When you need a weeknight dinner that’s quick, healthy, and still feels like real comfort food, this Chicken and Vegetable skillet hits the mark. It’s smoky and creamy, but never heavy. The best part? It all comes together in one pan with simple ingredients you probably already have on hand. No complicated steps or fancy sauces needed.
While you might be thinking “Chicken and vegetables? BORING.” This one is anything but. I was determined to create a chicken and vegetable skillet that was packed with flavor, still felt like true comfort food, but wasn’t heavy.
After several rounds of testing, I found the secret: finish it with butter, a squeeze of lime, and a spoonful of sour cream. It sounds simple, but with that little combo changes everything. It turns smoky chicken and vegetables into something creamy, cozy, and full of flavor without ever feeling heavy.
Why I Love This Chicken with Mixed Vegetables Recipe
- Minimal Prep – chopping the chicken and vegetables is the bulk of the work
- Quick and Easy – you’re really just adding everything to the skillet and letting it cook through
- One Pan Meal – fewer dishes means more time with your family and doing what you love
Chicken and Mixed Vegetables Ingredients
- Chicken breast – Boneless, skinless chicken breast keeps the dish lean while still hearty. Cut it into bite-size pieces so it cooks quickly and stays tender.
- Chipotle chili powder – Adds smoky depth and a little heat. Start on the lower end if you’re sensitive to spice. You can always add more later.
- Garlic powder and onion powder – A quick way to build that “slow-cooked flavor” without the extra prep time.
- Salt and black pepper – Simple seasonings that let the chipotle shine and balance out the richness from the butter and sour cream.
- Avocado oil – It holds up beautifully to higher heat, giving the chicken and veggies a nice sear without burning. Olive oil works fine in a pinch.
- Sweet mini peppers – They bring color, crunch, and a hint of sweetness that balances the smoky spice.
- Cauliflower florets – Add bulk and heartiness. Cut them into small, even pieces so they cook at the same rate as the other vegetables.
- Broccoli florets – Rounds out the veggie mix with texture and a bit of earthiness.
- Chicken broth – Helps loosen the browned bits from the skillet and brings the whole dish together. Go with low-sodium so you can control the salt.
- Butter – Melts into the sauce at the end, adding a silky richness that ties all the flavors together.
- Fresh lime juice – Brightens everything up and cuts through the smoky, creamy base for perfect balance.
- Sour cream – The finishing touch. It gives the skillet that cozy, creamy feel without making it heavy.
How to Make Chicken with Mixed Vegetables
Detailed instructions and measurements to make Healthy Chicken and Vegetables are listed in the recipe card at the bottom of this page.
- Start by seasoning your chicken. Add the chicken pieces to a mixing bowl and toss them with the chipotle chili powder, garlic powder, and onion powder until they’re evenly coated. This step gets all that smoky flavor right onto the meat before it even hits the pan.
- Heat the avocado oil in a large skillet over medium-high heat. Once the oil’s hot, add the chicken in a single layer. Let it sear for a minute or two before stirring. This helps it brown instead of steam. Keep cooking, stirring occasionally, until the pieces are golden and cooked through. You’ll know they’re ready when the centers are no longer pink and the juices run clear. Remove the chicken from the pan and set it aside.
- If there’s any extra liquid in the skillet, let it cook off for about 30 seconds. Add the cauliflower first since it takes the longest to soften. After about three minutes, add the broccoli and sliced peppers. Sprinkle the vegetables with salt and pepper, and sauté them until they’re tender and lightly browned.
- Return the chicken to the skillet and pour in the chicken broth, scraping up any browned bits from the bottom as it simmers. Turn the heat down to medium and let everything cook together for a couple of minutes so the flavors can blend.
- Once it’s smelling amazing and everything’s hot and glossy, stir in the butter and lime juice until the butter’s melted. Take the skillet off the heat, then stir in the sour cream so it stays smooth and creamy. Give it a quick taste and add a pinch more salt if it needs it.
- Serve it as is for a light, cozy meal, or spoon it over rice or quinoa for something heartier.
Serving this Chicken and Vegetables Recipe
- For a low-carb option, you can serve this as is with a little cheese melted on top. You can also pair it with cauliflower rice.
- It goes really well inside tortillas and over rice.
- To add extra fiber, you can pair it with beans. My favorite is pairing it with borracho beans.
Tips and FAQ for this Chicken and Vegetable Skillet
If you swap out the vegetables, keep in mind that they may have different cooking times than those listed in the recipe.
You can, as long as you make sure the chicken is cooked completely through without overcooking your vegetables. Because they need different cooking times, I recommend separating them.
You can use boneless skinless chicken thighs in place of breasts. Your cooking time will vary.
These mixed vegetables include sweet mini peppers (or bell peppers), cauliflower, and broccoli. You can use any variety of mixed vegetables that you like. It just may vary your cooking time.
Each serving has 208 calories.
Yes, you can cook chicken with vegetables. You need to be sure the chicken is fully cooked before consuming. This recipe doesn’t cook them at the same time, but it is something you can do for other recipes.
For this recipe, you’ll cook the chicken first, remove it from the skillet and then cook the vegetables.
Vegetables that go with Chicken and Substitutions
- Chicken Breast – you can substitute the chicken breast with boneless, skinless chicken thighs. Be sure to cut them into bite-size pieces.
- Vegetables – you can substitute the vegetables in the recipe for your favorite vegetables. Your cooking time may be a little different so keep that in mind.
What vegetables go good with chicken?
All vegetables go good with chicken, but favorites include broccoli, cauliflower, Brussels sprouts, and potatoes.
How to Store, Freeze, and Reheat Chicken with Mixed Vegetables
Allow it to cool completely and come to room temperature. Place it in an airtight container and store in the refrigerator up to 4 days.
You can reheat the stored meal in the microwave or stove top. I recommend heating over low heat on the stovetop for best results.
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Chicken with Mixed Vegetables Recipe
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1-2 teaspoons chipotle chili powder start with 1 teaspoon if you prefer less heat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
- 10 ounces sweet mini peppers sliced
- 10 ounces cauliflower florets cut small and even
- 10 ounces broccoli florets
- ½ cup low-sodium chicken broth
- 1 tablespoon butter
- 1 tablespoon lime juice about half a lime
- 1 tablespoon sour cream or heavy cream, optional for a creamy finish
Instructions
- In a mixing bowl, combine the chicken, chipotle chili powder, garlic powder, and onion powder. Toss until the chicken is evenly coated. Set aside.
- Heat the avocado oil in a large, deep skillet over medium-high heat.
- Add the chicken in a single layer and let it sear before stirring — this helps it brown and stay juicy.
- Cook for 7–10 minutes, stirring occasionally, until golden and cooked through (no longer pink in the center). Remove the chicken from the skillet and set aside.
- If there’s extra moisture in the pan, let it sizzle off for about 30 seconds.
- Add the cauliflower first and cook for 3 minutes. Then add the broccoli and peppers.
- Sprinkle with salt and pepper. Sauté, stirring occasionally, until the vegetables are tender and lightly browned, about 6–8 minutes.
- Return the chicken to the skillet.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Turn the heat down to medium and simmer for 2–3 minutes to let the flavors blend.
- Stir in the butter and lime juice until melted and incorporated.
- Remove from the heat, then stir in the sour cream until creamy and smooth.
- Taste and adjust salt as needed. Serve warm.
Notes
- Start with 1 teaspoon chipotle chili powder for a mild version and increase to 2 teaspoons for a bolder kick.
- Adding the lime and sour cream off the heat helps preserve their brightness and creaminess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use frozen vegetables in this recipe,
Yes, you can use frozen vegetables in this recipe. For a better texture, you may want to thaw them first and pat them dry to remove excess moisture. Frozen veggies tend to release more water as they cook, so sautéing them may take a little longer to evaporate the excess liquid. They won’t caramelize the same way fresh ones do, so you may need to add a bit more seasoning. Be mindful not to overcook them though or they’ll get mushy.
Can this be reheated in the microwave?
Yes, while you’ll get the best results from reheating on the stovetop, the microwave works as well.
Super easy and quick one pan meal!