This Chicken with Mixed Vegetables Skillet is exactly that, smoky chipotle chicken, golden-edged and juicy, piled right alongside tender broccoli, cauliflower, and sweet little peppers, all finished with a swirl of butter and a squeeze of lime. It's the kind of meal that fills the kitchen with a warm, spiced aroma before it even hits the table.I started making this on busy Tuesday nights when I needed something real on the table fast, and it's been a go-to ever since. The whole thing comes together in one pan and takes just 25 minutes, which honestly feels like a small miracle most evenings.
If you love cozy one-pan dinners, you'll also want to check out this Keto Creamy Chicken with Spinach and Mushrooms, Stuffed Chicken Breasts Recipe, or this crowd-pleasing Hobo Casserole Recipe. And if you're craving something fun and handheld, the Keto Crunchwraps Recipe and Parmesan Crusted Cod Recipe are always on heavy rotation here too.
Why You'll Love This Recipe
This chicken with mixed vegetables skillet earns a permanent spot in your dinner rotation for a lot of good reasons.
It's genuinely quick. From the moment you start cutting chicken to the moment you're sitting down with a fork, you're looking at about 25 minutes total. That's weeknight gold.
It's also a great fit if you're watching carbs, looking for a high-protein meal, or just trying to eat more vegetables without making a sad, boring plate of steamed stuff. This chicken with mixed vegetables skillet is the kind of healthy that actually tastes like a treat.
One pan means one round of dishes. And honestly, after a long day, that matters a lot.
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Ingredients
Here's everything you need for this chicken with mixed vegetables skillet, and why each one is there.
Chicken & Seasoning
- Boneless skinless chicken breasts: The lean protein base of the whole dish. Cutting them into 1-inch pieces helps them cook fast and evenly.
- Chipotle chili powder: Adds a smoky, slightly spicy depth that makes this chicken with mixed vegetables skillet taste anything but plain. Start with 1 teaspoon if you're sensitive to heat.
- Garlic powder: Rounds out the seasoning with warm, savory flavor.
- Onion powder: Works alongside garlic powder to build a fuller, more layered seasoning on the chicken.
- Salt: Brings all the flavors into focus.
- Black pepper: Adds a mild background heat.
Vegetables & Cooking
- Avocado oil: A high smoke point oil that handles medium-high heat well without burning.
- Sweet mini peppers: Sliced thin, they soften quickly and add a natural sweetness that balances the smoky chicken beautifully.
- Cauliflower florets: Cut small so they cook through at the same rate as the broccoli. They soak up the skillet flavors wonderfully.
- Broccoli florets: Tender with just a little bite left in them, they add color, texture, and a lot of nutrition to the dish.
- Low-sodium chicken broth: Deglazes the pan and brings all those caramelized bits into the sauce, adding depth without extra sodium.
Finishing Touches
- Butter: Just one tablespoon stirred in at the end makes everything silky and rich without heaviness.
- Lime juice: Brightens the whole dish and cuts through the richness of the butter.
- Sour cream or heavy cream: Optional, but it adds a gentle creaminess that turns this chicken with mixed vegetables skillet into something that tastes almost indulgent.
See recipe card for quantities.
Instructions
Here's how to make this chicken with mixed vegetables skillet from start to finish.
Season the chicken: In a mixing bowl, combine the chicken pieces with chipotle chili powder, garlic powder, and onion powder. Toss until every piece is evenly coated. Set the bowl aside while your pan heats up.
Heat the skillet: Add avocado oil to a large, deep skillet over medium-high heat. Let the oil get hot before adding anything, about 30 to 60 seconds.
Sear the chicken: Add the chicken in a single layer. Let it sit for 1 to 2 minutes without stirring so it can develop a golden, slightly crispy edge. This is where a lot of the flavor lives.
Cook through: Stir occasionally and continue cooking for 7 to 10 minutes total, until the chicken is golden on the outside and fully cooked through with no pink inside. Remove the chicken and set it aside on a plate.
Clear the pan: If there's extra moisture sitting in the skillet, let it evaporate for about 30 seconds before adding the vegetables. You want the pan slightly dry so the veggies get color, not steam.
Add the vegetables: Add the cauliflower first and cook for 3 minutes. Then add the broccoli and sliced mini peppers. Sprinkle with salt and black pepper.
Sauté until tender: Stir occasionally and cook the vegetables for 6 to 8 minutes until they're tender with lightly browned edges. This is the point where the kitchen smells absolutely incredible.
Bring the chicken back: Return the chicken to the skillet and pour in the chicken broth. Scrape up any browned bits from the bottom of the pan. Those bits are flavor.
Simmer: Reduce the heat to medium and let everything simmer together for 2 to 3 minutes. This step ties the whole dish together.
Finish with butter and lime: Stir in the butter and lime juice until the butter melts completely and everything looks glossy and combined.
Stir in sour cream: Remove the pan from heat and stir in the sour cream if you're using it. Taste and add more salt if needed. Serve warm.
Substitutions
This chicken with mixed vegetables skillet is flexible.
Swap chicken breasts for chicken thighs if you prefer a richer, slightly more tender result. Thighs are a little more forgiving if you accidentally cook them a minute longer.
No avocado oil? Olive oil or a light vegetable oil both work fine here.
For a dairy-free version, skip the butter and sour cream, or use coconut cream for a different but still delicious finish.
You can swap the vegetables with whatever you have on hand. Zucchini, snap peas, green beans, or bell peppers all work well in this chicken with mixed vegetables skillet. The broth and chipotle seasoning carry the flavor no matter what vegetables you use.
Equipment
- Large deep skillet
- Mixing bowl
- Measuring cups
- Measuring spoons
Storage Tips
Leftovers from this chicken with mixed vegetables skillet keep well. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small splash of broth or water to loosen things up, or microwave in 60-second intervals, stirring in between.
For meal prep, portion the cooled skillet into individual containers. It reheats beautifully and actually gets a little more flavorful overnight as the seasonings settle in.
Expert Tips
Let the chicken sit without stirring for those first couple of minutes. That undisturbed contact with the hot pan creates the golden crust that makes this chicken with mixed vegetables skillet taste like something from a restaurant kitchen.
Cut the cauliflower small and even. Bigger pieces need more time and can turn mushy before the broccoli is ready.
Don't skip scraping the pan when you add the broth. All those browned bits are packed with flavor and they dissolve right into the sauce.
Add the sour cream off the heat. This keeps it from curdling and gives you that smooth, creamy finish every time.
FAQ
Is cooking chicken on a skillet healthy?
Yes, skillet cooking uses very little oil and keeps the chicken juicy without deep frying. This chicken with mixed vegetables skillet uses just one tablespoon of avocado oil for the whole pan.
Are chicken and vegetables healthy for weight loss?
Absolutely. This chicken with mixed vegetables skillet is high in protein, loaded with fiber from the vegetables, and relatively low in calories at 263 per serving. It keeps you full without feeling heavy.
Can you sauté veggies and raw chicken together?
It's better to cook them separately, which is exactly what this recipe does. Cooking chicken first ensures it reaches a safe temperature and develops better flavor before the vegetables go in.
What's the healthiest thing to cook chicken in?
Avocado oil is a great choice because of its high smoke point and heart-healthy fat profile. For this chicken with mixed vegetables skillet, it handles the medium-high heat perfectly without burning.
Is this recipe good for meal prep?
Yes, this chicken with mixed vegetables skillet is one of the best meal prep options out there. It stores well, reheats easily, and the flavors actually deepen overnight.
Can I make this vegetarian?
You can swap the chicken for chickpeas or firm tofu and use vegetable broth instead of chicken broth. The chipotle seasoning works just as well on plant-based proteins.
Can I make a low-carb version?
This chicken with mixed vegetables skillet is already naturally low in carbs. Serve it with cauliflower rice instead of regular rice and skip the tortillas to keep it fully low-carb.
Is this recipe kid-friendly?
It can be. Start with just 1 teaspoon of chipotle chili powder to keep the heat mild. The sweet mini peppers and buttery finish make the vegetables more approachable for little ones.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Creamy Chipotle Chicken with Mixed Vegetables
Ingredients
Equipment
Method
- Place the chicken pieces in a bowl and coat them thoroughly with chipotle powder, garlic powder, and onion powder.
- Heat the oil in a large skillet over medium-high heat until hot.
- Arrange the chicken in a single layer and allow it to brown before stirring.
- Cook the chicken, stirring occasionally, until fully cooked and golden, then transfer it out of the pan.
- Let any excess liquid in the skillet evaporate briefly.
- Add the cauliflower first and cook until it begins to soften.
- Stir in the broccoli and sliced peppers, then season with salt and pepper and sauté until tender and slightly browned.
- Return the cooked chicken back into the skillet.
- Pour in the broth while scraping the bottom of the pan to lift the browned bits.
- Lower the heat and let everything simmer together briefly.
- Stir in the butter and lime juice until melted and blended.
- Remove from heat and mix in the sour cream until smooth and creamy.
- Taste and adjust seasoning if needed, then serve warm.
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