Go Back
To make this one-skillet chicken and veggies dish, you will need the following: - 4 boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium zucchini, chopped - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 1 tablespoon balsamic vinegar - Fresh basil for garnish If you don’t have fresh veggies, you can use frozen ones. They work well too. For the chicken, you can swap thighs for breasts. Just remember to adjust the cooking time slightly. To prepare this meal, you’ll need a few key tools: - A large skillet (I recommend a cast-iron skillet for even cooking) - A sharp knife for chopping veggies - A cutting board to keep things tidy - Tongs to flip the chicken easily - A measuring spoon for precise ingredient amounts These tools will help you create a quick and tasty meal with minimal fuss. Having the right equipment makes cooking much more enjoyable! {{ingredient_image_1}} Start by seasoning the chicken thighs. Use olive oil to coat them well. Sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper on both sides. This mix adds nice flavor. Let the chicken sit for a few minutes. This helps the spices soak in. You can also marinate it for a few hours if you have time. This will make the chicken even tastier. Heat a large skillet over medium heat. Add the seasoned chicken thighs to the skillet. Cook for about 5 to 7 minutes on each side. The chicken should turn golden brown. Use a meat thermometer to check the internal temperature. It should reach 165°F. Once cooked, remove the chicken from the skillet. Set it aside on a plate while you cook the vegetables. In the same skillet, add sliced red and yellow bell peppers and chopped zucchini. Sauté them for about 3 to 4 minutes. You want them to soften but still have a little crunch. Stir them often to cook evenly. This step is key for great texture. After that, add halved cherry tomatoes and baby spinach. Cook for an additional 2 to 3 minutes. The spinach should wilt, and the tomatoes should soften. Now it’s time to bring it all together. Reduce the heat to low. Return the chicken to the skillet with the veggies. Drizzle balsamic vinegar over everything. Gently toss all the ingredients to combine. Heat through for another 1 to 2 minutes. When serving, plate your chicken and veggies nicely. Garnish with fresh basil for a pop of color. Enjoy your delicious one-skillet meal! To cook chicken safely, start with a hot skillet. Heat your skillet on medium heat. Place the seasoned chicken thighs in the skillet. Cook each side for 5 to 7 minutes. Use a meat thermometer to check the internal temperature. It should reach 165°F. This ensures your chicken is cooked through. If it looks golden brown, it’s ready. Avoid overcooking to keep it juicy and tender. To boost flavor, use a mix of spices. Smoked paprika adds warmth. Garlic powder gives it a nice kick. Onion powder adds sweetness without being strong. Consider adding fresh herbs like thyme or rosemary. Fresh basil on top brings a bright note. You can also try a squeeze of lemon juice for extra zest. Make your dish look great with simple garnishes. Fresh basil leaves add a pop of color. Sprinkle some freshly cracked black pepper on top. For a bit of crunch, add toasted pine nuts or almonds. Serve on a white plate to highlight the colors. Arrange the veggies around the chicken for a beautiful display. A drizzle of balsamic vinegar adds shine and flavor. Pro Tips Marinate for Flavor: For deeper flavor, marinate the chicken thighs in the seasoning mixture for at least 30 minutes or overnight in the refrigerator. Veggie Variations: Feel free to swap in your favorite seasonal vegetables like asparagus or broccoli for a different twist on this dish. One-Pan Cleanup: To make cleanup easier, line your skillet with parchment paper before cooking the chicken and veggies. Check Doneness: Always use a meat thermometer to check that chicken reaches an internal temperature of 165°F to ensure it's fully cooked. {{image_2}} You can switch up the veggies to keep things fresh. Try adding seasonal veggies. Zucchini is great, but you can also use asparagus or broccoli. Carrots add a nice crunch, while green beans brighten the plate. Don't forget about mushrooms for a hearty touch. Each swap brings new flavor and color to your one-skillet chicken and veggies. If you want a change from chicken, there are plenty of options. You can use turkey thighs or breasts. For a lighter meal, shrimp cooks fast and adds a nice twist. Tofu is a great choice for a vegetarian option. Just make sure to press it first to remove excess water. It soaks up the flavors well and keeps the dish exciting. You can easily modify this dish to fit different diets. For a gluten-free version, just check that your spices are gluten-free. If you're watching carbs, try using cauliflower rice instead of traditional sides. For a vegetarian meal, replace the chicken with chickpeas or lentils. These swaps keep the meal tasty and satisfying for everyone. To store leftovers, let the dish cool down first. Place it in an airtight container. Keep it in the fridge for up to four days. This keeps the chicken and veggies fresh and tasty. For reheating, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Heat for about five to seven minutes until warmed through. This way, the chicken stays juicy and the veggies remain crisp. You can freeze this dish to enjoy later. Allow it to cool completely before freezing. Use a freezer-safe container or bag. It can stay in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge, then reheat as usual. Yes, you can use chicken breasts. They cook faster than thighs. Reduce the cooking time to about 4-5 minutes on each side. Make sure the internal temperature reaches 165°F. Chicken breasts can dry out more easily. You may want to marinate them longer in olive oil and spices. This adds moisture and flavor. Absolutely! This dish is great for meal prep. Cook it ahead and store it in airtight containers. It stays fresh in the fridge for up to 4 days. When ready to eat, just reheat in the microwave or on the stove. This keeps the chicken juicy and the veggies bright. Many sides go well with this dish. Here are a few suggestions: - Brown rice or quinoa for a hearty base - A simple green salad for crunch - Garlic bread for a tasty addition - Roasted potatoes for a filling option These sides balance the meal and add variety. Enjoy mixing and matching! In this blog post, we covered how to make a delicious one-skillet chicken with veggies. We talked about essential ingredients, cooking steps, and useful tools. I shared tips for perfect cooking times and flavor enhancements. Variations allow you to customize the dish to your taste or dietary needs. Finally, proper storage and reheating keep your leftovers tasty. With these insights, you can create a simple, flavorful meal the whole family will enjoy. Let's get cooking and enjoy every bite!

One-Skillet Chicken & Veggies

A quick and healthy one-skillet meal featuring chicken thighs and colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 whole red bell pepper, sliced
  • 1 whole yellow bell pepper, sliced
  • 1 medium zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 1 tablespoon balsamic vinegar
  • for garnish fresh basil

Instructions
 

  • Season the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure both sides are well coated.
  • In a large skillet over medium heat, add the seasoned chicken thighs. Cook for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced bell peppers and zucchini. Sauté for about 3-4 minutes until slightly softened.
  • Stir in the halved cherry tomatoes and baby spinach, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes begin to soften.
  • Reduce the heat to low, return the chicken to the skillet, and drizzle with balsamic vinegar. Toss all ingredients gently to combine and heat through for another 1-2 minutes.
  • Plate your one-skillet meal and garnish with fresh basil. Enjoy!

Notes

Feel free to substitute vegetables based on your preference.
Keyword chicken, healthy, one-skillet, vegetables