Go Back

Healthy Chicken and Vegetables Skillet

A quick and nourishing one-pan dinner featuring juicy chicken, colorful vegetables, and warm herbs, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces Thighs stay juicier; breasts are leaner
  • 2 tablespoons olive oil or avocado oil Use a neutral oil if you desire a lighter taste
  • 1 medium onion, thinly sliced Swap with shallots for a sweeter note
  • 3 cloves garlic, minced Add a clove more for garlic lovers
  • 2 medium carrots, sliced on the diagonal Swap with parsnips for an earthier flavor
  • 1 medium zucchini, cut into half-moons Or use baby bell peppers for extra color
  • 1 red bell pepper chopped Any color is fine
  • 1 cup broccoli florets Substitute cauliflower for a milder bite
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon red pepper flakes Optional for a gentle heat
  • 1/2 cup low-sodium chicken broth or water For deglazing
  • 1 tablespoon lemon juice or balsamic vinegar Brightens the dish

Method
 

Preparation
  1. Pat the chicken dry and season generously with salt, pepper, and half the smoked paprika and oregano.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer.
  3. Sear for 3–4 minutes per side until golden brown and nearly cooked through; the aroma will be savory and slightly caramelized. Remove the chicken to a plate.
  4. Lower the heat to medium and add the remaining tablespoon of oil. Add the sliced onion and carrots; sauté for 4–5 minutes until the onions turn translucent and the carrots begin to soften.
  5. Stir in the garlic, zucchini, bell pepper, and broccoli. Season with the remaining smoked paprika, oregano, and red pepper flakes if using.
  6. Cook for 5–6 minutes, tossing occasionally, until vegetables are tender-crisp and bright in color.
  7. Return the chicken to the skillet. Pour in the chicken broth and scrape any browned bits from the bottom—those caramelized pieces are flavor gold.
  8. Simmer for 2–3 minutes to meld flavors and finish cooking the chicken.
  9. Finish with lemon juice or a splash of balsamic vinegar and adjust salt and pepper to taste.
  10. Remove from heat, sprinkle with chopped parsley or basil, and serve warm.

Notes

For a heartier meal, toss in a can of drained cannellini beans or finish with a sprinkle of grated Parmesan. For a gluten-free option, check your seasoning labels.