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Colorful One-Pot Chicken & Veggie Skillet

Tender seasoned chicken with vibrant vegetables cooked together in one skillet, perfect for healthy weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Healthy
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Vegetables
  • 1 large red bell pepper sliced
  • 1 large yellow bell pepper sliced
  • 2 cups fresh broccoli florets
  • 2 medium zucchini sliced into rounds
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large skillet or cast-iron pan
  • Cutting board
  • Sharp knife
  • Serving plates

Method
 

  1. Pat chicken pieces dry and season with garlic powder, paprika, oregano, salt, and pepper. Toss to coat evenly and let sit for 5 minutes.
  2. Heat large skillet over medium-high heat. Add 2 tablespoons olive oil and let heat until shimmering.
  3. Add seasoned chicken pieces in single layer. Cook 4-5 minutes without stirring until golden brown.
  4. Flip chicken pieces and cook another 3-4 minutes until golden and cooked through. Remove and set aside.
  5. Add remaining oil to same skillet. Add sliced onions and cook 2-3 minutes until softened.
  6. Add bell pepper slices and cook 3-4 minutes, stirring occasionally, until slightly softened.
  7. Add broccoli florets and zucchini rounds. Sprinkle with Italian seasoning, salt, and pepper. Cook 4-5 minutes.
  8. Return chicken to skillet with minced garlic. Toss gently and cook 2-3 minutes until garlic is fragrant.
  9. Remove from heat and sprinkle with fresh parsley. Taste and adjust seasoning if needed.
  10. Serve immediately while hot for best flavor and texture.

Notes

Don't overcrowd the chicken when searing for best browning. Vegetables should be tender-crisp, not mushy. This recipe is perfect for meal prep and can be stored in refrigerator for up to 3 days.