Zesty Chicken And Vegetable Skillet

Last Updated on April 1, 2026 by Sarah Leadon

Looking for a quick and satisfying meal that’s as easy to prepare as it is delicious? Look no further than this Chicken and Vegetable Skillet recipe. In less than 30 minutes, you can have a nutrient-dense dish bursting with flavor on your table. 

This one-pot chicken and vegetable skillet is packed with tender, juicy nuggets of chicken breast and a colorful array of Normandy vegetables. This gluten-free and dairy-free skillet is perfect for those seeking a wholesome but fuss-free dinner. 

Ingredients 

• Chicken Breasts
• Garlic Powder 
• Onion Powder 
• Complete Seasoning or Seasoned Salt 
• Paprika 
• Olive Oil 
• Red Onion
• Low-Sodium Chicken Broth 
• Normandy Vegetables 
• Lime Juice

How To Make Chicken And Vegetable 

Prep The Chicken: Cut each chicken breast into 1-inch pieces and place them in a bowl. Sprinkle the garlic powder, onion powder, complete seasoning, or seasoned salt (you can also use 2 teaspoons of kosher salt instead of complete seasoning or seasoned salt) and paprika on top of the chicken breasts. Toss to coat them in the seasoning. 

Sear The Chicken: Place the 2 tablespoons of olive oil in a large skillet, set it over a medium-high flame, and let it heat up. In batches, place the chicken breast to the skillet in a single layer. Cook them for 3-4 minutes per side until browned. Remove the chicken breast from the skillet, place them on a large plate, and set them aside. 

Soften The Red Onions: Add the remaining tablespoon of olive to the same skillet. Place the red onions in the skillet and cook them for 3 minutes until they soften. 

Deglaze The Skillet: Pour the chicken broth into the skillet. Use the bottom of your spoon to remove the pieces of food that are stuck to the bottom of the pan.

Add The Vegetables: Add the Normandy blend and stir to combine. Cover it and cook the vegetables for 5 minutes until they are heated through.  

Bring Everything Together: Place the chicken back in the skillet and toss to combine. Cook it for 1-2 minutes until heated through. Remove the chicken and vegetable skillet from the heat. Squeeze the lime juice on top of it and dig in!

Variations 

• Change the Protein: Use steak (ribeye, sirloin, etc.), pork loin, pork tenderloin, seafood, or tofu instead of chicken breast. Keep in mind that if you use seafood, it will take less time to cook. 
• Chicken Broth: If you don’t have chicken broth, use water, apple juice, or white wine. You can mix 1/4 teaspoon of chicken bouillon with 1/4 cup of boiling water and use it as an alternative to chicken broth. 
• Use Different Veggies: I used a frozen Normandy vegetable blend. However, you can use any frozen vegetables you have on hand. You can also use fresh vegetables. Simply dice them into 1-inch pieces, add them to the skillet after you soften the onions, and cook them for 5-6 minutes until they soften. 

What To Serve With Chicken And Vegetable Skillet 

I like to serve this chicken and vegetable skillet with rice or mashed potatoes. However, plenty of other side dishes work well with this dish. You can serve it with:

• Garlic parmesan potatoes
• Steamed cabbage
• Crispy potato wedges
• Zest quinoa zucchini salad

Storing And Reheating Leftovers

If you have leftovers, place them in an airtight container. Place the chicken and vegetable skillet in the fridge for 3-4 days. Alternatively, you can also place the leftovers in a freezer bag and then freeze them for 3 months. 

If you are reheating frozen leftovers, let them thaw in the fridge overnight. Place the leftovers in a skillet, cover them, and heat them over low heat for 5-7 minutes until everything is heated through. 

Zesty Chicken And Vegetable Skillet

Recipe by Sarah Leadon

5.0 from 1 vote

Course: Dinner, LunchCuisine: Gluten-FreeDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

28

minutes

Calories

300

kcal

Total time

38

minutes

Chicken and Vegetable Skillet is a quick, flavorful, nutrient-packed meal. It is perfect for busy weeknights, or anytime you need a wholesome meal. With aromatic spices and a splash of tangy lime juice, each bite is a delightful burst of flavor.

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Ingredients

• 4 boneless, skinless chicken breasts cut into 1-inch pieces

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 2 teaspoons complete seasoning or seasoned salt

• 2 teaspoons paprika

• 3 tablespoons olive oil

• 1/2 medium red onion, cut into 1/4-inch slices

• 1/4 cup low-sodium chicken broth

• 2 cups Normandy vegetables

• Juice of 1/2 lime (optional)

Directions

• Put the chicken breast in a large bowl. Add the garlic powder, onion powder, complete seasoning or seasoned salt, and paprika and toss to coat the chicken in the seasonings.
• Next, place 2 tablespoons of olive oil in a large skillet. Set it over medium-high heat.
• In batches, place the chicken breast in the skillet in a single layer and cook them for 3-4 minutes per side. Remove the chicken breast from the skillet, place it on a plate, and set it aside.
• Place the remaining tablespoon of olive oil in the same skillet. Add the red onions, then cook them for 3 minutes, stirring every so often, until they soften.
• Stir in the chicken broth, then use a wooden spoon to scrape the browned pieces of food from the bottom of the pan.
• Add the Normandy vegetables, cover the skillet, and cook them for 5 minutes, occasionally stirring, until the vegetables are heated through.
• Add the chicken back to the skillet and mix to combine. Cook it for 1-2 minutes until everything is heated through.
• Remove the chicken and vegetable skillet from the heat. Squeeze the lime juice over it before serving.

Nutrition Facts

• Total number of serves: 4
• Calories: 297kcal
• Fat: 15.5g
• Saturated Fat: 2.5g
• Cholesterol: 85mg
• Sodium: 376mg
• Potassium: 9mg
• Carbohydrates: 7.5g
• Fiber: 2.9g
• Sugar: 2.8g
• Protein: 36g
• Calcium: 38mg
• Iron: 1mg

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