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Chicken and Vegetables Skillet

This easy Chicken and Vegetables Skillet combines tender, golden-seasoned chicken with colorful zucchini, broccoli, bell peppers, carrots, and onions in a flavorful buttery garlic sauce. Everything comes together in one pan for a quick and satisfying weeknight dinner with minimal cleanup. It's a versatile one pan chicken and vegetables recipe that can be served with rice, quinoa, pasta, or crusty bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 1½ pounds boneless skinless chicken breasts
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Vegetables
  • 1 tablespoon unsalted butter
  • 1 medium zucchini sliced
  • 1 bell pepper sliced
  • 1 cup broccoli florets
  • 1 medium carrot thinly sliced
  • ½ small onion sliced
  • 3 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Sauce
  • ½ cup chicken broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Pat the chicken breasts dry and, if thick, slice them horizontally or pound them to an even thickness.
  2. Season both sides of the chicken with paprika, Italian seasoning, garlic powder, salt, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through.
  5. Transfer the chicken to a plate and loosely cover with foil.
  6. Add 1 tablespoon butter to the same skillet.
  7. Add the onion and carrots and cook for about 3 minutes.
  8. Add the broccoli and bell pepper and cook for another 3–4 minutes.
  9. Add the zucchini and minced garlic and cook for approximately 2 minutes.
  10. Season the vegetables with Italian seasoning, salt, and black pepper.
  11. Reduce the heat to medium.
  12. Add chicken broth, 2 tablespoons butter, Dijon mustard, lemon juice, paprika, and Italian seasoning.
  13. Stir and scrape the browned bits from the bottom of the skillet.
  14. Simmer the sauce for 2–3 minutes.
  15. Return the chicken to the skillet.
  16. Spoon the sauce and vegetables over the chicken.
  17. Simmer for another 2–3 minutes so the flavors combine.
  18. Make sure the chicken reaches an internal temperature of 165°F (74°C).
  19. Sprinkle with fresh parsley and an additional squeeze of lemon juice if desired.
  20. Serve warm.

Notes

  • Chicken breasts can be replaced with boneless, skinless chicken thighs.
  • Cut vegetables into similar-sized pieces for more even cooking.
  • Add harder vegetables such as carrots and broccoli before softer vegetables such as zucchini.
  • Don't overcrowd the skillet when searing the chicken.
  • Chicken should reach 165°F (74°C) internally before serving.
  • Add crushed red pepper flakes for a spicy version.
  • For a creamy variation, add ½ cup heavy cream to the sauce and simmer gently.
  • Serve with rice, quinoa, pasta, mashed potatoes, couscous, or crusty bread.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat gently and add a splash of chicken broth if needed.