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I love a dinner that gets on the table fast without skimping on flavor — enter the Quick & Healthy Chicken Skillet. This one-pan meal pairs tender, seasoned chicken breasts with crisp-tender broccoli, bell peppers, and zucchini for a balanced, weeknight-friendly dish. It’s perfect for busy evenings, meal prep, or anyone who wants a healthy chicken dinner that’s low fuss and high on comfort. If you like simple chicken meals, you might also be curious about whether grilled chicken wraps are healthy for weight loss — it’s a nice companion idea for leftovers.
Why you’ll love this dish
This recipe hits the sweet spot: ready in about 25–30 minutes, minimal ingredients, and plenty of veggies for fiber and color. It’s cozy enough for family dinners, budget-friendly when you buy seasonal produce, and kid-approved thanks to familiar flavors. Because it’s a one-skillet meal, cleanup is quick — a small but meaningful win on busy nights.
“So simple and tasty — my whole family asked for seconds. Perfect for weeknights!” — a happy home cook
The cooking process explained
The method is straightforward: season and sear the chicken, set it aside, then cook the garlic and vegetables in the same pan so they pick up all those browned bits. Finish by returning the chicken to the skillet to heat through. This keeps everything moist, flavorful, and quick — no oven required.
What you’ll need
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Substitution tips:
- Swap chicken breasts for boneless chicken thighs if you want juicier meat (reduce cooking time slightly).
- Use olive oil or avocado oil interchangeably.
- Substitute frozen broccoli florets if fresh aren’t available — thaw slightly and drain excess water first.
How to prepare Quick & Healthy Chicken Skillet
Start by prepping the chicken and vegetables so everything cooks quickly. This recipe relies on high-heat searing for flavor, followed by a gentle sauté of the veggies. Keep a lid handy if you prefer your broccoli more tender — a minute under cover softens it faster.
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both chicken breasts with salt, pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
- Place the chicken in the hot skillet and cook until browned, about 6–7 minutes per side, until a golden crust forms.
- Remove the chicken from the skillet and set it aside on a plate.
- Add the minced garlic, 1 cup broccoli florets, 1 cup bell peppers (sliced), and 1 cup zucchini (sliced) to the same skillet. Sauté, stirring occasionally, until vegetables are tender-crisp, about 5–7 minutes.
- Return the chicken to the skillet and cook an additional 3–4 minutes, spooning pan juices over the chicken, until the chicken is heated through and cooked to an internal temperature of 165°F (74°C).
- Slice or serve whole, and serve warm.
Best ways to enjoy it
This skillet is lovely on its own for a low-carb meal, or serve it over brown rice, quinoa, or mashed potatoes for more comfort. Top with a squeeze of lemon, a handful of fresh parsley, or a sprinkle of grated Parmesan for brightness. For a portable lunch, slice the chicken and tuck it into a wrap — and if you want more context on wraps, check out this read on grilled chicken wraps.
Keeping leftovers fresh
Fridge: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
Freezer: Place cooled portions in freezer-safe containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a skillet over low-medium heat with a splash of water or chicken broth to refresh the vegetables, or microwave in 30-second intervals until heated through. Avoid overcooking to keep chicken tender.
Helpful cooking tips
- Pound the chicken breasts to an even thickness for uniform cooking and faster sear time.
- Don’t overcrowd the skillet when searing; give the chicken room so it browns instead of steams.
- Use a meat thermometer to check for 165°F (74°C) to avoid overcooking.
- Add the garlic toward the end of the veggie sauté to prevent burning and bitterness.
Creative twists
- Mediterranean: Add chopped sun-dried tomatoes, olives, and finish with crumbled feta.
- Spicy chipotle: Stir in a pinch of chipotle chili powder and a squeeze of lime.
- Creamy: Deglaze the pan with a splash of chicken broth and stir in 2 tablespoons Greek yogurt or light cream for a quick pan sauce.
- Vegetarian swap: Replace chicken with firm tofu or seitan and follow the same steps for a meat-free version.
Helpful answers
Q: Can I use frozen vegetables?
A: Yes — use frozen broccoli or mixed peppers, but thaw and drain excess water before adding, and shorten the sauté slightly since they’re pre-cooked.
Q: How can I tell if the chicken is done without a thermometer?
A: Cut into the thickest part; cooked chicken should be white through with no pink and clear juices. A thermometer is more reliable for consistent results.
Q: Is this meal suitable for meal prep?
A: Absolutely. Portion into containers with a grain or salad for well-balanced lunches that reheat easily.
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Quick & Healthy Chicken Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A quick and flavorful one-pan chicken and vegetable meal, perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both chicken breasts with salt, pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
- Place the chicken in the hot skillet and cook until browned, about 6–7 minutes per side.
- Remove the chicken from the skillet and set it aside on a plate.
- Add minced garlic, broccoli, bell peppers, and zucchini to the skillet. Sauté until vegetables are tender-crisp, about 5–7 minutes.
- Return the chicken to the skillet and cook an additional 3–4 minutes until heated through.
- Slice or serve whole, and enjoy warm.
Notes
For more tender broccoli, cover the skillet for a minute. This dish goes well with brown rice or quinoa for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg