Looking for a quick, healthy dinner that’s ready in 20 minutes and only uses one pan?
This One-Pot Chicken and Veggie Skillet is your answer!
Packed with lean protein, vibrant veggies, and bold Cajun flavor, it’s a weeknight win—minimal cleanup, maximum flavor.
Serve it fresh from the skillet or meal prep for the week ahead.
Either way, you’ve got a hearty, low-carb dish that’s big on taste and short on effort.
For the Chicken and Vegetables
- Chicken – Use boneless, skinless chicken breast cut into bite-sized pieces. It cooks quickly and stays tender.
- Zucchini – Adds a mild sweetness and slight crunch to the dish.
- Red Bell Peppers – These bring vibrant color and a natural sweetness.
- Broccoli – Provides a delicious bite and extra nutrients.
- Onion – Enhances the flavor with a mild sweetness.
- Olive Oil – Helps sauté the chicken and vegetables while adding richness.
- Cajun Seasoning – Brings bold, smoky spice to the dish.
- Salt & Pepper – A simple yet essential seasoning base.
For the Sauce & Garnish
- Low-Sodium Chicken Broth – Used to deglaze the pan and add moisture.
- Fresh Parsley – Adds a pop of freshness and color.
- Red Chili Flakes (Optional) – A little heat for those who love spice!
One-Pot Chicken and Veggies Skillet (Healthy + Low Carb)
Notes
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
- 2 zucchini, sliced
- 2 red bell peppers, chopped into chunks
- 1 broccoli crown, cut into florets
- 1/2 onion, thinly sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 2 tbsp Cajun seasoning
- 1/4 cup (60ml) low-sodium chicken broth
- 1 tbsp chopped fresh parsley (for garnish)
- 1/2 tsp red chili flakes (optional)
Instructions
- Season the Chicken:
In a large bowl, toss chicken pieces with salt, pepper, 1 tablespoon olive oil, and Cajun seasoning until evenly coated. - Cook the Chicken:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes, until fully cooked and golden. Remove from skillet and set aside. - Sauté the Veggies:
In the same skillet, add the sliced onion (add a bit more oil if needed) and cook for 2 minutes. Then add broccoli, zucchini, and bell pepper. Sprinkle a little extra Cajun seasoning and cook over medium heat until veggies are crisp-tender. - Combine & Finish:
Pour in the chicken broth to deglaze the pan. Return the chicken to the skillet and stir everything together. Cook for another minute to heat through. - Serve:
Garnish with fresh parsley and chili flakes if you like a kick. Serve warm and enjoy!
Nutrition
Calories: 1196.47 kcal | Carbohydrates: 32.36g | Protein: 101.8g | Fat: 74.69g | Saturated Fat: 17.31g | Cholesterol: 288.6mg | Sodium: 946.38mg | Potassium: 1807.74mg | Fiber: 8.27g | Sugar: 4.41g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I use frozen vegetables instead of fresh?
Yes! Frozen vegetables work well, but they may release more moisture. To avoid sogginess, cook them over medium-high heat and drain any excess liquid.
2. What can I use instead of Cajun seasoning?
You can swap Cajun seasoning for a mix of paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne for a similar flavor.
3. How do I prevent the chicken from drying out?
Make sure not to overcook the chicken—cook it just until it’s no longer pink inside. Also, letting it rest for a couple of minutes before serving helps retain moisture.
4. Can I make this dish ahead of time for meal prep?
Absolutely! Store it in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave with a splash of chicken broth to keep it juicy.
5. What other vegetables can I use?
Feel free to mix it up! Mushrooms, asparagus, snap peas, carrots, or spinach all work well in this recipe. Just adjust cooking times based on the vegetable’s texture.