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.
For a wholesome meal consider adding grains like rice, quinoa, or lentils. Cook them prior to adding them to the pan and you have an incredibly colorful and healthy busy weeknights dinner winner.
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.
You can find plenty of chicken-based recipes on our blog that you can make next time.
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
There is a skip to recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
What a great way to use up all those forgotten veggies in the back of your fridge. Any fresh veggies will do, fresh is best but frozen will do just fine!
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- 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.
Making this chicken and veggies recipe is the easiest thing, trust me!
Just cook the chicken, saute veggies with seasoning and pesto and serve! So many different flavors all in one pot.
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, fresh thyme, carrot, leftover pesto, paprika, remaining dried herbs, salt, and black pepper.
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.
- A good old non-stick skillet or is a must!
- You can turn it into a chicken stir fry by replacing pesto and Italian herbs with gluten-free soy sauce, tamari, oyster sauce, and fish sauce. Garnish with a mix of sesame seeds and finely chopped green onions! Or 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.
Eat the rainbow - as many doctors recommend (and here I agree with them) we should have a variety of colors when it comes to a wholesome dinner plate. Think rainbow colors and healthy veggies, there’s plenty of customization for any picky eater. Different veg has a variety of nutrients, and vitamins and all of them have the necessary fiber that our bodies need. So if you don't know what to make for dinner, remember the rainbow colors. The more colorful and organic the merrier (or healthier!).
- 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!
- For the sauce, you can add crushed tomatoes and a good quality tomato paste to the mix. Or simply increase the red pesto amount, just like you would for a pesto pasta meal.
- For cooking, use a high smoke point cooking oil such as canola. grapeseed or avocado oil.
- For an easy vegetarian complete sheet pan meal omit the chicken and to save up time, roast the veggies in oven.
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 dirty rice 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.
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.
More Quick And Cheap Dinner Ideas
Easy Stir-Fry Recipes
ALL DINNER recipes.
I hope you'll enjoy this chicken with mixed vegetables recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
One Pot Chicken With Mixed Vegetables
- 11 oz boneless skinless Chicken breasts or chicken tenders cut into bite-sized pieces
- ½ cup sliced zucchini about ½ inch thick
- 11/2 cup bell peppers red and yellow mix
- 1.2 cup broccoli florets
- 1 cup mushrooms bella, champignon, roughly chopped
- 1 cup red onions large dice
- ½ cup carrot sliced
- 2 tablespoon oil
- 1 ½ teaspoon italian herbs and spices dried
- 1 ½ teaspoon garlic minced, about 3 cloves garlic
- Salt to taste
- ⅛ teaspoon Black pepper
- 3-4 Fresh thyme stalks
- 4 teaspoon red pesto
- 1 ½ teaspoon smoked paprika
- fresh parsley for serving
- vegetable oi for cooking
- 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.
- 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, fresh thyme, carrot, leftover pesto, paprika, remaining dried herbs, salt, black pepper. 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.