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24-Minute Chicken and Vegetable Skillet That Saves Busy Nights

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A quick and healthy one-pan meal with chicken and vegetables, perfect for weeknight dinners.

Ingredients

Scale
  • 1 lb boneless skinless chicken breast, cut into bite-size pieces
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into thick coins
  • 1 cup cherry tomatoes, halved
  • 3/4 cup corn kernels (fresh, frozen, or canned/drained)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning (or dried mixed herbs)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice (optional, for serving)
  • Fresh rosemary sprig (optional, for garnish)

Instructions

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 5–7 minutes until browned and cooked through. Remove to a plate.
  2. Add remaining 1 tbsp olive oil to the skillet. Add carrots and cook 3–4 minutes.
  3. Add broccoli and 2–3 tbsp water. Cover and steam 2–3 minutes until broccoli is bright green and crisp-tender.
  4. Stir in garlic and Italian seasoning for 30 seconds until fragrant.
  5. Add corn and cherry tomatoes. Cook 2 minutes just until tomatoes soften.
  6. Return chicken to the skillet and toss everything together. Taste and adjust seasoning.
  7. Finish with a squeeze of lemon juice if using, and garnish with a rosemary sprig.

Notes

  • Use fresh or frozen vegetables based on availability.
  • Adjust seasoning to your taste.
  • For extra flavor, add a sprinkle of Parmesan cheese before serving.

Nutrition

Keywords: chicken and vegetable skillet, one pan chicken and veggies, healthy chicken dinner, chicken broccoli skillet, quick weeknight chicken, meal prep chicken and veggies

Find it online: https://mealcooked.com/chicken-and-vegetable-skillet-recipe/