We love making simple and easy meals that are all cooked in one pan. And this Chicken with a mixed vegetables skillet is no exception. Chicken is marinated with red pesto, Italian herbs, and spices and pan-fried with a rainbow of veggies.
You can never go wrong with a good old chicken dinner, from our Creamy Chicken And Bacon Pasta, to Crock Pot Chicken Chili With Cream Cheese. Chicken has been our go-to protein that works well with any sauce or veggies.
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Ingredients
- For the chicken - chicken breast, chicken tenders, legs, or juicy chicken thighs - all work well here. You'll cook them first as instructed and then return to the veggies skillet.
- Healthy vegetables - Different veggies pair well with chicken. Besides listed in this recipe I also like to use green beans, sweet potatoes, potatoes, baby carrots, yellow squash, snow peas, corn, butternut squash, Brussels sprouts, and asparagus.
- Red pesto - a good red pesto made with sundried potatoes, herbs, olive oil, and nuts. You can also use a mildly or more spicy red pesto here.
Step by step photos can be found below the recipe card.
Tips
- You can turn it into a chicken stir fry by replacing pesto and Italian herbs with soy sauce, tamari, oyster sauce, and fish sauce. Try my Sweet And Sour Chicken Stir Fry for an Asian cuisine-inspired meal.
- Don't overcook the chicken. Chicken is done when a kitchen thermometer inserted into the thickest part of the chicken registers an internal temperature of 165 degrees Fahrenheit.
- Cut the chicken into equal bite-size pieces so it will cook evenly.
- Don't overcook the chicken. It only takes 3-4 minutes per side for it to cook through (top and bottom) over medium-high heat.
- Don't cut the zucchini and onion too thin. All the veggies here are cut larger than usual and should still be crisp by the end of cooking.
- Love cheese? Top your one-pot chicken and veggies with grated melty chees like cheddar or mozzarella. Kids love this and it helps to ''hide'' the broccoli taste!
Serving Suggestions
For a complete meal, serve it with garlic mashed potatoes, pasta, quinoa, cauliflower rice, or regular brown or white rice. You can mix the grains into the chicken skillet or serve it on the side.
Freezing And Storing Instructions
- To store. Allow the vegetable skillet to cool and store it in an airtight container in the fridge for 2-3 days. When reheating add some warm water or broth so it's not dry.
- To freeze. Allow the dish to cool completely. Transfer to a freezer-friendly container and freeze for up to 2-3 months.
- To reheat. Thaw it in the fridge and warm it in the skillet or in the microwave.
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Recipe Card
Sauteed Vegetables With Chicken
Ingredients
Method
- In a medium bowl combine chicken, half paprika, half italian seasoning, salt, black pepper, 2 teaspoon pesto. Toss until chicken is fully coated. Let marinate for 30 minutes in the fridge.11 oz boneless skinless Chicken breasts or chicken tenders, 11/2 cup bell peppers, 1 ½ teaspoon italian herbs and spices, salt to taste, 1 ½ teaspoon smoked paprika, 4 teaspoon red pesto
- Cook the chicken pieces in a large nonstick skillet over medium-high heat with 1 tablespoon oil. About 5-7 minutes. Remove from the skillet and set aside on a plate.2 tablespoon oil
- In the same skillet saute onion until softened. Then add garlic and bell peppers, fresh thyme, mushrooms, zucchini, carrot, leftover pesto, paprika, remaining dried herbs, season with more salt, black pepper to taste. Saute until veggies are softened but still crisp and in the end add broccoli. Saute for 1 minute and return the chicken. If you feel it's too dry, add some warm water or chicken broth. Mix all well and remove from heat.½ cup sliced zucchini, 11/2 cup bell peppers, 1.2 cup broccoli florets, 1 cup mushrooms, ½ cup carrot sliced, 1 ½ teaspoon italian herbs and spices, 1 ½ teaspoon garlic, salt to taste, ⅛ teaspoon black pepper, 4 teaspoon red pesto, 1 cup red onions
- Serve this colorful one-pot chicken with more fresh thyme and parsley.fresh parsley for serving, 3-4 fresh thyme stalks
Nutrition
Video
Notes
- You can also try this green cashew pesto.
- To store. Allow the vegetable skillet to cool and store it in an airtight container in the fridge for 2-3 days. When reheating add some warm water or broth so it's not dry.
- To reheat. Thaw it in the fridge and warm it in the skillet or in the microwave.
- To freeze. Allow the dirty rice to cool completely. Transfer to a freezer-friendly container and freeze for up to 2-3 months.
Tried this recipe?
Let us know how it was!Step By Step Tutorial
- In a medium bowl combine chicken, half paprika, half Italian seasoning, salt, black pepper, and 2 teaspoon pesto. Toss until the chicken is fully coated. Let marinate for 30 minutes in the fridge.
- Cook the chicken pieces in a large nonstick skillet over medium-high heat with 1 tablespoon oil. About 5-7 minutes. Remove from the skillet and set aside on a plate.
- In the same skillet saute onion until softened. Then add garlic and bell peppers, mushrooms, zucchini, fresh thyme, carrot, leftover pesto, paprika, remaining dried herbs, season with more salt, and black pepper to taste. Saute until veggies are softened but still crisp and in the end add broccoli.
- Saute for 1 minute and return the chicken. If you feel it's too dry, add some warm water or chicken broth. Mix all well and remove from heat.
- Serve this colorful one-pot chicken with more fresh thyme and parsley.
- Try this easy 10 minute air fryer version next!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
More Quick And Cheap Dinner Ideas
FAQ
Any vegetables! When making food, I try to follow the healthy principle of ''eating the rainbow''. You get plenty of variety, which is important and anything goes with chicken.
You can cook the chicken and vegetables together. Just make sure to cut your veggies thick enough or the chicken smaller so they can all cook at the same time. The veggies should be tender but still crisp. Bite-size chicken pieces will cook for 3-4 minutes per side which is enough for veggies like bell peppers, onions, mushrooms, and carrots to cook through at the same time.
A good spice mix (either store-bought or homemade) such as Italian seasoning, Mexican seasonings blends, all-purpose seasoning, and fresh herbs such as parsley, marjoram, thyme, and rosemary. All of these add plenty of flavors and make your veggies less boring.
Margaret
I made this for supper and it was delicious.I did not change a thing.
Julia | The Yummy Bowl
thank you so much!
Julia | The Yummy Bowl
An easy one-pot meal with chicken and veggies!