Introduction: A Flavorful, One-Pan Delight
Looking for a simple, healthy, and flavorful meal that’s perfect for busy days? The One Pot Chicken and Vegetables Skillet is your answer. This easy-to-make recipe brings together tender chicken and fresh vegetables in one pan, with minimal prep time and a quick cook. Not only does it save time and effort, but it also makes cleanup a breeze. All you need is a single skillet, a handful of ingredients, and around 30 minutes to create a meal your whole family will love.
If you’re tired of cooking multiple dishes and want something straightforward that doesn’t compromise on flavor, this one-pan wonder is the way to go. Let’s dive into why this meal should be on your weekly dinner rotation.
Why This One-Pot Chicken and Vegetables Skillet Will Become Your Favorite
This One Pot Chicken and Vegetables Skillet recipe isn’t just easy; it’s packed with nutrients. The chicken provides lean protein, while the vegetables offer fiber, vitamins, and minerals. The best part? You can make this dish in one skillet, cutting down on the number of pots and pans you need to wash afterward. It’s a great way to use up leftover veggies and make a healthy, balanced meal in no time.
Whether you’re cooking for one or serving a family, this recipe is highly versatile. You can swap out ingredients to suit your tastes or dietary needs. Plus, it’s a no-fuss meal that can be enjoyed for lunch, dinner, or meal prep.
Ingredients for Your One-Pot Chicken and Vegetables Skillet
To make this delicious, nutritious meal, you’ll need the following ingredients. We’ve broken them down by category for easy prep:
Chicken Ingredients
- 2 boneless, skinless chicken breasts (around 1 lb / 450g)
- 1 tablespoon olive oil
Vegetable Ingredients
- 2 medium carrots, peeled and sliced
- 1 zucchini, chopped
- 1 bell pepper (red or yellow), chopped
- 1 cup baby potatoes, halved
- 1 medium onion, chopped
Seasoning and Extra Ingredients
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon butter (optional, for added richness)
How to Make One-Pot Chicken and Vegetables Skillet
Once you have all your ingredients prepped and ready, follow these simple steps to create your one-pot masterpiece.
Step 1: Prepare the Chicken
Begin by seasoning your chicken breasts. Pat them dry using paper towels to remove excess moisture, then sprinkle with salt, pepper, oregano, thyme, and paprika. If you have time, you can let the chicken marinate for an hour to really bring out the flavors. However, if you’re short on time, seasoning it right before cooking works just fine.
Step 2: Prep the Vegetables
While the chicken is being seasoned, chop the vegetables. Slice the carrots, chop the zucchini, bell pepper, and onion. Cut the baby potatoes in half. The more uniform your vegetable pieces, the more evenly they will cook.
Step 3: Cook the Chicken
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the seasoned chicken breasts in the skillet. Let them cook for 5-6 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Once done, remove the chicken from the skillet and set it aside to rest.
Step 4: Sauté the Vegetables
In the same skillet, add a little more olive oil if needed. Toss in the chopped onion and sauté for 2-3 minutes until soft. Add the garlic and cook for an additional 30 seconds until fragrant. Now, add the carrots, potatoes, bell pepper, and zucchini. Stir everything together and cook for about 5 minutes, letting the vegetables start to brown slightly.
Step 5: Simmer the Chicken and Vegetables
Pour in the chicken broth, stirring everything together. Place the chicken back into the skillet on top of the vegetables. Cover the skillet and reduce the heat to medium-low. Allow the dish to simmer for 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked. If you prefer your vegetables to retain a bit of crispness, uncover the skillet for the last 5 minutes of cooking.
Step 6: Finish with Butter (Optional)
Once everything is cooked, stir in a tablespoon of butter for an extra layer of richness. Adjust the seasoning with more salt or pepper if necessary. The butter will give the dish a silky finish, making every bite even more enjoyable.
Tips for the Perfect One-Pot Chicken and Vegetables Skillet
Customize to Your Preferences
Feel free to swap out vegetables according to what you have available or your personal preferences. Sweet potatoes, asparagus, broccoli, or even spinach can make a great addition. Don’t hesitate to experiment with different herbs and spices to give this dish your signature flavor.
Storing Leftovers
This recipe makes great leftovers. Store any unused portion in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to store the leftovers in a freezer-safe container to maintain freshness.
Nutritional Information: A Balanced Meal
This One Pot Chicken and Vegetables Skillet provides a healthy, balanced meal. It’s rich in protein and fiber, making it both filling and nutritious. Here’s an estimate of the nutritional breakdown for one serving:
- Calories: 350
- Protein: 30g
- Carbs: 35g
- Fat: 12g
- Fiber: 5g
Please note, these values may vary depending on the exact ingredients and portion sizes you use.
Conclusion: A Quick, Healthy Meal in One Skillet
This One Pot Chicken and Vegetables Skillet recipe is a fantastic option for anyone looking to enjoy a healthy, flavorful meal without spending hours in the kitchen. With minimal cleanup and a short cooking time, it’s perfect for busy weeknights or meal prep. The combination of tender chicken and vibrant vegetables ensures that every bite is packed with flavor, while the one-pan method keeps everything easy.
Give this recipe a try, and you’ll find it quickly becomes a go-to meal in your weekly rotation!
Frequently Asked Questions (FAQs)
1. Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs will work great for this recipe. They are slightly more flavorful and juicy, but boneless chicken breasts are still an excellent option if you prefer leaner meat.
2. Can I substitute the vegetables with others?
Definitely! Feel free to swap out the vegetables for whatever you have on hand. Broccoli, mushrooms, or even cauliflower can be used in place of zucchini or peppers.
3. How can I make this dish spicy?
If you like a little heat, you can add red pepper flakes, cayenne pepper, or chopped jalapeños. Adjust the spice level to your personal taste.
4. Can I use frozen vegetables for this recipe?
While fresh vegetables are best for this dish, you can use frozen vegetables in a pinch. Just be aware that frozen vegetables might release extra moisture as they cook, so you may need to adjust the cooking time slightly.
5. How long do the leftovers last?
Leftovers will stay fresh for up to 3 days in the fridge. To extend their shelf life, store them in an airtight container. If you freeze the leftovers, they should last for up to 3 months. Just reheat in the microwave or on the stovetop when ready to enjoy again.
One Pot Chicken and Vegetables Skillet
Ingredients
- Chicken Ingredients
- 2 boneless skinless chicken breasts (around 1 lb / 450g)
- 1 tablespoon olive oil
- Vegetable Ingredients
- 2 medium carrots peeled and sliced
- 1 zucchini chopped
- 1 bell pepper red or yellow, chopped
- 1 cup baby potatoes halved
- 1 medium onion chopped
- Seasoning and Extra Ingredients
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth or vegetable broth
- 1 tablespoon butter optional, for added richness
Instructions
- Step 1: Prepare the Chicken
- Begin by seasoning your chicken breasts. Pat them dry using paper towels to remove excess moisture, then sprinkle with salt, pepper, oregano, thyme, and paprika. If you have time, you can let the chicken marinate for an hour to really bring out the flavors. However, if you’re short on time, seasoning it right before cooking works just fine.
- Step 2: Prep the Vegetables
- While the chicken is being seasoned, chop the vegetables. Slice the carrots, chop the zucchini, bell pepper, and onion. Cut the baby potatoes in half. The more uniform your vegetable pieces, the more evenly they will cook.
- Step 3: Cook the Chicken
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the seasoned chicken breasts in the skillet. Let them cook for 5-6 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Once done, remove the chicken from the skillet and set it aside to rest.
- Step 4: Sauté the Vegetables
- In the same skillet, add a little more olive oil if needed. Toss in the chopped onion and sauté for 2-3 minutes until soft. Add the garlic and cook for an additional 30 seconds until fragrant. Now, add the carrots, potatoes, bell pepper, and zucchini. Stir everything together and cook for about 5 minutes, letting the vegetables start to brown slightly.
- Step 5: Simmer the Chicken and Vegetables
- Pour in the chicken broth, stirring everything together. Place the chicken back into the skillet on top of the vegetables. Cover the skillet and reduce the heat to medium-low. Allow the dish to simmer for 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked. If you prefer your vegetables to retain a bit of crispness, uncover the skillet for the last 5 minutes of cooking.
- Step 6: Finish with Butter (Optional)
- Once everything is cooked, stir in a tablespoon of butter for an extra layer of richness. Adjust the seasoning with more salt or pepper if necessary. The butter will give the dish a silky finish, making every bite even more enjoyable.
