fresh parsley (for garnish (optional))

Instructions 

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
  • Add remaining olive oil to the skillet. Sauté onion until translucent, about 3 minutes. Add garlic powder, onion powder, paprika, thyme, rosemary, and chili powder; cook for 1 minute.
  • Add broccoli, zucchini, red and yellow peppers to the skillet. Cook for 5-7 minutes until vegetables are tender.
  • Return chicken to the skillet, add chicken broth, and simmer for 3-5 minutes. Garnish with parsley if desired.

Notes

Feel free to customize with your favorite vegetables or adjust spices to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, skillet, Vegetables