Healthy Chicken And Vegetables Skillet Recipe

I created this Healthy Chicken Skillet as a quick, one pan herbed chicken and vegetable dinner that’s low carb and made with simple, wholesome ingredients.

I love how this Healthy Chicken Skillet feels like a little kitchen discovery every time. I tossed tender boneless skinless chicken breasts with bright zucchini and ended up with something that looks way fancier than it really is.

Its got contrasts — juicy pieces, slight char, a pop of sweetness from the veg — that make you curious about what else is going on without spelling it out. And yeah, it comes together fast so you actually want to make it on a weeknight.

I can’t promise you won’t eat it two nights in a row, but I wouldn’t be surprised.

Ingredients

• Chicken: Lean protein fills you up, helps muscle repair, mild flavor soaks spices.
• Zucchini: Low calorie good fibre, softens when cooked, adds gentle fresh sweetness.
• Broccoli: High in fiber and vitamin C crunchy and earthy, keeps dish hearty.
• Cherry tomatoes: Bright acidic pop, vitamin C and lycopene balances richness nicely.
• Olive oil: Heart healthy fats, adds silkiness and helps veggies brown simple.
• Garlic: Punchy aromatic tiny amount adds tons of flavor and health boost.
• Lemon juice: Fresh sour lift, vitamin C brightens flavors keeps the whole dish lively.
• Red bell pepper: Sweet, colorful vitamin A and C, adds crunch and candy like notes.
• Parsley: Fresh herb adds color and subtle bitterness, vitamin K and freshness.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts cut into 1 inch pieces
• 1 1/2 tbsp olive oil
• 1 tbsp butter (optional)
• 1 medium yellow onion thinly sliced
• 3 garlic cloves minced
• 1 medium zucchini sliced into half moons
• 1 red bell pepper seeded and sliced
• 2 cups broccoli florets roughly chopped
• 1 cup cherry tomatoes halved
• 4 oz cremini or white mushrooms sliced (optional)
• 1/2 cup low sodium chicken broth
• 2 tbsp fresh lemon juice about 1 small lemon
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley chopped

How to Make this

1. Pat the chicken dry and toss with salt, pepper, smoked paprika and about half the dried oregano, thyme and basil so it’s well coated.

2. Heat a large skillet over medium-high and add 1 1/2 tbsp olive oil (and 1 tbsp butter if using). When hot, add the chicken in a single layer and sear until golden, about 4 to 6 minutes, stirring once or twice. Dont overcrowd the pan. Transfer chicken to a plate.

3. Lower heat to medium and add the sliced onion. Cook until soft and starting to brown, about 3 to 4 minutes, then add the minced garlic and cook 30 seconds until fragrant.

4. Stir in the mushrooms if using and let them brown and release liquid, about 3 minutes.

5. Add the zucchini, red bell pepper and broccoli. Sprinkle the remaining dried oregano, thyme and basil, and the red pepper flakes if using. Season with more salt and pepper. Cook, stirring occasionally, until veggies start to soften, about 4 to 5 minutes.

6. Add the halved cherry tomatoes, then pour in the 1/2 cup low sodium chicken broth and the 2 tbsp fresh lemon juice. Scrape the bottom of the pan to loosen any browned bits.

7. Return the chicken and any accumulated juices to the skillet. Reduce heat to medium-low, cover and simmer until the chicken is cooked through and vegetables are tender, about 5 to 7 minutes (internal temp 165F if you check).

8. Remove the lid, taste and adjust seasoning. Stir in the optional butter for silkiness, then sprinkle with the chopped fresh parsley.

9. Let sit a minute so the sauce thickens slightly, then serve right from the pan. It’s easy, low carb and full of flavor.

Equipment Needed

1. Large skillet (10 to 12 inch) with a lid, stainless steel or cast iron works best
2. Cutting board
3. Chef’s knife (for cutting chicken and veg)
4. Measuring spoons and a 1/2 cup measuring cup
5. Tongs or a flat spatula for searing and turning chicken
6. Wooden spoon or silicone spatula for stirring the veggies
7. Plate or shallow bowl to rest the seared chicken and hold juices
8. Instant read thermometer to check the chicken reaches 165 F

FAQ

Healthy Chicken And Vegetables Skillet Recipe Substitutions and Variations

• Chicken breasts:
  • Boneless skinless chicken thighs – juicier, same seasoning, cook a few minutes longer.
  • Turkey breast pieces – similar lean flavor, watch cook time so it doesnt dry out.
  • Firm tofu (pressed & cubed) – for a vegetarian swap, pan-sear to get color then finish with the sauce.
  • Canned chickpeas (drained) – great plant protein, stir in near the end to heat through.
• Zucchini:
  • Yellow squash – almost identical texture and cook time, use 1:1.
  • Eggplant (cubed) – more absorbent so salt and drain if you want less soggy, may need a bit longer to soften.
  • Green beans – firmer, add earlier so they get tender.
  • Asparagus (trimmed & cut) – cooks fast, toss in during last few minutes.
• Low sodium chicken broth:
  • Low sodium vegetable broth – 1:1 swap for a vegetarian-friendly dish.
  • White wine + water (about half wine, half water) – adds brightness, let alcohol reduce a minute.
  • Water + low-sodium bouillon cube or paste – easy pantry fix, taste and adjust salt.
• Fresh lemon juice:
  • Lime juice – same acidity and brightness, use 1:1.
  • White wine vinegar – sharper, use a little less and taste as you go.
  • Apple cider vinegar – milder fruity tang, use sparingly then adjust.
  • Lemon zest + a splash of water or vinegar – gives lemon aroma if you dont have juice.

Pro Tips

1) Pat the chicken really dry and dont cram the pan. A hot, roomy skillet gives a proper sear, if the pan looks crowded cook the chicken in two batches. Let the pieces rest off the heat for a couple minutes so the juices settle, dont cut right away.

2) Manage veggie timing so nothing turns to mush. Start with the densest veggies, let mushrooms lose their moisture and brown first, add zucchini and peppers later, and toss the tomatoes in near the end. If you want extra-bright broccoli, blanch for 1 minute then shock in cold water before adding.

3) Deglaze and concentrate the sauce. After searing and sautéing scrape up the brown bits with the chicken broth and lemon, then simmer a minute or two to reduce; that is where most flavor lives. If you want a thicker glaze stir a small corn starch slurry (1 tsp cornstarch + 1 tbsp water) into the pan at the end.

4) Finish smartly for better balance. Taste at the end and correct salt and acid, a little extra lemon zest or a splash of vinegar or soy can lift it. Add the butter and fresh parsley right before serving for silkiness and aroma, dont cook the herbs for long or theyll lose their punch.