Chicken and Vegetables Skillet for Busy Weeknights

Ingredients

• 680 g (1.5 lb)boneless, skinless chicken thighs (or chicken breasts)
• 30 ml (2 tablespoons)olive oil or avocado oil
• 1 mediumyellow onion, diced
• 2 clovesgarlic, minced
• 1 mediumcourgette, halved and sliced
• 1red pepper, chopped
• 225 g (8 oz)cremini mushrooms, sliced
• 1 teaspoondried Italian seasoning
• 1/2 teaspoonsmoked paprika
• To tastesalt and freshly ground black pepper
• 60 ml (1/4 cup)chicken stock or dry white wine
• To garnishfresh parsley or basil

Instructions

1. 1

   Dry and season

   Pat the chicken thighs thoroughly dry with kitchen paper. Season all over with salt, pepper and the smoked paprika.

2. 2

   Sear the chicken

   Heat the oil in a large, heavy-based frying pan over medium-high heat until shimmering. Carefully add the chicken and cook without moving it for 5–7 minutes, until deeply golden underneath and easy to lift. Turn and cook for another 3–4 minutes, then transfer to a plate.

3. 3

   Cook the aromatics

   Lower the heat to medium and add the onion. Cook for 3–4 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds, stirring constantly, until fragrant.

4. 4

   Brown the vegetables

   Add the mushrooms, pepper and courgette. Season with a pinch of salt and the Italian seasoning, then cook for 5–7 minutes, stirring occasionally, until softened and beginning to brown.

5. 5

   Deglaze the pan

   Pour in the chicken stock and use a wooden spoon to scrape the browned bits from the bottom of the pan. Let the liquid simmer for 1 minute.

6. 6

   Simmer until cooked

   Return the chicken to the pan, nestling it among the vegetables, and spoon some vegetables over the top. Turn the heat to low, cover and simmer for 10–12 minutes, until the chicken is cooked through to 74°C (165°F) and the vegetables are tender.

7. 7

   Rest and serve

   Take the pan off the heat and leave it covered for 5 minutes. Finish generously with parsley or basil and serve straight from the pan.

What is a chicken and vegetable skillet?

A skillet dinner cooks its main ingredients together in one pan, often combining searing, sautéing and a brief covered simmer. This American-style version brings together chicken thighs and a colourful mix of vegetables for a straightforward weeknight meal.

Golden chicken: Searing first adds colour and leaves browned bits in the pan. Stock helps lift those flavours and forms a light cooking liquid for the final simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the vegetables and onion contribute carbohydrates; the oil is the main source of fat. For a balanced plate, serve a portion with extra salad or vegetables, or add a modest serving of rice or potatoes if you want a more filling meal.

Choosing the chicken

Thighs: Boneless, skinless thighs suit the short sear and covered finish, while staying tender through the simmer. If using breasts instead, keep an eye on their internal temperature so they do not overcook.

Dry surface: Patting the chicken dry helps it brown in the hot oil rather than releasing excess moisture into the pan.

Build flavour in stages

Onion and garlic: Give the onion a few minutes to soften before adding the garlic. The brief garlic cooking time helps it become fragrant without scorching.

Browned bits: Scrape the pan after adding the stock, loosening the seared residue into the liquid. A wooden spoon makes it easier to work across the base.

Get the vegetables tender

Room to brown: Add the mushrooms, pepper and courgette after the onion and garlic. Stir occasionally rather than constantly, giving the vegetables time to soften and pick up some colour.

Doneness: The vegetables should be tender after the covered simmer, not falling apart. If the chicken reaches 74°C before they are ready, use its temperature as the key safety check and avoid extending the cooking unnecessarily.

Timing and pan size

Searing: Leave the chicken undisturbed for the first 5–7 minutes so it can form a browned underside and release more easily. If the pan is crowded, sear in batches rather than forcing the pieces together.

Covered finish: The 10–12-minute simmer cooks the chicken through while the vegetables soften. Resting the covered pan for 5 minutes completes the method and gives you time to prepare to serve.

What to serve with it

Bread: Serve with crusty bread to mop up the savoury cooking liquid. This keeps the meal simple and makes use of the flavour left in the pan.

A fuller plate: Rice, couscous or potatoes can turn the skillet into a more substantial dinner. A crisp green salad is another easy accompaniment.

Recipe notes & tips

• Use a large, heavy-based pan so the chicken and vegetables have room to brown.
• Wait until the oil is shimmering before adding the chicken.
• Let the chicken sear undisturbed until it releases easily from the pan.
• Cut the vegetables into similarly sized pieces so they soften at a similar rate.
• Check the thickest part of the chicken with a thermometer and look for 74°C.
• Choose parsley or basil according to the flavour you prefer, and add it just before serving.

Variations

• Use chicken breasts: Swap in boneless breasts and check their temperature carefully to avoid overcooking.
• Change the herbs: Use dried oregano or a similar dried herb blend in place of the Italian seasoning.
• Add heat: Include a pinch of chilli flakes with the dried seasoning.
• Swap the liquid: Use dry white wine instead of chicken stock as listed.
• Add leafy greens: Stir in a handful of spinach near the end and let it wilt in the covered pan.
• Serve with grains: Spoon the chicken and vegetables over cooked rice or couscous.

Common mistakes to avoid

• Damp chicken: Pat it dry before seasoning so it has a better chance of browning.
• Moving it too soon: Leave the chicken alone during the first sear and wait until it releases easily before turning.
• Crowded pan: The ingredients may steam instead of brown; use a large skillet or sear the chicken in batches.
• Burnt garlic: Add it after the onion and cook for only 30 seconds, stirring constantly.
• Skipping the scrape: Loosen the browned bits with the stock so their flavour becomes part of the pan liquid.
• Guessing doneness: Check the thickest part of the chicken and cook until it reaches 74°C.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a small splash of stock or water if the pan looks dry.

Frequently asked questions