Healthy Chicken and Vegetables Skillet
On a chilly, leaf-swept evening, I found myself stirring a fragrant skillet while the oven hummed and cinnamon-scented muffins cooled on the counter — that moment inspired this recipe and why the Healthy Chicken and Vegetables Skillet became a reader favorite. The smell of roasted carrots, tender chicken, and cozy herbs feels like autumn wrapped in a pan, perfect for bakers who love seasonal treats and one-pan comfort.
Introduction
This Healthy Chicken and Vegetables Skillet is warm, inviting, and simple to make. It’s the kind of recipe that fills the kitchen with cozy aromas and lets you focus on the small pleasures of fall baking and dinner prep. Readers return to it because it’s versatile, nourishing, and easy enough for weeknights yet comforting enough for a weekend supper. If you enjoy packing lunches ahead, you might also like this easy chicken and veggie lunch boxes.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 3 carrots, peeled and cut into 1/2-inch rounds
- 2 cups Brussels sprouts, halved
- 1 red bell pepper, sliced
- 1 medium sweet potato, diced (optional for a heartier dish)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt (adjust to taste)
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Step-by-step instructions
- Prep the pan and chicken: Pat the chicken dry and season with half the salt, pepper, thyme, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken: Add chicken to the hot skillet in a single layer, cook until browned on each side (about 3 minutes per side). Remove to a plate — it will finish cooking later.
- Sauté aromatics: Lower heat to medium, add the onion and a pinch of salt, and sauté until translucent (about 3 minutes). Stir in garlic and cook 30 seconds until fragrant.
- Add vegetables: Add carrots, Brussels sprouts, bell pepper, and sweet potato if using. Cook, stirring occasionally, until vegetables begin to brown and soften, 6–8 minutes.
- Combine and simmer: Return the chicken to the skillet. Pour in the chicken broth and lemon juice, stir to combine, and cover. Simmer on low for 10–12 minutes, or until vegetables are tender and chicken reaches an internal temperature of 165°F.
- Finish and serve: Remove the lid, increase heat briefly to reduce any excess liquid, adjust seasoning, and garnish with chopped parsley. Serve hot straight from the skillet for a cozy presentation. For another bright, one-pan dinner idea, try this lemon herb gluten-free chicken skillet recipe for inspiration.
Tips for success
- Use even-sized pieces: Cut chicken and vegetables uniformly so everything cooks at the same rate.
- Don’t overcrowd the pan: If the skillet is crowded, the ingredients steam instead of brown. Cook in batches if needed.
- Control moisture: If your vegetables release a lot of water, remove them briefly and return once the pan is hot to encourage browning.
- Flavor boosters: A splash of balsamic or a teaspoon of Dijon mustard stirred into the broth brightens flavors.
- Make it lower-carb: Swap the sweet potato for more leafy greens or cauliflower rice to reduce carbs; for ideas on adapting recipes, see a helpful low-carb cabbage chicken skillet that offers useful swaps.
Possible variations
- Gluten-free: This Healthy Chicken and Vegetables Skillet is naturally gluten-free when you use gluten-free broth. Serve over quinoa or gluten-free couscous for a filling meal.
- Streusel-topped bake (savory twist): For bakers who love a crunchy finish, transfer the skillet to a baking dish, top with a savory oat-and-herb streusel (oats, almond flour, chopped parsley, olive oil, and a little Parmesan), and bake at 375°F for 10–12 minutes. The streusel adds texture while keeping the dish wholesome.
- Vegetarian version: Swap chicken for firm tofu or chickpeas and use vegetable broth. Roast the chickpeas first for extra crunch.
- Seasonal swaps: In winter, use parsnips and kale; in spring, add asparagus and peas for lighter flavor.
Storage recommendations
- Refrigerate: Cool the skillet to room temperature, then store in an airtight container for up to 4 days.
- Reheat: Reheat gently on the stove over low heat or in a 350°F oven for 10–12 minutes. Add a splash of broth to refresh the sauce.
- Freeze: For longer storage, freeze in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Meal prep: Portion into containers with a side of roasted apples or a fresh green salad for balanced lunches.
Conclusion
This Healthy Chicken and Vegetables Skillet is a comforting, seasonal one-pan meal that suits home bakers who love to balance savory dinners with cozy baked treats. It’s adaptable, forgiving for beginners, and full of fall flavors that make the kitchen feel like home.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes — both work well. Chicken breasts may cook a bit faster and can dry if overcooked, so watch the internal temperature and remove from heat once it reaches 165°F.
Q: Can I make this recipe in advance for meal prep?
A: Absolutely. The skillet stores well in the fridge for up to 4 days and reheats nicely on the stove or in the oven. For freezing, use airtight containers and thaw overnight before reheating.
Q: Is this recipe dairy-free?
A: Yes, the base recipe is dairy-free. If you add a streusel topping with Parmesan, omit or replace it with a dairy-free alternative to keep it dairy-free.
Q: What vegetables work best in the skillet during fall?
A: Root vegetables like carrots, sweet potatoes, and parsnips, plus Brussels sprouts and winter squash, are perfect fall choices for heartiness and flavor.
Enjoy making this Healthy Chicken and Vegetables Skillet — it’s a simple, nourishing way to bring cozy fall flavors to your table.
Healthy Chicken and Vegetables Skillet
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into 1/2-inch rounds
- 2 cups Brussels sprouts, halved
- 1 medium red bell pepper, sliced
- 1 medium sweet potato, diced (optional for a heartier dish)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt (adjust to taste)
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon lemon juice
- to taste Fresh parsley for garnish
Instructions
Preparation
- Pat the chicken dry and season with half the salt, pepper, thyme, and smoked paprika. Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the hot skillet in a single layer, cook until browned on each side (about 3 minutes per side). Remove to a plate — it will finish cooking later.
Sautéing
- Lower heat to medium, add the onion and a pinch of salt, and sauté until translucent (about 3 minutes). Stir in garlic and cook 30 seconds until fragrant.
- Add carrots, Brussels sprouts, bell pepper, and sweet potato if using. Cook, stirring occasionally, until vegetables begin to brown and soften, 6–8 minutes.
Combining and Simmering
- Return the chicken to the skillet. Pour in the chicken broth and lemon juice, stir to combine, and cover.
- Simmer on low for 10–12 minutes, or until vegetables are tender and chicken reaches an internal temperature of 165°F.
Serving
- Remove the lid, increase heat briefly to reduce any excess liquid, adjust seasoning, and garnish with chopped parsley.
- Serve hot straight from the skillet for a cozy presentation.