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Chicken and Vegetables Skillet

A quick and nutritious one-pan meal combining juicy chicken and colorful vegetables, perfect for busy weekdays.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 2 pieces boneless, skinless chicken breasts
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) You can substitute with seasonal vegetables.
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs (optional) Can be omitted or substituted.
  • Fresh parsley for garnish (optional)

Instructions
 

Cooking

  • Heat the olive oil in a skillet over medium heat.
  • Season the chicken breasts with salt, pepper, and Italian herbs, if using.
  • Add the chicken to the skillet and cook until browned on both sides, about 6-7 minutes per side.
  • Remove the chicken and set aside.
  • In the same skillet, add the minced garlic and mixed vegetables, sautéing until the veggies are tender, about 5-7 minutes.
  • Return the chicken to the skillet, stir well to combine, and cook for an additional 2-3 minutes to heat through.
  • Serve hot, garnished with fresh parsley if desired.

Notes

This dish pairs well with brown rice, quinoa, or a light salad. Add a squeeze of lemon or your favorite sauce for extra flavor. For storage, cool and refrigerate in an airtight container for up to three days, or freeze for up to three months.
Keyword Chicken and Vegetables Skillet, Easy Cooking, Healthy Dinner, One-Pan Meal, Quick Recipes