Mondays can be chaotic. Between school pickups, work emails, and that pile of laundry, the last thing you need is a complicated dinner. That's why I created this one-pan chicken and veggie skillet—it's my go-to when I need a nourishing meal on the table fast.
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This dish is built on simple, budget-friendly ingredients you probably already have. The chicken comes out juicy, the veggies are perfectly tender, and the whole thing comes together in one skillet, so cleanup is a breeze.
I love that it's flexible—swap in whatever veggies are in your crisper, and it still works. It's the kind of dinner that makes everyone at the table happy, even the picky eaters.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
Chicken breasts are lean and cook quickly. You can substitute with chicken thighs for more juiciness, or use turkey cutlets for a change.
2 tablespoons olive oil, divided
Olive oil helps brown the chicken and sauté veggies. Use avocado oil for a higher smoke point if you prefer.
1 medium yellow onion, chopped
Onions add a savory base. Use a sweet onion if you want a milder flavor, or shallots for a delicate taste.
3 cloves garlic, minced
Fresh garlic gives a punch of flavor. In a pinch, use 1 teaspoon garlic powder.
2 cups (240g) broccoli florets
Broccoli adds crunch and nutrients. Swap with green beans or asparagus when in season.
1 red bell pepper, sliced
Bell peppers bring sweetness and color. Any color works—orange or yellow are great too.
1 cup (150g) cherry tomatoes, halved
Cherry tomatoes burst with juiciness. Use grape tomatoes or chopped Roma if that's what you have.
1 teaspoon dried Italian seasoning
This blend of herbs adds depth. Make your own with equal parts oregano, basil, and thyme.
1/2 teaspoon salt
Salt enhances all the flavors. Use kosher salt if you have it; adjust to taste.
1/4 teaspoon black pepper
Freshly ground pepper is best. Add more if you like a little heat.
2 tablespoons balsamic vinegar
Balsamic adds a tangy sweetness. Use red wine vinegar or lemon juice for a different twist.
1/4 cup (60ml) low-sodium chicken broth
Broth helps create a light sauce. Vegetable broth works too, or water with a pinch of bouillon.
Tips & Tricks
- Cut chicken into uniform pieces so they cook evenly—about 1-inch cubes are perfect.
- Don't overcrowd the skillet when browning chicken; cook in batches if needed to get a nice sear.
- Add the balsamic vinegar at the end to keep its bright flavor—cooking it too long can make it bitter.
Pro Tips
Step-by-Step Instructions
1. Season the Chicken
Pat the chicken pieces dry with paper towels. Sprinkle with salt and pepper, tossing to coat evenly. This helps the chicken brown nicely.
2. Brown the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and set aside.
3. Sauté Aromatics
Reduce heat to medium (350°F / 175°C). Add the remaining 1 tablespoon olive oil, then the onion. Cook for 3-4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the Veggies
Add the broccoli and bell pepper. Cook for 5-6 minutes, stirring occasionally, until the veggies are tender-crisp and bright in color. The broccoli should be easily pierced with a fork.
5. Add Tomatoes and Seasonings
Stir in the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 2 minutes, allowing the tomatoes to soften slightly.
6. Create the Sauce
Pour in the balsamic vinegar and chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly thickened.
7. Return the Chicken
Add the cooked chicken back to the skillet. Stir to coat everything in the sauce. Cook for 1-2 minutes until heated through.
8. Serve and Enjoy
Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Delicious Variations
Protein Swap
Use shrimp or tofu instead of chicken. Adjust cooking times accordingly—shrimp takes only 2-3 minutes per side.
Add Grains
Stir in cooked quinoa or brown rice at the end for a heartier one-dish meal.
Cheesy Twist
Sprinkle with shredded Parmesan or mozzarella during the last minute of cooking for a melty finish.
How to Store Monday Dinner Ideas For Family
Refrigerator
Store in an airtight container for up to 3 days. The flavors meld and get even better.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (350°F / 175°C) until warmed through, about 5-7 minutes. Add a splash of broth if it seems dry.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs for a juicier result. Just increase the cooking time by a couple of minutes, and ensure they reach 165°F (74°C).
Q: What can I substitute for balsamic vinegar?
You can use red wine vinegar, apple cider vinegar, or lemon juice. If you use a more acidic vinegar, you might want to add a pinch of sugar to balance the tartness.
Q: Can I make this dairy-free?
This recipe is naturally dairy-free! Just ensure your chicken broth and any added herbs are dairy-free. It's a great option for those avoiding dairy.
Q: How do I know when the chicken is fully cooked?
The best way is to use an instant-read thermometer. Insert it into the thickest piece of chicken; it should read 165°F (74°C). If you don't have a thermometer, cut into the thickest piece—the juices should run clear with no pink.
Q: Can I add more vegetables?
Absolutely! This is a flexible recipe. Try zucchini, mushrooms, or snap peas. Just add heartier veggies earlier and quick-cooking ones near the end.
I hope this one-pan chicken and veggie skillet becomes your Monday night hero. Give it a try and let me know how your family liked it in the comments below!
Monday Dinner Ideas For Family
A comforting one-pan chicken and veggie skillet that solves Monday dinner stress with minimal cleanup and maximum family flavor.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups (240g) broccoli florets
- 1 red bell pepper, sliced
- 1 cup (150g) cherry tomatoes, halved
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup (60ml) low-sodium chicken broth
📋 Instructions
- 1Season the Chicken — Pat the chicken pieces dry with paper towels. Sprinkle with salt and pepper, tossing to coat evenly. This helps the chicken brown nicely.
- 2Brown the Chicken — Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and set aside.
- 3Sauté Aromatics — Reduce heat to medium (350°F / 175°C). Add the remaining 1 tablespoon olive oil, then the onion. Cook for 3-4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
- 4Add the Veggies — Add the broccoli and bell pepper. Cook for 5-6 minutes, stirring occasionally, until the veggies are tender-crisp and bright in color. The broccoli should be easily pierced with a fork.
- 5Add Tomatoes and Seasonings — Stir in the cherry tomatoes, Italian seasoning, salt, and pepper. Cook for 2 minutes, allowing the tomatoes to soften slightly.
- 6Create the Sauce — Pour in the balsamic vinegar and chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly thickened.
- 7Return the Chicken — Add the cooked chicken back to the skillet. Stir to coat everything in the sauce. Cook for 1-2 minutes until heated through.
- 8Serve and Enjoy — Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
