This Loaded Chicken and Veggie Skillet is a quick, colorful one-pan dinner that packs in lean protein, fresh vegetables, and plenty of flavor. Tender chicken, caramelized veggies, and juicy cherry tomatoes are finished with a sprinkle of Parmesan for a cozy, satisfying meal that comes together in under 30 minutes perfect for busy weeknights.
Ingredients
- 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)
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.
Variation
- Swap the chicken for turkey or thinly sliced pork for a different twist while keeping the same method and seasoning.
- Make it cheesy by adding a handful of shredded mozzarella along with the Parmesan, then covering the skillet for a minute to melt.
- Turn it into a full meal bowl by serving the skillet mixture over cooked brown rice, quinoa, or cauliflower rice.
Cooking Notes
- Make sure the skillet is hot before adding the chicken so it sears and browns instead of steaming.
- Avoid overcrowding the pan; if your skillet is small, cook the chicken in two batches for the best color and flavor.
- Add the garlic toward the end of cooking to prevent it from burning and turning bitter.
Serving Suggestions
- Serve over rice, quinoa, or couscous to soak up the flavorful juices from the tomatoes and chicken.
- Pair with a simple green salad and crusty bread for a light but satisfying dinner.
- Top with extra Parmesan, a squeeze of fresh lemon juice, or a drizzle of balsamic glaze for a bright finishing touch.
Tips
- Dice the chicken into evenly sized pieces so it cooks quickly and evenly in the skillet.
- Pat the chicken dry with paper towels before cooking to help it brown better.
- Prep and chop all vegetables before you start cooking so the recipe comes together smoothly and stays under 30 minutes.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 32 g
- Sodium: 380 mg (approx.)
Frequently Asked Questions
- Can I use frozen vegetables instead of fresh?
Yes, but thaw and pat them dry first, and expect a bit less caramelization and more moisture in the pan. - How do I store leftovers?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. - Can I make this dairy-free?
Omit the Parmesan or replace it with a dairy-free cheese alternative or a sprinkle of nutritional yeast. - Is this recipe meal-prep friendly?
Yes, it reheats well and can be portioned into containers with rice, quinoa, or greens for 3–4 days of easy meals.
Conclusion
This Loaded Chicken and Veggie Skillet delivers tender chicken, vibrant vegetables, and a savory Parmesan finish in just one pan and under 30 minutes. It’s simple enough for busy weeknights yet flavorful and colorful enough to feel special. Customize the veggies, serve it over your favorite grain, and enjoy a wholesome, satisfying meal with minimal cleanup.
Print
Loaded Chicken and Veggie Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if Parmesan is gluten-free)
Description
This Loaded Chicken and Veggie Skillet is a quick, colorful one-pan dinner that packs in lean protein, fresh vegetables, and plenty of flavor. Tender chicken, caramelized veggies, and juicy cherry tomatoes are finished with a sprinkle of Parmesan for a cozy, satisfying meal that comes together in under 30 minutes perfect for busy weeknights.
Ingredients
Scale
- 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)
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.
Notes
- Use chicken thighs instead of breast if you prefer a juicier, richer result.
- Cut the vegetables into similar sizes so they cook evenly and caramelize nicely.
- Adjust the salt at the end after adding Parmesan, since the cheese is naturally salty.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 5 g (approx.)
- Sodium: 380 mg (approx., varies with added salt and cheese)
- Fat: 18 g (approx.)
- Saturated Fat: 4 g (approx.)
- Unsaturated Fat: 13 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 14 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 32 g (approx.)
- Cholesterol: 95 mg (approx.)
Keywords: loaded chicken and veggie skillet, one pan chicken, healthy chicken dinner, easy skillet meal, low carb chicken recipe