Easy One Pan Chicken and Vegetables Recipe

A skillet of one pan chicken and vegetables with juicy chicken, bell peppers, broccoli, and zucchini.

Easy One Pan Chicken and Vegetables Recipe

This easy One Pan Chicken and Vegetables is a healthy 30-minute skillet dinner with juicy pesto-marinated chicken and a colorful mix of crisp-tender vegetables, all cooked in one pan.

Course Main Course

Cuisine American

Keyword One Pan Chicken and Vegetables

Prep Time 15

Cook Time 30

Marinade Time 30

Servings servings

Calories 224kcal

Author Jason Decker

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