Healthy Chicken Vegetables Skillet

This healthy chicken and vegetables skillet combines lean protein with colorful vegetables in a one-pan meal that's perfect for busy weeknights. The combination of herbs and spices creates a flavorful dish that doesn't sacrifice nutrition for taste.

I created this recipe during a particularly hectic week when I needed something nutritious but quick. It has since become my go-to dinner solution when I want to serve something healthy without spending hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and take on flavors beautifully
• Olive oil: adds healthy fats and helps create a beautiful sear on the chicken
• Broccoli florets: offer vitamin C and fiber while maintaining a pleasant crunch
• Zucchini: adds moisture and subtle sweetness to balance the dish
• Bell peppers: bring vibrant color and sweet crispness to complement the savory elements
• Herb and spice blend: combines garlic powder, onion powder, thyme, rosemary, paprika, and chili powder for depth without extra prep
• Chicken broth: creates a light sauce that ties everything together

Step-by-Step Instructions

Prepare the Chicken:

Cut chicken breasts into 1-inch pieces ensuring they're all roughly the same size for even cooking. Season with salt and pepper then toss with half of your prepared spice blend and a drizzle of olive oil until each piece is evenly coated. This step ensures maximum flavor penetration before cooking.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken pieces in a single layer without overcrowding the pan. Let them cook undisturbed for about 2 minutes before turning to develop a golden crust. Continue cooking for 6-8 minutes total until chicken is fully cooked with no pink remaining. Transfer to a plate and cover to keep warm.

Sauté the Vegetables:

Return the same skillet to heat adding the remaining olive oil. Begin with onions cooking for 2 minutes until they start to soften and become translucent. Add the broccoli, zucchini, and bell peppers. Season with the remaining spice blend and a pinch of salt and pepper. Cook for 4-6 minutes stirring occasionally until vegetables are bright in color and crisp-tender.

Create the Sauce and Combine:

Pour chicken broth into the skillet with the vegetables stirring to deglaze the pan and scrape up any flavorful bits from the bottom. Return the chicken and any accumulated juices to the pan stirring gently to combine everything. Allow the mixture to simmer for just a minute to meld the flavors and slightly reduce the liquid.

Save

The combination of herbs in this dish reminds me of Sunday dinners at my grandmother's house. She always said thyme and rosemary were the secret to making even the simplest dishes taste special. I've found she was absolutely right when it comes to elevating simple chicken dishes.

Make-Ahead Options

This skillet meal reheats beautifully making it perfect for meal prep. After cooking allow the dish to cool completely then portion into individual containers. Refrigerate for up to 3 days. When reheating either microwave until hot throughout or warm gently in a skillet with a splash of broth to maintain moisture.

Vegetable Substitutions

The beauty of this recipe lies in its flexibility. You can swap in whatever vegetables are in season or already in your refrigerator. Try cauliflower instead of broccoli, green beans in place of zucchini, or mushrooms for added umami flavor. Aim to maintain about 5-6 cups of vegetables total to keep the proportions balanced with the amount of chicken and seasonings.

Serving Suggestions

This skillet meal is complete on its own but pairs wonderfully with simple sides. Serve over brown rice, quinoa, or cauliflower rice for added substance. A side of crusty whole grain bread works well for soaking up the light sauce. For a special touch add a sprinkle of freshly grated Parmesan cheese or a squeeze of lemon juice just before serving to brighten all the flavors.

Recipe FAQs

→ Can I use different vegetables in this skillet dish?

Absolutely! This skillet meal is incredibly versatile. Try asparagus, green beans, mushrooms, cherry tomatoes, or snap peas depending on what's in season. Just adjust cooking times accordingly - harder vegetables need more time while softer ones should be added later to prevent overcooking.

→ What can I serve with this chicken and vegetable skillet?

This dish works wonderfully over rice, quinoa, or cauliflower rice for a low-carb option. It's also delicious with pasta, crusty bread for dipping in the light sauce, or simply on its own for a lighter meal.

→ Can I make this dish ahead of time?

Yes! Cook as directed and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. The vegetables may soften slightly upon reheating but will still be delicious.

→ How can I make this dish spicier?

Increase the chili powder to 1 teaspoon, add red pepper flakes to taste, or include a diced jalapeño with the other vegetables. You can also finish the dish with hot sauce or serve with sliced fresh chilis on top.

→ Can I use chicken thighs instead of chicken breasts?

Definitely! Boneless, skinless chicken thighs make an excellent substitute and often result in juicier meat. Cut them into similar-sized pieces and follow the same cooking instructions, though they may need an extra minute or two to cook through completely.

→ Is this dish gluten-free?

Yes, as written this chicken and vegetable skillet is naturally gluten-free. Just verify your chicken broth is gluten-free if you have celiac disease or severe sensitivity, as some brands may contain trace amounts.