Chicken And Vegetables

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.

Easy Stir-Fry Recipes

ALL DINNER recipes.

Step By Step Tutorial

1. 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. 
2. 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.
3. 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.
4. 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. 
5. Serve this colorful one-pot chicken with more fresh thyme and parsley. 
6. 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.

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