Need a new meal to elevate your basic chicken recipes? Look no further than this One Pan Chicken and Veggies dinner! This easy dinner is the perfect recipe for meal prep or busy weeknights when you don’t have a ton of time but still want to enjoy a healthy dinner!

A skillet filled with chicken, peppers and herbs.

We love a good low-effort meal because not everyone has the time to whip up something fancy and some nights you dont want to think too hard about what to serve for dinner. That’s why we love this One Pan Chicken and Veg meal. Simple ingredients like golden chunks of chicken and fresh veggies unite, resulting in a delicious, complete meal with easy cleanup and minimal effort!

If you’re a fan of low-effort recipes, you’ll love this Quick Skillet Lasagna, these Pan Seared Pork Chops, or this Quick Pressure Cooker Turkey Breast!

What Is One Pan Chicken and Veggies?

This easy recipe is the epitome of lazy dinners. All you need is a skillet, chicken, and veggies, and you can create a flavorful meal the whole family will love! We used chicken breasts for this recipe, but you can also use boneless, skinless chicken thighs if you like! If you’re not a fan of chicken, try this meal with some cut-up chicken sausage or turkey breast! 

We love this meal because it’s easily customizable to whatever you or your family enjoy. For example, you don’t have to use the veggies listed. You can play around with other types of veggies to get your perfect combination. The same goes for the seasonings. Feel free to mix and match the seasonings to get your desired taste!

A bowl of chicken, peppers, and other ingredients on a white surface.

One Pan Chicken and Veg Ingredients

  • Boneless skinless chicken breasts
  • Olive oil
  • Salt and pepper – to taste.
  • Garlic powder
  • Onion powder
  • Dried parsley
  • Dried rosemary
  • Paprika
  • Chili powder
  • Onion – You can use white, yellow, or red onion if you prefer. 
  • Carrots
  • Yellow bell pepper
  • Green bell pepper
  • White wine – use a dry white wine that you would enjoy drinking like a Sauvignon blanc.
  • Fresh thyme – for garnish.

How to Make This Healthy Chicken and Veggie One Pan Meal

Prep the Chicken

Grab a small bowl and add the salt, pepper, onion powder, garlic powder, dried parsley, dried rosemary, paprika, and chili powder. Mix to combine.

Meanwhile, cut the chicken breasts into 1-inch pieces and add them to a large mixing bowl. Then, drizzle one tablespoon of olive oil along with half the seasoning mixture into the bowl. Toss to coat. 

Cook the Chicken and Veggies

Heat a skillet over medium heat and cook the chicken until golden brown and cooked through. This should take around 10 to 15 minutes or so. Check that the internal temperature of the chicken reaches 165°F with an instant read thermomter. Remove the chicken and set aside.

Add the remaining oil to the skillet and add the onion, bell peppers, carrots, and remaining seasoning to the skillet. Cook for another 10 minutes. The veggies should be nice and soft with a little browning. 

Add the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Then cook for another 2 minutes to let the liquid reduce. This simple step helps bring out the flavors of the veggies. 

Add the Chicken and Serve

Toss the cooked chicken back to the skillet and mix everything together. Spoon out portions onto dishes and serve with fresh thyme.

Chicken stir fry in a skillet with peppers and herbs.

Girl Carnivore Expert Recipe Tips

  • Play around with different colorful veggies like sweet potatoes, broccoli, green beans, or Brussels sprouts in this one-pan chicken recipe.
  • Add some feta cheese right before serving for extra flavor.
  • Serving this over potatoes or rice is a great way to add some carbs to this meal.
  • Play around with different flavors like cayenne pepper, oregano, or any other seasonings you like! 

Leftovers & Reheating

If you have any leftovers, place them in an airtight container in the fridge for up to 4 days. 

When you’re ready to eat it again, throw everything in a skillet on medium heat and cook until warm. 

A skillet with chicken and vegetables in it.

MORE QUICK RECIPES

This flavorful chicken dinner is the best way to make a delicious meal in a short amount of time! After you make this One Pan Chicken and Veggies recipe, we guarantee it’ll become part of your all-time favorites that you come back to over and over! With minimal cleanup and only one skillet, you can craft a flavorful meal the entire family will enjoy!

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

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One Pan Chicken and Veggies

5 from 2 votes
Prep: 5 minutes
Cook: 25 minutes
Resting Time: 5 minutes
Total: 35 minutes
Servings: 4
A skillet filled with chicken, peppers and herbs.
This One-Pan Chicken & Veggies recipe combines succulent chicken with a medley of colorful vegetables, all cooked together for a convenient and tasty meal. It's an ideal choice for a quick, nutritious dinner with minimal cleanup.

Ingredients  

  • 2 lbs skinless chicken breasts cut into 1" cubes
  • 2 tbsp olive oil
  • Salt and pepper too taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 onion sliced
  • 2 carrots diced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1/4 white wine
  • Fresh thyme for garnish.

Instructions 

  • Add the salt, pepper, onion powder, garlic powder, dried parsley, dried rosemary, paprika and chilli powder to a small bowl.
    Salt and pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1 tsp dried rosemary, 1 tsp paprika, 1/2 tsp chili powder
  • Mix to combine.
  • Meanwhile, add the chicken breasts to a large mixing bowl and drizzle 1 tbsp of olive oil along with half the seasoning mixture to the bowl.
    2 lbs skinless chicken breasts, 2 tbsp olive oil
  • Toss to coat.
  • Heat a a large skillet over medium heat and cook the chicken until golden brown and cooked through, about 10 to 15 minutes.
  • Remove the chicken and set aside.
  • Add the remaining oil to the skillet and add the onion, bell peppers, carrots and remaining seasoning to the skillet.
    1 onion, 2 carrots, 1 yellow bell pepper, 1 green bell pepper
  • Cook for another 7 to 10 minutes until the veggies have softened.
  • Add the white wine to deglaze the pan, scraping up and browned bits. And cook for another 2 minutes to reduce the liquid.
    1/4 white wine
  • Add the chicken back to the skillet and tos and serve with fresh thyme.
  • Mix in the fresh thyme and serve hot.
    Fresh thyme

Notes

  • Play around with different colorful veggies like sweet potatoes, green beans, or Brussels sprouts!
  • Add some feta cheese for extra flavor!
  • Adding some potatoes or rice is a great way to add some carbs to this meal! Alteratively, this is great to spoon over pasta with pesto sauce.
  • Play around with different flavors like cayenne pepper, oregano, or any other seasonings you like!

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 11g | Protein: 50g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 295mg | Potassium: 1156mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5655IU | Vitamin C: 85mg | Calcium: 43mg | Iron: 2mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Recipe FAQs

CAN I PREP THIS RECIPE AHEAD OF TIME?

Yes! You can chop up the veggies and place them in an airtight container earlier in the day. Then, pull them out when you’re ready to cook!

CAN I MARINATE THE CHICKEN FOR EXTRA FLAVOR?

Absolutely! If you have a favorite chicken marinade you want to use, go for it! It’ll make this meal even tastier.

CAN I MAKE THIS RECIPE WITH LEFTOVER CHICKEN OR ROTISSERIE CHICKEN?

Yes! Just sauté the veggies and add in the chicken at the end so it doesn’t overcook.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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