One-Pot Chicken and Vegetable Skillet

Why You’ll Love This Recipe

One-Pot Chicken and Vegetable Skillet is everything you need in a meal: protein, vegetables, and delicious flavors, all cooked in one pan for easy cleanup. The chicken is perfectly seasoned and seared to golden perfection, while the vegetables are tender and full of flavor. This dish is customizable to suit your preferences—use your favorite veggies or switch up the seasonings. It’s a wholesome, balanced meal that’s ready in about 30 minutes, making it the perfect go-to weeknight dinner!

Ingredients

• 2 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach (optional)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1/4 teaspoon paprika

• Salt and pepper to taste

• 1 tablespoon fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken: Season both sides of the chicken breasts with garlic powder, onion powder, oregano, paprika, salt, and pepper.

2. Cook the chicken: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Once hot, add the chicken breasts and cook for about 5-6 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.

3. Cook the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped bell pepper, zucchini, and cherry tomatoes. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are tender but still vibrant and crisp.

4. Add the spinach (optional): If using spinach, stir it into the vegetables and cook for another 1-2 minutes, until wilted.

5. Combine chicken and vegetables: Return the cooked chicken breasts to the skillet on top of the vegetables. Let everything cook together for 2-3 more minutes to allow the flavors to meld.

6. Serve: Slice the chicken breasts and serve with the vegetables. Garnish with fresh parsley and additional seasoning if desired.

Servings and Timing

• Servings: This recipe makes 2 servings.

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Different Vegetables: You can use any vegetables you like, such as mushrooms, broccoli, asparagus, or carrots. Just be sure to adjust cooking times based on the vegetables you choose.

• Add Cheese: Top the dish with shredded cheese (like mozzarella or parmesan) during the last few minutes of cooking and let it melt over the chicken and veggies.

• Add a Carb: Serve the chicken and vegetables over rice, quinoa, couscous, or even mashed potatoes for a more filling meal.

• Spicy Version: Add a pinch of red pepper flakes or some diced jalapeños for a bit of heat.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or in a skillet over low heat until warmed through. You may want to add a splash of water or broth to help keep the dish moist while reheating.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can easily substitute chicken thighs for chicken breasts. Just be sure to cook them until they reach an internal temperature of 165°F (75°C). Chicken thighs may take a little longer to cook, so adjust the cooking time as needed.

2. Can I use frozen vegetables?

You can use frozen vegetables, but fresh vegetables provide a better texture and flavor. If using frozen, be sure to thaw and drain them first to avoid excess moisture in the skillet.

3. Can I make this dish ahead of time?

Yes, you can prepare the chicken and vegetables ahead of time and store them in the refrigerator for up to 3 days. Just reheat in a skillet before serving.

4. What can I serve this dish with?

This One-Pot Chicken and Vegetable Skillet pairs perfectly with rice, quinoa, or mashed potatoes. You can also serve it with a side salad or crusty bread for a complete meal.

5. Can I make this recipe without olive oil?

Yes, you can use another cooking oil like avocado oil or vegetable oil in place of olive oil. Alternatively, you can use butter for extra richness.

6. How do I ensure the chicken stays juicy?

To keep the chicken breasts juicy, be sure not to overcook them. Use a meat thermometer to check for doneness (165°F/75°C), and avoid cooking them for too long. Rest the chicken for a few minutes before slicing to allow the juices to redistribute.

7. Can I add a sauce to this dish?

Yes, you can add a sauce to the dish, such as a creamy mustard sauce, balsamic glaze, or even a squeeze of lemon juice for some tanginess. A drizzle of ranch or Italian dressing also works well.

8. Can I use a different protein?

Yes, you can substitute the chicken with turkey, pork, or tofu for a different protein. Adjust cooking times accordingly to ensure the protein is cooked through.

9. Can I freeze the leftovers?

Yes, you can freeze leftovers in an airtight container for up to 3 months. When ready to reheat, thaw the dish overnight in the fridge and reheat on the stove or in the microwave.

10. How do I make this dish more flavorful?

For extra flavor, try marinating the chicken in your favorite marinade (like Italian dressing, balsamic vinegar, or lemon herb) before cooking. You can also experiment with different spices and herbs to suit your taste.

Conclusion

This One-Pot Chicken and Vegetable Skillet is a simple, healthy, and flavorful meal that can be made in just 30 minutes. The combination of tender chicken, vibrant vegetables, and savory seasonings makes this dish a great weeknight dinner that will satisfy the whole family. With its easy cleanup and customizable ingredients, it’s a recipe you’ll want to keep on repeat!