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One Pot Chicken and Vegetables Skillet Recipe
Ash Tyrrell

One Pot Chicken and Vegetables Skillet Recipe

I made this one pot chicken and vegetables skillet 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. Return Chicken and Add Remaining Veggies
  7. 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.
  8. 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.

Notes

  • 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.