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Healthy Chicken and Vegetables

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This Healthy Chicken and Vegetables Skillet is a quick, nutritious meal perfect for weeknight dinners. Tender chicken pieces are perfectly seasoned with a blend of garlic, paprika, thyme, and rosemary. Paired with vibrant zucchini, broccoli, and bell peppers, this one-pan dish is flavorful, easy to prepare, and full of wholesome ingredients. The addition of chicken broth enhances the taste, while a sprinkle of parsley ties the flavors together. Serve this wholesome dish fresh off the stove for a satisfying nutrient-packed meal everyone will enjoy!

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Sarah Crisp
Updated on Sat, 05 Apr 2025 22:18:08 GMT
Healthy Chicken and Vegetables Skillet Pin it
Healthy Chicken and Vegetables Skillet | cookrisp.com

This vibrant chicken and vegetable skillet has become my weeknight dinner hero when I need a nutritious meal without sacrificing flavor. The colorful mix of fresh vegetables and perfectly seasoned chicken comes together in one pan for a satisfying dinner that delivers both comfort and nutrition.

I started making this recipe during a particularly busy month when I needed healthy options that wouldn't keep me in the kitchen for hours. Now it appears on our table at least twice a month, and my family never complains about the repeat performances.

Ingredients

  • Boneless skinless chicken breasts: Cut into pieces for quick and even cooking
  • Olive oil: Provides heart-healthy fats and helps brown the chicken beautifully
  • Dried herbs and spices: Including thyme, rosemary, paprika, garlic powder, and onion powder create a flavorful seasoning blend
  • Broccoli florets: Deliver fiber and vitamin C; look for deep green heads with tight florets
  • Zucchini: Adds moisture and tenderness; choose firm, medium-sized ones for best flavor
  • Bell peppers: Yellow and red bring sweetness and vibrant color; select peppers that feel heavy for their size
  • Yellow onion: Creates a flavor foundation; choose firm onions with no soft spots
  • Low sodium chicken broth: Deglazes the pan and creates a light sauce
  • Fresh parsley: Brightens the final dish with color and fresh flavor

Step-by-Step Instructions

Prepare the Chicken:
Cut chicken breasts into 1-inch cubes ensuring they will cook quickly and evenly. Season with salt and pepper to create the first layer of flavor. Mix the dried herbs and spices in a small bowl, then sprinkle half over the chicken pieces. Drizzle with olive oil and toss to coat each piece thoroughly. This preparation ensures the seasonings adhere to the chicken.
Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the seasoned chicken pieces without overcrowding the pan. Cook for 6 to 8 minutes, turning occasionally to ensure all sides become golden brown. The chicken is done when it reaches an internal temperature of 165°F and has no pink center. Transfer to a plate and cover to keep warm.
Prepare the Vegetables:
Return the skillet to the heat and add the remaining olive oil. Add the thinly sliced onions and cook for 2 minutes until they begin to soften and become translucent. Add the broccoli florets, sliced zucchini, and bell pepper chunks. Season with the remaining spice mixture plus additional salt and pepper to taste. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables are bright in color and crisp-tender.
Create the Sauce and Combine:
Pour the chicken broth into the skillet with the vegetables and stir to combine, scraping up any flavorful browned bits from the bottom of the pan. Return the cooked chicken and any accumulated juices to the skillet. Gently stir everything together to ensure the chicken is coated with the light sauce and heated through, about one minute more.
Finish and Serve:
Remove the skillet from heat and taste for seasoning, adjusting with additional salt and pepper if needed. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve directly from the skillet for a rustic presentation or transfer to a serving platter.
Healthy Chicken and Vegetables Skillet Pin it
Healthy Chicken and Vegetables Skillet | cookrisp.com

Broccoli is the nutritional powerhouse in this recipe. I always make sure to include the stems chopped finely along with the florets because they add a wonderful texture and are packed with fiber. My daughter used to push broccoli aside until I started making this dish where the flavors meld together so perfectly.

Frequently Asked Questions

→ Can I use other vegetables for this dish?

Yes, you can substitute or add other vegetables like mushrooms, carrots, or asparagus depending on your preference.

→ Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work well and will add a slightly richer flavor to the dish.

→ What can I use instead of chicken broth?

You can use dry white wine, apple juice, vegetable broth, or even just water as a substitute for chicken broth.

→ How do I make this dish vegetarian?

To make this dish vegetarian, replace the chicken with firm tofu, tempeh, or chickpeas, and use vegetable broth in place of chicken broth.

→ Can this be made ahead of time?

Yes, this dish can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the flavors and texture.

Healthy Chicken with Vegetables

Nutritious one-skillet chicken with veggies.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Dinner Victories

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 2 tablespoons olive oil, divided
02 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
03 Salt and fresh ground black pepper, to taste
04 ½ teaspoon garlic powder
05 ½ teaspoon onion powder
06 ½ teaspoon dried thyme
07 ½ teaspoon dried rosemary
08 ½ teaspoon paprika
09 ¼ to ½ teaspoon chili powder
10 1 small yellow onion, thinly sliced
11 3 cups bite-sized broccoli florets
12 1 zucchini, thinly sliced and cut into half-moons
13 1 small yellow bell pepper, cut into 1-inch chunks
14 1 small red bell pepper, cut into 1-inch chunks
15 ¼ cup low-sodium chicken broth (or use dry white wine, apple juice, or water)
16 Chopped fresh parsley for garnish

Instructions

Step 01

Cut the chicken into 1-inch pieces, season with salt and pepper, and set aside.

Step 02

In a small bowl, mix together garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.

Step 03

Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.

Step 04

Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and fully cooked. Transfer the chicken to a plate, cover, and set aside.

Step 05

Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes, then add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with some salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.

Step 06

Pour in the chicken broth and stir to combine. Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.

Step 07

Remove from heat, taste, and adjust seasoning if needed. Garnish with parsley and serve.

Tools You'll Need

  • Cast iron skillet
  • Chef's knife
  • Cutting board

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 270.5
  • Total Fat: 10.2 g
  • Total Carbohydrate: 9.3 g
  • Protein: 31.8 g