Feeding a family of six can be a challenge, but this one-pan chicken and vegetable skillet makes it a breeze. It's packed with protein and colorful veggies, all cooked in a single skillet for minimal cleanup.
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This recipe is designed to be flexible, so you can swap in whatever vegetables your family loves. It's a complete meal in one pan, perfect for busy weeknights when you need something satisfying and nutritious on the table fast.
With juicy chicken, tender potatoes, and a savory herb sauce, this dish is sure to become a family favorite. Plus, it's easy to scale up or down depending on your crowd.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
Chicken thighs stay juicy and flavorful; you can use breasts but reduce cooking time by 5 minutes.
3 tbsp (45ml) olive oil, divided
Use a good quality olive oil for best flavor; you can substitute with any neutral oil.
1 lb (450g) baby potatoes, halved
Baby potatoes cook quickly and hold their shape; you can use regular potatoes cut into 1-inch cubes.
1 lb (450g) green beans, trimmed
Fresh green beans are best, but frozen work too; just thaw and pat dry before cooking.
1 red bell pepper, sliced
Adds color and sweetness; any color bell pepper works.
1 yellow onion, sliced
Yellow onion is sweet and mild; you can use sweet or red onion.
3 cloves garlic, minced
Fresh garlic is key; you can use 1 tsp garlic powder in a pinch.
1 tsp dried oregano
Dried oregano is convenient; you can use 1 tbsp fresh oregano.
1 tsp paprika
Adds smoky depth; you can use smoked paprika for more flavor.
1/2 cup (120ml) chicken broth
Low-sodium broth is best; you can use water or white wine for extra flavor.
Salt and black pepper to taste
Season generously; use kosher salt for better control.
Tips & Tricks
Don't overcrowd the pan
Cook the chicken in batches to get a nice sear, not steam.
Cut vegetables uniformly
This ensures even cooking; aim for similar-sized pieces.
Use a meat thermometer
Chicken is done at 165°F (74°C) to avoid overcooking.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and half of the paprika and oregano. This builds flavor from the start.
2. Sear the chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer (work in batches if needed) and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
3. Cook the potatoes
In the same skillet, add the remaining 1 tablespoon olive oil. Add the potatoes and cook over medium heat (350°F / 175°C) for 8-10 minutes, stirring occasionally, until they start to brown and become slightly tender.
4. Add vegetables
Add the green beans, bell pepper, onion, and garlic to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are crisp-tender and the onion is translucent.
5. Combine and season
Return the chicken to the skillet. Sprinkle with the remaining paprika and oregano. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
6. Simmer and finish
Reduce heat to low (300°F / 150°C), cover, and simmer for 10-12 minutes, until the potatoes are fork-tender and the chicken is cooked through (internal temperature 165°F / 74°C).
7. Season and serve
Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs if desired. Serve hot directly from the skillet.
Delicious Variations
Cajun twist
Add 1 tsp Cajun seasoning and swap green beans for okra.
Mediterranean
Add 1 cup cherry tomatoes and 1/2 cup kalamata olives in the last 5 minutes.
Creamy version
Stir in 1/2 cup heavy cream with the broth for a richer sauce.
How to Store Dinners For Family Of 6
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they cook faster and can dry out. Reduce the cooking time in step 6 to 8-10 minutes and check for doneness at 165°F (74°C).
Q: What can I substitute for green beans?
You can use broccoli, asparagus, or zucchini. Just adjust the cooking time so they are crisp-tender.
Q: Can I make this ahead of time?
Yes, you can prepare it up to 2 days ahead. Store in the fridge and reheat gently on the stovetop.
Q: Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as you use gluten-free chicken broth. Check the label to be sure.
Q: How do I know when the potatoes are done?
Pierce a potato with a fork; it should be tender with little resistance. This usually takes about 20 minutes total cooking time.
I hope your family enjoys this one-pan dinner as much as mine does! If you try it, let me know in the comments below. Happy cooking!
Dinners For Family Of 6
Dinners For Family Of 6: a hearty, one-pan chicken and vegetable skillet that feeds a crowd in 30 minutes.
🧂 Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp (45ml) olive oil, divided
- 1 lb (450g) baby potatoes, halved
- 1 lb (450g) green beans, trimmed
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 cup (120ml) chicken broth
- Salt and black pepper to taste
📋 Instructions
- 1Season the chicken — Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and half of the paprika and oregano. This builds flavor from the start.
- 2Sear the chicken — Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer (work in batches if needed) and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
- 3Cook the potatoes — In the same skillet, add the remaining 1 tablespoon olive oil. Add the potatoes and cook over medium heat (350°F / 175°C) for 8-10 minutes, stirring occasionally, until they start to brown and become slightly tender.
- 4Add vegetables — Add the green beans, bell pepper, onion, and garlic to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are crisp-tender and the onion is translucent.
- 5Combine and season — Return the chicken to the skillet. Sprinkle with the remaining paprika and oregano. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- 6Simmer and finish — Reduce heat to low (300°F / 150°C), cover, and simmer for 10-12 minutes, until the potatoes are fork-tender and the chicken is cooked through (internal temperature 165°F / 74°C).
- 7Season and serve — Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs if desired. Serve hot directly from the skillet.
