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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
Cook Time 20 minutes
Total Time 35 minutes
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.