20-Minute One-Pan Chicken and Veggies for Busy Nights

WANT TO SAVE THIS RECIPE?

Weeknights can be hectic, and finding the time to cook a wholesome meal can feel impossible. That’s why I love this 20-Minute One-Pan Chicken and Veggies recipe. It’s quick, packed with flavor, and requires minimal cleanup, making it the perfect choice for busy nights. Juicy, golden-brown chicken bites are paired with colorful, tender vegetables in a delicious seasoning blend—all cooked in a single pan for a satisfying and nutritious meal.

A Quick and Flavorful One-Pan Meal

One-pan meals are a lifesaver when time is short but you still want something homemade and delicious. This dish brings together tender, well-seasoned chicken and vibrant, caramelized vegetables in a way that’s both simple and full of flavor. The best part? It all comes together in just 20 minutes, making it ideal for those evenings when you need dinner on the table fast.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 20 minutes from start to finish.
• Minimal Cleanup: Everything cooks in one pan, so you won’t be stuck washing a sink full of dishes.
• Healthy & Balanced: Packed with protein, fiber, and nutrients from fresh ingredients.
• Versatile: You can customize the veggies and seasoning to match your preferences.

This one-pan wonder is the perfect solution for busy weeknights, meal prep, or even a light but satisfying lunch. Whether you’re cooking for yourself or feeding the whole family, this dish delivers big flavor with minimal effort.

Ingredients for 20-Minute One-Pan Chicken and Veggies

This simple yet flavorful dish requires just a few fresh and pantry-staple ingredients. Each component plays a role in making this meal both delicious and nutritious.

Main Ingredients

• Boneless, Skinless Chicken Breast or Thighs – Cut into bite-sized chunks for quick and even cooking. Chicken thighs provide extra juiciness, while breasts keep it lean.
• Cherry or Grape Tomatoes – These burst with sweetness when cooked, balancing the savory chicken.
• Bell Peppers – Use a mix of red, yellow, or green peppers for a variety of flavors and colors.
• Zucchini or Yellow Squash – Adds a mild sweetness and tender texture to the dish.
• Red Onion – Brings a slightly sharp and sweet flavor when caramelized.
• Garlic – Freshly minced garlic enhances the dish with rich, aromatic depth.
• Olive Oil – Helps the chicken and veggies cook evenly while adding a subtle richness.

Seasoning Blend

• Salt & Black Pepper – Essential for balancing and enhancing all the flavors.
• Paprika – Adds a mild smokiness and a beautiful golden color.
• Italian Seasoning – A blend of dried herbs like oregano, basil, and thyme for a Mediterranean touch.
• Crushed Red Pepper Flakes (Optional) – If you love a little heat, a pinch of red pepper flakes adds the perfect kick.

---

How to Make 20-Minute One-Pan Chicken and Veggies

This recipe is all about speed and simplicity, so follow these easy steps to get dinner on the table in no time.

Step 1: Prep the Ingredients

Wash and dry the vegetables. Chop the bell peppers, zucchini, and red onion into evenly sized pieces for even cooking. Halve the cherry tomatoes and mince the garlic. Cut the chicken into bite-sized chunks and pat dry with a paper towel.

Step 2: Season the Chicken

In a mixing bowl, toss the chicken with olive oil, salt, black pepper, paprika, and Italian seasoning. Coat evenly for maximum flavor.

Step 3: Sear the Chicken

Heat a large skillet or pan over medium-high heat. Add a drizzle of olive oil and place the chicken pieces in a single layer. Cook for 4-5 minutes without stirring to get a nice golden-brown sear, then flip and cook for another 3-4 minutes until fully cooked through. Remove the chicken from the pan and set aside.

Step 4: Sauté the Vegetables

In the same pan, add a little more olive oil if needed. Toss in the bell peppers, zucchini, and red onion. Sauté for about 5 minutes until slightly tender. Add the garlic and cherry tomatoes, cooking for another 2-3 minutes until fragrant and softened.

Step 5: Combine and Serve

Return the cooked chicken to the pan, stirring everything together. Let it cook for another 1-2 minutes to blend the flavors. Taste and adjust seasoning if needed.

Step 6: Garnish and Enjoy

Sprinkle with fresh chopped parsley or basil for a finishing touch. Serve hot as is, or pair it with rice, quinoa, or a side of crusty bread for a more filling meal.

This easy one-pan meal is perfect for any night of the week, delivering bold flavors and wholesome ingredients in just 20 minutes!

How Long to Cook One-Pan Chicken and Veggies

Cooking time is key when making a quick and delicious one-pan meal. Since all the ingredients cook together in the same skillet, timing each step correctly ensures that everything is cooked to perfection without overcooking or burning.

General Cooking Times

• Chicken Breast or Thighs (Bite-Sized Pieces) – 8-10 minutes total, flipping halfway through to get an even golden-brown sear.
• Bell Peppers & Zucchini – 5-7 minutes until slightly softened but still vibrant.
• Cherry Tomatoes & Garlic – 2-3 minutes at the end, just enough to soften and release their flavors.
• Total Cook Time – Around 15-20 minutes for everything to come together beautifully.

Tip: Cook the chicken first and set it aside while you sauté the veggies. This keeps the chicken juicy and prevents it from overcooking.

---

How to Store Leftovers

This dish is great for meal prep or next-day leftovers. If you have any remaining chicken and veggies, here’s how to store them properly:

Refrigerator Storage

• Store leftovers in an airtight container and keep them in the refrigerator for up to 4 days.
• Reheat in a skillet over medium heat for 3-4 minutes or in the microwave for 1-2 minutes until warmed through.

Freezer Storage

• While the chicken freezes well, some vegetables (like zucchini and tomatoes) may become mushy after thawing. If freezing, store only the cooked chicken and add fresh veggies when reheating.
• Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

---

Tips for Perfect One-Pan Chicken and Veggies

Making this dish is easy, but here are a few tips to ensure the best flavor and texture every time:

1. Cut Ingredients Evenly

• Chop the chicken and vegetables into similar-sized pieces for even cooking. This prevents some parts from overcooking while others are underdone.

2. Use a Large Pan

• A large skillet or pan ensures the ingredients have enough space to cook properly. Overcrowding the pan can lead to steaming instead of searing.

3. Sear the Chicken First

• Cooking the chicken first locks in juices and gives it a delicious golden crust. Remove it from the pan before cooking the vegetables to keep it tender.

4. Don’t Overcook the Veggies

• For the best texture, cook the bell peppers and zucchini until they are slightly tender but still have a bit of crunch. Tomatoes should be added last to avoid becoming too mushy.

5. Customize the Seasoning

• Feel free to adjust the seasoning to your taste. Try adding a dash of cumin for a smoky flavor, or a squeeze of lemon juice at the end for brightness.

With these simple tips, your One-Pan Chicken and Veggies will turn out perfectly every time—flavorful, tender, and ready in just 20 minutes!

Print