Chicken Veggie Skillet
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender chicken and a rainbow of vegetables sauteed together in one pan with garlic and herbs. A fast, wholesome, low-carb dinner that's endlessly adaptable.
By Mia HartwellUpdated October 15, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A wholesome one-pan dinner in 30 minutes
- 39g of protein and only 14g of carbs per serving
- Loaded with colorful vegetables
- Low-carb and endlessly adaptable
Chicken Veggie Skillet
33 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 330kcal
- Protein
- 39g
- Carbs
- 14g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Season the chicken with salt, pepper, and paprika. Heat 1 tbsp oil in a large skillet over medium-high and cook the chicken 6-7 minutes until browned and at 165°F (74°C). Remove.
- 2
Add the remaining oil and the broccoli and onion; cook 3 minutes.
- 3
Add the zucchini and peppers and cook 3-4 minutes until crisp-tender.
- 4
Add the garlic and Italian seasoning and cook 1 minute.
- 5
Return the chicken and toss to combine and reheat.
- 6
Finish with a squeeze of lemon and serve.
Pro Tips for the Best Results
- Cook the chicken first and set it aside so it browns instead of steaming with the vegetables.
- Add vegetables by density so each stays crisp-tender.
- Cut everything to a similar size for even cooking.
- A squeeze of lemon at the end brightens the whole skillet.
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How to Cook Chicken Veggie Skillet
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook the chicken first
Brown the seasoned chicken to a safe 165°F (74°C) and set it aside. Cooking it separately means it sears and browns rather than steaming in the vegetables' moisture.
Stagger the vegetables
Add the vegetables by density — broccoli and onion first, then quicker-cooking zucchini and peppers — so everything finishes crisp-tender at the same time rather than some being mushy and others raw.
Combine and brighten
Return the chicken, add garlic and herbs, and toss to combine and reheat. A final squeeze of lemon lifts all the flavors. Serve as is for low-carb, or over a grain to make it heartier.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave. Great for meal-prep lunches.
Serving Suggestions
This chicken veggie skillet pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use other vegetables?+
Yes — mushrooms, asparagus, green beans, or cherry tomatoes all work; adjust the order by cook time.
How do I serve it?+
It's great on its own (low-carb), or over rice, quinoa, or pasta to make it heartier.
Can I meal prep it?+
Yes — it keeps for 4 days and reheats well in a skillet or microwave.
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