Ever tried whipping up a quick dinner only to find yourself drowning in a sea of dishes? Trust me, I’ve been there, frantically scrubbing pots and pans while the rest of the family lounges on the couch. That was my life before I stumbled upon this recipe for Garlicky Chicken and Vegetable Skillet. It’s become my secret weapon for those hectic nights when I want something tasty, healthy, and quick. Oh, and did I mention it’s all made in one pan? That’s right—minimal mess, maximum flavor.
This recipe isn’t just a time-saver; it’s a true crowd-pleaser. Juicy bites of chicken seasoned to perfection, colorful vegetables that stay crisp-tender, and a garlicky aroma that’ll have your kitchen smelling like a dream. It’s healthy, family-friendly, and on the table in just 30 minutes. Whether you’re feeding picky kids, impressing your partner, or simply treating yourself, this dish checks all the boxes.
Why You’ll Love This Garlicky Chicken and Vegetable Skillet
First and foremost, it’s ridiculously easy to make. Even if you’re not a kitchen pro, you can pull this off without breaking a sweat. The prep is straightforward, the ingredients are pantry staples, and the steps are simple to follow.
It’s also incredibly versatile. Don’t have zucchini? Toss in some asparagus or mushrooms. Not a fan of broccoli? Swap it for green beans or snap peas. The possibilities are endless, and it’s a great way to use up any veggies lurking in your fridge.
The flavor is the real star of the show. The chicken is tender and seasoned with a mix of garlic, paprika, thyme, and rosemary—a blend that’s warm, aromatic, and just a little smoky. The veggies soak up the savory goodness from the chicken broth, creating a perfect balance of freshness and heartiness. Plus, a sprinkle of parsley at the end adds a bright, herby finish.
And let’s not forget the health factor. This dish is packed with lean protein and fiber-rich veggies, making it a wholesome option for anyone trying to eat well without sacrificing flavor. It’s naturally gluten-free and can easily be adapted to suit other dietary needs.
Prep Time and Serving Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: Serves 4
- Calories per Serving: ~300
Ingredients
For the Skillet:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ to ½ teaspoon chili powder (adjust to taste)
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 zucchini, thinly sliced into half-moons
- 1 small red bell pepper, cut into 1-inch chunks
- 1 small yellow bell pepper, cut into 1-inch chunks
- ¼ cup low-sodium chicken broth
- Fresh parsley, chopped (for garnish)
For Cooking:
- 2 tablespoons olive oil, divided
Step-by-Step Instructions
Season the Chicken
Start by patting the chicken pieces dry with paper towels—this helps them brown better in the skillet. Season the chicken generously with salt and pepper. In a small bowl, mix together garlic powder, paprika, onion powder, dried thyme, rosemary, and chili powder. Sprinkle half of this seasoning mix over the chicken and toss to coat.
Sear the Chicken
Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Cook them for 6 to 8 minutes, turning occasionally, until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onion and cook for about 2 minutes until it turns translucent and fragrant. Now, add the broccoli, zucchini, and bell peppers. Sprinkle the remaining seasoning mix over the vegetables and stir to coat evenly. Cook the veggies for 4 to 6 minutes, stirring occasionally, until they’re crisp-tender. You want them cooked but still vibrant and slightly crunchy.
Bring It All Together
Pour the chicken broth into the skillet. Use a wooden spoon to deglaze the pan, scraping up any browned bits stuck to the bottom—those little bits are packed with flavor. Add the cooked chicken and any juices that collected on the plate back into the skillet. Stir everything together and let it cook for another 1 to 2 minutes, just until the chicken is warmed through.
Finish and Serve
Remove the skillet from the heat. Taste and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley for a burst of freshness. Serve it hot, straight from the skillet, with your favorite side like rice, quinoa, or crusty bread.
Pro Tips for Success
- Cut Uniform Pieces: Make sure the chicken and vegetables are cut into similar-sized pieces so they cook evenly.
- Preheat the Skillet: A hot skillet ensures that the chicken sears beautifully, locking in all those juices.
- Don’t Overcrowd: When cooking the chicken, avoid overcrowding the skillet. Cook in batches if necessary to get that golden-brown crust.
- Use Fresh Herbs: If you have fresh thyme or rosemary on hand, use them instead of dried for an extra flavor boost.
- Customize the Veggies: Feel free to mix and match vegetables based on what you have. This recipe is a great way to clean out your fridge!
Recipe Variations
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for some heat.
- Vegetarian Version: Swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.
- Low-Carb Option: Serve the skillet over cauliflower rice or enjoy it as is for a light, low-carb meal.
- Cheesy Twist: Sprinkle some grated Parmesan or mozzarella over the top before serving for a creamy finish.
Serving Suggestions
This Garlicky Chicken and Vegetable Skillet is a complete meal on its own, but pairing it with a side can make it even more satisfying.
- Starchy Sides: Serve with steamed jasmine rice, quinoa, or buttered noodles for a comforting option.
- Fresh Greens: Pair it with a simple side salad dressed with lemon vinaigrette for a refreshing contrast.
- Bread: Crusty bread or garlic naan is perfect for soaking up the flavorful juices.
Storing and Reheating
If you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 3 days. To reheat, warm the skillet on the stovetop over medium heat until heated through, adding a splash of chicken broth if it looks dry. This dish also freezes well. Simply transfer the cooked chicken and vegetables to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat as directed.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are just as delicious and tend to stay juicier.
What’s the best way to cut the veggies?
Aim for bite-sized pieces that are roughly the same size. This ensures they cook evenly.
Can I use frozen vegetables?
Yes, but keep in mind they may release more moisture, so you might need to cook them a little longer to reduce excess liquid.
Is this recipe spicy?
Not really. The chili powder adds a subtle warmth, but you can adjust the amount based on your spice tolerance.
Can I make this dish ahead?
Yes! You can prep the chicken and veggies in advance and store them separately in the fridge. When ready to cook, just follow the steps.
Wrap-Up
There you have it—a quick, healthy, and delicious meal that’s ready in 30 minutes and won’t leave you buried in dishes. This Garlicky Chicken and Vegetable Skillet is one of those recipes you’ll want to make again and again. Whether you’re a busy parent, a college student, or just someone who appreciates a good meal, this dish is a winner.
Give it a try, and let me know how it turns out! Snap a photo, share your version on Instagram, and don’t forget to tag me—I can’t wait to see your creations.
Print
Garlicky Chicken and Vegetable Skillet:Quick and Healthy Dinner
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
The Garlicky Chicken and Vegetable Skillet is a simple, one-pan recipe that’s packed with juicy chicken, crisp vegetables, and bold seasoning. Perfect for busy nights, it’s healthy, flavorful, and ready in 30 minutes!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ to ½ tsp chili powder
- 1 small yellow onion, thinly sliced
- 3 cups broccoli florets
- 1 zucchini, thinly sliced into half-moons
- 1 small red bell pepper, cut into 1-inch chunks
- 1 small yellow bell pepper, cut into 1-inch chunks
- ¼ cup low-sodium chicken broth
- 2 tbsp olive oil, divided
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken pieces with salt, pepper, and half the spice mixture.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through. Set aside.
- In the same skillet, heat the remaining oil and sauté onions until translucent. Add broccoli, zucchini, and bell peppers.
- Sprinkle the remaining seasoning mix over the vegetables and cook until crisp-tender.
- Deglaze the skillet with chicken broth, scraping up browned bits. Return the chicken to the skillet and stir to combine.
- Cook for 1-2 minutes, garnish with parsley, and serve hot.
Notes
- Customize the veggies with mushrooms, green beans, or snap peas.
- For a low-carb option, serve with cauliflower rice.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American