Chicken with Vegetables Skillet: Quick and Healthy One-Pan Dinner

Quick chicken with vegetables skillet recipe for a healthy one-pan dinner. Ready in 30 minutes, perfect for busy weeknights! This chicken with vegetables skillet is a simple, colorful meal you can make on any busy evening. You’ll get tender chicken pieces and crisp veggies all in one pan.

No fancy tools needed—just a sharp knife, a skillet and basic pantry spices. Even beginners can follow these clear steps and enjoy a tasty dinner in about half an hour.

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Why you’ll love this recipe

— One-pan meal means easy cooking and quick clean-up
— Ready in 30 minutes for fast weeknight dinners
— Balanced protein and veggies for a healthy plate
— Flexible spices let you dial up mild or bold flavors
— Simple prep steps, perfect for novice cooks

Ingredients

— 1 lb (450 g) chicken breast, cut into 1-inch (2.5 cm) cubes
— 2 tbsp (30 ml) olive oil
— 1 medium onion (about 150 g), chopped
— 2 cloves garlic, finely minced
— 1 red bell pepper, sliced
— 1 yellow bell pepper, sliced
— 1 medium zucchini (200 g), sliced into half-moons
— 1 cup (150 g) cherry tomatoes, halved
— 1 tsp (5 g) dried oregano
— 1 tsp (5 g) dried thyme
— Salt and black pepper, to taste
— Optional garnish: fresh parsley, chopped

How to make it

1. Prep all ingredients: chop chicken and vegetables before you start cooking.
2. Heat a large skillet over medium-high heat. Add 1 tbsp (15 ml) olive oil.
3. Season chicken cubes with salt, pepper, half the oregano and thyme. Add to skillet. Sear for 4–5 minutes until light golden. Remove chicken and set aside.
4. Add remaining 1 tbsp (15 ml) oil to the pan. Stir in onion and garlic. Cook 2 minutes until fragrant.
5. Toss in bell peppers and zucchini. Cook 4–5 minutes, stirring now and then, until veggies start to soften.
6. Return chicken to skillet. Add cherry tomatoes, remaining herbs, salt and pepper.
7. Reduce heat to medium-low. Cover and simmer 5 minutes, until chicken is cooked through and veggies are tender.
8. Garnish with parsley if you like. Serve hot straight from the pan.

Tips and common mistakes

— Don’t crowd the pan: cook chicken in one layer for a good sear.
— Cut pieces evenly to ensure all ingredients cook at the same speed.
— Preheat the skillet so the chicken doesn’t stick.
— Taste and adjust seasoning at the end for the best flavor.

Substitutions

— Swap chicken breast for thighs for more juiciness.
— Use summer squash or broccoli instead of zucchini.
— Try fresh herbs (rosemary or basil) if you prefer aromas over dried.
— For a spicy kick, add ¼ tsp red pepper flakes.

Storage instructions

Let the skillet cool to room temperature. Transfer leftovers to an airtight container. Keep in the fridge up to 3 days. Reheat on the stove or in the microwave until hot.

FAQ

1. Can I use frozen vegetables?
Yes. Thaw and drain them first, then pat dry to avoid extra liquid.

2. Is this recipe gluten-free?
Yes—none of the ingredients contain gluten.

3. Can I bake this in the oven?
Sure. After searing chicken and veggies, transfer to a 375°F (190°C) oven for 10–12 minutes.

4. How can I make it dairy-free?
It already is—no dairy needed.

5. Can I double the recipe?
Yes, just use a larger pan or cook in two batches to avoid crowding.