Sometimes, you just need a dinner that doesn’t ask much of you. That’s where this chicken and vegetables skillet comes in. It’s quick, it’s colorful, and it’s the kind of meal that makes you feel like you’re eating smart without sacrificing flavor. Honestly, I’ve thrown this together on nights when I swore I was too tired to cook, and by the end of the meal, I felt pretty proud of myself. The beauty here lies in the simplicity. Tender chicken breasts mingle with vibrant vegetables, all tossed into a single pan that keeps the cleanup minimal and the flavor maximum. This isn’t one of those low calorie dinner recipes that leaves you hunting for a snack later. Nope. This one satisfies. I’ve found it to be a go-to when I want something wholesome but not fussy. Whether you’re cooking just for yourself or feeding a hungry crew, it delivers. And let’s be real, who doesn’t love a skillet dinner recipe that doubles as comfort food without feeling heavy?

1) Key Takeaways
2) Easy Chicken and Vegetables Skillet Recipe
3) Ingredients for Chicken and Vegetables Skillet
4) How to Make Chicken and Vegetables Skillet
5) Tips for Making Chicken and Vegetables Skillet
6) Making Chicken and Vegetables Skillet Ahead of Time
7) Storing Leftover Chicken and Vegetables Skillet
8) Try these Main Course next!
9) Chicken and Vegetables Skillet
10) Nutrition

1) Key Takeaways

This chicken and vegetables skillet is light but filling, one of my favorite low calorie dinner recipes.
The recipe uses simple ingredients you probably already have in your fridge.
You cook everything in one pan, which makes cleanup easy.
Fresh lemon and herbs keep the dish bright and balanced.

2) Easy Chicken and Vegetables Skillet Recipe

I’ve lost count of the nights when I pulled out chicken and thought, “Now what?” That’s where this skillet steps in. It’s one of those low calorie dinner recipes that feels more like comfort food than a diet plate, and I love that balance. We want meals that taste like real food, right? Not rabbit snacks.

This recipe takes chicken breast, a rainbow of vegetables, and a few pantry staples, and pulls them together in about thirty minutes. You don’t need special gear. One pan does the job, and you finish with a meal that looks colorful enough for a family table yet feels casual enough for a solo dinner in pajamas.

For me, the best part is the way the flavors work together. The chicken picks up garlic and paprika, the vegetables get tender but not soggy, and the lemon juice ties it all with brightness. It’s not fussy, it’s not complicated, and it’s always welcome at my table.

3) Ingredients for Chicken and Vegetables Skillet

Olive Oil: I like to start with olive oil because it gives a smooth base for cooking and keeps the chicken juicy. You don’t need much, just a couple of spoonfuls.

Chicken Breasts: Bite-sized pieces of chicken cook quickly and stay tender. If you like chicken thighs, go ahead, they bring more flavor and a little more richness.

Garlic Powder and Paprika: These two bring warmth and color. They keep the chicken from tasting plain, and they smell amazing as they hit the skillet.

Red Bell Pepper: A sweet crunch and a burst of color. I always feel better when my plate looks cheerful.

Zucchini and Yellow Squash: These add bulk without heaviness. Slice them in half moons so they cook evenly but still have texture.

Broccoli Florets: They bring that earthy bite and turn a deep green when cooked right. No mush allowed here.

Red Onion and Garlic: A little sharpness from the onion and the depth from garlic makes the base taste like it came from a real kitchen, not a packet.

Low Sodium Chicken Broth: This keeps everything moist and carries the flavor through the vegetables. Use homemade if you’ve got it.

Lemon Juice: A squeeze of lemon brightens the whole skillet. I sometimes add the zest too when I want extra punch.

Fresh Parsley: It’s the final touch, a sprinkle of green that makes the skillet look alive and fresh.

4) How to Make Chicken and Vegetables Skillet

Step 1. Heat a little olive oil in your skillet. Season the chicken with garlic powder, paprika, salt, and pepper, then cook until golden and cooked through. It takes about seven minutes, and you’ll know it’s ready when the pieces look crisp on the edges.

Step 2. Remove the chicken and keep it on a plate. Toss the vegetables into the same skillet—bell pepper, zucchini, squash, broccoli, onion, and garlic. Stir them around for about five minutes until they’re tender but still hold shape.

Step 3. Put the chicken back into the pan. Add the broth and lemon juice, then stir so everything gets coated. Let it cook for two more minutes so the flavors come together.

Step 4. Take it off the heat, sprinkle parsley on top, and serve right from the skillet. No need for extra dishes.

5) Tips for Making Chicken and Vegetables Skillet

I’ve made this skillet plenty of times, and a few little tricks always make it better. First, don’t crowd the chicken. Give the pieces space in the pan so they brown instead of steaming. You want that golden crust.

Second, keep the vegetables a little crisp. Overcooking turns them soft and gray, which isn’t fun for anyone. I like them tender but still with a bite, especially the broccoli.

Finally, taste before you serve. A pinch of salt or an extra squeeze of lemon can make the skillet go from good to great. It’s that last adjustment that makes it feel like your own dish.

6) Making Chicken and Vegetables Skillet Ahead of Time

If your week looks busy, this skillet saves you. Cook it ahead, and it still tastes fresh when reheated. I often make it on a Sunday night and pack portions for lunches. It reheats in a pan or microwave without losing flavor.

When making it ahead, hold back a little on the lemon. Add more juice just before eating, so it doesn’t lose brightness. The chicken stays juicy, and the vegetables keep their color with this trick.

This is one of those meals that makes you feel organized. You open the fridge, grab a box, and in minutes you’ve got a homemade meal that fits right into low calorie dinner recipes without extra thought.

7) Storing Leftover Chicken and Vegetables Skillet

Leftovers store well in an airtight container. I usually keep them in the fridge for up to four days. The flavors settle, and sometimes it tastes even better the next day.

If you’re planning longer storage, freeze in small containers. The texture of zucchini and squash softens when thawed, but the taste stays the same. A quick reheat in a skillet brings it back to life.

Whenever I reheat, I like to add a splash of broth or water. It keeps the chicken tender and the vegetables from drying out. It’s a simple step, but it makes all the difference.

8) Try these Main Course next!

9) Chicken and Vegetables Skillet