Chicken and Vegetables Skillet

This vibrant chicken and vegetables skillet is a lifesaver on busy nights when you want something hearty but fresh This recipe became a weeknight favorite in my house after I realized I could get a full meal on the table in under a half hour without feeling like I skimped on flavor or nutrition Family and friends love how the colors pop just as much as the blend of spices that pull everything together

I first whipped this up after a long day at work when I had just bits and pieces left in my fridge It is now a staple for when I want comfort and color in a single dish My family often requests it after sports practices and it never lasts long

Ingredients

• Olive oil: brings healthy fat and helps achieve golden browning Choose a deep green extra virgin oil for best flavor
• Boneless skinless chicken breasts or thighs: give lean protein and stay juicy when briefly seared Choose organic or pasture raised if possible for best texture
• Salt and black pepper: essential for balancing all flavors Use kosher salt and freshly cracked pepper for more punch
• Garlic powder and onion powder: provide instant savory depth and sweat into the chicken as it cooks Reach for fresh ground if available
• Paprika: brings color and a gentle smokiness Spanish style is especially vibrant
• Dried thyme and rosemary: infuse the skillet with aromatic earthiness opt for fresh if in season and double the amount
• Chili powder: adds a subtle kick without overpowering the dish Choose a mild version unless you love heat
• Onion: sliced thin for sweetness and moisture pick firm onions that still have shiny skin
• Broccoli: delivers color crunch and lots of nutrients select deeply green tight florets
• Zucchini: gently soaks up sauces and keeps everything light the skin should be glossy without nicks
• Red and yellow bell peppers: offer bright color and natural sweetness look for unblemished shiny skins
• Low sodium chicken broth: scrapes up all the best browned bits and keeps the dish juicy homemade or from a high quality carton is ideal
• Chopped fresh parsley: adds a fresh finish if you like use flat leaf for more flavor

Instructions

Cut and Season Chicken:

Cut chicken into bite sized pieces making sure they are all roughly the same size to ensure even cooking Season generously with salt and pepper for a flavorful base

Mix Seasoning:

Combine garlic powder onion powder paprika thyme rosemary and chili powder in a small bowl Take half of this blend and sprinkle it over the chicken Drizzle half a tablespoon of olive oil over the chicken then toss well with your hands until every piece is evenly coated

Brown the Chicken:

Heat one tablespoon of olive oil in a large skillet over medium high heat Once shimmering add your seasoned chicken pieces Spread them in an even layer and avoid overcrowding Let the chicken cook undisturbed for three to four minutes before turning so it builds a deep golden crust Continue cooking for another three to four minutes stirring occasionally until all pieces are browned and cooked through Remove the chicken from the skillet and set aside but do not wipe the skillet

Cook Aromatics and Veggies:

Pour the remaining olive oil into the same pan over medium heat Add your onions first tossing for about two minutes until they begin to soften Next add the broccoli zucchini and both colors of bell pepper Toss in the rest of the seasoning blend Stir well to coat all the vegetables Cook for about five minutes stirring frequently until the veggies are crisp tender and their colors are bright

Deglaze and Finish:

Pour chicken broth into the skillet using a wooden spoon to scrape up any golden brown bits stuck to the bottom the fond adds tons of flavor Return the cooked chicken and any juices back into the pan Stir together for another minute letting the flavors meld and the broth slightly reduce

Serve and Garnish:

Take the skillet off the heat Sprinkle generously with chopped fresh parsley if desired Serve immediately while hot

My favorite part is always the way the peppers caramelize at the edges right when the skillet is deglazed Sometimes my daughter sneaks the extra crispy broccoli florets off my plate We laugh about this every time and now I chop extra broccoli just for her

Storage Tips

Let leftovers cool completely then transfer to an airtight container This keeps well in the fridge for up to four days When reheating add a splash of broth or water so everything stays juicy I enjoy this cold as a salad topping too

Ingredient Substitutions

You can use chicken thighs for a richer taste or swap in turkey breast To make vegetarian use chickpeas or tofu instead Try cauliflower instead of broccoli or toss in snap peas for a pop of sweetness If you are out of fresh peppers frozen bell peppers work well just pat them dry

Serving Suggestions

Pile over fluffy rice or quinoa for a more filling dinner For a carb light meal enjoy as is or with a simple green salad Sometimes I add a sprinkle of grated parmesan for extra savoriness or serve with lemon wedges for a fresh finish

Cultural and Historical Context

Skillet meals like this have deep roots in kitchens all over the world where efficiency and flavor both matter French country cooks often throw together what is on hand and spice it to taste Like many classic homey dishes this skillet varies from region to region driven by local produce and available protein

Seasonal Adaptations

Use asparagus or snap peas in spring Toss in summer squash and fresh tomatoes in high summer Add sweet potato or butternut squash in fall for a heartier blend

Success Stories

A close friend of mine made this recipe for her three picky kids and not only did they eat it up they even went back for seconds She turned the leftovers into quesadillas for lunch the next day and said it was a win all around

Freezer Meal Conversion

Cook the recipe through until right before adding the fresh parsley Let it cool pack in a freezer friendly container and freeze for up to three months Defrost overnight in the fridge then reheat gently on the stove with a splash of broth Stir in fresh herbs just before serving to wake up the flavor

This recipe is easy to adapt to your favorite flavors or whatever produce is in your fridge Let the colors and aroma draw everyone to the table

Recipe FAQs

→ How do I avoid overcooking the chicken?

Cook chicken just until browned and cooked through—about 6–8 minutes—then remove from the skillet to prevent drying out.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and provide extra juiciness and flavor to the dish.

→ What vegetables can I substitute in this skillet?

Try carrots, snap peas, mushrooms, or asparagus for variety. Adjust cooking times to keep everything crisp-tender.

→ How do I keep the vegetables from getting soggy?

Sauté over medium-high heat and add veggies in stages, cooking just until they reach a bright, tender-crisp texture.

→ What herbs work best for extra flavor?

Dried thyme and rosemary enhance the chicken and veggies, while a sprinkle of fresh parsley finishes the dish beautifully.