One Pot Chicken and Vegetables Skillet Recipe

The One Pot Chicken and Vegetables Skillet is your weeknight dinner hero—bursting with color, loaded with protein and veggies, and delightfully simple to pull off. Everything comes together in one pan with wholesome ingredients, savory spices, and a luscious medley of chicken, potatoes, carrots, zucchini, and bell peppers. Whether you’re feeding a hungry family or just yourself at the end of a busy day, this dish is the answer to your “what’s for dinner?” question. The best part is you only have one skillet to clean, so you can spend more time savoring and less time scrubbing!

this Recipe

Ingredients You’ll Need

You’ll be amazed at how just a handful of basic but well-chosen ingredients can create something deeply flavorful and satisfying. Every component in this One Pot Chicken and Vegetables Skillet brings something special—think succulent chicken, sweet and earthy veggies, and fresh herbs that tie everything together.

• Chicken thighs or breasts (1 ½ lbs): Use boneless, skinless pieces cut into chunks for juicy, tender bites that soak up all the flavors.
• Olive oil (2 tablespoons): This adds subtle richness and helps create that lovely golden sear on the chicken and vegetables.
• Salt (1 teaspoon): The simplest way to draw out and enhance the natural tastiness of the dish.
• Black pepper (½ teaspoon): Infuses a gentle heat and complements all the other spices beautifully.
• Garlic powder (1 teaspoon): Lends an extra punch of umami and warmth—layered flavor in an instant.
• Paprika (1 teaspoon): Brings a hint of smoky sweetness and gorgeous color to the skillet.
• Dried Italian seasoning (1 teaspoon): A fragrant blend that makes every bite aromatic and inviting.
• Yellow onion (1 small, diced): The foundational flavor base—sautéing it brings mild sweetness to the dish.
• Garlic (2 cloves, minced): Because nothing beats the savoriness (and aroma) of freshly minced garlic.
• Baby potatoes (2 cups, halved): These get tender and creamy, soaking up the skillet juices and seasonings.
• Carrots (2 cups, sliced): Add bright color and a subtle sweetness that pairs perfectly with chicken.
• Zucchini (1, sliced): A quick-cooking veg that’s tender yet juicy and brings a pop of green.
• Red bell pepper (1, sliced): Adds cheerful color and a sweet, crisp-tender bite to every forkful.
• Low-sodium chicken broth (½ cup): This creates the moist, flavorful base for the meat and veggies to simmer in.
• Fresh parsley (1 tablespoon, chopped): Sprinkle on top for a burst of color and fresh, herby finish.

How to Make One Pot Chicken and Vegetables Skillet

Step 1: Sear the Chicken

Start by heating up your olive oil in a big, sturdy skillet over medium-high heat. Season your chicken pieces generously with salt, pepper, garlic powder, paprika, and Italian seasoning. Add them to the hot pan and let them sizzle for about 4 to 5 minutes per side—your goal is a golden crust and chicken that’s almost cooked through. This initial sear locks in all the delicious juices. Once browned, take the chicken out and set it aside (it’ll return soon, promise!).

Step 2: Build the Flavor Base

In the same skillet, drop in your diced onion and minced garlic. Sauté for 1 to 2 minutes until your kitchen smells absolutely amazing and the onions are translucent. The chicken bits left in the pan mingle with the aromatics, creating the foundation for that signature skillet flavor in your One Pot Chicken and Vegetables Skillet.

Step 3: Add the Potatoes and Carrots

Next, toss in those halved baby potatoes and sliced carrots. Let them cook with the onion mixture for 2 to 3 minutes, stirring occasionally. This quick sauté wakes up the veggies, giving them a head start so they turn out perfectly tender.

Step 4: Simmer with Broth

Pour in your chicken broth, then cover the skillet. Now’s when the magic happens: let the potatoes and carrots simmer gently for 10 minutes. The broth steams and softens the vegetables, infusing every bite with flavor. While you wait, you’ll know you’re on the right track by the mouthwatering aroma filling your kitchen.

Step 5: Finish with Zucchini, Bell Pepper, and Chicken

Time for the grand finale! Stir in the sliced zucchini and red bell pepper, and return your chicken (plus any tasty juices) to the skillet. Cook everything uncovered for another 8 to 10 minutes. The veggies become perfectly tender, the chicken cooks through, and the whole lot mingles in one harmonious, savory pan. Don’t forget to finish with a sprinkle of fresh parsley for a tasty and pretty garnish!

How to Serve One Pot Chicken and Vegetables Skillet

Garnishes

A handful of chopped fresh parsley is a must for a burst of green and freshness. If you’ve got a lemon handy, a quick squeeze of juice right before serving makes the flavors pop. Shaved Parmesan or a dollop of Greek yogurt can add a little extra richness, too!

Side Dishes

Honestly, the beauty of One Pot Chicken and Vegetables Skillet is that you don’t really need sides—it’s a meal in itself! For bigger appetites, a loaf of crusty bread is perfect for sopping up those delicious juices, or serve alongside a light green salad.

Creative Ways to Present

Serve the skillet family-style right from the pan for a cozy, rustic dinner. For a dinner party twist, plate each serving over creamy mashed potatoes or a bed of fluffy rice. Or try individual cast iron skillets for a charming presentation that makes everyone feel special.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and pop it in the fridge. The flavors get even better overnight, and you can enjoy the One Pot Chicken and Vegetables Skillet for up to 3 days with no loss of taste or texture.

Freezing

This dish freezes beautifully for busy nights ahead! Let the skillet cool completely, then portion into freezer-safe containers. The One Pot Chicken and Vegetables Skillet will keep well for up to 2 months in the freezer. When ready to reheat, let it thaw in the fridge overnight if possible.

Reheating

Warm individual portions in the microwave or heat gently in a covered pan over the stove with a splash of chicken broth to keep things moist. The vegetables and chicken stay tender and flavorful, making leftovers taste just as wonderful as the day you made them.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Both boneless, skinless chicken thighs and chicken breasts work well in this recipe. Thighs tend to be juicier, but breasts will give you a leaner option that’s still tender and delicious when cooked as directed.

What other vegetables can I use in the One Pot Chicken and Vegetables Skillet?

This recipe is super flexible—try broccoli florets, mushrooms, green beans, or cherry tomatoes based on what’s in season or what you have on hand. Just adjust the cooking times as needed for softer or firmer veggies.

Can I make this dish ahead of time?

Yes! You can prep the veggies and season the chicken earlier in the day. The finished One Pot Chicken and Vegetables Skillet also reheats perfectly, so it’s great for make-ahead lunches or dinners.

Is this One Pot Chicken and Vegetables Skillet gluten-free?

Yes, as written all the ingredients in this recipe are naturally gluten-free. Just double-check your chicken broth to be sure it’s gluten-free, especially if you’re serving guests with allergies.

Do I need to peel the baby potatoes and carrots?

No need to peel the baby potatoes—just wash them well and halve them. Carrots can be peeled for a softer texture and sweeter flavor, or simply scrub and slice if you like the rustic feel.

Final Thoughts

There’s just something so comforting and downright joyful about tucking into a plate of One Pot Chicken and Vegetables Skillet. With its vibrant colors, tender meat, and soul-warming flavors, it’s a must-try for any home cook. Give it a go this week—you might just find your new favorite dinner!

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