Why You’ll Love This Recipe
This recipe is quick, easy, and highly customizable. You get lean protein, fiber-rich vegetables, and tons of flavor—all in one skillet with minimal cleanup. It’s great for meal prep, naturally gluten-free, and adaptable to whatever veggies you have on hand. Whether you’re eating clean or just want a delicious meal fast, this one has it all.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Bell peppers (any color)
- Zucchini
- Red onion
- Broccoli florets
- Cherry tomatoes
- Olive oil
- Garlic (minced)
- Italian seasoning
- Paprika
- Salt
- Black pepper
- Shredded cheese (cheddar, mozzarella, or your choice)
- Fresh parsley or green onions (for garnish, optional)
Directions
- Cut chicken into bite-sized pieces and season with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned and fully cooked, about 6–8 minutes. Remove from skillet and set aside.
- In the same skillet, add a bit more oil if needed and sauté garlic until fragrant.
- Add chopped bell peppers, zucchini, broccoli, and onion. Cook for 5–7 minutes, stirring occasionally, until veggies are tender-crisp.
- Stir in cherry tomatoes and cooked chicken. Mix everything well and cook for another 2–3 minutes.
- Sprinkle shredded cheese over the top, cover, and cook just until melted.
- Garnish with chopped parsley or green onions if desired and serve warm.
Servings and timing
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Spicy Kick: Add crushed red pepper flakes or diced jalapeños.
- Add Grains: Serve over rice, quinoa, or couscous for a more filling meal.
- Low-Carb Version: Skip the cheese or use a dairy-free version if desired.
- Different Protein: Substitute chicken with turkey, shrimp, or tofu.
- Add Sauce: Drizzle with balsamic glaze, pesto, or lemon herb dressing for a flavor twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked chicken and veggies (before adding cheese) for up to 2 months.
To reheat, microwave in 1-minute intervals, stirring between each, until heated through. For best texture, reheat in a skillet over medium heat.
FAQs
Can I use pre-cooked chicken?
Yes, just add it at the end to warm through with the veggies.
What vegetables work best in this skillet?
Any quick-cooking vegetables like bell peppers, zucchini, mushrooms, spinach, or asparagus work great.
Can I make this dairy-free?
Yes, simply skip the cheese or use a plant-based alternative.
What’s the best way to cook the chicken?
Searing it in olive oil until golden and cooked through ensures it stays juicy and flavorful.
Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid excess moisture in the skillet.
How do I make this meal more filling?
Serve it over rice, pasta, or a grain of your choice, or top it with avocado slices or a fried egg.
Is this recipe kid-friendly?
Absolutely. The flavors are mild and the cheesy topping makes it more appealing to kids.
Can I prep this ahead of time?
Yes, chop all the vegetables and chicken a day ahead. Store separately and cook when ready.
What kind of cheese works best?
Cheddar, mozzarella, Monterey Jack, or a blend of your favorites all work well.
Can I cook this in the oven instead?
You can transfer the cooked mixture to an oven-safe dish, top with cheese, and broil for 2–3 minutes until bubbly.
Conclusion
Loaded Chicken and Veggie Skillet is the ultimate all-in-one meal—healthy, flavorful, and ready in just 30 minutes. With lean protein, vibrant vegetables, and melty cheese, it’s a delicious way to feed the family or prep lunches for the week without fuss. It’s sure to become a regular in your kitchen rotation.
PrintLoaded Chicken and Veggie Skillet
Loaded Chicken and Veggie Skillet is a quick, one-pan meal filled with juicy chicken breast, vibrant vegetables, and melted cheese. It’s a healthy, flavorful dish perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 1 medium zucchini, chopped
- 1 small red onion, sliced
- 1.5 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Chopped fresh parsley or green onions, for garnish (optional)
Instructions
Cut chicken into bite-sized pieces and season with salt, pepper, paprika, and Italian seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned and fully cooked, about 6–8 minutes. Remove from skillet and set aside.
- In the same skillet, heat the remaining olive oil and sauté garlic until fragrant.
- Add bell peppers, zucchini, broccoli, and onion. Cook for 5–7 minutes, stirring occasionally, until veggies are tender-crisp.
- Stir in cherry tomatoes and cooked chicken. Mix well and cook for another 2–3 minutes.
- Sprinkle shredded cheese over the top, cover the skillet, and cook just until the cheese melts.
- Garnish with chopped parsley or green onions if desired and serve warm.
Notes
- Use pre-cooked chicken to save time—just heat through with the veggies.
- Adjust vegetables based on what’s in season or what you have on hand.
- For a dairy-free version, omit cheese or use a plant-based alternative.
- Meal-prep friendly—stores well for up to 4 days in the fridge.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
