Wholesome One-Pan Chicken and Vegetable Skillet

Are you tired of spending hours in the kitchen after a long day at work? Finding healthy easy dinner recipes that don't compromise on flavor can be challenging, but it doesn't have to be. Making nutritious meals at home allows you to control ingredients, save money, and ensure your family enjoys wholesome food without the hassle. This one-pan chicken and vegetable skillet is the perfect solution—packed with protein, colorful vegetables, and ready in under 30 minutes. Whether you're a busy parent, a working professional, or simply someone who values quick healthy dinner ideas, this recipe will become your go-to weeknight staple.

Ingredients List

    • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
    • 2 tablespoons olive oil
    • 1 medium red bell pepper, sliced
    • 1 medium yellow bell pepper, sliced
    • 1 large zucchini, sliced into half-moons
    • 1 cup cherry tomatoes, halved
    • 3 cloves garlic, minced
    • 1 teaspoon Italian seasoning
    • Salt and black pepper to taste
    • Optional: Fresh basil leaves for garnish
    • Optional: Red pepper flakes for heat

For the Marinade:

    • 2 tablespoons lemon juice
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon smoked paprika
    • ½ teaspoon onion powder

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 18 minutes

Total time: 28 minutes

This recipe is perfect for those hectic weeknights when you need dinner on the table fast. Compared to traditional multi-pot meals, this one-pan approach cuts cleanup time in half.

Step-by-Step Instructions

Step 1: Prepare the marinade In a medium bowl, combine lemon juice, balsamic vinegar, smoked paprika, and onion powder. Add the chicken pieces and toss to coat evenly. Let it sit while you prep the vegetables—this quick marinade infuses flavor without requiring hours of wait time.

Step 2: Heat your skillet Place a large skillet or sauté pan over medium-high heat and add 1 tablespoon of olive oil. Ensure your pan is properly heated before adding ingredients to achieve a nice sear on the chicken.

Step 3: Cook the chicken Add the marinated chicken to the hot skillet in a single layer. Cook for 5-6 minutes without stirring initially, allowing a golden crust to form. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F. Remove chicken and set aside.

Step 4: Sauté the vegetables In the same skillet, add the remaining tablespoon of olive oil. Toss in bell peppers and zucchini, cooking for 4-5 minutes until they start to soften but retain some crunch. Add garlic and cook for 30 seconds until fragrant—be careful not to burn it.

Step 5: Combine and finish Return the chicken to the skillet along with cherry tomatoes. Sprinkle Italian seasoning, salt, and pepper. Stir everything together and cook for 2-3 minutes until tomatoes just begin to burst. This technique ensures all flavors meld beautifully. When preparing healthy easy dinner recipes, timing is everything—overcooking vegetables can make them mushy and less appetizing. Garnish with fresh basil if desired and serve immediately.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 285
    • Protein: 38g
    • Carbohydrates: 12g
    • Fat: 9g
    • Fiber: 3g
    • Vitamin C: 85% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary swaps: For a keto-friendly version, serve over cauliflower rice instead of grains. Vegetarians can substitute chicken with firm tofu or chickpeas, adjusting cooking time accordingly.

Flavor variations: Add Mediterranean flair with Kalamata olives and feta cheese, or go Asian-inspired by swapping the marinade for soy sauce, ginger, and sesame oil.

Meal prep advice: Double the recipe and portion into glass containers for grab-and-go lunches. The vegetables hold up well for 3-4 days.

Cookware tip: A cast-iron skillet provides excellent heat distribution and develops better caramelization on the chicken and vegetables.

Batch cooking: This recipe scales beautifully. For feeding a crowd, use a large roasting pan and finish in a 400°F oven for 15 minutes.

Common Mistakes to Avoid

Overcrowding the pan: This leads to steaming rather than searing. If necessary, cook chicken in batches to maintain proper browning and texture.

Cutting vegetables unevenly: Different sizes cook at different rates. Keep slices uniform (about ¼-inch thick) for consistent doneness.

Adding garlic too early: Garlic burns quickly and becomes bitter. Always add it near the end of the vegetable cooking process.

Skipping the rest period: Let chicken rest for 2-3 minutes after cooking to retain juices. Cutting immediately causes moisture loss and dry meat.

Using cold chicken: Room-temperature chicken cooks more evenly. Remove from the refrigerator 15 minutes before cooking.

Storage / Leftovers Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. Glass containers are preferable as they don't absorb odors and maintain food quality better than plastic. For best results, store the chicken and vegetables together—the flavors continue to develop overnight.

To reheat, use a skillet over medium heat with a splash of chicken broth or water to prevent drying. Microwave reheating works in a pinch (2-3 minutes on medium power), but stovetop methods preserve texture better. Avoid reheating multiple times as this degrades protein quality.

For freezing, portion cooled leftovers into freezer-safe bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. These quick healthy dinner ideas and related healthy easy dinner recipes are perfect for meal prep—the flavors actually improve after a day, making them ideal for planning ahead and reducing weeknight stress.