Welcome to my kitchen! When life gets hectic, having a reliable quick meal to make at home is a game-changer. This one-pan chicken and vegetable skillet is my go-to for busy weeknights—it's fast, flavorful, and requires minimal cleanup.
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The beauty of this dish lies in its simplicity. You'll sear chicken breasts until golden, then toss in colorful vegetables and a savory garlic-herb sauce. Everything cooks together in one skillet, so you can have a wholesome dinner on the table in about 30 minutes.
Whether you're a seasoned cook or just starting out, this recipe is forgiving and adaptable. I'll guide you through each step with clear instructions and pro tips to ensure success. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts
Cut into 1-inch cubes. For a juicier option, use chicken thighs. Buy chicken that is uniform in size for even cooking.
2 tablespoons (30ml) olive oil, divided
Use a high-quality extra virgin olive oil for best flavor. You can also use avocado oil for a higher smoke point.
1 medium yellow onion, diced
About 1 cup. Sweet onion or shallots work too. If you're short on time, use frozen diced onion.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon of garlic powder can substitute in a pinch.
1 red bell pepper, sliced
Any color bell pepper works. For a spicy kick, add a jalapeño.
1 yellow squash, halved and sliced
Zucchini is a great substitute. Look for firm squash with shiny skin.
1 cup (150g) cherry tomatoes, halved
Grape tomatoes work too. If tomatoes are out of season, use canned diced tomatoes, drained.
1 teaspoon dried oregano
Use 1 tablespoon fresh oregano if you have it. Italian seasoning can be used instead.
1 teaspoon dried basil
Fresh basil added at the end adds a burst of flavor. Dried is fine for cooking.
1/2 teaspoon salt, plus more to taste
Kosher salt is preferred. Adjust to your dietary needs.
1/4 teaspoon black pepper, plus more to taste
Freshly ground black pepper is more aromatic.
1/4 cup (60ml) low-sodium chicken broth
Vegetable broth works too. The liquid helps create a light sauce.
Tips & Tricks
Don't overcrowd the pan
Sear the chicken in batches if needed to get a nice golden crust.
Cut veggies uniformly
This ensures they cook evenly in the same time.
Use a meat thermometer
Chicken should reach an internal temperature of 165°F (74°C) to be safe.
Pro Tips
Step-by-Step Instructions
1. Season the Chicken
Pat the chicken cubes dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. This helps the chicken brown better.
2. Heat the Skillet
Heat 1 tablespoon (15ml) of olive oil in a large skillet over medium-high heat (375°F / 190°C). The oil should shimmer but not smoke.
3. Sear the Chicken
Add the chicken in a single layer (work in batches if necessary). Cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove to a plate and set aside.
4. Sauté the Aromatics
Reduce heat to medium (350°F / 175°C). Add the remaining 1 tablespoon olive oil, onion, and garlic. Cook for 2 minutes until fragrant and onion becomes translucent.
5. Add the Vegetables
Stir in the bell pepper and squash. Cook for 5 minutes, stirring occasionally, until they begin to soften (tender-crisp).
6. Add Tomatoes and Herbs
Add the cherry tomatoes, oregano, basil, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook for 2 minutes until tomatoes start to release their juices.
7. Combine Everything
Return the chicken to the skillet. Pour in the chicken broth. Stir to combine and bring to a simmer (around 200°F / 93°C). Let it cook for 2-3 minutes until the sauce slightly thickens and everything is heated through.
8. Taste and Serve
Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Delicious Variations
Protein Swap
Use shrimp or sliced sausage instead of chicken. Adjust cooking time accordingly.
Veggie Medley
Add broccoli, carrots, or green beans along with the bell pepper.
Creamy Twist
Stir in 1/2 cup (120ml) heavy cream or coconut milk at the end for a richer sauce.
How to Store Quick Meals To Make At Home
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (350°F / 175°C) for 5-7 minutes, or microwave in 30-second bursts until hot.
Frequently Asked Questions
Q: Can I use frozen chicken?
Yes, but thaw it completely before cooking to ensure even cooking. Pat dry to remove excess moisture.
Q: What can I substitute for chicken broth?
Use vegetable broth, white wine, or even water. If using wine, reduce the amount to 2 tablespoons and let it cook down.
Q: Can I make this dairy-free?
This recipe is naturally dairy-free as written. For the creamy variation, use coconut milk instead of cream.
Q: How do I know the chicken is cooked?
Use a meat thermometer; the internal temperature should read 165°F (74°C) in the thickest piece.
Q: Can I add more vegetables?
Absolutely! Add mushrooms, zucchini, or spinach. Just adjust the cooking time so everything is tender.
I hope this quick meal becomes a staple in your home. If you try it, let me know in the comments below! Don't forget to share your own twists and variations. Stay curious, stay safe.
Quick Meals To Make At Home
Make quick meals to make at home with this one-pan chicken and veggies recipe—ready in 30 minutes for busy weeknights.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 2 tablespoons (30ml) olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow squash, halved and sliced
- 1 cup (150g) cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup (60ml) low-sodium chicken broth
📋 Instructions
- 1Season the Chicken — Pat the chicken cubes dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. This helps the chicken brown better.
- 2Heat the Skillet — Heat 1 tablespoon (15ml) of olive oil in a large skillet over medium-high heat (375°F / 190°C). The oil should shimmer but not smoke.
- 3Sear the Chicken — Add the chicken in a single layer (work in batches if necessary). Cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Remove to a plate and set aside.
- 4Sauté the Aromatics — Reduce heat to medium (350°F / 175°C). Add the remaining 1 tablespoon olive oil, onion, and garlic. Cook for 2 minutes until fragrant and onion becomes translucent.
- 5Add the Vegetables — Stir in the bell pepper and squash. Cook for 5 minutes, stirring occasionally, until they begin to soften (tender-crisp).
- 6Add Tomatoes and Herbs — Add the cherry tomatoes, oregano, basil, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook for 2 minutes until tomatoes start to release their juices.
- 7Combine Everything — Return the chicken to the skillet. Pour in the chicken broth. Stir to combine and bring to a simmer (around 200°F / 93°C). Let it cook for 2-3 minutes until the sauce slightly thickens and everything is heated through.
- 8Taste and Serve — Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.
