One Pot Chicken and Vegetables Skillet (Healthy & Low Carb)

There’s something deeply comforting about a meal that comes together in one pan—less fuss, more flavor, and that glorious moment when you realize cleanup will be a breeze. This One Pot Chicken and Vegetables Skillet has become my weeknight hero, especially when life feels a little too chaotic. Picture tender chicken nestled between colorful veggies, all simmering in their own savory juices. It’s healthy, low-carb, and so satisfying that even my pickiest eater (yes, I’m looking at you, toddler) asks for seconds.

Ingredients You’ll Need

Gather these simple, wholesome ingredients—most of which you likely already have in your kitchen:

• Chicken thighs (1 lb, boneless & skinless) – Thighs stay juicy and flavorful, but breasts work too if you prefer leaner meat.
• Bell peppers (2, any color) – I love the sweetness of red and yellow, but green adds a nice crunch.
• Zucchini (1 medium) – A low-carb favorite that soaks up all the delicious pan juices.
• Broccoli florets (2 cups) – Fresh or frozen (no need to thaw!) both work beautifully.
• Garlic (3 cloves, minced) – Because everything tastes better with garlic.
• Olive oil (2 tbsp) – For that perfect golden sear on the chicken.
• Italian seasoning (1 tsp) – My go-to blend, but thyme or rosemary would be lovely too.
• Salt & pepper (to taste) – The simple essentials.
• Chicken broth (½ cup) – Just enough to deglaze the pan and create a light sauce.
• Lemon wedges (for serving) – A bright finish that ties it all together.

Let’s Get Cooking

This recipe is as easy as it is delicious—here’s how to bring it all together:

1. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Pat the chicken dry (this helps it brown beautifully!) and season generously with salt, pepper, and Italian seasoning. Cook for 5–6 minutes per side until golden, then transfer to a plate. Don’t worry—it’ll finish cooking later!
2. Sauté the veggies: In the same skillet, add a drizzle more oil if needed, then toss in the bell peppers, zucchini, and broccoli. Stir in the minced garlic and cook for 4–5 minutes until the veggies are just tender but still vibrant. Pro tip: Let them get a little charred for extra flavor!
3. Bring it all together: Pour in the chicken broth, scraping up any browned bits from the pan (that’s flavor gold!). Nestle the chicken back into the skillet, reduce heat to medium-low, and let everything simmer for another 5 minutes so the flavors meld.
4. Finish with love: Squeeze fresh lemon juice over the top and give it a gentle stir. Taste and adjust seasoning—sometimes I add a pinch of red pepper flakes for a subtle kick.

Pro Tips, Variations, and Substitutions

This One Pot Chicken and Vegetables Skillet is as flexible as it is delicious! Here are some ways to make it your own:

• Protein Swap: Not a fan of chicken? Try boneless pork chops, shrimp, or even tofu for a vegetarian twist.
• Veggie Variations: Swap zucchini for yellow squash, add mushrooms, or toss in some bell peppers for extra color and crunch.
• Herb Boost: Fresh rosemary or thyme can add a lovely depth of flavor—just sprinkle a teaspoon over the dish before serving.
• Cheesy Goodness: If you’re not strictly low-carb, a sprinkle of Parmesan or feta cheese adds a delicious finishing touch.

What to Serve It With

This skillet meal is hearty enough to stand alone, but if you’d like to round it out, here are a few pairing ideas:

• A crisp green salad with a tangy vinaigrette
• Cauliflower rice or quinoa for a grain-friendly option
• Warm, crusty bread (if you’re not watching carbs)
• A light, citrusy white wine like Sauvignon Blanc

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Storage: Let the skillet cool slightly, then transfer to an airtight container. It’ll stay fresh in the fridge for up to 3 days.
• Reheating: Warm it up in a skillet over medium heat with a splash of broth to keep it moist. Alternatively, microwave in 30-second intervals until heated through.
• Freezing: While possible, the veggies may soften upon thawing. If freezing, store in a freezer-safe container for up to 2 months.

Frequently Asked Questions

Can I use frozen vegetables instead of fresh?

Absolutely! Just be sure to thaw and pat them dry first to avoid excess moisture in the skillet.

Is this dish keto-friendly?

Yes! With lean protein and low-carb veggies, this recipe fits perfectly into a keto lifestyle.

Can I make this in advance?

While best enjoyed fresh, you can prep the ingredients ahead of time and cook when ready. Store chopped veggies and seasoned chicken separately in the fridge.

What if I don’t have a cast-iron skillet?

No worries! Any large, oven-safe skillet or even a deep frying pan will work. Just adjust cooking times as needed.

Final Thoughts

There’s something so comforting about a meal that comes together in one pan—minimal cleanup, maximum flavor. This One Pot Chicken and Vegetables Skillet is proof that healthy eating doesn’t have to be complicated or bland. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this dish is sure to become a staple in your kitchen. Happy cooking, and enjoy every bite!