Name: One-Pan Chicken & Veggie Skillet (American Comfort Style)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.75 lbs boneless, skinless chicken thighs (cut into bite-size pieces); 2 tbsp olive oil; 1 medium yellow onion (diced); 2 large carrots (sliced); 2 cups broccoli florets; 1 red bell pepper (chopped); 2 cloves garlic (minced); 1 tsp smoked paprika; 1/2 tsp dried thyme; 1 tsp sea salt; 1/2 tsp black pepper

One-Pan Chicken & Veggie Skillet (American Comfort Style)

AromaticTurnip9925

This One-Pan Chicken & Veggie Skillet delivers classic American comfort with a nutritious twist, all in under 40 minutes. Searing chicken at high heat creates a flavorful crust reminiscent of 'wok hei'—that savory, smoky flavor found in great stir-fry. A medley of carrots, broccoli, and bell pepper brings color, sweetness, and crunch, making each bite both satisfying and wholesome. Smoked paprika and thyme add depth, while the one-pan method keeps things easy and cleanup minimal. It’s a balanced, hearty dinner perfect for busy weeknights and loaded with nearly 39g of protein per serving—ideal for anyone prioritizing whole foods, taste, and nutrition.

Ingredients

Instructions

Preheat a large skillet over medium-high heat until very hot (almost smoking)—this helps achieve a deep sear on the chicken.
Toss chicken pieces with 1/2 tsp salt and 1 tbsp olive oil. Add chicken in a single layer to the hot skillet. Cook undisturbed for 3-4 minutes to develop a golden crust, then flip and cook another 3-4 minutes until cooked through. Transfer to a plate.
Add remaining 1 tbsp olive oil to the skillet. Toss in onion and carrots. Cook, stirring frequently, for 2-3 minutes until softened.
Add garlic, smoked paprika, thyme, and bell pepper. Stir for 1 minute until fragrant.
Return chicken to skillet with all juices. Add broccoli florets and remaining salt and pepper. Toss everything together, cover, and cook for 3-4 more minutes until broccoli is just tender but still vibrant.
Taste and adjust seasoning if needed. Serve hot, scooping plenty of chicken and vegetables into each portion.