This simple chicken and veggie skillet is a one-pan meal that makes weeknight cooking feel effortless. With tender chicken, crisp-tender vegetables, and a savory seasoning blend, it comes together in just 30 minutes. It’s the kind of quick comfort food you’ll want to make on repeat whether you’re feeding a hungry family or cooking together as a couple.
Table of Contents
Why You’ll Love This Recipe
This recipe stands out because it’s:
- Ready in 30 minutes
- Made with everyday ingredients
- All cooked in one skillet less cleanup
- Versatile and easy to customize
- Naturally gluten-free and low-carb
Unlike many skillet meals that end up mushy or bland, this one has texture, color, and bold flavor. It’s a perfect fit if you’re browsing for dinners that are cheap, easy cheesy dinner ideas, or chicken recipes for families.
Ingredients Needed
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
For the Vegetables:
- 1 zucchini, halved and sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup grape or cherry tomatoes
- ½ small red onion, sliced
- ½ teaspoon Italian seasoning
- Optional: ½ cup shredded mozzarella or cheddar cheese
Tip: Keep all veggies similar in size for even cooking.
How to Make Simple Chicken and Veggie Skillet
- Prep your ingredients.
Slice all vegetables and chicken before you start for faster cooking. - Cook the chicken.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, garlic powder, paprika, salt, and pepper. Sauté for 5–7 minutes until golden and fully cooked. Remove from skillet and set aside. - Sauté the vegetables.
In the same skillet, add remaining olive oil. Toss in onion, bell pepper, and broccoli. Cook for 3–4 minutes, stirring occasionally. Add zucchini and tomatoes, plus Italian seasoning. Sauté another 3–4 minutes until just tender. - Combine and finish.
Return the chicken to the skillet. Stir everything together and heat through for 1–2 minutes. If using cheese, sprinkle on top and cover for 1 minute to melt.
Serve hot and enjoy the burst of colors and flavors.
Serving & Storage Tips
Serve straight from the skillet or plate it over rice, pasta, or mashed potatoes for a heartier meal. You can also wrap it in a tortilla or stuff it into a pita for quick lunches.
To store:
- Refrigerate in airtight containers for up to 4 days
- Reheat in skillet or microwave
- Not recommended for freezing due to zucchini and tomato texture
Helpful Notes
- Customize veggies: Swap in mushrooms, spinach, green beans, or cauliflower.
- Make it spicy: Add red pepper flakes or a splash of hot sauce.
- Meal prep tip: Cook chicken in bulk and store portions to use throughout the week.
- Use a cast iron skillet for best sear and heat retention.
Conclusion
This simple chicken and veggie skillet is more than a time-saver it’s a wholesome, flavorful meal made with ingredients you already have. Whether you’re chasing easy dinner ideas for 10 people or planning food to make as a couple, this dish is flexible, fast, and satisfying.
Tried it? Leave a star rating or comment below we’d love to hear your version!
What’s your favorite veggie to toss into a weeknight skillet?
Frequently Asked Questions (FAQ)
Can I use frozen vegetables?
Yes, but sauté them directly from frozen and cook a few minutes longer to avoid excess moisture.
What’s the best chicken cut for this skillet?
Boneless, skinless thighs offer more flavor and stay juicy, but breasts work great too.
Can I make it dairy-free?
Yes! Just skip the cheese, and all other ingredients are naturally dairy-free.