Looking for quick and easy chicken ideas for dinner? This One Pan Chicken & Veggies skillet is the ultimate dinner solution for busy nights when you want a healthy and satisfying meal without all the fuss. With juicy pan-fried chicken thighs, tender sweet potatoes and onions, crisp-tender broccoli, and fragrant garlic, this recipe is a satisfying meal that can be prepared in just one pan. It’s gluten-free, Whole30, and paleo-friendly.
Easy One-Pan Chicken & Veggies
This one-pan chicken and veggies meal is my go-to recipe when I feel like I want something healthy and nutritious but I also don’t want to spend too much time cooking. The whole dish is made in one pan or skillet and uses nutritious and affordable ingredients like chicken thighs, broccoli, sweet potatoes, onion and garlic.
This recipe takes less than 30 minutes and can be served as dinner or lunch. If you do a little prep ahead of time (e.g. have chicken and vegetables cut up and stored in the fridge), you can have this on the table in 20 minutes!
And finally, it might seem very simple with only garlic, salt and pepper as the seasonings, but trust me when I say it’s very tasty. You can also pimp it up by adding other ingredients like chopped tomatoes or sun-dried tomatoes, capers, olives, various spices, chili or lemon juice.
It’s suitable for those following a gluten-free, paleo, Whole30 diet. It’s high in protein and fibre and is a good source of healthy carbohydrates.
This one-pan chicken and vegetables dish is great for meal prep as it keeps well in Tupperware containers for up to 3 days.
How To Make One Pan Chicken & Veggies Dinner
The full recipe card with ingredients and a nutritional breakdown is below. Here are some step-by-step photos to guide you along.
Step 1. Prepare the chicken. Cut away large pieces of fat but don’t worry about trimming all of it off as it will render off while cooking. Cut the chicken into bite-size pieces. Season the chicken with salt and pepper on both sides. I like using quite a lot of black pepper for this recipe but you can modify it. You can also add a little chili.
Step 2. Prepare the vegetables. You can do this step once you start cooking the chicken to speed up the process. Make sure to cut the broccoli florets in halves so they cook faster and keep the sweet potato cubes on a smaller side or they might end up undercooked.
Step 3. Cook the chicken first. Heat olive oil in a large skillet or frying pan. I use number 8 on the induction stove. Add the pieces without overlapping each other and cook for 6 minutes on each side.
Step 4. Deglaze the pan. Remove the chicken pieces into a bowl. Pour in 1/4 to 1/3 cup of water or chicken stock into the hot pan and scrape it with a spatula to incorporate any cooked juices into a broth. Pour this deglazed broth into a cup or a bowl and set aside, we will use it later.
Step 5. Cook the vegetables. Wipe the pan with a paper towel and add more oil. Set the heat to medium-high (7 on the induction stove) and add the sweet potatoes and onions first, season with extra pepper and salt. Cook for 3 mins covered with a lid. Then stir and add broccoli. Cover with a lid again and cook for 2 minutes. Covering with a lid creates a hotter, steamier environment, so all the vegetables cook faster.
Step 6. Cook with chicken. Open the lid and add chicken and garlic, and stir through. Then pour in the reserved chicken pan juices and cook all together for 2-3 more minutes, stirring a couple of times. No lid this time.
Taste for salt and pepper and season if needed. I like a little drizzle of lemon juice if I have some on hand. You can also garnish with fresh parsley or green onions if you have any.
More Easy Chicken Ideas For Dinner
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
Description
One-pan chicken veggies skillet is a quick, healthy dinner recipe with pan-fried chicken thighs, sweet potatoes, and broccoli. It’s easy to make, gluten-free, Whole30, and paleo-friendly meal, all cooked in just one pan. This recipe is for either 2 satiating portions or 3 regular ones. You can stretch it to 4, especially if you serve a side dish like quinoa, rice or more vegetables.
- Prepare the chicken. Cut away large pieces of fat but don’t worry about trimming all of it off as it will render off while cooking. Cut the chicken into bite-size pieces. Season the chicken with salt and pepper on both sides. I like using quite a lot of black pepper for this recipe but you can modify it. You can also add a little chili.
- Prepare the vegetables. You can do this step once you start cooking the chicken to speed up the process. Make sure to cut the broccoli florets in halves so they cook faster and keep the sweet potato cubes on a smaller side or they might end up undercooked.
- Cook the chicken first. Heat olive oil in a large skillet or frying pan. I use number 8 on the induction stove. Add the pieces without overlapping each other and cook for 6 minutes on each side.
- Deglaze the pan. Remove the chicken pieces into a bowl. Pour in 1/4 to 1/3 cup of water or chicken stock into the hot pan and scrape it with a spatula to incorporate any cooked juices into a broth. Pour this deglazed broth into a cup or a bowl and set aside, we will use it later.
- Cook the vegetables. Wipe the pan with a paper towel and add more oil. Set the heat to medium-high (7 on the induction stove) and add the sweet potatoes and onions first, season with extra pepper and salt. Cook for 3 mins covered with a lid. Then stir and add broccoli. Cover with a lid again and cook for 2 minutes. Covering with a lid creates a hotter, steamier environment, so all the vegetables cook faster.
- Cook with chicken. Open the lid and add chicken and garlic, and stir through. Then pour in the reserved chicken pan juices and cook all together for 2-3 more minutes, stirring a couple of times. No lid this time.
- Taste for salt and pepper and season if needed. I like a little drizzle of lemon juice if I have some on hand. You can also garnish with fresh parsley or green onions if you have any.
- Enjoy right away or cool and store in Tupperware containers as part of meal prep.
Notes
The nutrition label is for 3 servings, however, this meal can also be 2 more satiating servings, which will be about 650-700 calories per portion.
Nutrition
- Serving Size: 1/2 of the skillet
- Calories: 472
- Sugar: 5.7 g
- Sodium: 1421 mg
- Fat: 22.5 g
- Carbohydrates: 25.2 g
- Fiber: 5 g
- Protein: 42.8 g
- Cholesterol: 186.7 mg
Keywords: One-Pan recipes, skillet recipes, chicken skillet, chicken vegetables dinner, whole30, paleo, gluten-free, healthy dinner, chicken thigh recipes, chicken and sweet potato recipes
More Recipes With Chicken Thighs
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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