If you’re looking for a delightful, fuss-free dinner that combines juicy chicken with colorful, tender vegetables all cooked in one pan, you’re going to love this One-Pot Chicken and Vegetables Skillet Recipe. It brings together simple, wholesome ingredients into a melody of flavors, perfect for a satisfying weeknight meal when you crave something warm, hearty, and bursting with freshness. Every bite delivers comfort and nourishment without the overwhelm of multitasking in the kitchen.
Ingredients You’ll Need
These ingredients are straightforward yet pack a punch in both flavor and nutrition. Each one plays a key role, whether it’s the tender chicken that acts as the protein powerhouse or the vibrant vegetables adding texture and color to the skillet.
- 4 boneless, skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for leaner protein; both work beautifully.
- 2 tablespoons olive oil: Adds richness and helps achieve that perfect sear on the chicken.
- 1 teaspoon salt: Enhances all the natural flavors throughout the dish.
- 1/2 teaspoon black pepper: Adds a subtle heat that balances the ingredients.
- 1/2 teaspoon paprika: Gives a smoky depth and beautiful color.
- 1/2 teaspoon dried thyme: Offers an earthy, herbaceous note that complements the chicken.
- 3 garlic cloves, minced: Infuses the skillet with warm, aromatic goodness.
- 1 small onion, sliced: Adds sweetness and soft texture as it cooks down.
- 2 cups baby potatoes, halved: Provide a hearty, creamy bite filled with flavor.
- 1 1/2 cups carrots, sliced: Bring a subtle sweetness and vibrant orange hue.
- 1 cup green beans, trimmed: Offer a fresh crunch that brightens the dish.
- 1/2 cup chicken broth: Keeps everything moist and creates a luscious cooking liquid.
- 1 tablespoon lemon juice: Adds a refreshing zing and brightness at the end.
- Chopped fresh parsley for garnish (optional): A fresh green touch that elevates the presentation and flavor.
How to Make One-Pot Chicken and Vegetables Skillet Recipe
Step 1: Season and Sear the Chicken
Begin by seasoning your chicken thighs or breasts with salt, pepper, paprika, and dried thyme—these spices create a beautiful flavor base. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for about 4 to 5 minutes on each side until it’s golden and deliciously caramelized. This step locks in those juicy flavors while building a flavorful crust. Once seared, remove the chicken from the pan and set it aside for later.
Step 2: Sauté Garlic, Onion, and Vegetables
In the same skillet, toss in the minced garlic and sliced onions, sautéing them gently for 1 to 2 minutes. This quick step releases their enticing aroma and lays a tasty foundation. Next, add the halved baby potatoes and sliced carrots, stirring regularly so they don’t stick, and cook for roughly 5 minutes until they begin to soften but keep a slight bite.
Step 3: Simmer with Broth and Return the Chicken
Pour the chicken broth into the skillet, taking a moment to scrape up any browned bits from the bottom—that’s pure flavor gold! Bring the liquid to a gentle simmer, then nestle the chicken back into the skillet. Lower the heat to medium-low, cover the pan, and let everything cook together for 15 to 20 minutes, allowing the chicken to cook through and the vegetables to become tender.
Step 4: Add Green Beans and Finish Cooking
Once the chicken and initial veggies have cooked, stir in the trimmed green beans for a fresh and crisp element. Leave the skillet uncovered and continue cooking for another 5 minutes until the beans turn bright green and have a slight snap. Just before serving, add a splash of lemon juice for a lively finish and sprinkle with chopped fresh parsley if you like that burst of color and fresh flavor.
How to Serve One-Pot Chicken and Vegetables Skillet Recipe
Garnishes
A sprinkle of chopped fresh parsley is a simple yet delightful garnish that adds a pop of color and freshness. You could also try zesting a bit of lemon over the dish for extra zing or a drizzle of good quality olive oil to enhance the richness of the skillet.
Side Dishes
This One-Pot Chicken and Vegetables Skillet Recipe shines brilliantly on its own, but pairing it with crusty bread or a light green salad makes for a complete and satisfying meal. If you’re looking to add starch, steamed rice or quinoa would complement the flavors perfectly.
Creative Ways to Present
For a family-style presentation, serve the entire skillet at the table straight from the pan—there’s something incredibly inviting about digging into a colorful, bubbling dish together. You can also plate individual portions by layering the chicken atop the vegetables, finishing each serving with a fresh herb sprig to impress guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this One-Pot Chicken and Vegetables Skillet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully when chilled, making it perfect for next-day meals.
Freezing
If you want to save some for later, freeze the cooled leftovers in a freezer-safe container for up to 2 months. Be sure to thaw overnight in the fridge before reheating for the best texture and taste.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave until warmed through. Adding a splash of chicken broth during reheating can help revive the moistness of the chicken and veggies.
FAQs
Can I use bone-in chicken for this recipe?
Absolutely! Bone-in chicken can add extra flavor, but keep in mind it may require a bit more cooking time to ensure it cooks through completely.
What can I substitute for green beans if I don’t have them?
Feel free to swap green beans with zucchini, bell peppers, or even asparagus depending on your preference and what you have on hand.
Is this recipe gluten-free and dairy-free?
Yes, this One-Pot Chicken and Vegetables Skillet Recipe is naturally gluten-free and dairy-free, making it a great option for many dietary needs.
Can I add other spices or herbs?
Definitely! Experiment with rosemary, oregano, or even a pinch of chili flakes if you want to give the dish a unique twist and extra depth.
How do I ensure the chicken stays juicy?
Make sure not to overcook the chicken. Searing it well and cooking it covered at a moderate temperature helps keep the moisture sealed inside.
Final Thoughts
This One-Pot Chicken and Vegetables Skillet Recipe is truly a gem for anyone who loves simple, flavorful home cooking without the clutter of many pots and pans. It’s wholesome, adaptable, and downright comforting—perfect for any night you want a nourishing meal that feels like a big warm hug. Give it a try and watch it become a favorite in your recipe rotation!
Print
One-Pot Chicken and Vegetables Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This One-Pot Chicken and Vegetables Skillet features tender, seasoned chicken thighs seared to golden perfection, then simmered alongside a medley of fresh baby potatoes, carrots, and green beans. Infused with garlic, onion, and a splash of lemon juice, this wholesome, gluten-free dinner is simple yet bursting with flavor, perfect for a healthy family meal prepared in just one pan.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Vegetables & Aromatics
- 3 garlic cloves, minced
- 1 small onion, sliced
- 2 cups baby potatoes, halved
- 1 1/2 cups carrots, sliced
- 1 cup green beans, trimmed
Liquids & Garnish
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the Chicken: Pat the chicken thighs or breasts dry and season them evenly with salt, black pepper, paprika, and dried thyme to infuse flavor.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes on each side until the skin is golden brown. Remove the chicken from the pan and set aside to rest.
- Sauté Aromatics: In the same skillet, add the minced garlic and sliced onion. Sauté for 1 to 2 minutes until fragrant and the onions begin to soften.
- Cook Vegetables: Add the halved baby potatoes and sliced carrots to the skillet. Stir and cook for about 5 minutes, allowing them to develop slight color and start to soften.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. This will help cook the vegetables thoroughly and keep the dish moist.
- Return Chicken and Cook Covered: Nestle the seared chicken back into the skillet with the vegetables. Reduce the heat to medium-low, cover the pan, and cook for 15 to 20 minutes until the chicken is fully cooked and the vegetables are tender.
- Add Green Beans: Remove the lid and stir in the trimmed green beans. Cook uncovered for an additional 5 minutes, allowing the green beans to become crisp-tender.
- Finish and Serve: Stir in a splash of fresh lemon juice for brightness. Garnish with chopped parsley if desired, then serve the skillet hot for a satisfying meal.
Notes
- Swap green beans for zucchini or bell peppers for a fresh variation.
- Bone-in chicken pieces can be used; just increase cooking time to ensure doneness.
- For extra richness, stir in 1 tablespoon of butter at the end of cooking.
