Herbed Chicken and Veggie Skillet Recipe

Of all the weeknight dinners that have graced our family table, this Herbed Chicken and Veggie Skillet holds a special, cherished place. I still remember the first time I made it, on a Tuesday when time was short and appetites were big. I was skeptical that something so simple, a one-pan meal, could truly satisfy everyone, from my discerning partner to my sometimes-picky kids. But as the aroma of sizzling chicken, garlic, and a symphony of herbs filled the kitchen, I had a feeling this was going to be different. The vibrant colors of the bell peppers, zucchini, and cherry tomatoes promised a meal that was as nourishing as it was beautiful. When I finally called everyone to the table and served it straight from the skillet, the reaction was immediate. There was a moment of silence, followed by the satisfying sounds of clinking forks and murmurs of “Wow, this is amazing!” The chicken was perfectly tender and juicy, the vegetables were crisp-tender, and every single bite was infused with a fresh, herbaceous flavor that tasted like sunshine. It has since become our go-to recipe for busy evenings, a reliable and delicious meal that proves you don’t need hours or a pile of dishes to create something truly memorable for the people you love.

Herbed Chicken and Veggie Skillet: Ingredients

Here is everything you will need to create this vibrant and flavorful one-pan meal. Each ingredient is chosen for its specific contribution to the final taste and texture.

• 2 lbs Boneless, Skinless Chicken Breasts: Cut into 1-inch cubes for quick, even cooking.
• 2 Tablespoons Extra Virgin Olive Oil: Used for sautéing, providing a rich flavor base and healthy fats.
• 1 Large Yellow Onion: Diced, to build a sweet and aromatic foundation.
• 3 Cloves Garlic: Minced, for a pungent, savory kick that infuses the entire dish.
• 1 Red Bell Pepper: Cored and sliced, adding a sweet, crunchy element and a pop of color.
• 1 Green Bell Pepper: Cored and sliced, offering a slightly more earthy flavor to balance the sweetness of the red pepper.
• 1 Medium Zucchini: Sliced into half-moons, for a tender bite and dose of green goodness.
• 1 Cup Cherry Tomatoes: Halved, which burst with a juicy sweetness when cooked.
• 1 Teaspoon Dried Oregano: A classic Mediterranean herb that pairs beautifully with chicken.
• 1 Teaspoon Dried Thyme: Adds a subtle, earthy, and slightly minty note.
• ½ Teaspoon Red Pepper Flakes (Optional): For a gentle warmth and a bit of a kick.
• ½ Cup Chicken Broth or White Wine: For deglazing the pan and creating a light, flavorful sauce.
• 2 Tablespoons Fresh Parsley: Chopped, added at the end for a fresh, bright finish.
• 1 Tablespoon Fresh Basil: Chopped, for a final touch of sweet, peppery aroma.
• Salt and Freshly Ground Black Pepper: To taste, for enhancing all the flavors.
• 1 Lemon: Juiced, to brighten the entire dish right before serving.

Instructions

Follow these detailed steps to achieve a perfectly cooked, flavorful skillet dinner every time. The key is to build layers of flavor from the very beginning.

1. Prepare the Chicken: Pat the cubed chicken breasts completely dry with paper towels. This step is crucial for getting a good sear rather than steaming the meat. In a medium bowl, season the chicken generously with salt, black pepper, dried oregano, and dried thyme. Toss well to ensure every piece is evenly coated with the herbs and spices.
2. Sear the Chicken: Place a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add one tablespoon of olive oil. Once the oil is shimmering hot, carefully add the seasoned chicken to the pan in a single layer. Be careful not to overcrowd the skillet; cook in two batches if necessary. Let the chicken cook undisturbed for 3-4 minutes per side, until it’s beautifully golden brown and cooked through. This browning process, known as the Maillard reaction, creates a deep, savory flavor. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics and Harder Vegetables: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the diced yellow onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. Next, add the sliced red and green bell peppers. Continue to cook for another 5-6 minutes, until the peppers are crisp-tender. Now, add the minced garlic and the optional red pepper flakes. Sauté for just one more minute until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Deglaze the Pan: Pour the chicken broth (or white wine) into the hot skillet. As it sizzles, use a wooden spoon or spatula to scrape up all the browned bits (called “fond”) from the bottom of the pan. These little bits are packed with concentrated flavor and are the secret to creating an incredibly rich pan sauce. Let the liquid simmer and reduce slightly for about 2 minutes.
5. Combine and Finish Cooking: Add the sliced zucchini and halved cherry tomatoes to the skillet. Stir everything together to coat the vegetables in the pan sauce. Cook for 3-4 minutes, or until the zucchini is tender-crisp and the tomatoes begin to soften and release their juices.
6. Bring It All Together: Return the seared chicken and any accumulated juices from the plate back into the skillet. Stir to combine everything, allowing the chicken to reheat and soak up the delicious sauce for about 1-2 minutes.
7. Add Fresh Herbs and Serve: Turn off the heat. Stir in the freshly chopped parsley, fresh basil, and the juice of one lemon. The heat from the pan will release their essential oils, making the dish incredibly aromatic. The lemon juice will cut through the richness and brighten all the flavors. Give it a final taste and adjust with more salt and pepper if needed. Serve immediately, straight from the skillet.

Nutrition Facts

This recipe is designed to be as nourishing as it is delicious. The nutritional information is an estimate and can vary based on specific ingredients used.

• Servings: 6
• Calories per Serving: Approximately 380 kcal

1. Protein (42g): An excellent source of high-quality protein from the chicken, crucial for muscle building, cell repair, and keeping you feeling full and satisfied.
2. Fiber (6g): The abundance of vegetables like bell peppers, zucchini, and onions provides a healthy dose of dietary fiber, which aids digestion and promotes gut health.
3. Vitamin C (Over 150% of DV): The bell peppers and cherry tomatoes are packed with Vitamin C, a powerful antioxidant that supports a healthy immune system and skin health.
4. Low in Saturated Fat (3g): By using lean chicken breast and olive oil, this dish remains low in saturated fats, making it a heart-healthy choice for a regular meal rotation.
5. Potassium (950mg): The combination of chicken and a variety of vegetables makes this dish a good source of potassium, an essential mineral for maintaining proper fluid balance and blood pressure.

Preparation Time

This recipe is perfectly suited for busy weeknights, coming together in under an hour without compromising on flavor or quality.

• Preparation Time: 15 minutes (for chopping vegetables and cubing chicken).
• Cooking Time: 25-30 minutes.
• Total Time: Approximately 40-45 minutes from start to finish, making it an ideal choice for a wholesome and quick family dinner.

How to Serve

This Herbed Chicken and Veggie Skillet is wonderfully versatile and can be served in a variety of ways to suit different tastes and dietary needs. Here are some of our favorite serving suggestions:

• As a Standalone Meal:
  • For a low-carb or keto-friendly option, this dish is perfectly complete on its own. The combination of protein-rich chicken and fiber-filled vegetables creates a balanced, satisfying meal that won’t leave you feeling weighed down. Serve it in a shallow bowl to catch all the delicious pan juices.
• Paired with Grains:
  • Quinoa: Serving the skillet over a bed of fluffy quinoa adds extra protein, fiber, and a lovely nutty flavor that complements the herbs.
  • Brown Rice: For a heartier meal, serve it with brown rice, which soaks up the sauce beautifully and adds a chewy texture.
  • Couscous: For an incredibly fast side, prepare some pearl or regular couscous. Its light texture is a wonderful contrast to the chunky chicken and vegetables.
  • Orzo or Pasta: Tossing the skillet contents with cooked orzo or your favorite short pasta turns it into a vibrant and healthy pasta dish.
• With Bread on the Side:
  • Crusty Baguette: A slice of warm, crusty bread is the perfect tool for sopping up every last drop of the flavorful pan sauce.
  • Garlic Bread: Elevate the experience with a side of homemade or store-bought garlic bread for an extra layer of savory flavor.
• Enhanced with Toppings and Garnishes:
  • Grated Parmesan or Pecorino Cheese: A sprinkle of salty, sharp cheese right before serving adds a rich, umami depth.
  • Crumbled Feta Cheese: For a tangy, briny kick that evokes Mediterranean flavors, crumble some feta cheese over the top.
  • A Dollop of Plain Yogurt or Sour Cream: To add a creamy, cooling contrast, especially if you’ve been generous with the red pepper flakes.
  • Extra Fresh Herbs: Don’t be shy about adding more fresh parsley, basil, or even some fresh dill or mint at the end.

Additional Tips for a Perfect Skillet

Mastering this recipe is easy, but these eight professional tips will help you elevate it from great to absolutely exceptional every single time.

1. Don’t Crowd the Pan: This is the golden rule of searing. When you add too much chicken to the skillet at once, the pan’s temperature drops, and the chicken releases moisture, causing it to steam instead of sear. This prevents the delicious golden-brown crust from forming. If your skillet isn’t large enough, always cook the chicken in two separate batches for the best results.
2. Ensure High Heat for Searing: Before adding the chicken, make sure your skillet and oil are properly heated. The oil should be shimmering, and you should hear an immediate, confident sizzle when the first piece of chicken hits the pan. This high initial heat is what creates that flavorful crust and locks in the juices, keeping the chicken tender.
3. Uniform Vegetable Cuts: While it may seem tedious, taking a moment to cut your vegetables into relatively uniform sizes is key to even cooking. This ensures that your bell peppers are crisp-tender at the same time your zucchini is perfectly cooked, preventing a mix of overcooked mushy veggies and undercooked crunchy ones.
4. The Magic of Fresh Herbs: While dried herbs form a fantastic flavor base during cooking, the addition of fresh herbs at the very end is transformative. The residual heat awakens their essential oils, releasing a powerful, fresh aroma and flavor that dried herbs can’t replicate. Don’t skip the fresh parsley and basil!
5. Master the Art of Deglazing: That “fond”—the brown, stuck-on bits at the bottom of the pan after searing the chicken—is pure flavor gold. When you pour in the chicken broth or wine, use your spatula to scrape vigorously. This process releases all that concentrated chicken and herb flavor into your liquid, creating an instant, deeply savory sauce that coats every ingredient.
6. Let the Chicken Rest (Briefly): After you’ve seared the chicken and removed it from the pan, let it rest on a plate while you cook the vegetables. This allows the juices to redistribute throughout the meat. Any juices that collect on the plate should be poured back into the skillet along with the chicken—that’s more flavor you don’t want to waste.
7. Meal Prep for Speed: To make this an even faster weeknight meal, you can do most of the prep ahead of time. Cube the chicken and store it in an airtight container. Chop all the vegetables (onion, peppers, zucchini) and store them together. Mince the garlic. When it’s time to cook, you can simply pull out your prepped ingredients and start searing.
8. Customize with Confidence: This recipe is a fantastic template. Feel free to swap the vegetables based on the season or what you have on hand. Broccoli florets, asparagus spears, mushrooms, or yellow squash are all excellent additions. Just be mindful of cooking times—add harder vegetables like broccoli earlier and quicker-cooking ones like asparagus later. You can also experiment with herbs like fresh rosemary or tarragon.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Herbed Chicken and Veggie Skillet recipe.

1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great alternative and will result in an even more juicy and flavorful dish due to their higher fat content. Use boneless, skinless chicken thighs and cut them into similar 1-inch pieces. You may need to cook them for a minute or two longer per side to ensure they are cooked through to an internal temperature of 165°F (74°C).

2. How do I properly store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium-low heat with a splash of water or chicken broth to prevent it from drying out. Alternatively, you can microwave it in 30-second intervals until heated through, but the skillet method best preserves the texture of the vegetables.

3. Is this recipe gluten-free and/or keto-friendly?
Yes, this recipe is naturally gluten-free as written, as it contains no wheat or gluten products. It is also very keto-friendly and low in carbohydrates. To ensure it fits your specific dietary plan, serve it on its own or with a low-carb side like cauliflower rice instead of traditional grains.

4. What other vegetables would work well in this skillet?
This recipe is incredibly versatile! Great additions include broccoli florets, sliced mushrooms, asparagus spears (added in the last 5 minutes of cooking), snap peas, or even baby spinach stirred in at the very end until it wilts. Consider the cooking time for each vegetable—add heartier ones like broccoli with the peppers and quicker-cooking ones like asparagus with the zucchini.

5. My chicken always seems to turn out dry. What am I doing wrong?
The two most common culprits for dry chicken are overcooking and not searing it properly. First, ensure your pan is hot enough to get a quick, golden-brown sear, which locks in moisture. Second, be careful not to overcook it. Chicken cubes cook very quickly. Once they are seared and you return them to the pan at the end, they only need 1-2 minutes to heat through. A meat thermometer is your best friend—chicken is done when it reaches an internal temperature of 165°F (74°C).

6. Can I make this dish in the oven instead of on the stovetop?
Yes, you can adapt this for the oven. You could make it a “sheet pan” meal. Toss the chicken and all the vegetables (except tomatoes and fresh herbs) with the oil and dried spices on a large, rimmed baking sheet. Roast at 400°F (200°C) for 20-25 minutes, tossing halfway through. Add the tomatoes in the last 10 minutes. For the best flavor, we still recommend searing the chicken in a skillet first before combining it with the veggies on the sheet pan.

7. What is the best type of skillet to use for this recipe?
A large, heavy-bottomed skillet is ideal. A well-seasoned cast-iron skillet is the top choice because it retains heat exceptionally well and creates a superior sear on the chicken. A heavy-duty stainless steel skillet is another excellent option and is perfect for developing that flavorful “fond” for deglazing. A large non-stick skillet will also work, but you may not achieve the same depth of browning.

8. How can I make the sauce a little thicker if I prefer?
If you’d like a slightly thicker, more gravy-like sauce, you can create a simple cornstarch slurry. In a small bowl, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until completely smooth. After you’ve deglazed the pan and the vegetables are nearly cooked, pour in the slurry and stir continuously. Let it simmer for a minute or two, and the sauce will thicken up nicely.

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