Loaded Chicken and Veggie Skillet

Simple, quick, and full of color — this skillet is a weeknight win.

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INTRODUCTION

Loaded Chicken and Veggie Skillet is a simple meal that cooks fast and tastes bright. This dish mixes diced chicken with sweet peppers, zucchini, broccoli, and cherry tomatoes. The garlic and Italian seasoning give it warm, homey flavor. A light sprinkle of Parmesan makes the dish feel a little special without extra work. This meal fits busy nights when you want real food that is ready in under 30 minutes. If you like pairing chicken with grains, read more about healthy rice and grilled chicken for good side ideas.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is fast and full of color. The vegetables stay crisp and fresh, and the chicken cooks through quickly. It uses one skillet, so you save time on dishes. The taste works for kids and adults: mild spices, golden chicken, and a little cheese make it a safe but tasty option. The recipe is easy to change to match what you have in your kitchen. If you want a crockpot comfort meal for another night, try the easy crockpot chicken and gravy to keep your week balanced.

HOW TO MAKE Loaded Chicken and Veggie Skillet

This recipe is clear and direct. You will chop a few vegetables, dice the chicken, and cook everything in one pan. Keep heat medium-high so the chicken browns and the vegetables get small char marks. Use a firm spoon to move food so pieces cook evenly. Taste and add salt only at the end if you want, so the veggies keep their fresh flavor. If you like hands-off prep for busy days, you can swap this for a different method like the dump-and-go teriyaki chicken for an easy alternative.

EQUIPMENT NEEDED

• Large skillet with lid or a wide frying pan
• Cutting board and sharp knife
• Measuring spoons and cup
• Wooden spoon or spatula
• Plate for resting cooked chicken
• Grater for the Parmesan (optional)

Ingredients You’ll Need :

1 lb boneless, skinless chicken breast, diced, 2 tablespoons olive oil, 1 bell pepper, chopped (any color), 1 zucchini, sliced into half-moons, 1 cup broccoli florets, 1 cup cherry tomatoes, halved, 3 cloves garlic, minced, 1 teaspoon Italian seasoning, Salt, to taste, Black pepper, to taste, ¼ cup grated Parmesan cheese, Fresh parsley, chopped (for garnish)

STEP-BY-STEP INSTRUCTIONS :

In a large skillet, heat the olive oil over medium-high heat.
Add the diced chicken to the skillet and season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add the chopped bell pepper, sliced zucchini, and broccoli florets to the skillet. Stir and cook for another 5–7 minutes, until the vegetables are crisp-tender and starting to caramelize.
Stir in the minced garlic and halved cherry tomatoes. Cook for an additional 2–3 minutes, until the garlic is fragrant and the tomatoes soften and begin to burst.
Remove the skillet from the heat. Sprinkle the grated Parmesan cheese over the chicken and vegetables, gently tossing so the cheese melts into the dish.
Garnish with freshly chopped parsley and serve warm.

HOW TO SERVE Loaded Chicken and Veggie Skillet

Serve this skillet hot from the pan. Spoon it over rice or quinoa for a fuller meal. You can also serve it next to a simple green salad for a light plate. For a low-carb meal, put it over cauliflower rice or a bed of mixed greens. Add a wedge of lemon for a bright finish if you like a little tang. If you want a quick lunch wrap, try combining leftovers with a soft tortilla and a smear of hummus or yogurt. For a quick idea to pair it with a light wrap, see these delicious hummus and veggie wraps to make a nice lunch from leftovers.

STORAGE & FREEZING : Loaded Chicken and Veggie Skillet

Store leftover skillet in an airtight container in the fridge. It will keep well for 3 to 4 days. Reheat in a skillet over medium heat for best texture. If you must use a microwave, cover loosely and heat until warm. To freeze, cool the cooked food to room temperature, then place in a freezer-safe container. Use within 2 months for best flavor. Thaw in the fridge overnight before reheating. Note that tomatoes and zucchini can get softer after freezing, so frozen meals keep best for quick reheats and not long-term meal plans.

SERVING SUGGESTIONS

• Over plain or herbed rice for a filling plate.
• Toss with cooked pasta and a little extra olive oil for a warm pasta bowl.
• Spoon over toasted bread for a quick open-faced sandwich.
• Add to a warm tortilla and top with salsa and avocado for a soft taco.
• Serve with a side of roasted potatoes for a hearty family meal.
  If you like bold, layered flavors in one pan, you might enjoy this one-skillet street corn chicken enchilada bake for a different take on skillet cooking.

VARIATIONS

• Vegetarian: Swap chicken for extra firm tofu or a mix of beans and mushrooms. Press tofu, cut into cubes, and cook until golden.
• Spicy: Add red pepper flakes or a diced jalapeño with the garlic for heat.
• Mediterranean: Add olives and a splash of lemon juice, and swap Italian seasoning for oregano.
• Creamy: Stir in a few tablespoons of cream cheese or Greek yogurt off heat for a rich sauce.
• Kid-friendly: Use mild seasoning and cut veggies small to make it easy for small mouths.
  Each variation keeps the basic method but changes a few items to suit taste, time, and what you have on hand.

FAQs

Q: Can I use other types of chicken?
A: Yes. You can use boneless, skinless thighs instead of breast. Thighs give a bit more fat and stay moist. Cut them into similar size pieces and cook the same way. Adjust cook time if pieces are larger.

Q: Can I make this in advance and reheat?
A: Yes. Store in the fridge for up to 4 days. Reheat gently in a skillet so the chicken stays tender. If you plan to freeze, use within 2 months for best taste.

Q: Is this recipe gluten-free?
A: The recipe is naturally gluten-free if you use plain seasonings and Parmesan without additives. Always check labels if you have strict gluten needs.

Q: How can I keep the vegetables crisp?
A: Cook on medium-high heat and do not crowd the pan. Stir less often so the vegetables get a light brown edge. Take the pan off the heat while the last bits still have a little bite.

Q: Can I add more vegetables?
A: Yes. Add mushrooms, carrots, or snap peas. Cut items to similar size for even cooking. Add dense vegetables like carrots earlier so they soften.

Q: Do I need to marinate the chicken?
A: No. The chicken cooks well with the Italian seasoning, salt, and pepper. If you want more flavor, marinate for 30 minutes in olive oil and lemon, but it is not required.

MAKE-AHEAD TIPS FOR Loaded Chicken and Veggie Skillet

• Chop all vegetables and store them in separate airtight containers in the fridge for up to 2 days. This cuts active cooking time to a few minutes.
• Dice the chicken and store it in a sealed bag with a bit of olive oil and Italian seasoning for up to a day. This keeps the meat ready and helps it brown quickly.
• Cook the chicken ahead of time and store it plain. When you want a meal, warm the chicken and quickly stir in fresh veggies to keep them crisp.
• If you plan to take lunches, portion the skillet into meal containers and keep the cheese and parsley separate until you reheat. Add the cheese fresh so it melts on top.
• For busy nights, make the full dish and cool it quickly. Refrigerate and reheat portions in a hot skillet; add a splash of water or broth to loosen the sauce if it feels dry.

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