Healthy Chicken Vegetables Skillet

This vibrant chicken and vegetable skillet has become my weeknight dinner hero when I need something nutritious, colorful, and satisfying without hours in the kitchen. The seasoned chicken pairs perfectly with crisp-tender vegetables in a light sauce that brings everything together.

I first created this recipe during a busy week when I needed something healthy but was short on time. My family was so impressed by how much flavor came from such simple ingredients that it's now in our regular rotation.

Ingredients

• Boneless skinless chicken breasts: Choose organic if possible for best flavor and texture
• Olive oil: Use a good quality extra virgin for the best flavor profile
• Garlic powder: Provides convenience while still delivering aromatic depth
• Dried herbs like thyme and rosemary: These herbs complement chicken beautifully and hold up well during cooking
• Paprika and chili powder: Add color and a gentle warmth without overpowering spice
• Fresh vegetables including broccoli, zucchini, and bell peppers: Look for firm bright colored vegetables for best results
• Chicken broth: Adds moisture and helps create a light sauce without heaviness
• Fresh parsley: The bright finish that elevates the entire dish

Step-by-Step Instructions

Prepare the chicken:

Cut chicken breasts into 1-inch pieces ensuring they cook evenly. Season with salt and pepper to create the first layer of flavor before adding spices.

Create the spice blend:

Mix garlic powder, onion powder, thyme, rosemary, paprika, and chili powder in a small bowl. This blend creates a harmonious flavor profile that complements both the chicken and vegetables without overpowering them.

Season the chicken:

Sprinkle half of your prepared seasoning mix over the chicken pieces and drizzle with olive oil. Use your hands to ensure each piece is evenly coated for consistent flavor throughout.

Cook the chicken:

Heat olive oil in a large skillet over medium high heat until shimmering. Add the chicken pieces in a single layer without crowding the pan. Cook for 6 to 8 minutes, turning occasionally to ensure all sides brown nicely. The chicken should reach an internal temperature of 165°F.

Rest the chicken:

Transfer the cooked chicken to a plate and cover loosely with foil. This resting period allows juices to redistribute throughout the meat keeping it moist when returned to the skillet.

Cook the vegetables:

Return the same skillet to the heat and add remaining olive oil. Begin with onions for 2 minutes until translucent, then add broccoli, zucchini, and bell peppers. Season with the remaining spice mix and cook for 4 to 6 minutes until vegetables are bright and crisp tender.

Create the sauce:

Pour chicken broth into the hot skillet with vegetables and stir to combine. The liquid will deglaze the pan, incorporating all the flavorful browned bits from cooking the chicken.

Combine and finish:

Return the chicken and any accumulated juices to the skillet with the vegetables. Gently combine everything and cook for another minute allowing flavors to meld together.

Final adjustments:

Remove from heat, taste, and adjust seasoning if needed. Garnish with freshly chopped parsley for color and a bright herbal note.

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The dried herb blend is truly what makes this dish special. I discovered through many iterations that the combination of thyme and rosemary creates a classic flavor profile that reminds me of my grandmother's cooking. She always said good food starts with good seasoning, and this recipe proves her right every time.

Make Ahead Options

This chicken skillet reheats beautifully, making it perfect for meal prep. Cook the entire dish and portion into containers for quick lunches or dinners throughout the week. The flavors actually develop further after a day in the refrigerator, making it even more delicious. If preparing for meal prep, consider slightly undercooking the vegetables so they don't become too soft when reheated.

Vegetable Substitution Guide

One of the best things about this recipe is its flexibility with vegetables. In spring, try asparagus, snap peas, and leeks. Summer calls for corn, cherry tomatoes, and yellow squash. Fall and winter versions work wonderfully with butternut squash, brussels sprouts, or cauliflower. The key is maintaining similar sized pieces so everything cooks evenly. Whatever is fresh and in season will work beautifully with the seasoning blend.

Serving Suggestions

This skillet stands perfectly on its own for a complete meal, but can be served over rice, quinoa, or cauliflower rice if you prefer a heartier dish. A slice of crusty bread on the side works wonders for soaking up the flavorful broth. For entertaining, serve it family-style right in the skillet for a rustic presentation that always impresses guests. I love topping individual portions with a sprinkle of crumbled feta or freshly grated parmesan for a pop of flavor.

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This recipe is perfect for busy days and brings vibrant, delicious flavors to your table with ease.

Frequently Asked Questions

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well as a substitute and often result in juicier meat. Just adjust the cooking time slightly as thighs may take 1-2 minutes longer to cook through.

→ How do I know when the chicken is fully cooked?

The chicken pieces should be opaque throughout with no pink remaining. For certainty, use a meat thermometer - chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).

→ Can I make this dish ahead of time?

Yes, you can prepare this dish in advance and refrigerate it for up to 3 days. Reheat gently in a skillet with a splash of chicken broth to prevent drying out. Note that the vegetables may soften a bit more upon reheating.

→ What can I substitute for the vegetables listed?

This dish is very flexible. Try cauliflower, green beans, carrots, mushrooms, or snap peas. Just adjust cooking times accordingly—harder vegetables need more time, while softer ones need less.

→ Is this meal suitable for a low-carb diet?

Yes, this meal is naturally low in carbohydrates as it focuses on protein from chicken and nutrients from vegetables. It's an excellent option for those following low-carb, keto, or paleo eating plans.

→ What can I serve with this skillet dish?

This one-pan meal is complete on its own, but you can serve it with quinoa, brown rice, or cauliflower rice for added substance. A slice of crusty bread is also great for soaking up the flavorful juices.