One-Pan Chicken Vegetable Skillet

This vibrant one-pan chicken vegetable skillet is your answer to healthy weeknight dinners without the fuss! Featuring juicy chicken breast, colorful bell peppers, sweet carrots, and aromatics, this recipe proves that simple ingredients can create something spectacular. It’s incredibly easy to make and budget-friendly. Use affordable chicken and everyday vegetables you likely already have on hand.

Why You’ll Love This Recipe

Healthy & Satisfying: Packed with lean protein and fresh vegetables, it’s a nutritious weeknight dinner that is also low in carbs and naturally gluten-free.

Ready in Under 30 Minutes: With just one skillet and basic pantry staples, you’ll have a complete, nutritious meal ready in under 30 minutes.

Affordable ingredients: You’ll need chicken and veggies that you might already have in your pantry and basic seasonings like salt, pepper, and paprika to make a healthy meal your whole family will love.

One-Pan Wonder: Everything cooks in a single skillet, meaning minimal cleanup and maximum convenience on busy nights.

Meal Prep friendly: Doubles or triple the recipe if you’re planning for batch cooking. This dish reheats beautifully for grab-and-go lunches throughout the week.

One-Pan Chicken & Vegetable Skillet

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 person

Ingredients Method

Ingredients

  

• For the Chicken
• 1 large Chicken Breast approx. 200g (bite size pieces)
• 2 tbsp Vegetable Oil/ Olive oil
• ¼ tsp salt
• ¼ tsp black pepper powder
• ½ tsp smoked Paprika
• For Veggies
• ½ Medium Red Bell Pepper Sliced
• ½ Medium Green Bell Pepper Sliced
• 1 Small Onion thinly sliced
• 1 Clove of garlic thinly sliced
• 1 medium Carrot julienned or thinly sliced

Method

 

1. Heat a large skillet over medium heat. Add 2 tablespoons of oil.
2. Add the bite-sized chicken pieces to the hot skillet and season the chicken with salt, black pepper, and smoked paprika.
3. Cook it for 3-4 minutes on low to medium heat, stirring occasionally, until the chicken turns light golden brown and is approximately 80% cooked.
4. Add the sliced garlic and onion to the skillet with the chicken. Sauté for 1 minute, stirring frequently, until the garlic becomes fragrant and the onion begins to soften and turn translucent.
5. Toss in the sliced bell peppers and carrots. Stir-fry for 3 minutes, keeping the vegetables moving in the pan to ensure even cooking. Avoid overcooking to preserve their vibrant color and texture.
6. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat immediately. Serve your one-pan chicken and vegetable skillet hot. Pair with rice, quinoa, or crusty bread for a complete meal.