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I’m excited to share a super simple, super tasty recipe that’s going to make your dinner time a breeze – One-Pan Chicken and Vegetables!
Imagine juicy chicken pieces mixed with colorful veggies, all cooked together in one pan. Chicken and vegetables are not just easy; it’s delicious and healthy too.
This meal is perfect for busy weeknights when you want something quick but still full of flavor.
The best part? You can use whatever veggies you have in your fridge, making it a great meal to clean out your vegetable drawer.
Plus, cooking everything in one pan means less cleanup (and who doesn’t love that?).
I think it also blends the flavors together beautifully. Skillet dinners are some of my favorite recipes. So much rich flavor!
Don’t forget to add this chicken and vegetables recipe to your recipe box. With how easy and flavorful it is, you’ll be coming back to this one again and again!
So, grab your skillet, and let’s get cooking these Chicken and Vegetables, which are sure to become regulars in your recipe rotation!
Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.
WHY THIS RECIPE WORKS:
- Quick and Easy: Ready in about 50 minutes, with most of that time being hands-off.
- Flavorful: The mix of Italian herbs, garlic, and smoked paprika makes every bite a delight.
- One Pan Wonder: Cooking everything in a single skillet means super easy cleanup.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Chicken breast or chicken tenders
- Zucchini
- Bell peppers (red and yellow)
- Broccoli florets
- Mushrooms
- Red onion
- Carrot
- Oil
- Italian herbs and spices
- Garlic
- Salt
- Black pepper
- Fresh thyme
- Red pesto
- Smoked paprika
HOW TO MAKE CHICKEN AND VEGETABLES:
- In a large bowl, combine the chicken, half of the paprika, half of the Italian seasoning, salt, black pepper, and 2 teaspoons of pesto. Toss until the chicken is fully coated.
- Let marinate for 30 minutes in the fridge covered with plastic wrap.
- Cook the chicken pieces in a large skillet over medium-high heat with 1 tablespoon of oil for 10-12 minutes, stirring occasionally, until the chicken is cooked through to 165°F.
- Remove the cooked chicken from the skillet and set aside on a plate.
- In the same skillet, saute the onion until softened with the remaining tablespoon of oil.
- Then add the bell pepper, mushrooms, zucchini, carrots, garlic, thyme, and remaining seasonings. Mix to combine.
- Saute until the veggies are softened but still crisp, about 5 minutes.
- Then add the broccoli and mix to combine.
- Add the chicken back to the pan and continue to cook for a few more minutes until the chicken is warmed through. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF PAN IS THE BEST TO USE?
For this tasty and tender chunks of chicken and veggies meal, using a large pan is key.
You’ll want something that can handle everything at once, giving your ingredients enough space to cook evenly and get that delicious sear.
A large skillet or frying pan is ideal, especially if it can go from stovetop to oven.
This way, you’re maximizing the flavors and textures with the right cooking method, using just a tablespoon of oil to bring it all together.
CAN I USE DIFFERENT VEGETABLES?
Definitely! This easy dinner idea is all about versatility and making the most of what you have.
Feel free to mix in a variety of fresh veggies like green beans, sweet potatoes, or snow peas.
Each vegetable brings its unique flavor and texture to the dish, making your veggies meal tastes wonderfully diverse.
Plus, swapping veggies based on the season or what’s in your fridge is a great way to keep this meal exciting every time you make it.
ANY ADDITIONS?
This recipe is also great for meal prep. Check out this list of additions and see what you think!
- Green onions for a fresh, sharp flavor
- Lemon juice or lemon zest for a citrusy kick
- Feta cheese for a creamy, tangy finish
- Soy sauce or stir fry sauce for an Asian twist
- Parmesan cheese sprinkled on top for a cheesy touch
- Chili powder for a bit of heat
- Balsamic vinegar for a sweet, tangy glaze
- Crusty bread on the side for serving
- Brown or white rice to serve as a hearty base
- Greek sheet pan chicken seasoning for a Mediterranean flair
ANY SUBSTITUTIONS?
This is really a complete meal all in one. Let me know in the comments how it goes!
- Sweet potatoes instead of carrots for a sweeter taste
- Soy sauce instead of salt for an umami boost
- Boneless thighs instead of breast for more flavor
HOW TO STORE:
Refrigerator: Keep leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a suitable container for up to 3 months. Thaw in the fridge overnight before reheating.
DANA’S TIPS AND TRICKS:
- Cut your veggies and chicken into similar-sized pieces for even cooking.
- Make sure your pan is hot before adding the ingredients for a good sear.
- Don’t overcrowd the pan to ensure everything cooks properly.
- Let the chicken rest for a couple of minutes before serving to keep it juicy.
- Experiment with different seasonings and veggies to find your perfect combo.
This One-Pan Chicken and Vegetables meal is a game-changer for anyone looking for a quick, tasty, and healthy dinner option.
It’s the perfect way to enjoy a delicious home-cooked meal without spending hours in the kitchen or dealing with a mountain of dishes afterward.
This is one recipe you can feel good about serving your family, who doesn’t love chicken and vegetables?!
If you like this recipe, you might also like:
If you’ve tried this CHICKEN AND VEGETABLES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
One Pan Chicken and Vegetables Meal
Ingredients
- 12 ounces boneless skinless chicken breast cut into bite size pieces
- 4 teaspoons red pesto
- 1 & 1/2 teaspoons dried Italian seasoning
- 1 & 1/2 teaspoons smoked paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons vegetable oil
- 1 cup diced red onion
- 1 & 1/2 cups diced bell peppers red and yellow
- 1 cup roughly chopped baby bella mushrooms
- ½ cup sliced zucchini about ½ inch thick
- ½ cup thin sliced carrots
- 2 cloves garlic minced
- 4 Fresh thyme stalks
- 1 cup small broccoli florets
Instructions
- In a large bowl, combine the chicken, half of the pesto, half of the Italian seasoning, half of the paprika, salt, and pepper. Toss until the chicken is fully coated.12 ounces boneless skinless chicken breast, 4 teaspoons red pesto, 1 & 1/2 teaspoons dried Italian seasoning, 1 & 1/2 teaspoons smoked paprika, 1/4 teaspoon Salt, 1/4 teaspoon Black pepper
- Let marinate for 30 minutes in the fridge covered with plastic wrap.
- Cook the chicken pieces in a large skillet over medium-high heat with 1 tablespoon of oil for 10-12 minutes, stirring occasionally, until the chicken is cooked through to 165°F.2 tablespoons vegetable oil
- Remove the cooked chicken from the skillet and set aside on a plate.
- In the same skillet, saute the onion until softened with the remaining tablespoon of oil, 5-8 minutes.1 cup diced red onion
- Then add the bell pepper, mushrooms, zucchini, carrots, garlic, thyme, and remaining seasonings. Mix to combine.1 & 1/2 cups diced bell peppers, 1 cup roughly chopped baby bella mushrooms, ½ cup sliced zucchini, ½ cup thin sliced carrots, 2 cloves garlic, 4 Fresh thyme stalks
- Saute until the veggies are softened but still crisp, about 5 minutes.
- Then add the broccoli and mix to combine.1 cup small broccoli florets
- Add the chicken back to the pan and continue to cook for a few more minutes until the chicken is warmed through. Serve immediately.
Notes
- Cut your veggies and chicken into similar-sized pieces for even cooking.
- Make sure your pan is hot before adding the ingredients for a good sear.
- Don’t overcrowd the pan to ensure everything cooks properly.
- Let the chicken rest for a couple of minutes before serving to keep it juicy.
- Experiment with different seasonings and veggies to find your perfect combo.
Nutrition
Love This Recipe?
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