Chicken and Vegetables Skillet

Why You’ll Love This Recipe

I love how this skillet meal comes together in under 30 minutes with minimal effort. It’s colorful, full of texture, and incredibly wholesome. Whether I need something fresh for dinner or I’m meal-prepping for the week, this one-pan wonder hits the spot every time. The lemon and herbs add brightness, while the garlic and spices bring depth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

• 2 tablespoons olive oil, divided

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1/2 red onion, sliced

• 2 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• Salt and black pepper to taste

• 1/4 teaspoon crushed red pepper flakes (optional)

• Fresh parsley, chopped (for garnish)

• Juice of 1/2 lemon

Directions

1. I heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. I add the chicken pieces and season with salt, pepper, and Italian seasoning. I cook them for 6–8 minutes, stirring occasionally, until golden and fully cooked. Then I remove the chicken from the skillet and set it aside.

3. In the same skillet, I add the remaining tablespoon of olive oil and toss in the bell pepper, zucchini, yellow squash, and red onion. I sauté them for 5–6 minutes, just until they’re tender-crisp.

4. I stir in the garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.

5. I return the cooked chicken to the skillet and stir everything together, letting it heat through for another 1–2 minutes.

6. I finish the dish with a squeeze of lemon juice and a sprinkle of fresh parsley, then serve immediately.

Servings and timing

• Serves: 4

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

• Calories: Approximately 280 kcal per serving

Variations

• Swap in boneless chicken thighs for a juicier option.

• Add mushrooms or cherry tomatoes for extra flavor.

• Use Italian sausage instead of chicken for a heartier twist.

• Sprinkle with crumbled feta or shaved Parmesan before serving.

• Stir in a handful of spinach or kale at the end for more greens.

Storage / reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet over medium heat or in the microwave until heated through. This dish also works well for meal prep—just keep the lemon juice separate until serving to keep everything fresh.

FAQs

Can I use frozen vegetables?

Yes—I thaw and pat them dry first to avoid excess moisture in the skillet. The texture won’t be as crisp, but the flavor still shines.

What can I serve this with?

I pair it with quinoa, brown rice, cauliflower rice, or serve it over greens for a low-carb bowl.

Can I make this ahead of time?

Absolutely—I prep the chicken and chop the vegetables ahead of time to speed up weeknight cooking.

How do I keep the veggies from getting mushy?

I sauté them just until tender-crisp and avoid overcrowding the pan so they cook evenly and keep some bite.

Is this recipe Whole30 or paleo-friendly?

Yes—as long as I use compliant oil and seasonings, this recipe is naturally gluten-free, grain-free, and dairy-free.

Conclusion

This Chicken and Vegetables Skillet is one of my favorite go-to meals when I want something quick, colorful, and nourishing. It’s full of protein, fiber, and flavor—and with just one pan, cleanup is a breeze. Whether I’m eating it fresh or prepping meals for the week, it always delivers a healthy, satisfying result.