Quick Easy Family Dinners Healthy – 30-Minute One-Pan Meal

This one-pan chicken and vegetable skillet is my go-to for busy weeknights. It’s packed with protein and colorful veggies, all cooked in a single pan for minimal cleanup. The whole family will love it, and you’ll love how quickly it comes together.

The secret is the perfect sear on the chicken and the quick-cooking vegetables that retain a slight crunch. With simple ingredients and easy steps, this dinner is a lifesaver on hectic days.

Feel free to customize the vegetables based on what you have on hand. It’s a flexible recipe that’s forgiving and delicious.

About the Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes

Chicken breast is lean and cooks quickly. For extra juiciness, use chicken thighs; adjust cooking time slightly.

2 tbsp olive oil, divided

Use a high-quality extra virgin olive oil for best flavor. Avocado oil works too.

1 tsp garlic powder

Adds savory depth. Substitute with 2 cloves fresh minced garlic for a stronger flavor.

1 tsp paprika

Smoked paprika adds a lovely smoky note. Regular works as well.

1/2 tsp salt

Adjust to taste. Sea salt or kosher salt both fine.

1/4 tsp black pepper

Freshly ground is best for flavor.

1 medium zucchini, sliced into half-moons

Zucchini cooks quickly. Swap for yellow squash if preferred.

1 red bell pepper, sliced

Adds sweetness and color. Use any bell pepper color.

1 cup (150g) cherry tomatoes, halved

Cherry tomatoes burst with juiciness. If using larger tomatoes, chop them.

1/2 cup (120ml) low-sodium chicken broth

Use low-sodium to control salt. Vegetable broth works too.

1 tbsp balsamic vinegar

Adds tanginess. Red wine vinegar or lemon juice can substitute.

2 tbsp fresh basil, chopped (optional)

Fresh basil brightens the dish. Dried basil can be used in a pinch.

Tips & Tricks

• Don't overcrowd the pan when searing chicken; work in batches if needed to get a nice golden crust.
• Cut vegetables into similar sizes so they cook evenly.
• Let the chicken rest for a few minutes after cooking to keep it juicy.

Step-by-Step Instructions

1. Season Chicken

In a bowl, toss chicken cubes with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

2. Sear Chicken

Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.

3. Sauté Vegetables

In the same skillet, add zucchini, bell pepper, and cherry tomatoes. Cook over medium-high heat (350°F/175°C) for 3-4 minutes until slightly tender but still crisp, stirring occasionally.

4. Add Liquid

Pour in chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

5. Combine and Cook

Return the chicken to the skillet. Reduce heat to medium (325°F/165°C) and simmer for 2-3 minutes, until the sauce slightly thickens and everything is heated through.

6. Finish and Serve

Remove from heat and sprinkle with fresh basil if using. Serve immediately, spooning the sauce over the chicken and veggies.

Delicious Variations

• Add 1/2 cup (75g) sliced mushrooms with the vegetables for an earthy flavor.
• Make it spicy by adding 1/2 tsp red pepper flakes or a dash of hot sauce.
• Swap chicken for shrimp or tofu; adjust cooking times accordingly.

How to Store Quick Easy Family Dinners Healthy

Frequently Asked Questions

If you loved this quick and healthy dinner, please share it with your family and friends! Leave a comment below and let me know how it turned out. Happy cooking!

Quick Easy Family Dinners Healthy

Quick Easy Family Dinners Healthy: a one-pan chicken and veggie skillet that's ready in 30 minutes, perfect for busy weeknights.

★★★★½ 4.8 (156 ratings)

10 minPrep time20 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (120ml) low-sodium chicken broth
• 1 tbsp balsamic vinegar
• 2 tbsp fresh basil, chopped (optional)

📋 Instructions

1. 1Season Chicken — In a bowl, toss chicken cubes with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
2. 2Sear Chicken — Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken in a single layer and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
3. 3Sauté Vegetables — In the same skillet, add zucchini, bell pepper, and cherry tomatoes. Cook over medium-high heat (350°F/175°C) for 3-4 minutes until slightly tender but still crisp, stirring occasionally.
4. 4Add Liquid — Pour in chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. 5Combine and Cook — Return the chicken to the skillet. Reduce heat to medium (325°F/165°C) and simmer for 2-3 minutes, until the sauce slightly thickens and everything is heated through.
6. 6Finish and Serve — Remove from heat and sprinkle with fresh basil if using. Serve immediately, spooning the sauce over the chicken and veggies.

👨‍🍳 Chef's Note: This recipe is a blank canvas – feel free to swap in whatever veggies you have on hand. The key is to keep the chicken juicy and the veggies crisp.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 30g protein · 12g carbs · 13g fat