A Chicken and Vegetables Skillet is the perfect dish for a quick, healthy, and satisfying dinner. With a harmonious blend of tender chicken and a colorful array of fresh vegetables, this one-pan wonder is sure to become a staple in your meal rotation. In this article, we’ll walk you through the ingredients, instructions, and provide you with helpful tips, along with answers to frequently asked questions about this delicious dis


For the Chicken Marinade:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Skillet:

  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)


  • Marinate the Chicken:
  • In a bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  • Cook the Chicken:
  • Heat one tablespoon of olive oil in a large skillet over medium-high heat.
  • Remove the chicken from the marinade and place it in the skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside.
  • Prepare the Vegetables:
  • In the same skillet, add the sliced red and yellow bell peppers, red onion, and broccoli florets. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
  • Combine Chicken and Vegetables:
  • Slice the cooked chicken into thin strips.
  • Return the sliced chicken to the skillet with the sautéed vegetables.
  • Add the cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes start to soften.
  • Season with salt and pepper to taste.
  • Garnish and Serve:
  • Sprinkle fresh basil or parsley over the skillet for an extra burst of flavor (optional).
  • Serve your Chicken and Vegetables Skillet hot, straight from the pan.


  • Customize the vegetables based on your preferences. You can use zucchini, carrots, or asparagus, for example.
  • Experiment with different herbs and seasonings for unique flavor profiles.
  • For a lower-carb option, you can substitute cauliflower rice for regular rice or serve the dish over a bed of spinach.

How to Store:

  • Store any leftover Chicken and Vegetables Skillet in an airtight container in the refrigerator for up to 3-4 days.

How to Freeze:

  • To freeze the skillet meal, place it in an airtight container or freezer-safe bag, removing as much air as possible. It can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.


Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can substitute boneless, skinless chicken thighs for the chicken breasts. Adjust the cooking time as needed.

Q: What can I serve with this dish?
A: This Chicken and Vegetables Skillet is versatile and pairs well with rice, quinoa, pasta, or a simple side salad.

Q: Can I make this dish ahead of time?
A: You can marinate the chicken and chop the vegetables in advance to save time on busy evenings. Just be sure to store them separately in the refrigerator until you’re ready to cook.

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