Healthy Chicken and Vegetables Skillet

This Healthy Chicken and Vegetables Skillet is a simple, nutritious one-pan meal packed with tender chicken breast and colorful vegetables sautéed to perfection. It’s a balanced dish full of vibrant flavors, making it a perfect wholesome dinner that’s quick to prepare and easy to clean up.

Why You’ll Love This Recipe

I love this recipe because it’s a guilt-free, delicious way to enjoy a full meal without fuss. The chicken stays juicy, and the vegetables retain their natural crispness and bright colors. It’s versatile—I can switch up the veggies depending on what’s in season or in my fridge. Plus, it all comes together in one skillet, which makes cooking and cleanup a breeze.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 red bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 cup broccoli florets

• 1 medium carrot, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon dried Italian seasoning

• Salt and pepper to taste

• Optional: fresh parsley or basil for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. Add the chicken pieces, season with salt, pepper, and half of the Italian seasoning. Cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining olive oil. Sauté the garlic for about 30 seconds until fragrant.

4. Add the bell pepper, zucchini, broccoli, and carrot to the skillet. Season with salt, pepper, and the rest of the Italian seasoning. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are tender-crisp.

5. Return the chicken to the skillet and toss everything together. Cook for another 2 minutes to combine the flavors.

6. Remove from heat and garnish with fresh parsley or basil if desired. Serve warm.

Servings and Timing

This recipe serves 3 to 4 people and takes about 25-30 minutes total, including prep and cooking time.

Variations

I often swap vegetables depending on what I have—snap peas, mushrooms, or spinach work wonderfully. For extra flavor, I sometimes add a splash of lemon juice or a sprinkle of grated Parmesan. Using different herbs like rosemary or thyme can change the flavor profile. For a spicy kick, adding red pepper flakes or a dash of hot sauce is great.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat the skillet meal in a pan over medium heat to keep the chicken juicy and veggies crisp, but microwaving works for convenience.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs add more flavor and stay juicy. Just adjust cooking time to ensure they’re cooked through.

Is this recipe suitable for meal prep?

Absolutely. It stores well and can be portioned into containers for easy meals throughout the week.

Can I use frozen vegetables?

Fresh vegetables are best for texture, but I use frozen if thawed and drained well to avoid excess moisture.

How do I prevent the chicken from drying out?

Cooking over medium-high heat just until done and avoiding overcooking helps keep it tender and juicy.

Can I add a sauce to this dish?

Yes, a light soy sauce, teriyaki glaze, or balsamic reduction can be drizzled on for extra flavor.

Conclusion

Healthy Chicken and Vegetables Skillet is a nutritious, flavorful, and convenient meal that I turn to whenever I want something wholesome without spending too much time in the kitchen. The combination of juicy chicken and fresh vegetables makes it both satisfying and light, perfect for any day of the week. It’s easy to customize and always delivers on taste and simplicity.