This Quick Chicken Veggie Skillet is the kind of recipe you’ll come back to again and again. Juicy chicken pieces cook quickly with colorful vegetables in one pan, creating a balanced, flavorful meal that’s ready in under 30 minutes. It’s perfect for busy weeknights, meal prep, or when you want something light but still filling. With simple seasonings and flexible veggie options, this skillet dinner is easy to customize using what you already have in the fridge—minimal cleanup, maximum flavor, and a dinner everyone can feel good about.
Table of Contents
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
Ingredients List
- 1½ lbs boneless, skinless chicken breast, cut into bite-size pieces
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- Optional: lemon juice, red pepper flakes, or fresh herbs
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon or spatula
Step-by-Step Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with paprika, Italian seasoning, salt, and pepper. Cook 5–6 minutes, stirring occasionally, until lightly browned. 🍗
- Push chicken to one side of the pan and add onion, bell pepper, zucchini, and broccoli.
- Cook 6–8 minutes, stirring everything together, until vegetables are tender-crisp and chicken is fully cooked. 🥦
- Stir in garlic and cook 30 seconds until fragrant.
- Taste and adjust seasoning. Finish with lemon juice or red pepper flakes if desired.
- Remove from heat and serve immediately.
Pro Tips
- Even cooking: Cut chicken and veggies into similar-sized pieces.
- Veggie swaps: Mushrooms, carrots, green beans, or snap peas all work well.
- Meal prep: Store leftovers in the fridge for up to 3 days.
- Serving ideas: Delicious on its own or served over rice, quinoa, or cauliflower rice.
Nutrition Table (Estimated)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 350 | 36g | 14g | 15g | 4g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation.
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Quick Chicken Veggie Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces and season with paprika, Italian seasoning, salt, and black pepper. Cook 5–6 minutes, stirring occasionally, until lightly browned.
- Push chicken to one side of the skillet and add onion, bell pepper, zucchini, and broccoli.
- Cook 6–8 minutes, stirring everything together, until vegetables are tender-crisp and chicken is cooked through.
- Add minced garlic and cook 30 seconds until fragrant.
- Taste and adjust seasoning. Finish with lemon juice or red pepper flakes if desired.
- Remove from heat and serve immediately.
