Go Back
One Pot Chicken and Vegetables Skillet Recipe
Ben Carraoli

One Pot Chicken and Vegetables Skillet Recipe

I absolutely love quick meals that don’t compromise on flavor, and this one pot chicken and vegetable 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.