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.

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

Description

A quick and healthy one-skillet lemon herb chicken recipe with colorful vegetables, perfect for beginner cooks seeking easy sheet pan dinners.

Ingredients

Scale

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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Instructions

Cut the chicken into 1-inch pieces and season with salt, pepper, and half of the seasoning mix. Add 1/2 tablespoon olive oil and toss to coat evenly.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
In the same skillet, add remaining olive oil and cook sliced onions for 2 minutes until slightly softened.
Add broccoli, zucchini, and bell peppers to the skillet. Sprinkle remaining seasoning mix, stir, and cook for 5–6 minutes until vegetables are crisp-tender.
Pour in chicken broth, scraping up any browned bits from the pan to deglaze and create a light sauce.
Return the chicken to the skillet, stir to combine, and heat through for 1 minute.
Remove from heat, garnish with chopped parsley, and serve warm.

Notes

Use chicken thighs for a juicier result; just ensure even cuts for consistent cooking.
Adjust chili powder for desired spice level.
Deglazing with broth, wine, or juice adds flavor and prevents burning.
Substitute vegetables based on preference—try cauliflower or asparagus.
Store leftovers in airtight containers for 3–4 days or freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 257
Sugar: 5g
Sodium: 168mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 13g
Fiber: 4g
Protein: 28g
Cholesterol: 73mg