I made this One Pot Chicken and Vegetables Skillet Recipe on a busy evening when I wanted something comforting but didn’t want a sink full of dishes. From the very first bite, I knew it was going to be a repeat recipe in my kitchen. The chicken turned out juicy, the vegetables were tender but not mushy, and everything was coated in a simple, savory seasoning.

I love how this meal comes together without sacrificing flavor. If you enjoy wholesome, home-style dinners that feel both easy and satisfying, you might also enjoy Ina Garten’s Pastitsio Recipe for a comforting pasta dish.

Ingredients

Here’s everything you’ll need to make this skillet meal, along with a few tips from my own cooking experience.

Boneless, skinless chicken breasts – 1.5 pounds – I prefer chicken breasts because they cook evenly and soak up flavors well. You can slice them into even pieces for quicker cooking.
Baby potatoes – 1 pound, halved – Baby potatoes hold their shape nicely and become creamy inside. Make sure they’re similar in size so they cook evenly.
Broccoli florets – 2 cups – Fresh broccoli works best here. Frozen broccoli tends to release water and can make the skillet watery.
Carrots – 2 medium, sliced – Carrots add natural sweetness and color. Slice them evenly so they soften at the same rate as the potatoes.
Red bell pepper – 1 large, sliced – This adds a mild sweetness and vibrant color. Red peppers work better than green for a less bitter taste.
Onion – 1 medium, sliced – Onion builds the flavor base of the dish. Yellow or sweet onions are ideal.
Garlic – 3 cloves, minced – Fresh garlic gives the best aroma and depth. I avoid jarred garlic for this recipe.
Olive oil – 3 tablespoons – Olive oil helps everything cook evenly and adds a light richness.
Italian seasoning – 2 teaspoons – This blend brings together herbs like oregano and basil, making the dish taste well-rounded.
Paprika – 1 teaspoon – Paprika adds mild warmth and color without making the dish spicy.
Salt – 1 teaspoon (or to taste) – Adjust based on your preference and dietary needs.
Black pepper – ½ teaspoon – Freshly ground pepper gives the best flavor.
Chicken broth – ½ cup – This keeps the chicken moist and helps the vegetables cook without drying out.
Fresh parsley – 2 tablespoons, chopped – Added at the end for freshness and a pop of color.

Note: This ingredient quantity makes approximately 4 servings.

Variations

This recipe is very flexible, and I’ve tried a few variations myself with great results. You can experiment with different flavors, just like I sometimes make desserts after dinner, such as Rice Krispie Treat Pumpkins Recipe for a fun, easy treat

Dairy-free option: This recipe is naturally dairy-free, so no changes are needed.
Low-carb version: Swap potatoes with cauliflower florets or zucchini slices.
Spicy twist: Add red pepper flakes or a pinch of cayenne pepper.
Extra flavor boost: Sprinkle a little grated Parmesan on top just before serving if dairy is not an issue.
Different protein: Boneless chicken thighs work well and stay extra juicy.

Cooking Time

This skillet meal is perfect for weeknights because it doesn’t take long.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large skillet: Used to cook everything evenly in one pan.
Sharp knife: Helps with clean, even cutting of chicken and vegetables.
Cutting board: Keeps prep organized and safe.
Wooden spoon or spatula: Ideal for stirring without scratching the skillet.
Measuring spoons and cups: Ensures accurate seasoning and liquid amounts.

How to Make One Pot Chicken and Vegetables Skillet Recipe?

This recipe is straightforward and beginner-friendly. I like how each step builds flavor without feeling complicated.

Prepare the Chicken and Vegetables

Start by washing and chopping all your vegetables into similar-sized pieces. Slice the chicken into even portions and pat it dry. This helps the chicken brown properly instead of steaming.

Season the Chicken

In a bowl, toss the chicken with salt, black pepper, paprika, and Italian seasoning. I make sure each piece is evenly coated so every bite is flavorful. Let it sit for a few minutes while the skillet heats.

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly golden on both sides. The goal here is to lock in juices, not fully cook the chicken yet.

Remove and Sauté Vegetables

Once the chicken is seared, remove it from the skillet and set aside. In the same skillet, add onions, garlic, potatoes, and carrots. Stir well so they pick up all the browned bits from the pan.

Add Liquid and Simmer

Pour in the chicken broth and scrape the bottom of the skillet gently. This adds depth of flavor. Cover the skillet and let the vegetables cook until the potatoes are just tender.

Return Chicken and Add Remaining Veggies

Place the chicken back into the skillet along with broccoli and bell peppers. Cover again and let everything cook until the chicken is fully done and vegetables are tender-crisp.

Finish and Garnish

Taste and adjust seasoning if needed. Turn off the heat and sprinkle fresh parsley on top. I like to let it rest for a couple of minutes before serving so the flavors settle.

Additional Tips for Making this Recipe Better

After making this dish several times, I’ve picked up a few tricks that really elevate it.

I always cut the vegetables evenly so they cook at the same pace.
I avoid overcrowding the skillet, which helps everything brown nicely.
I sometimes marinate the chicken for 20 minutes if I have extra time.
I use low-sodium chicken broth so I can control the salt better.
I finish with fresh herbs because they make the dish taste brighter.

How to Serve One Pot Chicken and Vegetables Skillet Recipe?

This dish is hearty enough to serve on its own, which I love. You can plate it directly from the skillet for a rustic look. I sometimes serve it with a slice of crusty bread to soak up the juices. A simple green salad or a light yogurt-based dip pairs nicely on the side. Garnish with extra parsley or a squeeze of lemon juice for added freshness.

Nutritional Information

This recipe is balanced and nourishing, making it great for everyday meals.

Calories: Approximately 420 per serving
Protein: About 38g, mainly from lean chicken
Carbohydrates: Around 32g, mostly from vegetables
Fat: Roughly 16g, primarily from olive oil

Make Ahead and Storage

Make Ahead

You can chop the vegetables and season the chicken up to one day in advance. I store them separately in airtight containers in the refrigerator. This saves a lot of time on busy days.

Storage

Leftovers keep well in an airtight container in the fridge for up to 3 days. I find the flavors deepen slightly the next day, making it even tastier.

Freezing and Reheating

This dish can be frozen for up to 2 months, though the vegetables may soften a bit. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.

Why You’ll Love This Recipe?

This skillet meal has quickly become one of my favorites, and here’s why it stands out.

It’s incredibly easy to prepare and perfect for weeknights.
Everything cooks in one pan, which means fewer dishes to clean.
The recipe is flexible and works with many dietary preferences.
The flavors are simple, comforting, and family-friendly.
It’s a complete meal with protein and vegetables in every bite.

Ash Tyrrell