Loaded Chicken and Veggie Skillet (One-Pan Meal)

A hearty, colorful, one-pan meal packed with tender chicken, fresh vegetables, and flavorful seasoning — perfect for a weeknight dinner with minimal cleanup.

Servings: 4
Cook Time: 30–35 minutes

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📝 Ingredients

• 4 boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp Italian seasoning

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium zucchini, sliced

• 1 medium yellow squash, sliced

• 1 cup cherry tomatoes, halved

• ½ cup red onion, sliced

• 2 cloves garlic, minced

• ½ cup shredded cheese (cheddar, mozzarella, or pepper jack)

• Optional garnish: chopped fresh parsley or cilantro

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👩‍🍳 Instructions

Step 1: Prep Chicken

1. Pat chicken dry.

2. Season both sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.

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Step 2: Sear Chicken

1. Heat olive oil in a large skillet over medium-high heat.

2. Sear chicken 3–4 minutes per side until golden (it doesn’t have to be fully cooked yet).

3. Remove chicken and set aside.

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Step 3: Cook Vegetables

1. In the same skillet, add red onion and garlic. Sauté 2 minutes.

2. Add bell peppers, zucchini, and yellow squash. Cook 5–6 minutes, stirring occasionally.

3. Add cherry tomatoes last and cook 1–2 more minutes until just tender.

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Step 4: Combine & Finish Cooking

1. Return chicken to the skillet, nestling it among the veggies.

2. Reduce heat to medium-low, cover, and cook 8–10 minutes until chicken is cooked through (165°F / 74°C).

3. Sprinkle cheese over chicken and veggies, cover 1–2 minutes until melted.

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Step 5: Serve

• Garnish with fresh parsley or cilantro.

• Serve directly from the skillet for a rustic presentation.

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✨ Optional Add-Ons

• Add diced potatoes or sweet potatoes at Step 3 for a heartier meal

• Toss in mushrooms or broccoli florets

• Use a splash of balsamic vinegar or lemon juice for extra brightness

• Top with crushed red pepper flakes for a kick

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🧊 Storage

• Refrigerate in an airtight container up to 4 days

• Reheat gently in a skillet or microwave to preserve veggie texture

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💡 Tips for Perfect Loaded Skillet

• Cut vegetables evenly for uniform cooking.

• Don’t overcook chicken; thinner cuts work best for quick cooking.

• Layer veggies around the chicken to absorb juices and seasoning.

• Leftover chicken and veggies can be served over rice, quinoa, or pasta.

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If you want, I can also give you:

• 🌶️ Spicy Cajun chicken and veggie skillet

• 🧄 Garlic butter herb chicken skillet

• 🥔 Chicken veggie skillet with roasted potatoes

• 🍋 Lemon parmesan chicken skillet with veggies

Do you want me to make one of these variations next?