I love weeknight one-pan dinners because they’re fast, forgiving, and deliver big flavor with minimal cleanup. This Loaded Chicken and Veggie Skillet is a colorful, protein-packed meal that browns chicken, softens fresh vegetables, and finishes with a little cheese or lemon for brightness. If you enjoy hearty power bowls, you’ll find this skillet just as satisfying as my take on a grilled chicken and sweet potato power bowl, but faster and all done in one pan.
Why Make This Recipe
- Fast: You can have dinner on the table in about 30–40 minutes, great for busy weeknights.
- Nutritious: It combines lean protein and a variety of vegetables for a balanced plate.
- Versatile: Swap vegetables, spices, or grains and the base technique still shines.
- Minimal cleanup: One skillet does almost all the work — I always appreciate that after a long day.
- Personal note: I love this recipe because it reheats beautifully for lunches and tastes even better the next day.
In one testing round I swapped bell peppers for zucchini and liked the texture change; the dish remained forgiving and flavorful. I also learned that cutting the veggies uniformly (about 1/2-inch pieces) ensures everything finishes at the same time.
Recipe Overview
- Prep time: 10–15 minutes (including chopping)
- Cook time: 20–25 minutes
- Total time: 30–40 minutes
- Servings: 4
- Difficulty: Easy
- Method: Stovetop skillet sauté and finish — brown seasoned chicken over medium-high heat, sauté vegetables, then combine and finish with a lid for a few minutes to meld flavors.
For other one-pan inspirations using similar stovetop techniques, I often reference a reliable one-skillet sun-dried tomato chicken and gnocchi recipe to remind myself about timing and sauce balance.
My Experience Making This Recipe
I tested this recipe multiple times with both boneless skinless chicken breasts and thighs to compare moisture and flavor. The breasts cook faster and are leaner, while thighs stay juicier; both work if you adjust cooking time and watch internal temperature.
I also experimented with high-heat searing in a cast-iron skillet to build flavor, then reduced heat to finish so vegetables didn’t overcook.
How to Make Loaded Chicken and Veggie Skillet
Start by seasoning 1.5–2 lb boneless chicken (breasts or thighs) with salt, pepper, and a teaspoon each of smoked paprika and garlic powder. Heat 2 tablespoons olive oil in a 10–12-inch skillet over medium-high heat until shimmering, then sear chicken 3–4 minutes per side until golden; cook to an internal temp of 165°F (use an instant-read thermometer). Remove the chicken and add another tablespoon of oil, then sauté 1 diced onion, 2 diced bell peppers, and 2 cups chopped zucchini or broccoli for 5–7 minutes until tender-crisp. Return sliced chicken to the pan, add a splash (about 1/3 cup) of chicken broth or white wine, cover and cook 3–5 minutes to meld flavors. Finish with a squeeze of lemon and 1/2 cup grated cheese or chopped fresh herbs if desired.
If you want creamy, stir in 2 tablespoons of cream cheese or a beaten egg yolk off heat; for bright herb flavor, fold in 1/4 cup chopped parsley. I sometimes borrow finishing ideas from a skillet white pesto chicken and orzo technique — herbs and a silky finish elevate the dish.
Expert Tips for Success
- Use an instant-read thermometer: Pull chicken at 160°F and let it rest to reach 165°F for juicy results.
- Cut ingredients uniformly: 1/2-inch pieces cook evenly and keep timing predictable.
- Preheat the skillet properly: A hot pan (medium-high) gives a nice sear and better flavor from the Maillard reaction. Cast-iron or stainless steel works best.
- Deglaze the pan: Add 1/3 cup broth or wine and scrape browned bits (fond) to build a quick pan sauce.
- Don’t overcrowd the pan: Cook chicken in batches if needed — crowded meat steams instead of browns.
For a quick-skim approach or faster weeknight version, I sometimes lean on ideas from a 30-minute chicken sausage broccoli orzo skillet dinner to compress steps without losing quality.
How to Serve Loaded Chicken and Veggie Skillet
- Serve over warm cooked rice, quinoa, or orzo to soak up the pan sauce.
- Add a fresh element like a lemon wedge, chopped parsley, or a dollop of Greek yogurt for tang.
- For family meals, serve with crusty bread and a simple green salad.
- Make it a bowl: pair with roasted sweet potatoes and avocado for a meal-prep lunch.
Presentation tip: slice the chicken across the grain and fan it over the veggies for a restaurant-style look.
Storage and Reheating Guide
Store leftovers in airtight containers in the refrigerator for up to 3–4 days. For freezing, portion into freezer-safe containers and freeze up to 3 months; thaw overnight in the fridge before reheating. Reheat on the stovetop over medium heat with a splash of water or broth to rehydrate the sauce, or microwave covered for 1–2 minutes, stirring halfway, until the center reaches 165°F.
Avoid overheating, which dries the chicken; gentle, even reheating keeps the texture pleasant.
Recipe Variations
- Gluten-free: Serve over rice or gluten-free pasta and ensure any broths or seasonings are certified gluten-free.
- Dairy-free: Skip the cheese and finish with extra lemon, fresh herbs, or a drizzle of olive oil.
- Vegetarian: Swap chicken for firm tofu or chickpeas; press tofu and sear until golden, about 4–5 minutes per side.
- Flavor twist: Use a Tex‑Mex spice blend (cumin, chili powder) and top with avocado and cilantro for a southwestern version.
Small swaps in protein or seasoning keep the basic method intact and the dish reliable.
Nutritional Highlights
This skillet is high in lean protein and provides fiber and vitamins from mixed vegetables. It’s easy to control portions — plan on roughly 1/4 of the pan per serving for a balanced plate. Allergen notes: the base recipe contains poultry; add cheese if desired (dairy). You can make it gluten-free and dairy-free with the swaps listed above.
Troubleshooting Common Issues
- Chicken overcooked and dry: Lower heat and use an instant-read thermometer; remove at 160°F and rest to 165°F.
- Vegetables too soggy or too firm: Cut vegetables to uniform size and add quick-steaming veggies (like zucchini) later in the process to prevent mushiness.
- Pan sauce too thin or bland: Reduce over medium heat to concentrate flavors, and finish with a pat of butter or a splash of lemon to round it out.
Frequently Asked Questions
Q: Can I use bone-in chicken for this skillet?
A: You can, but bone-in pieces take longer (add 10–15 minutes) and require finishing covered on lower heat (350°F equivalent stovetop heat using a tight lid) so the interior reaches 165°F. I prefer boneless for speed and even cooking.
Q: Can I make this ahead for meal prep?
A: Yes — cook fully and cool to room temperature within 2 hours, then refrigerate. Portion into containers for 3–4 days of lunches. Reheat gently on the stovetop with a splash of broth to keep moisture.
Q: What’s the best skillet to use?
A: A 10–12-inch cast-iron or heavy stainless steel skillet gives the best sear and heat retention. Nonstick works for ease but won’t develop as much fond for the pan sauce.
Q: Can I add a grain directly to the skillet (like orzo or rice)?
A: You can add quick-cooking grains like orzo by first sautéing the veggies, adding dry orzo with 1.5–2 cups broth, and simmering covered until tender (about 10–12 minutes). For rice, it’s better to cook separately because rice needs more liquid and longer time.
Enjoy making this Loaded Chicken and Veggie Skillet — it’s one of my most-used weeknight recipes because it’s flexible, flavorful, and genuinely simple. Print
Loaded Chicken and Veggie Skillet
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free Option Available
Description
A colorful, protein-packed one-pan meal that combines seasoned chicken with fresh vegetables, finished with cheese or lemon for added brightness.
Ingredients
- 1.5–2 lb boneless chicken (breasts or thighs)
- 2 tablespoons olive oil (for searing)
- 1 additional tablespoon olive oil (for sautéing)
- 1 diced onion
- 2 diced bell peppers
- 2 cups chopped zucchini or broccoli
- 1/3 cup chicken broth or white wine
- Squeeze of lemon
- 1/2 cup grated cheese (optional)
- 2 tablespoons cream cheese or 1 beaten egg yolk (optional)
- 1/4 cup chopped parsley (optional)
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Instructions
- Season chicken with salt, pepper, smoked paprika, and garlic powder.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden and cooked to an internal temperature of 165°F.
- Remove chicken from the pan and add another tablespoon of oil.
- Sauté diced onion, bell peppers, and zucchini or broccoli for 5–7 minutes until tender-crisp.
- Return sliced chicken to the pan and add chicken broth or white wine, cover, and cook for 3–5 minutes.
- Finish with a squeeze of lemon and cheese or herbs if desired.
Notes
Cut vegetables uniformly to ensure even cooking. Can use boneless chicken breasts or thighs based on preference for moisture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg