Easy Food Dinners – 30-Minute One-Pan Meal

Easy Food Dinners is my go-to solution for busy weeknights when you want a home-cooked meal without the fuss. This one-pan chicken and vegetable skillet is not only quick to prepare but also packed with flavor and nutrition.

The key to this dish is the high-heat searing technique that locks in juices and creates a beautiful golden crust on the chicken, while the vegetables roast to tender perfection in the same pan. It's a complete meal in one skillet, meaning less cleanup and more time to relax.

Whether you're a seasoned cook or just starting out, this recipe is straightforward and forgiving. With precise temperatures and times, you'll get consistent results every time. Let's break it down step by step.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

Chicken breasts are lean and cook quickly. For more flavor, use chicken thighs. If using frozen, thaw completely and pat dry.

2 tablespoons olive oil, divided

Use a high smoke point oil like avocado or canola if you prefer. Olive oil adds a fruity note.

1 teaspoon smoked paprika

Smoked paprika gives a deep, smoky flavor. Regular paprika or chili powder can be substituted.

1 teaspoon garlic powder

Garlic powder is convenient; use 2 minced fresh cloves for a punchier taste.

1 teaspoon dried oregano

Dried oregano works well; use 1 tablespoon fresh if you have it.

1 teaspoon salt

Use kosher salt for better control. Adjust to taste.

1/2 teaspoon black pepper

Freshly ground pepper is best, but pre-ground works too.

1 red bell pepper, sliced

Any color works; use orange or yellow for variety.

1 yellow bell pepper, sliced

Adds sweetness and color. You can use a mix of any peppers.

1 medium zucchini, sliced into half-moons

Zucchini cooks fast. Substitute with yellow squash or eggplant.

1 medium red onion, sliced

Red onion is milder; use white or yellow if needed.

2 cloves garlic, minced

Fresh garlic adds aroma. Use 1/2 teaspoon garlic powder if in a pinch.

1/4 cup (60ml) low-sodium chicken broth

Chicken broth deglazes the pan and creates a light sauce. Use vegetable broth for vegetarian.

2 tablespoons chopped fresh parsley, for garnish

Parsley adds freshness. Cilantro or basil also work.

Tips & Tricks

• Pat the chicken dry before seasoning to ensure a good sear.
• Don't overcrowd the pan; cook in batches if needed to get a golden crust.
• Cut vegetables uniformly so they cook evenly.
• Let the chicken rest for a few minutes after cooking to keep it juicy.

Step-by-Step Instructions

1. Prep Ingredients

Cut chicken into 1-inch cubes. Slice bell peppers and onion, and cut zucchini into half-moons. Mince garlic. Pat chicken dry with paper towels.

2. Season Chicken

In a bowl, combine chicken with smoked paprika, garlic powder, oregano, salt, and pepper. Toss to coat evenly.

3. Heat Skillet

Place a large skillet over medium-high heat (375°F / 190°C). Add 1 tablespoon olive oil and swirl to coat.

4. Sear Chicken

Add chicken in a single layer. Cook for 5-6 minutes without stirring, until golden brown on one side. Flip and cook 4-5 minutes more until internal temperature reaches 165°F (74°C). Remove chicken and set aside.

5. Cook Vegetables

Add remaining tablespoon oil to the skillet. Add bell peppers, zucchini, and onion. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and start to caramelize.

6. Add Garlic

Stir in minced garlic and cook for 30 seconds until fragrant.

7. Deglaze Pan

Pour in chicken broth and scrape up any browned bits with a wooden spoon. Bring to a simmer.

8. Combine and Finish

Return chicken to the skillet with any juices. Toss everything together and cook for 2 minutes until heated through. Garnish with parsley.

Delicious Variations

Protein Swap

Replace chicken with shrimp or tofu. Adjust cooking times accordingly.

Add Grains

Stir in cooked quinoa or rice at the end for a heartier meal.

Spicy Kick

Add a pinch of red pepper flakes with the garlic for heat.

How to Store Easy Food Dinners

Frequently Asked Questions

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Easy Food Dinners

Easy Food Dinners: a one-pan chicken and vegetable skillet that is ready in 30 minutes, perfect for busy weeknights.

★★★★½ 4.8 (187 ratings)

15 minPrep time20 minCook time4Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 medium red onion, sliced
• 2 cloves garlic, minced
• 1/4 cup (60ml) low-sodium chicken broth
• 2 tablespoons chopped fresh parsley, for garnish

📋 Instructions

1. 1Prep Ingredients — Cut chicken into 1-inch cubes. Slice bell peppers and onion, and cut zucchini into half-moons. Mince garlic. Pat chicken dry with paper towels.
2. 2Season Chicken — In a bowl, combine chicken with smoked paprika, garlic powder, oregano, salt, and pepper. Toss to coat evenly.
3. 3Heat Skillet — Place a large skillet over medium-high heat (375°F / 190°C). Add 1 tablespoon olive oil and swirl to coat.
4. 4Sear Chicken — Add chicken in a single layer. Cook for 5-6 minutes without stirring, until golden brown on one side. Flip and cook 4-5 minutes more until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
5. 5Cook Vegetables — Add remaining tablespoon oil to the skillet. Add bell peppers, zucchini, and onion. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and start to caramelize.
6. 6Add Garlic — Stir in minced garlic and cook for 30 seconds until fragrant.
7. 7Deglaze Pan — Pour in chicken broth and scrape up any browned bits with a wooden spoon. Bring to a simmer.
8. 8Combine and Finish — Return chicken to the skillet with any juices. Toss everything together and cook for 2 minutes until heated through. Garnish with parsley.

👨‍🍳 Chef's Note: This dish is a great way to use up leftover vegetables. Feel free to get creative with what you have on hand.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 32g protein · 14g carbs · 11g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.