Healthy Chicken and Vegetable Skillet – This one-pot chicken breast with vegetables takes 20 minutes to make and will wow your family with its fantastic flavor! It’s super easy to make and a great way to use up all those summer veggies you may have in the fridge. This chicken breast recipe with veggies makes a great low-carb meal and is also excellent for meal prep. Enjoy!
Ingredients list for the Chicken and Vegetable Skillet
- 1 lb (450g) skinless, boneless chicken breast, cut into 1-inch pieces
- 2 zucchini, sliced
- 2 red bell peppers, chopped into chunks
- 1 broccoli crown, broken into florets
- 1/2 onion, sliced
- 1/4 teaspoon salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1/4 cup (60ml) low-sodium chicken broth
- 1 tablespoon fresh chopped parsley, for garnish
- 1/2 teaspoon red chili pepper flakes, optional
Chicken and vegetable skillet recipe
Make this colorful one-pot chicken and vegetable skillet for an easy dinner! It’s the perfect occasion to empty up your refrigerator from the veggies that sit there! This skillet chicken recipe requires minimal cleanup and makes a great base for a low-carb meal. Broccoli, bell peppers, and zucchini give this easy chicken recipe some crunch, and the sauce is amazing. The result is a healthy chicken and vegetable dinner with a rainbow of colors that will wow everyone! Looking for more inspiration? See all our easy healthy dinner ideas.
How to cook chicken and vegetables in a skillet
Making chicken breast and vegetables in a skillet is pretty straightforward. Note that this cooking method works with any protein.
First, cut the chicken breast into small 1/2-inch cubes, then season the chicken bites with salt and pepper, olive oil, and Cajun seasoning. Sauté the chicken bites for 5-7 minutes until cooked and browned.
Cook the vegetables: In the same skillet, stir-fry the onion, then add the rest of the vegetables. Season with Cajun seasoning and cook on medium until vegetables are crisp-tender.
Deglaze the pan with chicken stock, then add the cooked chicken bites back to the skillet and mix with the veggies to combine. Easy!
Directions
1. To make the Chicken Bites and Vegetable Skillet: In a large bowl, add the chicken breast cubes and season with salt and pepper. Add 1 tablespoon olive oil and Cajun seasoning and toss until coated.
2. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add seasoned chicken bites and cook for 5-7 minutes until the chicken is cooked. Remove to a plate and set aside
3. In the same skillet, stir fry the onion (add a little olive oil if needed) for 2 minutes, then add broccoli, zucchini, and bell pepper. Season with Cajun seasoning and cook on medium until vegetables are crisp-tender.
4. Deglaze with chicken stock, then add the cooked chicken bites back to the skillet and mix to combine. If desired, garnish with red chili pepper flakes and fresh parsley, and serve the chicken bites and vegetables immediately. Enjoy! ❤️
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Tips for the chicken and vegetable recipe
- Work to cut the chicken into regular-sized pieces so it cooks evenly. Be careful not to overcook the chicken; otherwise, it will be dry and tough.
- Stir-fry your vegetables until tender-crisp, not too soft and mushy.
- This chicken recipe with vegetables is all about the spicy Cajun flavors; don’t skimp on seasoning!
- Diced boneless skinless chicken thighs will work great too. Add a few extra minutes to the cook time.
- You can blanch the broccoli florets in boiling water before throwing them into the skillet if you like them more tender.
- Add a drizzle of lemon juice to brighten up the chicken if you like.
Can we use meat other than chicken?
This recipe works well with diced pork, turkey, or even smoked sausage!
What to serve with the chicken and vegetables?
This chicken breast and vegetable recipe is already a complete meal, but nothing prevents you from serving it over cauliflower rice if you would like to keep it low-carb or over white rice, pasta, or couscous.
How and how long to keep the Chicken breast and Vegetable Skillet leftovers?
You can store the chicken bites and veggies leftovers for up to 3 days in an airtight container in your refrigerator. Reheat gently in a skillet with a few drops of water to loosen the sauce.
Can we freeze the chicken and veggies?
Sure, you can! Note that the vegetables may be soft and soggy after thawing; they’ll be more like part of the sauce. Seal in a few separate freezer bags and freeze for up to 3 months. Thaw the chicken and vegetables overnight in your refrigerator before reheating in a skillet or microwave.
More chicken recipes you might like
- Garlic Butter Chicken Bites with Lemon Asparagus
- Lemon Garlic Butter Chicken Thighs and Green Beans Skillet
- Garlic Butter Chicken and Potatoes Skillet
- Oven-Baked Chicken Bites
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
This is a great recipe for a fast easy and nutritious meal. I serve it over quinoa.
So good. My husband raved about it. I didn’t have Cajun seasoning on hand so substituted creole seasoning instead (and added a little more). Mine didn’t have the reddish look, but it was quite flavorful. Will be making this again.
This was a really good recipe. Full of flavor. It makes more than 2 servings but I also had mine over brown rice. I will make this again! Couldn’t find any info on calories per serving.
I don't understand why so many people say this is bland. This has 2 tablespoons of Cajun seasoning coating the chicken! Very healthy with a nice little kick. But in the nutrition facts it says this is 2 servings. No way! At least 4.
Delicious! I made this a few times. Here are some changes I made the last time I made it ( think this added a lot more flavor):
-Used a whole large onion and caramelized in the pan
-I added 1 cup of fresh pineapple chunks. I sautéed the pineapple chunks and broccoli in a separate pan with a 1/4 cup of water and some butter since my main pan was a little crowded and added at the end with the chicken.
-added 1/2 cup white wine to the hot pan prior to the deglazing with Chicken stock
-used a whole cup of chicken stock and reduced using high heat
-shredded some aged white cheddar on each plate
-Since there was a good amount of sauce, I served over some rice
