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

There’s something so comforting about a meal that comes together in just one pan—less fuss, fewer dishes, and more time to savor the flavors. This One Pot Chicken and Vegetables Skillet has become my go-to on busy weeknights when I crave something wholesome, hearty, and packed with goodness. It’s the kind of dish that fills the kitchen with the most inviting aroma, making everyone gather around the table before it’s even ready. Plus, it’s healthy, low-carb, and loaded with colorful veggies—what’s not to love?

Ingredients You’ll Need

Here’s what you’ll need to bring this cozy skillet to life:

• Chicken thighs (boneless, skinless): Juicy and flavorful, thighs stay tender even if you accidentally overcook them a little—perfect for busy cooks!
• Olive oil: A good drizzle for sautéing and adding that lovely golden sear to the chicken.
• Garlic & onion: The aromatic base that makes everything smell (and taste) incredible.
• Bell peppers (red and yellow): Sweet, vibrant, and packed with vitamins—they add such a cheerful pop of color!
• Zucchini: A low-carb favorite that soaks up all the delicious flavors.
• Broccoli florets: For a little crunch and a boost of greens.
• Cherry tomatoes: They burst with sweetness and add a lovely juiciness to the dish.
• Italian seasoning, salt & pepper: Simple but mighty—these bring all the flavors together.
• Chicken broth: Just a splash to deglaze the pan and create a light, flavorful sauce.
• Fresh parsley (optional): A bright finish that makes everything look (and taste) fresher.

How to Make This Easy Skillet

This dish is as simple as it gets, but I’ll walk you through each step to make sure it turns out perfect every time.

1. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Pat the chicken thighs dry (this helps them brown beautifully!) and season generously with salt and pepper. Sear for about 5–6 minutes per side until golden and nearly cooked through. Transfer to a plate—they’ll finish cooking later.
2. Sauté the aromatics: In the same skillet, add a touch more oil if needed, then toss in the onion and garlic. Stir for about a minute until fragrant—just enough to wake up their flavors without burning.
3. Add the veggies: Toss in the bell peppers, zucchini, and broccoli. Sprinkle with Italian seasoning and a pinch of salt. Sauté for 4–5 minutes until the veggies start to soften but still have a little bite.
4. Bring it all together: Nestle the chicken back into the skillet, scatter the cherry tomatoes around, and pour in the chicken broth. Let everything simmer together for another 5–7 minutes until the chicken is fully cooked and the tomatoes start to burst.
5. Finish with freshness: Sprinkle with chopped parsley for a final touch of brightness.

Tip: If you love a little extra richness, a sprinkle of grated Parmesan or a squeeze of lemon at the end works wonders!

There’s something so comforting about a meal that comes together in just one pan—minimal cleanup and maximum flavor. This One Pot Chicken and Vegetables Skillet is not only healthy and low-carb, but it’s also packed with vibrant colors and textures that make every bite satisfying. Let’s dive into some pro tips, serving ideas, and more to make this dish your new weeknight staple!

Pro Tips & Variations

Want to make this dish even more foolproof? Here are a few tricks to elevate your skillet:

• Season generously: Don’t be shy with the herbs and spices! A little extra garlic powder or smoked paprika can add depth.
• Swap the protein: Not a fan of chicken? Try boneless pork chops, shrimp, or even tofu for a vegetarian twist.
• Mix up the veggies: Swap zucchini for asparagus, or add bell peppers for extra crunch. The recipe is flexible!
• Deglaze for flavor: If bits stick to the pan while cooking, splash in a little chicken broth or white wine to lift those tasty browned bits.

What to Serve With It

This skillet is a complete meal on its own, but if you’d like to round it out, here are a few delicious pairings:

• A simple side salad with a tangy vinaigrette
• Cauliflower rice or quinoa for extra bulk (without the carbs)
• Garlic butter sautéed spinach for an extra veggie boost
• A crusty slice of whole-grain bread (if you’re not strictly low-carb)

Storage & 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 good 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. Avoid microwaving if possible—it can dry out the chicken.
• Freezing: While you can freeze this dish, the veggies may soften upon thawing. If freezing, store for up to 2 months and reheat gently.

FAQs

Can I use frozen vegetables?
Yes! Just add them straight to the pan—no need to thaw. Keep in mind they may release extra moisture, so cook a little longer if needed.

What if my chicken isn’t browning?
Make sure your pan is hot before adding the chicken, and don’t overcrowd it. If the pieces are too close, they’ll steam instead of sear.

Is this recipe keto-friendly?
Absolutely! With lean protein and low-carb veggies, this dish fits perfectly into a keto lifestyle.

Can I make this in advance?
You can prep the ingredients ahead (chop veggies, season chicken), but for the best texture, cook it fresh when ready to serve.

There you have it—a simple, wholesome meal that’s as easy to make as it is delicious. Whether you’re cooking for a busy weeknight or meal-prepping for the days ahead, this One Pot Chicken and Vegetables Skillet is sure to become a favorite. The best part? More time enjoying your meal and less time scrubbing dishes. Happy cooking!