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–+ servings

Savor the Best Homemade Comfort Food You'll Love

Enjoy this quick and comforting One-Pan Chicken and Veggies, perfect for busy evenings and minimal cleanup.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts They are lean and cook quickly.
  • 2 tablespoons olive oil Helps to crisp the chicken and keep it tender.
  • 1 teaspoon garlic powder Infuses warm, aromatic flavor.
  • 1 teaspoon paprika Contributes smoky depth and vibrant color.
  • to taste salt Essential for enhancing the overall taste.
  • to taste pepper Essential for enhancing the overall taste.
For the Veggies
  • 1 piece bell pepper Colorful and sweet.
  • 1 piece zucchini Adds tender texture.
  • 0.5 piece red onion Provides sweet and tangy flavor.
  • 1 cup broccoli florets Packed with nutrients.
  • optional fresh herbs Like parsley or thyme.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season with salt, pepper, garlic powder, and paprika. Heat olive oil in the skillet and sear the chicken on both sides until golden brown.
  2. Chop your choice of colorful veggies into bite-sized pieces, using roughly 1 bell pepper, 1 zucchini, and 0.5 red onion. Remove the seared chicken and set aside.
  3. In the same skillet, add more olive oil if needed and sauté the chopped veggies until tender and slightly caramelized.
  4. Return the chicken to the skillet, season with additional salt, pepper, and herbs. Bake in the oven for 15-20 minutes until the chicken reaches 165°F.
  5. Allow to rest for 5 minutes, then serve directly from the skillet, garnished with herbs.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

This recipe is versatile; feel free to swap in seasonal veggies or use leftovers for a unique touch.

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