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Chicken and Vegetables Skillet

Chicken and vegetables skillet is a colorful one-pan dinner with juicy chicken and crisp-tender vegetables, finished with lemon juice for bright flavor. The stovetop method keeps everything in one skillet for fast weeknight prep and easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables skillet
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized pieces.
  • 2 tbsp olive oil
  • 2 zucchini Sliced.
  • 1 red bell pepper Chopped.
  • 1 yellow bell pepper Chopped.
  • 1 cup broccoli florets
  • 1 cup mushrooms Sliced.
  • 1 red onion Sliced.
  • 3 cloves garlic Minced.
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano
  • 0.25 butter Use unsalted or salted based on preference.
  • 1 tbsp fresh lemon juice
  • 1 fresh parsley Chopped, for garnish.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Season the bite-sized chicken with Italian seasoning, paprika, onion powder, garlic powder, dried oregano, salt, and black pepper.
  3. Cook the chicken for 6–7 minutes, stirring occasionally, until lightly browned and cooked through.
  4. Remove the chicken from the skillet and set aside.
Cook the vegetables
  1. Add 1 tbsp butter to the skillet and let it melt.
  2. Cook the sliced red onion, sliced mushrooms, and broccoli florets for 3 minutes.
  3. Add the sliced zucchini and chopped red and yellow bell peppers.
  4. Cook for another 4–5 minutes until the vegetables are crisp-tender.
  5. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Finish and serve
  1. Return the cooked chicken to the skillet and toss to combine with the vegetables.
  2. Add 1 tbsp fresh lemon juice and toss everything together until evenly coated.
  3. Garnish with chopped fresh parsley and serve immediately.

Notes

For maximum browning, spread the chicken in a single layer and avoid stirring too frequently during the first cook. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium heat until warmed through. Freezing is not recommended for best vegetable texture. For a dairy-free swap, use olive oil instead of butter and add the lemon juice at the end as written.