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Loaded Chicken and Veggie Skillet

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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.

Ingredients

  1. 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  2. 2 tablespoons olive oil
  3. 1 teaspoon Italian seasoning
  4. 1 teaspoon paprika
  5. Salt and black pepper to taste
  6. 3 cloves garlic, minced
  7. 2 bell peppers (any color), chopped
  8. 1 medium zucchini, chopped
  9. 1 small red onion, sliced
  10. 1.5 cups broccoli florets
  11. 1 cup cherry tomatoes, halved
  12. 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  13. 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.

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add the chicken and cook until browned and fully cooked, about 6–8 minutes. Remove from skillet and set aside.
  3. In the same skillet, heat the remaining olive oil and sauté garlic until fragrant.
  4. Add bell peppers, zucchini, broccoli, and onion. Cook for 5–7 minutes, stirring occasionally, until veggies are tender-crisp.
  5. Stir in cherry tomatoes and cooked chicken. Mix well and cook for another 2–3 minutes.
  6. Sprinkle shredded cheese over the top, cover the skillet, and cook just until the cheese melts.
  7. 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

Find it online: https://thefamilycooking.com/loaded-chicken-and-veggie-skillet/