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- 2 chicken breasts, diced into bite-sized pieces - 1 cup broccoli florets - 1 cup bell peppers (red and yellow), chopped - 1 cup cherry tomatoes, halved - 1 medium onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried Italian herbs - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup vegetable broth - 1 cup quinoa, rinsed - Fresh parsley, chopped (for garnish) The main ingredients for this dish are simple yet packed with flavor. Chicken breasts give this meal protein. The veggies add color, taste, and nutrition. Broccoli brings crunch, while bell peppers add sweetness. Cherry tomatoes offer freshness. Onion and garlic boost the flavor even more. Olive oil helps cook everything together, making it juicy and tasty. - Additional vegetables or spices - Protein substitutes You can swap in other vegetables if you like. Zucchini or carrots work well. You can also add spices like cayenne for heat. If you want a different protein, feel free to use turkey, tofu, or shrimp. These choices can change the dish and keep it exciting. - Large skillet - Cooking utensils You will need a large skillet for this recipe. A good skillet helps cook everything evenly. You will also need basic cooking utensils, like a spatula and a knife, to chop and stir. Having the right tools makes cooking easier and more fun. {{ingredient_image_1}} Start by cutting the chicken breasts into small, bite-sized pieces. This helps them cook evenly. In a large skillet, heat 2 tablespoons of olive oil over medium heat. When the oil is hot, add the chicken. Season it with salt, pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of dried Italian herbs. Cook the chicken for about 5 to 7 minutes. It should be browned and cooked through. Once done, take the chicken out and set it aside. In the same skillet, add the diced onion and minced garlic. Sauté them for 2 to 3 minutes. You want them to get soft and fragrant. Next, add 1 cup of broccoli florets and 1 cup of chopped bell peppers. Keep cooking for another 3 to 4 minutes. The veggies should start to soften but still have a bit of crunch. Now it’s time to bring everything together. Stir in 1 cup of rinsed quinoa and 1 cup of halved cherry tomatoes. Pour in 1 cup of vegetable broth and mix well. Make sure all ingredients are combined. This step will infuse the quinoa with lots of flavor. Turn the heat down to low. Add the cooked chicken back into the skillet and cover it. Let it simmer for about 15 to 20 minutes. This will help the quinoa cook perfectly and soak up all the broth. Stir occasionally to make sure nothing sticks to the bottom. When the quinoa is fluffy and the veggies are tender, it’s time to serve! Taste the dish and add more salt or pepper if needed. Remove it from the heat and garnish with fresh chopped parsley. This adds a nice touch. Serve it warm, and enjoy your delicious one pot meal! To ensure your chicken is perfectly cooked, cut it into small, even pieces. This helps it cook faster and stay juicy. Sauté the chicken in a hot skillet with olive oil. Season it well with salt, pepper, smoked paprika, and Italian herbs. Cook it for about 5 to 7 minutes or until it is no longer pink inside. Use a meat thermometer to check for doneness; it should reach 165°F (75°C). This way, your chicken will be tender and full of flavor. For an extra kick, you can add more herbs and spices. Consider using fresh basil or thyme for a fresh taste. A pinch of red pepper flakes will add heat. You can also try adding lemon zest for brightness. These small changes can make your dish stand out and keep your taste buds excited. Pre-chopping your ingredients can save you a lot of time. Before you start cooking, chop the chicken, vegetables, and garlic. You can also rinse the quinoa in advance. Having everything ready to go means you can focus on cooking. It makes your One Pot Chicken Veggie Skillet quick and easy to prepare, even on busy nights. Pro Tips Use Fresh Ingredients: Fresh vegetables and high-quality chicken will enhance the flavor of your dish significantly. Customize the Veggies: Feel free to swap out the vegetables based on what you have on hand or your personal preference. One-Pot Cooking: This recipe is designed for easy cleanup; make sure to use a large enough skillet to accommodate all ingredients. Garnish for Flavor: Don't skip the fresh parsley; it adds a burst of color and freshness to the final dish. {{image_2}} You can switch chicken for turkey, tofu, or shrimp. Turkey is lean and tasty. It cooks similarly to chicken. Tofu offers a plant-based option. Just be sure to press it to remove extra water. Shrimp cooks quickly and adds a nice touch. Adjust cooking times based on your choice. Feel free to mix in seasonal veggies. Zucchini, carrots, or spinach work great. You can also use frozen veggies if fresh ones are not available. Frozen veggies save time and reduce waste. Just add them in when you add the quinoa and broth. They will cook well in the skillet. For gluten-free needs, use quinoa as your grain. Quinoa is naturally gluten-free. If you want a low-carb option, skip the quinoa. You can add more veggies instead. Cauliflower rice is a great substitute. It keeps the dish light while still being filling. Store your One Pot Chicken Veggie Skillet in an airtight container. Let it cool first, then place it in the fridge. It’s best if you use it within three days. This keeps the flavors fresh and the chicken safe to eat. To freeze, let the skillet cool completely. Divide it into portions and use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Heat it on the stove or microwave until hot. In the fridge, this dish lasts about three days. If frozen, it can stay good for up to three months. After that, you might notice a drop in quality. Always check for signs of spoilage before eating. Yes, you can make this dish ahead of time. Cook the One Pot Chicken Veggie Skillet and let it cool. Then, store it in an airtight container in the fridge. It lasts for up to three days. You can also prepare the ingredients in advance. Chop the chicken and veggies, and store them separately. This way, you save time and enjoy a quick meal later. This dish is a complete meal, but you can add sides for variety. Here are some great options: - A simple green salad with a light dressing. - Crusty bread to soak up the flavors. - Rice or another grain for extra carbs. - Steamed veggies for added nutrients. These sides enhance your meal while keeping it balanced. To scale the recipe, simply multiply each ingredient by the number of servings you want. For example, if you want to serve eight, double all ingredients. This works well for chicken, veggies, and broth. Keep in mind that cooking time might vary slightly. Check the quinoa for doneness and adjust as needed. This blog post guides you through making a delicious One Pot Chicken Veggie Skillet. We covered the main ingredients, cooking steps, and tips for perfect results. You learned about optional ingredients for extra flavor and how to adapt for dietary needs. By using this recipe, you can save time and enjoy a tasty meal. Cooking can be fun and simple with these easy tips and tricks. Now you have the skills to make this dish your own!

One Pot Chicken Veggie Skillet

A delicious and easy one-pot meal featuring chicken, vegetables, and quinoa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 pieces chicken breasts, diced into bite-sized pieces
  • 1 cup broccoli florets
  • 1 cup bell peppers (red and yellow), chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup vegetable broth
  • 1 cup quinoa, rinsed
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken. Season with salt, pepper, smoked paprika, and Italian herbs. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  • In the same skillet, add onion and garlic. Sauté for 2-3 minutes until softened. Then add broccoli florets and bell peppers; cook for an additional 3-4 minutes until they begin to soften.
  • Stir in the rinsed quinoa and cherry tomatoes to the skillet. Pour in the vegetable broth, stirring to combine all ingredients well.
  • Reduce the heat to low, add the chicken back into the skillet, and cover. Let it simmer for about 15-20 minutes or until the quinoa is cooked and has absorbed the liquid, stirring occasionally.
  • Once the quinoa is fluffy and the veggies are tender, taste and adjust seasoning with salt and pepper if needed. Remove from heat and garnish with fresh parsley.

Notes

Feel free to substitute vegetables based on your preference.
Keyword chicken, one pot, quinoa, vegetables