Chicken and Vegetables Skillet
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This Chicken and Vegetable Skillet Recipe combines veggies and pan seared chicken with basil and mozzarella! It’s healthy & delicious!
We love throwing together simple healthy weeknight meals that are filled with veggies and protein.
This one-pan chicken and vegetables skillet is the best combination of flavors, protein, and veggies that your entire family will love!
Topping this skillet with freshly chopped basil, balsamic vinegar, and fresh mozzarella gives this dish the perfect balance of flavor that you will definitely be going back for seconds!
This one pot chicken and vegetables skillet recipe is from our brand new cookbook: Easy Healthy Dinners! Pre-order the book today to reserve your copy!
Tyler’s Tips for the Best Chicken Vegetable Skillet
- Using real balsamic vinegar that is not diluted with fillers is crucial. You want to look for a specific label on the bottle that says DOP or PGI. These are specific designations that validate the authenticity of the balsamic vinegar and are some of the highest quality you can find.
- It’s always better to undercook the vegetables in a skillet; they can get soft very quickly, so we like to cook them but leave a little crunch so they can be reheated the next day and still maintain their texture.
Ingredients:
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders but we like the texture of the chicken breasts the best. We have not tried this with cubed pork tenderloin or pork chops but that may also work.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Garlic and Onions: You can use a teaspoon of garlic powder and onion powder in lieu of fresh garlic and onions if needed.
Vegetables: Fresh or frozen corn, cherry tomatoes, green beans, and eggplant would be some great substitutions for vegetables in this recipe. We love the red peppers and zucchini, but feel free to add or swap other veggies.
Balsamic Vinegar: Red wine vinegar, white wine vinegar, or lemon juice could be a few good options for substituting the balsamic. If necessary, the vinegar can be omitted.
Basil: 1/2 teaspoon dried basil can be used in place of the fresh basil. Fresh parsley or fresh thyme can be good alternatives as well.
Mozzarella: Using the small mozzarella pearls is ideal, but a block of fresh mozzarella can be cubed into 1/4 inch pieces as well. Swap out the mozzarella for 1/4 cup grated Parmesan cheese for a slightly different texture and flavor.
How to Make Chicken and Vegetable Skillet
- In a preheated large skillet, cook cubed, salted, and peppered chicken in olive oil for 7 minutes until browned.
- Add onions and garlic and cook for 2 minutes, stirring occasionally.
- Deglaze the pan with chicken broth. Stir and cook for 1 more minute. Add the veggies and cook for 3 minutes or until they begin to soften.
- Add the balsamic vinegar and cook for 2 minutes. Remove from the heat. Stir in basil, mozzarella cheese, and serve.
Get this Recipe + More in our Cookbook!
You can find this recipe in our cookbook: Easy Healthy Dinners! Preorder the book before 7/14 and be entered to win our favorite Caraway Cookware set!
What to Serve with this Recipe:
This easy, healthy chicken and veggies recipe is high in protein and filled with nutritious vegetables, but feel free to serve alongside a bowl of pasta, rice, roasted potatoes, baked sweet potato cubes, or our favorite peach goat cheese salad!
This meal would also be delicious served in a whole wheat wrap for a sandwich on the go. It’s also yummy with our homemade Creamy Balsamic Dressing drizzled on top!
storage
Storing: These leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Easily reheat this chicken and vegetable skillet in the microwave, toaster oven, or in a lightly greased pan on the stovetop.
We don’t recommend freezing this recipe as it will not reheat well after thawing.
other healthy Chicken and Veggie Recipes:
Chicken Veggie Skillet
Ingredients
- 1 pound boneless, skinless chicken breasts, cut in ½-inch cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped onions
- 2 tablespoons minced garlic
- ¼ cup chicken broth
- 2 cups green zucchini cut in ⅛ inch thick half moons
- 1 cup thinly sliced red bell peppers
- 1 tablespoon balsamic vinegar
- ¼ cup fresh chopped basil leaves
- 1 cup small mozzarella balls
Instructions
- Coat cubed chicken in salt and black pepper evenly.
- In a large sauté pan, heat olive oil over medium high heat.
- Add chicken into the preheated pan and cook for 7 minutes.
- While the chicken is cooking, chop onions, garlic, zucchini and red peppers. Set aside.
- Once the chicken has browned, add onions and garlic to the pan. Cook for 2 minutes, stirring occasionally.
- Add ¼ cup chicken broth and deglaze the pan. Stir well and cook for 1 more minute.
- Add the zucchini and red peppers to the pan. Cook over medium heat for 3 minutes or until they begin to soften.
- Add the balsamic vinegar and cook for 2 minutes.
- Turn the heat off and remove the pan from the heat.
- Stir in fresh chopped basil and mozzarella cheese and serve.
I made this last night. It is very good! Maybe a little labor intensive, but I was running late so that could have been it too. I forgot to buy fresh Basil so I sniped some green onions on top. I know it wasnt the same flavor but the color was nice! It was great overall!
Glad you enjoyed it. Sorry you felt it was labor intensive.. but it takes less than 30 minutes to make! Not sure how we coul’dve made it easier but please feel free to share your suggestions 🙂 always looking for ideas to improve!