Hey there, busy cooks! Let me tell you about my absolute favorite go-to recipe for those whirlwind nights when time is tight but I still want something delicious and nutritious on the table. This 20 minute one pan chicken and veggies for busy nights is a lifesaver! Seriously, with just one pan and minimal prep, you can whip up a colorful mix of tender chicken and vibrant veggies that will make your taste buds dance. It simplifies meal prep so beautifully, taking away the stress of cooking while still delivering big flavors. Trust me, you’ll be adding this dish to your weekly rotation in no time!
Ingredients for 20 Minute One Pan Chicken and Veggies
Gathering your ingredients is half the fun! Here’s what you’ll need to create this scrumptious dish:
- 1 lb diced chicken breast
- 2 cups mixed vegetables (I love using bell peppers, broccoli, and carrots, but feel free to mix it up!)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Make sure to have everything prepped and ready to go—that way, you can really enjoy the cooking process without any last-minute scrambles!
How to Prepare 20 Minute One Pan Chicken and Veggies
Alright, let’s dive into the fun part—cooking! This is where the magic happens, and I promise it’s super simple. Just follow these steps, and you’ll have a delicious meal ready in no time!
Step 1: Heat the Oil
First things first, grab a large pan and heat up those 2 tablespoons of olive oil over medium heat. This step is crucial because heating the oil helps to create a nice, non-stick surface for the chicken, allowing it to brown beautifully. Trust me, that golden-brown color is where the flavor is at!
Step 2: Cook the Chicken
Once the oil is shimmering, it’s time to add in your diced chicken breast. Sprinkle on the garlic powder, onion powder, paprika, and a generous pinch of salt and pepper to taste. Stir everything together so the chicken is evenly coated with those lovely spices. Cook the chicken for about 5-7 minutes until it’s nicely browned and cooked through. You want it to be juicy and flavorful, so don’t rush this step!
Step 3: Add the Vegetables
Next up, toss in your mixed vegetables. I usually go for a colorful blend of bell peppers, broccoli, and carrots, but use whatever you have on hand! Give everything a good stir to combine and ensure the veggies get a little love from the spices too. This is where it starts to smell amazing!
Step 4: Cover and Cook
Now, cover the pan with a lid and let it cook for another 5-7 minutes. This is the magic moment where the vegetables become tender and the chicken stays juicy. Just peek under the lid occasionally to make sure everything’s looking good and not sticking to the pan!
Step 5: Serve and Enjoy
Once the veggies are tender and the chicken is fully cooked, it’s time to dig in! Serve this delicious one-pan wonder hot, and if you want to round it out, feel free to pair it with some fluffy rice or quinoa. You’ll have a complete meal that’s not only quick but oh-so-satisfying!
Tips for Success
To make sure your 20 minute one pan chicken and veggies turns out perfectly every time, here are some of my tried-and-true tips:
- Check for Doneness: Always make sure your chicken is fully cooked through. It should reach an internal temperature of 165°F (75°C). If you’re unsure, just cut into a piece to check—no one wants a surprise when it comes to chicken!
- Adjust Cooking Times: Keep in mind that stovetops can vary. If your pan isn’t browning the chicken in 5-7 minutes, don’t be afraid to crank up the heat a little. Just keep an eye on it to prevent burning!
- Don’t Overcrowd the Pan: If you’re cooking for a larger crowd, consider making it in batches. Overcrowding can lead to steaming instead of browning, which means you’ll miss out on that delicious flavor.
- Season to Taste: Feel free to adjust the seasonings to fit your taste. If you like a bit of heat, add a pinch of cayenne pepper or some red pepper flakes. Get creative!
- Prep Ahead: On super busy days, prep your chicken and veggies ahead of time. Chop everything the night before and store it in the fridge—this way, you can just toss it into the pan when you’re ready to cook!
With these tips in your back pocket, you’ll nail this dish every single time. Happy cooking!
Variations of 20 Minute One Pan Chicken and Veggies
One of the best things about this 20 minute one pan chicken and veggies is how adaptable it is! You can switch things up and make it your own. Here are some fun variations to try:
- Different Proteins: Swap out the chicken breast for diced turkey, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time as needed—shrimp cooks super fast!
- Veggie Swaps: Don’t have broccoli? No problem! Use zucchini, asparagus, snap peas, or whatever fresh veggies you have on hand. Just remember that some veggies might cook faster than others, so adjust the timing accordingly.
- Herb It Up: Experiment with fresh herbs like basil, cilantro, or parsley. Toss them in at the end for a burst of freshness. Dried herbs like thyme or oregano are also great for adding flavor!
- Spice It Up: If you’re feeling adventurous, why not try some different spices? A dash of curry powder, chili powder, or even taco seasoning can completely change the flavor profile of this dish.
- Citrus Twist: Squeeze some lemon or lime juice over the dish right before serving for a zesty kick. It brightens everything up and adds a refreshing touch!
These variations not only keep things interesting but also let you cater to what you and your family love. The possibilities are endless, so get creative and enjoy the process!
Nutritional Information
When it comes to busy nights, I love knowing that my meals are not just quick but also nutritious! Here’s the estimated nutritional breakdown for one serving of this 20 minute one pan chicken and veggies:
- Calories: 350
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 400mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 3g
- Protein: 30g
Keep in mind that these values are approximate and can vary based on the specific ingredients you use. But overall, this dish packs a healthy punch while still being super satisfying. Enjoy every bite knowing you’re fueling your body right!
FAQ about 20 Minute One Pan Chicken and Veggies
Can I use frozen vegetables?
Absolutely! Frozen vegetables are a great time-saver. Just toss them in right from the freezer, and you might need to add an extra minute or two to the cooking time. They’ll still taste fantastic!
What can I substitute for chicken?
If you want to switch things up, you can use diced turkey or even shrimp. For a vegetarian option, try chickpeas or tofu—just keep an eye on the cooking times as they differ. It’s all about what you love!
How do I meal prep this dish?
Meal prepping is a breeze! You can chop your chicken and veggies a day in advance, store them separately in the fridge, and when you’re ready to cook, just toss them into the pan. You can even cook a double batch and freeze half for another busy night!
Can I add more spices?
Of course! Feel free to get creative with your spices. Adding a pinch of cayenne for heat or some dried Italian herbs can really elevate the flavor. Just taste as you go to find your perfect balance!
What should I serve with this dish?
This one-pan wonder is delicious on its own, but if you want to bulk it up, serve it with rice, quinoa, or a fresh salad. It makes for a well-rounded meal that’s both satisfying and quick!
Why You’ll Love This Recipe
- It’s a quick and easy meal that comes together in just 20 minutes—perfect for those busy nights!
- One pan means minimal cleanup, so you can spend more time enjoying your meal and less time scrubbing dishes.
- This dish is packed with flavorful seasonings that make every bite delicious, even with simple ingredients!
- It’s a healthy option, loaded with protein from the chicken and plenty of vibrant veggies to keep you nourished.
- The recipe is versatile, allowing you to customize it based on what you have in the fridge or your taste preferences.
- You can easily double or triple the recipe for family gatherings or meal prep, keeping everyone satisfied!
- It’s a crowd-pleaser that both kids and adults will love, making it a go-to for weeknight dinners.
20 Minute One Pan Chicken and Veggies for Busy Nights
- Temps Total: 20 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A quick and easy one-pan dish featuring chicken and vegetables, perfect for busy nights.
Ingrédients
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (bell peppers, broccoli, and carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced chicken and season with garlic powder, onion powder, paprika, salt, and pepper.
- Cook chicken for about 5-7 minutes until browned.
- Add mixed vegetables to the pan and stir well.
- Cover and cook for another 5-7 minutes until vegetables are tender and chicken is cooked through.
- Serve hot and enjoy.
Notes
- Feel free to substitute any vegetables you have on hand.
- This dish can be served with rice or quinoa for a complete meal.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 350
- Sucre: 3g
- De Sodium: 400mg
- La graisse: 15g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 5g
- La protéine: 30g
- Le taux de cholestérol: 85mg
Mots-clés: 20 minute one pan chicken and veggies for busy nights
