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Garlicky chicken breast and colorful vegetables in a skillet recipe

Easy Chicken and Vegetables Skillet

A colorful, one-skillet dinner featuring juicy chicken breast and seasonal vegetables, enhanced with a garlicky pan sauce for a quick and hearty weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (about 1½–2 lbs), patted dry
  • 1.5 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika or sweet paprika
  • 4 cloves garlic, minced (or 1½ teaspoons garlic powder in a pinch)
For the Vegetables
  • 2 tablespoons olive oil (plus 1 tablespoon butter, optional)
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow bell pepper, sliced into strips
  • 1 small red onion, thinly sliced
  • 2 medium carrots, cut on the diagonal into ¼-inch slices
  • 1 cup cherry tomatoes, halved
  • 1 cup snap peas or green beans (trimmed)
  • 1 small zucchini, cut into half-moons
For the Sauce
  • 0.5 cup low-sodium chicken broth or white wine
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • 0.5 teaspoon crushed red pepper flakes, optional for heat
Optional Garnish
  • extra lemon wedges
  • a light drizzle of extra-virgin olive oil

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. Season both sides evenly with 1½ teaspoons kosher salt, black pepper, and paprika. Rub in the minced garlic so some adheres to the chicken.
  2. Trim and slice all vegetables ahead of time for even cooking. Aim for consistent sizes: bell pepper strips, diagonal carrot slices, half-moon zucchini, and halved cherry tomatoes.
Cooking the Chicken
  1. Heat the skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, place the chicken breasts in the skillet (don’t overcrowd — cook in batches if needed).
  2. Sear undisturbed for 4–5 minutes until a golden crust forms, then flip and sear the other side for 3–4 minutes. If using a thermometer, aim for 155–160°F at this point.
Building the Vegetable Base
  1. Transfer chicken to a plate and tent loosely with foil.
  2. Reduce heat to medium. Add the onion and carrots to the skillet with a pinch of salt and sauté for 3–4 minutes until they begin to soften.
  3. Add the bell peppers and snap peas (or green beans), and sauté another 2–3 minutes until veggies are bright and slightly tender.
Creating the Sauce
  1. Stir in the halved cherry tomatoes, lemon juice, and ½ cup chicken broth or white wine. Scrape up any browned bits from the bottom of the pan.
  2. Return the chicken to the skillet, nestling it among the vegetables. Cover and let everything simmer gently for 4–6 minutes until the chicken reaches 165°F and the vegetables are tender-crisp.
Finishing Touches
  1. Remove from heat, sprinkle with chopped parsley, add an optional knob of butter for glossy richness, and adjust seasoning with salt and pepper.
  2. Serve straight from the skillet for a rustic presentation, or slice the chicken and arrange over rice, quinoa, or mashed potatoes.

Notes

A cast-iron skillet gives the best sear and flavor, but a stainless-steel skillet works well too. An instant-read thermometer helps ensure chicken is cooked through. For a smoother sauce, finish with a splash of cream or a quick swirl of butter.