Chicken & Vegetables Skillet – A Healthy One-Pan Weeknight Meal
A quick and wholesome one-skillet dinner packed with seared chicken, colorful vegetables, and simple seasonings. Clean, balanced, and endlessly customizable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1½ lbs boneless, skinless chicken breasts or thighs, cubed
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2 tbsp olive oil, divided
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1 zucchini, sliced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 small red onion, sliced
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2 cups broccoli florets
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1 cup cherry tomatoes (optional)
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3 cloves garlic, minced
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1½ tsp dried Italian herbs
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½ tsp smoked paprika (optional)
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Salt and black pepper, to taste
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Fresh lemon juice, for serving
Instructions
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Heat 1 tbsp olive oil in a large skillet. Season chicken with salt, pepper, and half the herbs. Sear 6–8 minutes until golden and cooked through. Remove and set aside.
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Add remaining oil to the skillet. Sauté onion, zucchini, and peppers for 4–5 minutes. Add broccoli and cook 3–4 minutes more.
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Stir in garlic and cherry tomatoes, cooking until fragrant.
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Return chicken to the skillet. Add remaining herbs and paprika. Toss to combine and heat through.
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Adjust seasoning, finish with lemon juice, and serve hot.
Notes
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Customize with seasonal vegetables.
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Serve with rice, quinoa, or on its own.
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Store leftovers in the fridge for up to 4 days.