If you’re on the hunt for a hearty, nourishing dinner that’s on the table in less than an hour, look no further than this One Pot Chicken and Vegetables Skillet. Brimming with juicy chunks of chicken, crisp-tender veggies, and a perfectly seasoned broth, this easy skillet meal brings all the comfort of a home-cooked feast—without a sink full of dirty dishes. It’s the ultimate weeknight lifesaver, yet elegant enough to serve to company or enjoy as leftovers throughout the week. Get ready to embrace bold flavors, beautiful colors, and happy bellies in every bite of this crowd-pleasing favorite.
Ingredients You’ll Need
All you need are a handful of humble ingredients to create this flavor-packed One Pot Chicken and Vegetables Skillet. Each element here doesn’t just add substance but also layers the dish with texture, aroma, and appetizing color that truly makes this meal shine.
- Chicken thighs: Juicier and more flavorful than breasts, these cut into chunks for perfect bite-sized pieces.
- Olive oil: Adds richness and helps brown the chicken to golden perfection.
- Salt: Essential for bringing all the flavors into balance.
- Black pepper: Offers a subtle, warm heat that enhances the savoriness.
- Garlic powder: Lends deep, aromatic undertones throughout every bite.
- Paprika: Gives a gentle smokiness and a lovely warm hue.
- Yellow onion: Adds a mellow sweetness as it cooks and softens.
- Fresh garlic: Offers a brighter, bolder flavor than powder alone.
- Baby potatoes: Tender and buttery, they soak up all those delicious juices.
- Baby carrots: Sweet pops of color and crunch that balance the dish’s flavors.
- Zucchini: Adds freshness and cooks quickly for a tender finish.
- Red bell pepper: Brings sweetness and a splash of vibrant red.
- Chicken broth: Keeps everything moist and adds savory depth to the skillet sauce.
- Fresh parsley: A bright, herbaceous finishing touch for both flavor and color.
How to Make One Pot Chicken and Vegetables Skillet
Step 1: Brown the Chicken
Heat the olive oil in a large skillet over medium-high heat—you want it shimmering before the chicken hits the pan. Toss the chicken thighs with salt, black pepper, garlic powder, and paprika, then sear them for 4 to 5 minutes. You’re looking for a gorgeous golden-brown crust on all sides. Once browned, transfer the chicken to a plate and set aside; it’ll finish cooking later with the veggies.
Step 2: Sauté Aromatics
In the same skillet (no need to wipe it out—the brown bits are flavor gold!), add your chopped onion and minced garlic. Cook for about 2 minutes until the onion turns translucent and everything is fragrant. This layer of flavor will infuse the whole skillet.
Step 3: Add Heartier Veggies
Toss in the halved baby potatoes and baby carrots, stirring occasionally. Let them cook for about 5 minutes. This gives the potatoes and carrots a head start, so they’ll turn out perfectly fork-tender by the end.
Step 4: Simmer with Broth and Chicken
Nestle the browned chicken back into the pan with the veggies, then carefully pour the chicken broth over everything. Lower the heat to medium, cover the skillet, and let it all simmer for 10 to 12 minutes. The chicken finishes cooking while the potatoes and carrots soften in the luscious broth.
Step 5: Add Final Veggies and Reduce
Take off the lid and scatter in the zucchini and red bell pepper. Stir to incorporate, then continue cooking uncovered for 5 to 7 minutes. This short burst keeps the zucchini and bell pepper crisp-tender, allowing their colors to pop and flavors to shine through. Check the chicken for doneness—a thermometer in the thickest piece should read 165°F.
Step 6: Finish and Garnish
Turn off the heat, sprinkle your chopped fresh parsley over the skillet, and give everything a gentle toss. The herb’s bright green color and fresh flavor tie the whole One Pot Chicken and Vegetables Skillet together, making it almost too pretty to eat. Almost!
How to Serve One Pot Chicken and Vegetables Skillet
Garnishes
This skillet begs for a final flourish. Top each serving with a shower of fresh parsley, a squeeze of lemon juice, or even a light dusting of grated parmesan cheese for a little extra punch. A twist of freshly cracked black pepper right before serving adds just the right amount of zip, too.
Side Dishes
Honestly, this One Pot Chicken and Vegetables Skillet is a complete meal all by itself, but a piece of crusty bread is fantastic for soaking up the pan juices. If you’d like to add something extra, try a crisp green salad or a buttered ear of corn—either will complement the cozy flavors beautifully.
Creative Ways to Present
For a fun family style option, bring the whole skillet to the table and let everyone help themselves. If you’re serving guests, arrange the chicken and vegetables on a big platter, drizzle with broth, and sprinkle the parsley right before your big reveal. You can also spoon individual portions into wide bowls for a rustic look that highlights all those lovely colors and textures.
Make Ahead and Storage
Storing Leftovers
Leftovers of One Pot Chicken and Vegetables Skillet keep beautifully. Once cooled, transfer everything to airtight containers and pop them in the fridge for up to 4 days. The flavors meld and deepen over time, making it even tastier when reheated for lunch or a quick dinner.
Freezing
You can absolutely freeze this dish! For best results, let the chicken and vegetables cool completely, then pack them (with a bit of the broth) into freezer-safe containers. Store in the freezer for up to 2 months. Let thaw overnight in the fridge before reheating, so the veggies retain their best texture.
Reheating
To reheat, warm individual portions in the microwave until piping hot, or return the whole batch to a skillet over medium heat with a splash of broth. Stir gently so the vegetables remain intact, and heat just until everything is warmed through. Don’t forget to add a fresh sprinkle of parsley to revive that just-cooked look and taste.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work well in this recipe—they’ll just be a little leaner and may cook slightly faster. Keep an eye on the pieces to avoid overcooking, and consider giving chicken breasts an extra drizzle of olive oil to keep them juicy.
How do I know if the chicken is fully cooked?
The best way is to check with a meat thermometer; chicken is safe to eat at 165°F. If you don’t have a thermometer, slice open the thickest piece—there should be no pink left, and juices should run clear.
What vegetables can I swap or add?
This recipe is wonderfully flexible! Try adding green beans, broccoli florets, or mushrooms. Just remember to add quicker-cooking veggies (like zucchini or spinach) during the final few minutes, so they don’t overcook.
Can I make One Pot Chicken and Vegetables Skillet ahead for meal prep?
Yes, it’s ideal for meal prepping. Cook it as described, then portion into containers for ready-to-go lunches or dinners throughout the week. You can even vary the herbs and spices each batch for a new twist.
Does this dish work with bone-in chicken?
Bone-in chicken pieces can be used, but they’ll require a slightly longer cooking time. Make sure to check the internal temperature and simmer until fully cooked. The bones can add even more flavor to the dish!
Final Thoughts
If your weeknight dinners need a new superstar, give this One Pot Chicken and Vegetables Skillet a try—you’ll be amazed at how such simple, down-to-earth ingredients can come together for something so flavorful and family friendly. It’s a go-to meal you’ll want on repeat. Enjoy every delicious, fuss-free bite!
Print
One Pot Chicken and Vegetables Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This One Pot Chicken and Vegetables Skillet is a wholesome and flavorful dish that is quick and easy to prepare. Tender chicken thighs, colorful vegetables, and aromatic seasonings come together in a delicious one-pan meal that is perfect for busy weeknights.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Vegetables:
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups baby potatoes (halved)
- 1 cup baby carrots
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
Others:
- 1 cup chicken broth
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Heat olive oil: In a large skillet over medium-high heat.
- Season chicken: With salt, pepper, garlic powder, and paprika. Sear chicken until browned, about 4–5 minutes. Remove and set aside.
- Sauté onions and garlic: In the same skillet for 2 minutes.
- Add potatoes and carrots: Cook for 5 minutes, stirring occasionally.
- Return chicken: Pour in chicken broth, cover, and simmer for 10–12 minutes.
- Add zucchini and bell pepper: Cook uncovered for 5–7 minutes until tender. Garnish with parsley before serving.
Notes
- You can swap chicken thighs for chicken breasts if preferred.
- Add a splash of lemon juice or a sprinkle of parmesan before serving for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
