Why Is the One-Pan Chicken Veggie Skillet the Secret to Weeknight Success?
What if you could make a restaurant-quality meal packed with lean protein and fiber-rich veggies—all in one pan, and in under 30 minutes? According to a 2024 Statista survey, 62% of home cooks crave healthier meals that don’t sacrifice taste or require multiple pots and pans. Enter the One-Pan Chicken Veggie Skillet, a colorful, crave-worthy solution that’s turning heads in kitchens everywhere.
This simple yet sensational dish brings together tender chicken, crisp broccoli, and vibrant bell peppers, all kissed with garlic and soy for a savory umami flavor. It’s fast, it’s easy, and yes—it features the perfect one-pan cleanup that busy home chefs adore. Let’s dive into your new favorite weeknight dinner.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, sliced into strips
- 2 tbsp olive oil (divided)
- 1 red bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 1 cup broccoli florets
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp low-sodium soy sauce
- 1/2 tsp ground black pepper
- 1/4 tsp chili flakes (optional)
- Salt to taste
Step-by-Step:
Step 1: Prep the Ingredients
Wash and chop all your vegetables. Slice the chicken breasts into thin, even strips to ensure quick and uniform cooking.
Step 2: Sear the Chicken
Warm 1 tablespoon of olive oil in a wide skillet set over medium to high heat. Add the chicken, season with salt and pepper, and cook for 5–7 minutes, until golden and cooked through. Remove from pan and set aside.
Step 3: Sauté the Vegetables
Pour the rest of the olive oil into the same pan without rinsing. Toss in onions, bell peppers, and broccoli. Stir-fry for 5–6 minutes until the veggies are vibrant yet slightly tender.
Step 4: Add Flavor
Stir in the minced garlic, a splash of soy sauce, and chili flakes for extra heat if desired. Stir to coat the vegetables evenly.
Step 5: Combine and Serve
Return the cooked chicken to the skillet. Mix well and allow the skillet contents to heat through gently for a couple of minutes. Adjust seasoning and serve hot!
Variations:
- Teriyaki Twist: Swap soy sauce with teriyaki sauce and add pineapple chunks.
- Mediterranean Flair: Use olive tapenade and oregano instead of soy sauce and garlic.
- Low-Carb: Add zucchini noodles or cauliflower rice.
- Spicy Thai Style: Toss with Thai red curry paste and coconut milk.
Cooking Note:
- Cut chicken and veggies uniformly for even cooking.
- Preheat the skillet for a better sear on the chicken.
- Don’t overcrowd the pan—work in batches if necessary.
Serving Suggestions:
- Serve over jasmine rice, brown rice, or quinoa.
- Wrap it in lettuce for a low-carb option.
- Pair with a chilled glass of Sauvignon Blanc or iced green tea.
Storing Tips for the Recipe:
- Keep any extras in a sealed container in the fridge—good for up to four days.
- For meal prep, divide into single-serving containers with rice.
- Reheat in a skillet over medium heat or microwave in 1-minute bursts.
Timing:
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information (Per Serving):
Calories: 280 kcal
Protein: 27g
Sodium: 360mg
Healthier Alternatives for the Recipe:
- Use avocado oil instead of olive oil for higher smoke point.
- Choose low-sodium tamari for a gluten-free soy sauce alternative.
- Add kale or spinach for extra greens.
- Use lean turkey breast instead of chicken.
Common Mistakes to Avoid:
- Overcrowding the Pan: Causes steaming instead of searing. Cook in batches.
- Overcooking the Chicken: Results in dry, tough texture. Remove once fully cooked.
- Skipping the Garlic: It builds essential base flavor—don’t skip it!
- Using High Heat Throughout: Medium heat is key for veggies to retain texture.
Conclusion:
The One-Pan Chicken Veggie Skillet is more than just a meal—it’s your shortcut to nutritious, delicious, and hassle-free weeknight dinners. Whether you’re a busy professional or a health-conscious foodie, this dish ticks all the boxes. Give it a try, share it with friends, and check out our other one-pan wonders!
Frequently Asked Questions (FAQs):
Can I use frozen vegetables? Yes! Thaw them first, then blot with a paper towel to reduce moisture and avoid sogginess.
What other proteins can I use? Shrimp, tofu, or turkey slices work great.
How do I make it vegan? Substitute chicken with extra-firm tofu and use a plant-based soy alternative.
Can I make this ahead of time? Absolutely—perfect for weekly meal prep!
Print
One-Pan Chicken Veggie Skillet: A Flavor-Packed, Nutrient-Rich Dinner in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant, nutritious one-pan chicken veggie skillet featuring tender chicken, crisp broccoli, and colorful bell peppers sautéed in garlic and soy sauce. Ready in 30 minutes!
Ingredients
1 lb (450g) boneless, skinless chicken breast, sliced
2 tbsp olive oil, divided
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 cup broccoli florets
1 small yellow onion, chopped
3 cloves garlic, minced
1 tbsp low-sodium soy sauce
1/2 tsp ground black pepper
1/4 tsp chili flakes (optional)
Salt to taste
Instructions
1. Wash and chop vegetables; slice chicken.
2. Warm 1 tbsp olive oil in skillet over medium-high heat. Cook chicken with salt and pepper for 5–7 minutes. Remove from pan.
3. Add remaining oil to the same pan. Stir in onion, peppers, and broccoli; cook 5–6 minutes.
4. Stir in garlic, soy sauce, and chili flakes. Mix to coat evenly.
5. Return chicken to skillet. Mix and heat through 1–2 minutes. Serve hot.
Notes
Cut ingredients uniformly for even cooking.
Do not overcrowd the pan—cook in batches if needed.
Store leftovers in a sealed container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg