This post may contain affiliate links.
This One Pan Chicken and Vegetables is the easy, healthy weeknight dinner I come back to again and again, with juicy pesto-marinated chicken and a rainbow of crisp-tender veggies all cooked in one skillet. It is on the table in about 30 minutes and clean-up is a breeze, which is why it is on heavy rotation in our house. Serve it over a scoop of our creamy grits or rice to soak up every bite.
Juicy seasoned chicken and a colorful mix of bell peppers, broccoli, zucchini, and mushrooms come together in one skillet for a fast, wholesome meal.
One Pan Chicken and Vegetables Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 224kcal
- 🌶️ Flavor Profile: Savory, smoky, and herby with tender chicken and crisp vegetables
- ✋ Difficulty: Easy, a simple healthy dinner like our white chicken chili
Quick Answer
To make one pan chicken and vegetables, toss bite-size chicken with red pesto, Italian seasoning, paprika, salt, and pepper, and marinate for 30 minutes. Cook the chicken in a skillet until it reaches 165 degrees F, then set it aside. In the same skillet, saute the onion, then add the bell peppers, mushrooms, zucchini, carrots, garlic, and broccoli until crisp-tender. Add the chicken back, warm through, and serve.
Jump to:
- One Pan Chicken and Vegetables Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make One Pan Chicken and Vegetables
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- One Pan Chicken and Vegetables FAQs
- Other Recommended Chicken Dinners
- Easy One Pan Chicken and Vegetables Recipe
Why This Recipe Works
Click to see the technique science
- One skillet means easy clean-up. Cooking the chicken and vegetables in the same pan builds layers of flavor and leaves you with just one dish to wash.
- Pesto does double duty. Red pesto marinates the chicken and seasons the vegetables, packing big savory flavor into the meal with one ingredient.
- Cooking in stages keeps textures right. Searing the chicken first, then sauteing the vegetables, ensures the chicken stays juicy and the veggies stay crisp-tender.
- Marinating builds flavor. A quick 30-minute marinade lets the pesto and spices sink into the chicken so every bite is well seasoned.
- It is healthy and balanced. Lean chicken and a rainbow of vegetables make this a wholesome, protein-packed meal at just over 200 calories a serving.
- Adding broccoli last keeps it bright. Stirring in the broccoli toward the end keeps it green and crisp instead of overcooked and dull.
Why You’ll Love This Recipe
- It is a healthy, one skillet dinner that is on the table in about 30 minutes with easy clean-up.
- It is packed with lean protein and colorful veggies, a wholesome weeknight meal like our white chicken chili.
- It is endlessly flexible, so you can use whatever protein and vegetables you have on hand.
Key Ingredients
A simple list of fresh ingredients makes this wholesome meal. Here are the ones that matter most.
- Chicken breast: Cut into bite-size pieces so it cooks quickly and soaks up the pesto and seasonings.
- Red pesto: The secret flavor booster, it marinates the chicken and seasons the veggies with a rich, savory depth.
- Mixed vegetables: Bell peppers, broccoli, zucchini, mushrooms, carrots, and onion add color, nutrition, and crisp-tender texture.
- Smoked paprika and Italian seasoning: Warm, smoky, herby spices that tie the chicken and vegetables together.
- Fresh thyme and garlic: Aromatics that add savory, fragrant flavor as everything sautes.
See recipe card for exact quantities.
Variations and Substitutions
This one pan chicken and vegetables is easy to make your own:
- Swap the protein: Use chicken thighs, shrimp, or sausage in place of the chicken breast.
- Change the veggies: Use whatever you have on hand, like green beans, asparagus, cauliflower, or cherry tomatoes.
- Use a different pesto: Classic basil pesto works in place of the red pesto for a fresh, herby flavor.
- Serve it over a base: Spoon it over rice, quinoa, pasta, or our creamy grits to make it more filling.
How to Make One Pan Chicken and Vegetables
- In a large bowl, toss the chicken with half the pesto, half the Italian seasoning, half the paprika, salt, and pepper until fully coated.
- Cover and marinate in the fridge for 30 minutes, then cook the chicken in a large skillet over medium-high heat with 1 tablespoon of oil for 10 to 12 minutes, until cooked through to 165 degrees F.
- Remove the chicken and set aside. In the same skillet, saute the onion in the remaining oil until softened, 5 to 8 minutes.
- Add the bell peppers, mushrooms, zucchini, carrots, garlic, thyme, and the remaining seasonings, and stir to combine.
- Saute until the vegetables are softened but still crisp, about 5 minutes, then add the broccoli and stir to combine.
- Add the cooked chicken back to the pan and cook a few more minutes until everything is warmed through. Serve immediately.
Recipe Tips & Tricks
- Cut everything a similar size, so the chicken and vegetables cook evenly and quickly.
- Do not skip the marinade, even 30 minutes lets the pesto and spices flavor the chicken through.
- Cook the chicken first, searing it separately keeps it juicy and lets it brown without steaming the veggies.
- Do not overcrowd the pan, use a large skillet so everything sears instead of steaming, and cook in batches if needed.
- Add the broccoli last, so it stays bright green and crisp-tender instead of mushy.
- Use a meat thermometer, cook the chicken to 165 degrees F for juicy, safe results.
Serving Ideas and Suggestions
This one pan chicken and vegetables is a complete meal on its own, but it is even heartier served over a base. Spoon it over rice, quinoa, pasta, or our creamy grits to soak up the savory pan juices.
It is a great healthy dinner to add to your rotation alongside our lemon chicken foil packets, slow cooker lemon chicken thighs, and chicken tinga. Pair it with crusty bread or a simple salad to round out the plate.
Leftovers make a fantastic meal prep lunch. Store portions in the fridge and reheat for an easy, healthy lunch all week, or pile the chicken and veggies into a wrap or grain bowl.
One Pan Chicken and Vegetables FAQs
Absolutely, one pan chicken and vegetables is endlessly flexible. Use whatever vegetables you have on hand, such as green beans, asparagus, cauliflower, snap peas, cherry tomatoes, or sweet potatoes. Just keep in mind that denser vegetables take longer to cook, so add quicker-cooking ones like zucchini and broccoli later so everything finishes crisp-tender at the same time.
Store leftover one pan chicken and vegetables in an airtight container in the refrigerator for up to four days. It reheats well in a skillet over medium heat or in the microwave until warmed through. It makes a great meal prep option, so portion it into containers for easy, healthy lunches throughout the week.
Yes, this dish is great for meal prep. You can marinate the chicken and chop all the vegetables up to a day ahead and store them in the fridge, then cook everything when you are ready. You can also fully cook the meal ahead, refrigerate it, and reheat individual portions for fast lunches and dinners during the week.
One pan chicken and vegetables is a complete meal, but it is delicious served over rice, quinoa, pasta, couscous, or creamy grits to soak up the flavorful pan juices. You can also serve it with crusty bread, a simple side salad, or a scoop of mashed potatoes for a heartier dinner.
Yes, boneless skinless chicken thighs work beautifully in one pan chicken and vegetables and stay extra juicy. Cut them into bite-size pieces just like the breast and cook them to an internal temperature of 165 degrees F. Thighs may take a minute or two longer to cook through, so use a meat thermometer to be sure.
Yes, one pan chicken and vegetables is a healthy, balanced meal. It is made with lean chicken breast and a generous variety of fresh vegetables, and it comes in at just over 200 calories per serving. It is high in protein and packed with nutrients, making it a wholesome choice for an easy weeknight dinner.
Looking for more easy chicken dinners? Try our lemon chicken foil packets and white chicken chili next.
For even more vegetables, my grilled asparagus is a fast, smoky side that goes with almost anything.
Easy One Pan Chicken and Vegetables Recipe
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?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
