Lemon Herb Chicken and Veggies Skillet

Name: Lemon Herb Chicken and Veggies Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; Salt and fresh ground black pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon paprika; 1/4 to 1/2 teaspoon chili powder; 1 small yellow onion, thinly sliced; 3 cups bite-size broccoli florets; 1 zucchini, sliced into half-moons; 1 small yellow bell pepper, cut into 1-inch chunks; 1 small red bell pepper, cut into 1-inch chunks; 1/4 cup low sodium chicken broth; Chopped fresh parsley, for garnish

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There’s something deeply satisfying about walking into your kitchen after a long day and whipping up a homemade meal in under 30 minutes—without the mess of multiple pans or complicated steps. I remember the first time I tried a skillet dinner like this one: I had just moved into my first apartment, equipped with nothing more than one pan, a wooden spoon, and a lot of ambition. The result? A simple lemon herb chicken and vegetable skillet that instantly became my weeknight favorite. It tasted fresh, comforting, and clean-up was blissfully easy.

This lemon herb chicken recipe checks all the right boxes—it’s a quick and healthy meal, budget-friendly, and packed with flavor and nutrients. With colorful vegetables, juicy chicken, and fragrant herbs all coming together in a single skillet, it’s the kind of dish that feels gourmet without demanding culinary expertise.

Lemon Herb Chicken and Veggies Skillet Recipe

Why This Recipe is Special

What sets this easy sheet pan dinner apart is its balance of flavor, nutrition, and convenience. Every ingredient plays a thoughtful role in creating a meal that’s both hearty and healthy. It’s endlessly adaptable—perfect for using up what’s in your fridge—and designed for beginners who want big results without fuss. The technique used in this lemon herb chicken recipe also lays a foundation you can build on again and again.

Ingredients and Preparation

Chicken (Boneless, Skinless Breast or Thigh)
Acts as the protein anchor of the dish, offering a lean and satisfying component. Thighs provide more juiciness, while breasts are lighter and slightly firmer.

Olive Oil
Used for sautéing, olive oil gives a rich, smooth base that helps brown the chicken and veggies while adding heart-healthy fats.

Onion (Yellow or White)
Adds sweetness and depth. It’s the aromatic foundation that ties everything together. Slice it thin for even caramelization.

Broccoli Florets
High in fiber and vitamin C, broccoli provides crunch and a satisfying contrast to the tender chicken.

Zucchini (Sliced into Half Moons)
Mild and juicy, zucchini soaks up all the surrounding flavors and offers a soft texture that complements firmer vegetables.

Bell Peppers (Red and Yellow)
These add sweetness, vibrant color, and crunch, making the dish feel fresh and lively.

Garlic Powder, Onion Powder, Paprika, Dried Thyme, Dried Rosemary, Chili Powder
This medley of dried herbs and spices brings warmth, aroma, and complexity. The thyme and rosemary offer earthy depth, paprika adds smokiness, and chili powder brings a gentle kick.

Salt and Black Pepper
Basic but essential for enhancing all the natural flavors.

Low-Sodium Chicken Broth
A splash of broth adds moisture and creates a light, savory pan sauce. You can substitute it with white wine, water, or even apple juice for a different flavor profile.

Fresh Parsley
A final sprinkle for brightness and a hint of freshness to round out the dish.

Ingredient Substitutions:

Swap zucchini with yellow squash or mushrooms.

Use cauliflower or asparagus in place of broccoli.
Try tofu or pork chunks if you don’t eat chicken.

Step-by-Step Instructions

Step 1
Start by cutting the chicken into bite-sized chunks. Season with salt, pepper, and half of the herb-spice mixture. Drizzle with a little olive oil and toss everything until well-coated.

Step 2
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6–8 minutes, stirring occasionally until golden brown and fully cooked. Remove the chicken and set aside.

Step 3
In the same skillet, add a bit more oil and sauté the sliced onions for about 2 minutes until they start to soften.

Step 4
Stir in the broccoli, zucchini, and bell peppers. Sprinkle the remaining spice mix over the vegetables. Cook for another 5–6 minutes, stirring occasionally, until the vegetables are crisp-tender.

Step 5
Pour in the chicken broth to deglaze the skillet, scraping up any flavorful bits stuck to the bottom. Let it simmer for about a minute.

Step 6
Return the cooked chicken to the skillet. Stir everything together to combine and heat through. Taste and adjust seasoning if needed.

Step 7
Turn off the heat and garnish with chopped parsley. Serve hot and enjoy the fresh, vibrant flavors of your lemon herb chicken and vegetables skillet.

Beginner Tips and Notes

Chicken Not Cooking Evenly? Ensure your pieces are uniform in size and don’t overcrowd the pan.
Veggies Getting Mushy? Keep the heat medium-high and stir only occasionally to allow slight charring and maintain texture.
No Chicken Broth? Water works in a pinch, or use white wine for more complexity.

Lacking a Skillet? A deep frying pan or sauté pan will do the job just fine.
Want More Citrus? Add a splash of lemon juice just before serving for an extra zing.

Serving Suggestions

Pair your skillet meal with a side of mushroom rice, quinoa, or lemon couscous for added texture. A simple green salad with vinaigrette or a side of crusty bread can also round out the meal beautifully.

Leftover Tips:
Store in an airtight container in the fridge for up to 3–4 days. To reheat, use a skillet on low heat with a splash of broth or water to maintain moisture. This dish also freezes well for up to 3 months—perfect for meal prep.

Conclusion

If you’re new to cooking or simply short on time, this lemon herb chicken recipe is the kind of dependable, satisfying dinner that will become part of your weekly rotation. It’s forgiving, flexible, and delivers consistently great results. Give it a try and let me know how it turns out in the comments—I’d love to hear your twist on it or answer any questions you might have. Happy cooking!

FAQ About Lemon Herb Chicken and Vegetables Skillet

Q1: Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables, but make sure to thaw and pat them dry to avoid excess moisture in the skillet. Cooking time may vary slightly.

Q2: What type of chicken is best for this recipe?

Boneless, skinless chicken breasts are lean and cook quickly, but boneless thighs offer more juiciness. Either works well—just keep pieces uniform for even cooking.

Q3: How do I know when the chicken is fully cooked?

Use an instant-read thermometer—chicken is done at 165°F (74°C). If you don’t have one, cut a piece open to ensure it’s white and no longer pink inside.

Q4: Can I make this recipe ahead of time?

Absolutely. This dish stores well in the fridge for up to 4 days and freezes for up to 3 months. Reheat gently in a skillet with a splash of broth to maintain moisture.

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