One-Pot Chicken & Veggie Skillet Recipe

Weeknight dinners don’t have to be stressful, and that’s exactly why this One-Pot Chicken & Veggie Skillet recipe is a lifesaver. In just one pan, you’ll have tender, juicy chicken cooked alongside a colorful array of vegetables, all coated in a deliciously seasoned sauce. Minimal cleanup, maximum flavor — that’s the beauty of one-pot cooking.

This dish is not only quick but also versatile. You can swap veggies based on what’s in season or already sitting in your fridge. It’s wholesome, family-friendly, and perfect for busy weeknights when you want something comforting without spending hours in the kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• ½ cup chicken broth
• 2 tablespoons soy sauce (or coconut aminos for gluten-free)
• 1 teaspoon dried Italian herbs (oregano, thyme, basil)
• Juice of half a lemon
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken pieces with garlic powder, paprika, salt, and pepper.
3. Add chicken to the skillet and cook until golden brown, about 5–6 minutes. Remove and set aside.
4. In the same skillet, add onion and garlic. Sauté until fragrant, about 2 minutes.
5. Stir in bell pepper, zucchini, broccoli, and cherry tomatoes. Cook for 4–5 minutes until tender but still crisp.
6. Return the chicken to the skillet. Pour in chicken broth, soy sauce, and Italian herbs. Stir well.
7. Reduce heat to low and simmer for 5 minutes, allowing flavors to blend.
8. Squeeze in fresh lemon juice and garnish with parsley before serving.

Why You’ll Love This Dish

• One-pot magic: Less cleanup, more convenience.
• Nutritious & colorful: Packed with lean protein and fiber-rich veggies.
• Customizable: Swap veggies with seasonal options like asparagus, mushrooms, or spinach.
• Quick & family-friendly: Ready in under 30 minutes, making it ideal for weeknight meals.

One-Pot Chicken & Veggie Skillet

A healthy, quick, and delicious one-pot chicken dinner with colorful vegetables and a zesty sauce, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Weeknight Meals

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 lb chicken breasts boneless, skinless, cut into pieces
• 1 tsp garlic powder
• 1 tsp paprika
• salt and black pepper to taste
• 1 onion diced
• 2 cloves garlic minced
• 1 red bell pepper sliced
• 1 zucchini sliced into half-moons
• 1 cup broccoli florets
• 1 cup cherry tomatoes halved
• 0.5 cup chicken broth
• 2 tbsp soy sauce or coconut aminos
• 1 tsp Italian herbs dried
• 0.5 lemon juiced
• fresh parsley for garnish

Equipment

• Large skillet
• Wooden spoon
• Knife and cutting board

Method

 

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with garlic powder, paprika, salt, and pepper. Cook until golden brown, about 5–6 minutes. Remove and set aside.
3. Add onion and garlic to skillet. Sauté for 2 minutes until fragrant.
4. Stir in bell pepper, zucchini, broccoli, and cherry tomatoes. Cook 4–5 minutes until tender but crisp.
5. Return chicken to skillet. Pour in broth, soy sauce, and Italian herbs. Stir well.
6. Reduce heat and simmer for 5 minutes to blend flavors.
7. Squeeze lemon juice, garnish with parsley, and serve warm.

Notes

For extra flavor, add a sprinkle of grated Parmesan or red pepper flakes before serving.