Diced chicken with broccoli, peas, corn, red pepper and tomato on a white plate

Someone pointed out that I post too many cake recipes and not enough actual meals. 🙂 Fair enough: as someone with a serious sweet tooth, I could happily live on cake. 😀 But the truth is that, lately, chicken breast with vegetables has been a staple around here. The vegetables are the part that changes with the season.

This chicken and vegetable skillet recipe is one of those simple combinations. I like the vegetables to keep a little bite and the chicken to be lightly browned without drying out. There isn’t a rich sauce bringing everything together; the different textures are part of what makes the dish work.

Broccoli deserves a special mention, though. Until fairly recently, I was absolutely convinced I didn’t like it. Then I cooked it myself and discovered that I actually liked it a lot. So much so that it’s now a regular in my fridge. Apparently, there is room for a change of heart. Even about broccoli. 🙂

Why You’ll Love This Recipe

It’s a straightforward lunch or dinner that doesn’t need an oven, a marinade, or a separate sauce. The flavor comes from the lightly browned chicken and vegetables that still have enough texture for you to enjoy them individually.

There are some lovely contrasts, too. Corn and peas add sweetness, tomato releases a little juice, and the pepper can keep a slight crunch. The broccoli doesn’t need to be cooked until completely soft to fit in; its firmer texture works well alongside the other vegetables.

I also like that the chicken and vegetables cook in the same skillet. The broccoli just needs steaming before it joins everything else, so there isn’t a second frying pan to wash. 🙂 Adding the vegetables in stages makes it easier to give each one the time it needs.

Getting the Vegetable Texture Right

When I say I like my vegetables “half-cooked,” I mean that I prefer them with a little bite, rather than cooked until completely soft. That doesn’t mean every vegetable should spend the same amount of time on the heat.

The pepper holds its shape better than the tomato. If the tomato cooks for too long, it breaks down and releases more liquid, taking the dish closer to a saucy chicken and vegetable stew. That’s a different result from the lightly sautéed vegetables we’re aiming for here.

The peas and corn also need a little thought, depending on what you use. Canned vegetables are already cooked, while frozen products should be prepared according to the package instructions. They may look similar once they’re in the pan, but they don’t necessarily need the same treatment beforehand.

Broccoli has another little detail worth watching: the florets are more delicate than the thicker stalks. Pieces of roughly equal size cook more evenly. Checking their tenderness is more useful than sticking rigidly to the timer, especially because they will spend a little more time in the skillet afterward.

Useful Tips

Cut the chicken into evenly sized cubes. If some pieces are tiny and others much larger, the small ones can dry out before the larger ones are cooked through. There’s no need for laboratory precision, just reasonably similar pieces.

Choose a skillet with enough room for the chicken and vegetables. If everything is tightly packed together, moisture has less room to evaporate and browning becomes harder. A wide pan also makes it easier to turn the chicken and stir the vegetables without spilling half your dinner onto the stove.

Drain the broccoli well after steaming. Water trapped between the florets ends up in the skillet and means more cooking time while it evaporates. Removing that excess water first helps you keep the broccoli firm instead of cooking it longer than you intended.

Keep an eye on the sweet paprika, too. It should flavor the chicken without burning. If the seasoning darkens very quickly or the oil starts smoking, reduce the heat. A darker crust doesn’t automatically mean better flavor, and it tells you very little about whether the chicken is cooked in the center.

Another Vegetable Combination

The vegetables change with the season and whatever I have in the fridge. 🙂 Another option is spinach, red onion, tomatoes, and sweet red pointed pepper. The chicken breast can also be sliced into strips rather than cubes.

The onion and pepper need more time in the skillet, while the tomatoes soften faster and release a little juice. Add the spinach toward the end, just long enough for the leaves to wilt. The idea stays the same: chicken cooked through and vegetables that still have some texture.

Chicken strips with spinach leaves, red pepper and onion in a frying pan, with a wooden spatula

Frequently Asked Questions

Can I use canned peas and corn?

Yes. Since they are already cooked, they mainly need heating through. Drain them well before adding them to the skillet. For frozen products, follow the cooking instructions on the package.

How do I keep the broccoli from becoming too soft?

Check its texture before adding it to the skillet, rather than only at the end. It continues cooking during sautéing, so it should still have a little firmness after steaming.

More Chicken Recipes You Might Like

If chicken breast appears regularly on your menu too, you can change the combination without giving up the vegetables. Here are three ideas where the seasonings, cheese, or marinade take the dish in a different direction.

Spicy Chicken with Bell Peppers – A skillet combination with sweet peppers, white wine, and eggs stirred in at the end. Try it when you want a little heat alongside the chicken and vegetables.

Baked Chicken Breast with Vegetables and Cheese – Chicken and vegetables are finished in the oven with fresh cheese and a melted cheese topping. It’s another way to use the same basic pairing with a different texture.

Oven-Baked Chicken Skewers with Vegetables – Chicken cubes are marinated in orange juice and threaded onto skewers with vegetables. A good option when you have time for marinating and feel like using the oven instead of the skillet.

Chicken and Vegetable Skillet – Easy Chicken Breast Recipe

Recipe by Loredana Arion

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

425

kcal

A simple, colorful chicken dinner with lightly browned chicken breast and vegetables that still have a little bite.

Ingredients

300 g boneless, skinless chicken breast
200 g broccoli
50 g peas
50 g corn
1 medium tomato
½ small sweet red pointed pepper, such as kapia
1–2 tablespoons olive oil for the chicken and vegetables
Sweet paprika, to taste
Salt, to taste
Water, for steaming

Directions

Wash the vegetables. Cut the broccoli into evenly sized florets and chop the pepper and tomato.
Prepare the peas and corn according to the products used. Drain canned peas and corn well. Cook frozen products according to the package instructions, then drain.
Cut the chicken breast into evenly sized cubes and season with salt and sweet paprika.
Heat the 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook, turning the pieces, until they begin to brown lightly. Leave the chicken in the skillet.
Add the pepper to the chicken, followed by the prepared peas and corn. Continue cooking, stirring occasionally.
Meanwhile, steam the broccoli over simmering water for approximately 7 minutes. Check that the florets are tender but still slightly firm, then drain well.
Add the tomato and steamed broccoli to the chicken skillet, and salt to taste. Sauté briefly, until the vegetables reach the desired texture and the chicken is cooked through.
Serve warm.