Chicken and Veggie Skillet

There’s genuine magic in the simplicity of a one-pan chicken and veggie skillet that comes together in one glorious cast iron vessel. Picture this: tender, succulent chicken sizzling alongside a rainbow of fresh vegetables, all swimming in a flavorful sauce that coats every ingredient with delicious richness. This is the kind of meal that makes weeknight cooking feel effortless rather than burdensome, transforming a handful of basic ingredients into something truly spectacular. The beauty of skillet cooking lies in its efficiency; everything cooks in one pan, creating minimal cleanup while building complex layers of flavor through the natural interplay of sautéing and simmering. What makes this recipe absolutely special is how it delivers restaurant-quality results from your own kitchen without requiring advanced culinary techniques or rare specialty ingredients. In just thirty minutes from stove to table, you’ll have a complete, nutritionally balanced meal that satisfies hungry families and impresses dinner guests alike. Best of all, this versatile skillet adapts beautifully to whatever vegetables you have on hand, seasonal produce, or dietary preferences, making it an invaluable addition to your weeknight cooking rotation.

Ingredients

This recipe makes 4 servings.

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (any color), sliced
• 2 cups fresh broccoli florets
• 1 cup sliced mushrooms
• 1 medium zucchini, diced
• 1 cup baby carrots or sliced carrots
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup chicken broth
• 1/4 cup heavy cream or Greek yogurt
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 teaspoon cornstarch (optional, for thickening)
• 2 tablespoons water (if using cornstarch)
• Fresh parsley for garnish
• Grated Parmesan cheese for serving (optional)

Step-by-Step Instructions

Preparing Your Ingredients

1. Start by patting the chicken pieces completely dry with paper towels, which promotes better browning and develops deeper flavor.
2. Dice the onion into uniform pieces about half an inch in size, ensuring they cook evenly with the other vegetables.
3. Mince the garlic finely and set aside in a small bowl, keeping it separate from other ingredients for better control during cooking.
4. Slice the bell peppers into strips about half an inch wide, removing the seeds and white membrane completely.
5. Cut the broccoli into bite-sized florets, keeping pieces relatively uniform so they cook at the same rate.
6. Slice the mushrooms about a quarter inch thick, which allows them to absorb sauce flavors while maintaining structure.
7. Dice the zucchini into small cubes, keeping them consistent in size for even cooking throughout.
8. Cut the carrots into thin slices or use baby carrots whole if you prefer, ensuring they’re thin enough to cook quickly.
9. Arrange all your prepared ingredients on a cutting board or in separate bowls for easy access during cooking.

Searing the Chicken

10. Heat a large skillet or Dutch oven over medium-high heat until it becomes hot enough that a water droplet sizzles immediately.
11. Add one and a half tablespoons of olive oil to the hot skillet, swirling to coat the bottom evenly.
12. Working in batches to avoid overcrowding, add the chicken pieces to the hot oil in a single layer.
13. Allow the chicken to cook undisturbed for two to three minutes on the first side, developing a golden-brown exterior.
14. Flip the pieces and cook for an additional two to three minutes on the second side until lightly browned.
15. Once all chicken has been browned, transfer it to a clean plate and set aside temporarily.
16. The chicken doesn’t need to be fully cooked at this point; it will finish cooking when you add it back to the skillet later.

Building Flavor with Aromatics and Vegetables

17. Add the remaining one and a half tablespoons of olive oil to the same skillet, which now contains flavorful browned bits.
18. Add the diced onion to the hot oil, stirring occasionally for about two minutes until it becomes softened and fragrant.
19. Add the minced garlic next, cooking for just thirty seconds while stirring constantly to prevent burning.
20. Return the browned chicken to the skillet, nestling it among the onions and garlic.
21. Sprinkle the salt, black pepper, dried Italian herbs, garlic powder, and paprika directly over the chicken.
22. Stir everything together for about one minute, coating all pieces evenly with the seasoning blend.
23. Pour the chicken broth into the skillet, scraping up any flavorful browned bits stuck to the bottom with a wooden spoon.
24. Bring the mixture to a gentle simmer, then reduce the heat to medium to maintain a steady, calm simmer.

Adding and Cooking the Vegetables

25. Add the bell pepper strips and broccoli florets to the skillet, distributing them evenly among the chicken.
26. Stir occasionally and allow these vegetables to cook for about five minutes until they begin softening slightly.
27. Add the sliced mushrooms, diced zucchini, and carrots to the skillet, stirring everything together gently.
28. Continue simmering for another five to seven minutes, stirring occasionally until all vegetables become tender-crisp.
29. Meanwhile, in a small bowl, whisk together the heavy cream or Greek yogurt with two tablespoons of lemon juice.
30. If using cornstarch for extra thickening, whisk it with two tablespoons of water until completely smooth and lump-free.

Finishing the Skillet

31. Reduce the heat to medium-low, then slowly stir the cream mixture into the skillet, distributing it evenly throughout.
32. If using the cornstarch slurry, pour it into the simmering skillet while stirring constantly to avoid lumps.
33. Add the butter in small pieces, allowing it to melt and incorporate into the sauce, enriching it considerably.
34. Taste the skillet mixture and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
35. Allow everything to simmer gently for one to two minutes, permitting the flavors to meld beautifully together.
36. Check that the chicken is fully cooked through by cutting into the thickest piece; it should be white throughout with no pink.
37. Sprinkle fresh chopped parsley over the top of the skillet, adding bright color and fresh flavor.
38. For serving, top each portion with grated Parmesan cheese if desired, providing salty, umami richness.

Serving and Storing Tips

Serving Suggestions

This chicken and veggie skillet reaches its peak deliciousness when served immediately while the sauce remains silky and the vegetables stay perfectly tender-crisp. Serve directly from the skillet for a casual, family-style presentation that feels warm and inviting. Pair with fluffy rice, creamy mashed potatoes, or egg noodles to soak up every last drop of the delicious sauce. A simple green salad with light vinaigrette provides refreshing crispness that balances the richness of the creamy skillet beautifully. For bread lovers, crusty garlic bread or ciabatta rolls become irresistible when used to soak up the flavorful sauce. A side of steamed asparagus or roasted Brussels sprouts adds additional vegetables and elegant sophistication to the meal presentation.

Storage and Reheating

Leftover chicken and veggie skillet keeps in the refrigerator for up to four days when stored in airtight containers. The flavors actually deepen and improve after a day, making this recipe excellent for meal prep and planned leftovers. To reheat, transfer the skillet mixture to a pot and warm gently over medium heat, stirring occasionally and adding a splash of broth or water if the sauce seems too thick. Alternatively, microwave individual portions in a covered container for two to three minutes, stirring halfway through. Do not freeze this dish, as the cream-based sauce and vegetable texture do not hold up well to freezing and thawing. However, you can freeze the cooked chicken and broth separately, then add fresh vegetables and cream when reheating.

Helpful Notes

First, the vegetable combinations in this recipe are merely suggestions; feel free to substitute with whatever you have on hand or whatever is in season at your local farmers market. Additionally, heartier vegetables like carrots and potatoes should be cut thinner or added earlier in the cooking process so they have adequate time to soften completely. However, delicate vegetables like zucchini and spinach should be added near the end to prevent them from becoming mushy and losing their vibrant color. Feel free to swap the heavy cream for Greek yogurt, sour cream, or even a mixture of cream and milk if you prefer a lighter sauce. Meanwhile, vegetarians can replace the chicken with tofu cubes, chickpeas, or white beans prepared with the same seasoning blend for equally delicious results. The choice between chicken breasts and thighs significantly impacts the final dish; thighs provide more flavor and stay incredibly juicy, while breasts offer a leaner option that cooks slightly faster. As a result, either choice creates delicious results depending on your preferences. A common mistake involves overcrowding the skillet, which prevents proper browning and creates steaming rather than searing. Instead, work in batches when browning the chicken, allowing adequate space for air circulation. Another helpful tip involves using a large skillet or Dutch oven at least twelve inches in diameter; this provides ample surface area for cooking vegetables without overcrowding. Additionally, if your skillet doesn’t have a lid, tent it loosely with foil to help the vegetables steam and soften more evenly.

Chef Tips

The secret to incredible depth of flavor lies in proper browning of the chicken; those browned bits that stick to the skillet’s bottom contain concentrated flavor that becomes the foundation for your entire sauce, so don’t skip this crucial step.

Additionally, finish the dish with fresh lemon juice rather than adding it during cooking; this brightens all the flavors at the end, cutting through the richness of the cream and elevating the entire dish to restaurant quality.

Frequently Asked Questions

Can I make this skillet without the cream? Absolutely! Simply omit the cream and add an extra half cup of chicken broth instead. The skillet will be lighter but still delicious, with a brothier sauce rather than a creamy one.

What vegetables work best in this recipe? Bell peppers, broccoli, carrots, mushrooms, zucchini, and snap peas all work wonderfully. Add hardy vegetables first and delicate ones last, adjusting timing based on desired tenderness.

Can I cook this in the oven instead of on the stovetop? Yes! After browning the chicken and sautéing aromatics, transfer everything to an oven-safe skillet, cover, and bake at three hundred fifty degrees for twenty minutes until vegetables are tender.

How can I make this recipe lower in calories? Use Greek yogurt instead of heavy cream, skip the butter, and load up on vegetables. These changes maintain flavor while significantly reducing the calorie content per serving.

Is this recipe gluten-free? Yes, the recipe is naturally gluten-free as written. Simply ensure that any store-bought chicken broth you use is certified gluten-free, as some brands contain wheat products.

If you loved this recipe for Chicken and Veggie Skillet, we’d be absolutely thrilled if you’d save it to your favorite recipe collection, pin it to your Pinterest board, or share it with a friend who needs an easy one-pan weeknight dinner solution. Your support means everything and helps us continue creating delicious, accessible recipes that bring joy to your kitchen and dining table! Please let us know in the comments below what you thought of this skillet or share any vegetable combinations you’ve tried to make it your own. We can’t wait to hear how this recipe becomes a go-to favorite in your home and saves you precious time on busy weeknights!