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Need a dinner that’s fast, healthy, and doesn’t leave your kitchen looking like a crime scene? This garlicky chicken & vegetable skillet is your golden ticket. Juicy bites of chicken, colorful crisp-tender veggies, and a smoky seasoning blend — all done in one pan. Pair it with rice, pasta, or a chunk of crusty bread, and you’ve got a complete meal in 30 minutes flat.
🛒 Ingredients (Serves 4)
- 2 tbsp olive oil, divided
- 1 lb boneless skinless chicken breasts (or thighs), cut into 1-inch cubes
- Salt + black pepper to taste
- ½ tsp each: garlic powder, onion powder, paprika, dried thyme, dried rosemary
- ¼–½ tsp chili powder (optional, for a kick)
- 1 small onion, thinly sliced
- 3 cups broccoli florets
- 1 zucchini, halved & sliced into half-moons
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- ¼ cup chicken broth (or white wine, apple juice, or water)
- Fresh parsley, chopped, for garnish
👩🍳 Instructions
- Season the Chicken
Toss chicken with half the spice mix, salt, pepper, and ½ tbsp olive oil. - Cook Chicken
Heat 1 tbsp oil in a large skillet over medium-high. Add chicken, sear 6–8 minutes until golden and cooked through. Remove to a plate. - Cook the Veggies
Add remaining oil and onion. Sauté 2 minutes, then add broccoli, zucchini, and peppers. Sprinkle with remaining spices. Cook 5 minutes until veggies are crisp-tender. - Sauce It Up
Pour in broth, scraping up browned bits (hello, flavor!). Return chicken + juices, stir everything together for 1–2 minutes. - Finish Strong
Garnish with parsley. Serve straight from the skillet with rice, pasta, or crusty bread to mop up those juices.
💡 Tips & Variations
- Protein swap → steak bites, pork cubes, shrimp, or tofu.
- Veggie swap → cauliflower, asparagus, or mushrooms.
- Extra flavor → splash of soy sauce, squeeze of lemon, or drizzle of hot honey at the end.
- Meal prep → keeps 3–4 days in the fridge or up to 3 months in the freezer.
📊 Nutrition (per serving)
257 cal | 28g protein | 11g fat | 13g carbs
