I can still smell it as I write this. The sizzle from the skillet, the faint pop of onions as they hit the hot oil, and that comforting chicken aroma that tells you dinner is almost ready. The kitchen sounds are simple and homey, and the whole family gathers around the table within minutes.
If you love quick, unfussy dinners like my simple chicken salad, this skillet will become a weeknight favorite. It is healthy, bright, and built for busy families who want dinner on the table without stress. For another easy chicken idea I often turn to, try this 4-ingredient chicken salad to pair with a light green side or lunch box treat.
Why this works
This recipe balances speed and flavor, which is perfect for families with packed days. Everything cooks in one pan, and you get a mix of protein and vegetables that stays colorful and appealing.
Using bite-size chicken pieces lets the meat cook quickly and evenly. The mix of spices gives familiar comfort without being complicated. For quick shopping tips and pantry inspiration that save time, I often look through collections like these easy Trader Joe’s recipes to keep my kitchen stocked and ready.
Why this works for weeknights:
- One skillet means fewer dishes and faster cleanup.
- Bite-size pieces reduce cook time so you can start dinner later and still eat early.
- The vegetables remain crisp-tender, pleasing picky eaters and adults alike.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
The method is straightforward: season, sear, sauté, and finish with a splash of broth. You will brown the chicken first to build flavor, then pull it out while the vegetables get their moment in the pan. Bringing everything back together for a quick finish makes the dish come alive.
If you like pairing meals with fresh juices or light sips, you might enjoy the ideas from this 7-day juice fast recipes collection for simple morning or afternoon drinks to complement dinners.
Ingredients
Below I list each ingredient with a short tip from my kitchen. Small adjustments can make a big difference in flavor and family appeal.
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2 tablespoons olive oil divided
Tip: Use extra virgin for flavor, but regular olive oil works if you cook at higher heat. -
1 pound boneless skinless chicken breasts cut into 1-inch pieces
Tip: Pat dry before cutting so the seasoning sticks and the chicken browns well. -
Salt and fresh ground black pepper to taste
Tip: I use kosher salt and grind pepper fresh for brighter flavor. -
½ teaspoon garlic powder
Tip: If you have fresh garlic, use one clove minced and reduce the powder. -
½ teaspoon onion powder
Tip: Onion powder adds depth without the texture of raw onion. -
½ teaspoon dried thyme
Tip: Thyme pairs nicely with chicken—tuck some fresh sprigs into the pan if you have them. -
½ teaspoon dried rosemary
Tip: Crumble rosemary between your fingers to release oils before adding. -
½ teaspoon paprika
Tip: Smoked paprika brings a subtle warmth if your family likes a smoky note. -
¼ to ½ teaspoon chili powder
Tip: Start small for kids, and increase to ½ teaspoon for adults who like a little heat. -
1 small yellow onion thinly sliced
Tip: Slice evenly so they caramelize at the same rate. -
3 cups bite-size broccoli florets
Tip: Trim stems and cut broccoli into similar-sized pieces for even cooking. -
1 zucchini thinly sliced and cut into half-moons
Tip: Zucchini cooks fast; slice a little thicker to prevent it from going mushy. -
1 small yellow bell pepper cut into 1-inch chunks
Tip: Yellow and red peppers add sweetness and color. -
1 small red bell pepper cut into 1-inch chunks
Tip: Mix colors for a family-friendly plate that visually appeals to kids. -
¼ cup low sodium chicken broth you can also use dry white wine (apple juice, or water)
Tip: Low sodium broth controls salt; keep a can in the pantry or make homemade stock when you can. For broth basics, I reference guides like this one on bones and stock for ideas and uses beef bones guide. -
Chopped fresh parsley for garnish
Tip: Parsley brightens flavors. Add right before serving for freshness.
Chef’s note: Measure spices in a small bowl to sprinkle easily as you cook. It speeds the process and keeps you organized.
Directions
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Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
Encouraging note: Take a deep breath and enjoy the simple rhythm of prep. Even little steps move you toward a good meal. -
In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
Encouraging note: Smelling the spices together is one of my favorite parts. It tells you dinner will be flavorful. -
Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
Encouraging note: A light coat of oil helps the seasoning stick and gives you a better sear. -
Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked.
Encouraging note: Let the chicken sit for a moment between turns so the pan can do its work and create a golden crust. -
Transfer the chicken to a plate, cover, and set aside.
Encouraging note: Resting keeps the juices in. You are doing great and on schedule for a quick finish. -
Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
Encouraging note: Keep the vegetables moving so they stay colorful and just a touch crisp for texture. -
Pour in the chicken broth and stir to combine.
Encouraging note: The broth lifts the bits from the pan and brings everything together. This small splash is a flavor booster. -
Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
Encouraging note: This final minute warms the chicken through and lets flavors mingle. Your kitchen will smell wonderful. -
Remove from heat, taste, and adjust seasoning if needed.
Encouraging note: Trust your taste. Add a pinch of salt or a grind of pepper and then step back. You nailed it. -
Garnish with parsley and serve.
Encouraging note: A sprinkle of green makes it feel special. Call the family; dinner is ready.
Serving
Serve this skillet family-style right from the pan. Place the skillet in the center of the table with serving spoons. Offer rice, quinoa, or a crusty whole grain bread on the side to soak up any juices. For little ones, portion the chicken and vegetables separately if that helps with picky preferences.
Tips for serving:
- For a low-carb option, serve over cauliflower rice or spiralized zucchini.
- For a heartier meal, add a side of mashed potatoes or warm pita bread.
- Let each person add extra parsley or a squeeze of lemon to brighten flavors.
Storage
Refrigerator:
- Cool the skillet to room temperature, then transfer to an airtight container. It will keep for up to 3 days.
- Reheat gently on the stovetop over low heat to avoid overcooking the vegetables. Add a splash of water or broth if it feels dry.
Freezer:
- I do not recommend freezing once cooked because the vegetables can get soft after thawing. If you must freeze, freeze the chicken separately and add fresh vegetables when reheating.
Make-ahead:
- You can chop vegetables and mix spices the night before. Keep vegetables in an airtight container in the fridge and combine during cooking for a faster meal.
Kitchen Notes
- Use a large 12-inch skillet for even cooking and room to toss. Cast iron or heavy stainless steel works best.
- To speed prep, buy pre-cut broccoli florets and pre-sliced onions when short on time.
- If you prefer dark meat, swap chicken breasts for 1 pound boneless skinless chicken thighs; cook times may vary slightly.
- Low sodium broth helps control salt levels, especially if your family watches sodium intake. For stock ideas, see this easy chicken bone broth recipe guide.
- Leftover chicken works well reheated with fresh vegetables added for texture.
Variations
- For picky eaters: Keep vegetables separate in the pan while cooking and serve them on the side. Offer a small bowl of ketchup or yogurt dip for kids who prefer simple flavors.
- For a Mediterranean twist: Swap rosemary for oregano, use lemon zest, and finish with a sprinkle of feta cheese.
- For a spicier version: Increase the chili powder to ½ teaspoon or add a pinch of red pepper flakes.
- For vegetarian families: Replace chicken with firm tofu cubes. Press and dry the tofu, then follow the same seasoning and cooking steps.
- Low-sodium or heart-healthy: Use water or unsalted vegetable broth and reduce added salt to taste.
FAQ
Q: Can I use frozen vegetables?
A: Yes, but use thawed vegetables and pat dry. Frozen vegetables will release more water and may cook faster, so watch texture closely.
Q: How can I tell if the chicken is done?
A: Cook until the pieces reach an internal temperature of 165 °F or show no pink inside. Bite-size pieces cook quickly.
Q: Can I make this in advance for meal prep?
A: You can cook the chicken and vegetables, cool, and store in separate containers for up to 3 days. Reheat gently before serving.
Q: Is this recipe suitable for toddlers?
A: Yes. Reduce the chili powder and chop vegetables smaller for easier eating. Always check temperature before serving to little ones.
Q: What if I only have bone-in chicken?
A: Bone-in pieces need longer cooking time and are not ideal for this quick skillet method. Use boneless pieces for best results.
Conclusion
Thanks for cooking with me today. I hope this Healthy Chicken and Vegetables Skillet becomes one of your easy weeknight go-tos. If you want inspiration from other home cooks, check a similar skillet chicken and vegetables recipe on Powered By Mom and compare notes with this skillet version from Food Network by Kardea Brown for different seasoning ideas.
Warm kitchen wishes,
Lily
Healthy Chicken and Vegetables Skillet
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces Pat dry before cutting.
- ½ teaspoon garlic powder Use fresh garlic if available.
- ½ teaspoon onion powder Adds depth without raw texture.
- ½ teaspoon dried thyme Fresh sprigs can enhance flavor.
- ½ teaspoon dried rosemary Crumble for better flavor release.
- ½ teaspoon paprika Smoked variety adds warmth.
- ¼ to ½ teaspoon chili powder Adjust to taste for spice.
- 2 tablespoons olive oil, divided Use extra virgin for flavor.
For the Vegetables
- 1 small yellow onion, thinly sliced Slice evenly for even caramelization.
- 3 cups bite-size broccoli florets Trim stems for even cooking.
- 1 small zucchini, thinly sliced and cut into half-moons Cut thicker to prevent mushiness.
- 1 small yellow bell pepper, cut into 1-inch chunks Adds sweetness and color.
- 1 small red bell pepper, cut into 1-inch chunks Mix colors for visual appeal.
- ¼ cup low sodium chicken broth Or use dry white wine or water.
Instructions
Preparation
- Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of this seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken and toss to coat evenly.
Cooking
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes until browned and fully cooked.
- Transfer the chicken to a plate, cover, and set aside.
- Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes.
- Add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes until the vegetables are crisp-tender.
- Pour in the chicken broth and stir to combine.
- Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
- Garnish with parsley and serve.