CHICKEN AND VEGETABLES SKILLET HEALTHY ONE PAN

The way the vibrant colors of the vegetables pop against the perfectly seared chicken in this skillet is a feast for the eyes, even before the first bite. It’s a symphony of textures, from the tender-crisp veggies to the juicy, flavorful chicken, all brought together in one pan for ultimate convenience.

This Chicken and Vegetables Skillet is a weeknight dinner dream come true: a healthy, delicious, and satisfying meal that’s ready in under 30 minutes, with minimal cleanup. Get ready for a burst of flavor that will have everyone asking for seconds!

The Essential Components

Using high-quality, fresh ingredients is key to making this Chicken and Vegetables Skillet truly shine. Don’t skimp on the vegetables – the more colorful, the better!

• Chicken Breast: (Provides lean protein and a satisfying base for the dish)
• Broccoli Florets: (Adds a boost of nutrients and a lovely green color)
• Bell Peppers (Red, Yellow, Orange): (Contribute sweetness, crunch, and vibrant color)
• Onion: (Forms the aromatic base of the dish)
• Garlic: (Adds a pungent and savory flavor)
• Olive Oil: (Used for sautéing and adds healthy fats)
• Soy Sauce: (Provides umami and a salty flavor)
• Honey: (Adds a touch of sweetness to balance the soy sauce)
• Ginger: (Adds a warm and spicy note)
• Sesame Oil: (Adds a nutty aroma and flavor)
• Cornstarch: (Thickens the sauce)
• Salt and Pepper: (To taste, enhances all the flavors)

Swaps & Alternatives

• If you don’t have chicken breast, you can use chicken thighs, just adjust the cooking time accordingly.
• Feel free to substitute any vegetables you like. Zucchini, carrots, mushrooms, or snap peas would all be great additions.
• For a gluten-free option, use tamari instead of soy sauce.
• If you don’t have honey, maple syrup or agave nectar can be used as a substitute.
• Add a pinch of red pepper flakes for a little heat.

Chef’s Twists

Want to take your Chicken and Vegetables Skillet to the next level? Here are a few ideas to get you started:

• Add a sprinkle of toasted sesame seeds and chopped green onions for garnish.
• Stir in a handful of chopped cashews or peanuts for added crunch.
• Use a different sauce, such as teriyaki sauce or a sweet chili sauce.
• Serve over rice or quinoa for a more complete meal.

The Cooking Process

This Chicken and Vegetables Skillet comes together quickly and easily. Just follow these simple steps, and you’ll have a delicious and healthy meal on the table in no time. The key is to prep all your ingredients beforehand so that the cooking process is smooth and efficient.

1. Prepare the Chicken

Cut the chicken breast into bite-sized pieces. Season with salt and pepper. This ensures even cooking and allows the flavors to penetrate the chicken.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides. Remove the chicken from the skillet and set aside. Searing the chicken creates a flavorful crust and helps to lock in the juices.

3. Sauté the Aromatics

Add the onion and garlic to the skillet and sauté until softened and fragrant. This creates a flavorful base for the dish. Don’t let the garlic burn!

4. Add the Vegetables

Add the broccoli and bell peppers to the skillet and cook until tender-crisp. Adding the vegetables in stages ensures they cook evenly. You might also enjoy Chicken Veggie Skillet for another quick and easy meal.

5. Make the Sauce

In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, and cornstarch. Pour the sauce over the vegetables and bring to a simmer. The cornstarch will thicken the sauce, creating a glossy and flavorful coating for the chicken and vegetables.

6. Combine and Simmer

Return the chicken to the skillet and toss to coat with the sauce. Simmer for a few minutes, until the sauce has thickened and the chicken is cooked through. Be sure to check the internal temperature of the chicken to ensure it’s fully cooked.

7. Serve and Enjoy!

Serve immediately over rice, quinoa, or noodles. Garnish with sesame seeds and green onions, if desired. This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.

Serving Ideas

This Chicken and Vegetables Skillet is delicious on its own, but it’s even better when paired with the right sides. Consider serving it with:

• Steamed rice or quinoa
• Noodles
• A side salad
• Egg rolls

You can also try a similar recipe like Thai Chicken Cabbage Skillet for a different flavor profile. Or, for a comforting pasta dish, check out the Chicken Orzo Recipe. If you are looking for something with green beans, then Chicken And Green Bean Stir-fry is a great choice.

This Chicken and Vegetables Skillet is also a great option for meal prepping. Simply cook the dish according to the instructions and store it in airtight containers in the refrigerator. It will keep for up to 3 days. Reheat in the microwave or on the stovetop before serving. For another easy sheet pan meal, try Sheet Pan Garlic Butter Chicken & Veggies. For a dish featuring broccoli and spinach, you might enjoy Garlic Chicken With Broccoli And Spinach.

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Chicken and Vegetables Skillet

Amelia Chen-Morrison

This Chicken and Vegetables Skillet is a healthy and delicious one-pan meal perfect for a quick weeknight dinner. It features tender chicken and crisp-tender vegetables coated in a flavorful sauce, ready in under 30 minutes with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Equipment

• Large skillet
• Cutting board
• Knife
• Small bowl
• Whisk
• Measuring spoons
• Measuring cups
• Spatula
• Meat thermometer

Ingredients

  

• 1.5 lbs Chicken breast, cut into bite-sized pieces
• 1 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Broccoli florets
• 1 Bell pepper red
• 1 Bell pepper yellow
• ¼ cup Soy sauce
• 2 tbsp Honey
• 1 tsp Ginger, grated
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• Salt to taste
• Pepper to taste
• Sesame seeds for garnish optional
• Green onions, chopped for garnish optional

Instructions

 

• Cut the chicken breast into bite-sized pieces and season with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken and sear until golden brown on all sides. Remove the chicken from the skillet and set aside.
• Add the onion and garlic to the skillet and sauté until softened and fragrant.
• Add the broccoli and bell peppers to the skillet and cook until tender-crisp.
• In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, and cornstarch.
• Pour the sauce over the vegetables and bring to a simmer.
• Return the chicken to the skillet and toss to coat with the sauce.
• Simmer for a few minutes, until the sauce has thickened and the chicken is cooked through. Ensure the internal temperature of the chicken reaches 165°F.
• Serve immediately over rice, quinoa, or noodles. Garnish with sesame seeds and green onions, if desired.

Notes

For a gluten-free option, use tamari instead of soy sauce. Feel free to substitute any vegetables you like, such as zucchini, carrots, mushrooms, or snap peas. Leftovers can be stored in the refrigerator for up to 3 days. Overcooked chicken can be dry and tough, so use a meat thermometer. Burnt garlic can have a bitter taste, so keep a close eye on it while sautéing. Add a pinch of red pepper flakes for a little heat. Serve over rice or quinoa for a more complete meal.