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One Pot Chicken and Vegetables Skillet Recipe | Easy & Hearty

I absolutely love quick meals that don’t compromise on flavor, and this One Pot Chicken and Vegetables Skillet Recipe quickly became a favorite in my kitchen. The moment I sliced into tender chicken surrounded by vibrant, perfectly cooked vegetables, I knew this recipe was a keeper. It’s simple, healthy, and requires just one skillet—making cleanup a breeze.

I often make it on busy weeknights because it’s fast yet satisfying, and sometimes I enjoy trying meals like this alongside dishes such as chicken caesar pasta salad recipe for variety. If you’re looking for a fuss-free dinner that everyone will enjoy, this recipe is perfect.

Ingredients

Here’s everything you need to make this wholesome meal. I’ve added tips to help you get the best results. I often pair chicken-based meals with something like garlic butter chicken tenders recipe when planning weekly menus.

Chicken Ingredients

2 boneless, skinless chicken breasts (around 1 lb / 450g) – Choose fresh chicken for juicier results.
1 tablespoon olive oil – Adds flavor and helps brown the chicken perfectly.

Vegetable Ingredients

2 medium carrots, peeled and sliced – Peeling ensures they cook evenly.
1 zucchini, chopped – Fresh zucchini works best to avoid excess water.
1 bell pepper (red or yellow), chopped – Adds sweetness and color.
1 cup baby potatoes, halved – Uniform halves cook evenly and absorb flavors.
1 medium onion, chopped – Adds depth and sweetness when sautéed.

Seasoning and Extra Ingredients

2 cloves garlic, minced – Fresh garlic gives a stronger, aromatic flavor.
1 teaspoon dried oregano – Balances the savory flavors.
1 teaspoon dried thyme – Adds an earthy touch.
1/2 teaspoon paprika – Optional, but enhances color and subtle smokiness.
Salt and pepper to taste – Always season to your preference.
1/2 cup chicken broth (or vegetable broth) – Helps simmer the vegetables and keep them tender.
1 tablespoon butter (optional, for added richness) – Stir in at the end for a silky finish.

Note: Serves 2–3

Variations

You can easily adapt this recipe to suit your needs:

For a dairy-free version, skip the butter or use a plant-based alternative.
Swap chicken breasts for thighs for a juicier, more flavorful dish.
Mix in other vegetables like broccoli, mushrooms, or sweet potatoes.
Add a touch of spice with red pepper flakes, cayenne, or jalapeños.
For a low-carb option, replace potatoes with cauliflower florets.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large skillet – For cooking chicken and vegetables together.
Knife and cutting board – To prep your veggies evenly.
Tongs or spatula – To flip and stir ingredients safely.
Measuring spoons and cups – For accurate seasoning and broth.

How to Make One-Pot Chicken and Vegetables Skillet Recipe

Step 1: Prepare the Chicken

Pat your chicken dry to ensure a golden sear. Season it with salt, pepper, oregano, thyme, and paprika. I like to let it marinate for a bit when I have time, but it works well even if cooked immediately.

Step 2: Prep the Vegetables

Chop all vegetables into similar-sized pieces for even cooking. I find halving baby potatoes and slicing carrots makes everything cook at the same pace, giving a consistent texture.

Step 3: Cook the Chicken

Heat olive oil in the skillet over medium-high heat. Sear the chicken 5–6 minutes on each side until golden brown and cooked through. Remove and let it rest while preparing the veggies.

Step 4: Sauté the Vegetables

Add a bit more oil if needed and sauté onions until soft. Stir in garlic for 30 seconds, then add carrots, potatoes, bell pepper, and zucchini. Cook for about 5 minutes, letting them start to brown slightly.

Step 5: Simmer the Chicken and Vegetables

Pour in chicken broth and return the chicken to the skillet. Cover and simmer on medium-low for 10–15 minutes until vegetables are tender and chicken is fully cooked. I like uncovering it for the last 5 minutes to keep some veggies crisp.

Step 6: Finish with Butter (Optional)

Stir in butter at the end for extra richness. Taste and adjust salt or pepper if needed. This little step makes a huge difference in flavor and texture.

Additional Tips for Making this Recipe Better

I always use fresh vegetables because frozen can make the dish watery.
Marinating chicken, even briefly, makes it more flavorful.
Cutting veggies uniformly ensures even cooking.
Let the chicken rest before slicing to retain juices.
Experiment with herbs like rosemary or basil for a personal twist.

How to Serve One-Pot Chicken and Vegetables Skillet Recipe

Serve directly from the skillet for a rustic presentation. Garnish with fresh parsley or a squeeze of lemon for brightness. Pair with a side of rice or a simple green salad for a complete meal. I love plating it with the chicken on top and veggies around for a colorful, inviting look.

Nutritional Information

This dish is packed with nutrients:

Calories: 350 per serving
Protein: 30g
Carbohydrates: 35g
Fat: 12g
It’s a balanced meal with lean protein and fiber-rich vegetables, perfect for a healthy dinner.

Make Ahead and Storage

Storing

Store leftovers in an airtight container in the fridge for up to 3 days. I usually cool it completely before refrigerating to maintain texture.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

Reheat on the stovetop or in the microwave until warmed through. I like adding a splash of broth when reheating to keep the veggies tender.

Why You’ll Love This Recipe

Here’s why this skillet dish has become a staple for me:

Quick and easy – Ready in just 30 minutes with minimal prep.
One-pan convenience – Saves time on cooking and cleaning.
Versatile – Swap veggies or protein to suit your taste.
Healthy and balanced – Full of protein, fiber, and vitamins.
Customizable flavor – Add herbs, spices, or a touch of butter to make it your own.

Ben Carraoli