One Pan Chicken and Vegetable Skillet
This is the weeknight dinner that does it all — juicy, golden chicken chunks and a rainbow of crisp-tender vegetables, all tossed together in one pan with garlic and herbs. Broccoli, bell peppers, zucchini, and red onion soak up all that savory seasoning, and the whole thing comes together in 25 minutes with exactly one pan to wash.
High in protein, low in carbs, and endlessly customizable — the easiest healthy dinner in your rotation.
Why You'll Love This
Juicy chicken and colorful veggies in one pan
~35g protein per serving, only ~8g net carbs
25 minutes, one pan, zero fuss
Perfect for meal prep and fridge clean-outs
Amazing Protein Recipes
One Pan Chicken and Vegetable Skillet
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories300 kcal
- large skillet
- cutting board
- knife
- measuring spoons
- spatula
- mixing bowl
- plate
Ingredients
Instructions
- Season the chicken chunks with Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high. Cook the chicken 5–6 minutes until golden and cooked through (165°F). Remove and set aside.
- Add the remaining oil to the same skillet. Add the broccoli, peppers, zucchini, and red onion. Cook 5–6 minutes, stirring occasionally, until crisp-tender.
- Add the garlic and cook 1 minute until fragrant.
- Return the chicken to the skillet. Toss everything together and cook 2 more minutes to marry the flavors.
- Taste and adjust salt and pepper. Serve hot, garnished with fresh parsley and lemon wedges.
Notes & Tips
- Hot pan, don't crowd: Cook the chicken in a single layer so it sears instead of steams — work in two batches if needed.
- Vegetables in stages: Broccoli goes in first (it takes longest), zucchini last (it cooks fastest).
- Crisp-tender is the goal: Pull the vegetables while they still have bite — they keep cooking off the heat.
- Deglaze the pan: A splash of chicken broth after the chicken lifts all the browned flavor into the vegetables.
- Nutrition: Per serving (estimate): 340 calories, 18g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm in a skillet over medium heat — the microwave makes the vegetables soggy.
- Freezer: Freeze up to 2 months; the vegetables soften a bit on thawing but still taste great.
- Meal prep: Portion into containers with cauliflower rice for ready-to-go lunches.
- The Secret to Chicken That Stays Juicy in a Skillet
- The secret is cooking the chicken first and taking it out. Chicken overcooks in minutes when it sits in the pan while the vegetables catch up. Searing it separately, then tossing it back in for just 2 minutes at the end, keeps every piece golden outside and juicy inside — and the vegetables get the hot pan all to themselves.
Variations & serving ideas
- Different protein: Chicken thighs, shrimp, or tofu all work — adjust cook times accordingly.
- Different vegetables: Green beans, asparagus, mushrooms, or snap peas swap in easily.
- Spicy: Add red pepper flakes or a diced jalapeño with the garlic.
- Saucy: Finish with a squeeze of lemon and a drizzle of balsamic glaze.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Total fat | 13 g |
| Saturated fat | 1.3 g |
| Cholesterol | 145 mg |
| Sodium | 800 mg |
| Total carbohydrate | 8 g |
| Fibre | 1.8 g |
| Sugars | 1.5 g |
| Protein | 35 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make One Pan Chicken and Vegetable Skillet?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for One Pan Chicken and Vegetable Skillet?
The key ingredients include chicken breasts, broccoli, red bell pepper, yellow bell pepper, zucchini and red onion. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze up to 2 months; the vegetables soften a bit on thawing but still taste great.
What temperature do I need?
Cook the chicken 5–6 minutes until golden and cooked through (165°F).
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