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Roasted Chicken and Vegetables Skillet

Ready in 30 Minutes – You’re only half an hour away from a homemade meal that tastes like you spent hours in the kitchen. Just chop, season, and let the oven do its thing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Ingredients List for Roasted Chicken and Vegetables Skillet

For the Chicken:

  • 2 boneless skinless chicken breasts (or thighs for extra juiciness)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika smoked or regular
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano or Italian seasoning

For the Vegetables:

  • 1 medium zucchini sliced
  • 1 bell pepper sliced (any color)
  • 1 small red onion sliced
  • 1 cup cherry tomatoes halved
  • 1 medium carrot thinly sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Optional Add-Ins & Swaps:

  • Swap zucchini for broccoli or green beans
  • Use sweet potatoes instead of carrots for a heartier meal
  • Add a pinch of red pepper flakes for extra heat
  • Finish with fresh lemon juice or grated Parmesan for extra flavor

Instructions
 

How to Cook Roasted Chicken and Vegetables Skillet: A Step-by-Step Guide

    Step 1: Get That Oven Ready

    • Preheat your oven to 400°F (200°C). A hot oven means crispy, roasted goodness—so don’t skip this step!

    Step 2: Season the Chicken

    • Pat the chicken breasts (or thighs) dry with a paper towel—this helps them get a nice sear.
    • Drizzle 1 tablespoon of olive oil over the chicken.
    • Sprinkle on garlic powder, paprika, salt, pepper, and oregano (or Italian seasoning).
    • Rub the seasoning in well. Give it some love!

    Step 3: Prep the Veggies

    • Slice up your zucchini, bell pepper, red onion, cherry tomatoes, and carrot.
    • Toss them in a bowl and coat them with olive oil, salt, pepper, and garlic powder.
    • Mix everything up so every bite is packed with flavor.

    Step 4: Sear the Chicken

    • Heat a little olive oil in a large oven-safe skillet over medium-high heat.
    • Place the chicken in the pan and sear for 2-3 minutes per side until golden brown.

    Step 5: Add the Veggies & Roast

    • Spread the veggies evenly around the chicken in the skillet.
    • Transfer the whole skillet to the oven.
    • Roast for 20-25 minutes until the chicken is fully cooked (165°F/75°C) and the veggies are caramelized and tender.

    Step 6: Rest & Serve

    • Remove from the oven and let the chicken rest for 5 minutes before slicing. (Trust me, this makes it extra juicy!)
    • Plate it up, squeeze some fresh lemon juice over the top if you like, and enjoy!