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Sautéed Pan Chicken and Vegetables

Sautéed Pan Chicken and Vegetables is a quick and easy midweek dinner recipe idea. The meal is packed with flavor, healthy and nutritional vegetables. Not to mention, it even tastes amazing. Furthermore, it is grain free, gluten free, paleo friendly, and made with unprocessed ingredients.

sauteed ingredients veggies and chicken in a pan with a spoon on top and basil sprinkled all around.

A quick meal with all the benefits!

This chicken and vegetable dinner is one that you can add to your menu this week!

Last night, my family enjoyed this delicious chicken and vegetables recipe and I knew that today, I have to share it with you guys. Sometimes, I like to create a veggies-rich meal. But when presented with all the ingredients, I’m not sure how to incorporate them all into one dish.

This Sautéed Vegetable Skillet with Chicken solves that dilemma and creates a complete meal all in one pan! When prepping weeknight meals, it’s a bit difficult to stop the cycle of doing the same three recipes. With this recipe, you can add more dishes to the lineup. Also, you’ll have an easy and fun time putting together a chicken-veggies skillet.

a fork with some sauteed chicken and veggies on it with more on a white plate.

You can pair it up with a side, or enjoy the nutrients on their own:

This amazing dinner dish is perfect to enjoy with a side salad for a well-rounded midweek meal. It fills you with protein, vitamins, and minerals that fuel your body in the best ways. The daily value of nutrients in this easy chicken recipe fills you up. It makes one of those easy recipes that have all the nutrients.

This vegetable recipe has low carb veggies with lean meat, the best of both worlds in one large nonstick skillet.

Paired up with cauliflower rice, this dish is a great option for those who are living the keto or low carb lifestyle. The perfect carbohydrate choice to serve with this sautéed chicken recipe is scalloped potatoes. They bake in the oven while you sauté these chunks of chicken for an easy weeknight dinner. That’s super simple cooking!

Along with that, you can reheat it the next day and incorporate different veggies, whatever you have on hand at home! A touch of broccoli florets and some fresh herbs, and you’ve got two days of dinner covered.

Chicken recipes have a special place in my heart, and here’s why:

Chicken is so versatile, it holds a near and dear place in my meal planning. Picking up some boneless chicken breasts at the grocery store, my mind runs wild with ideas. There are so many ingredients on hand to use!

This week, put your chicken of choice in a colorful sautéed veggies pan. You won’t regret it, and your family will love it.

white-shallow-plate-with-skinless-boneless-chicken-thighs-with-olive-oil-sliced-carrots-on-white-surface-cherry-tomatoes-basil-leaves-slices-of-bread

What are the Health Benefits of Vegetables?

To start with, vegetables are usually low in calories and high in fiber. If some happen to be like avocado, which is higher in fat, then it’s the good kind of fat.

Not all vegetables are made the same, though. Some vegetables are known to be healthier than others, like the green kind, such as spinach, asparagus, kale, etc. However, the kind of vegetables like the ones in this dish are not ones that you’ll want to pass up.

Carrots have a great amount of Vitamin A, which is a vitamin for your vision.

1 cup of onion contains vitamin C, B-6, and manganese, all which are important to boost the immune system.

Tomatoes are not just low in calories, but they also contain potassium and vitamin C.

Mushrooms, as we all know, are the best source for getting vitamin D in, especially for those who don’t get much sunlight. As for eggplant, it’s a great vegetable for the digestive system. The benefits include vitamin C, vitamin K, vitamin B6, along with magnesium, manganese, copper, fiber, folic acid, and potassium.

Key Ingredients: 

sauteed pan chicken vegetables ingredients chicken thighs, pepper, salt, olive oil, eggplant, carrots, mushrooms, tomatoes, onion, and bell pepper.

Chicken thighs: boneless and skinless. Chicken breast could also be used.

Vegetables: Carrots, mushrooms, eggplant, bell pepper, onion, and tomatoes all make a tasty combination.

Oil: I use extra virgin olive oil, but you can use the type of oil you like.

Finally, you can season with salt and pepper.

Find the full printable recipe with specific measurements below.

How to make Sautéed Pan Chicken and Veggies

Step 1: Prepare the chicken

Cut chicken thighs into small pieces and place in a heated pan with 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and pepper. Mixing occasionally, sautéing for 7 minutes.

boneless skinless chicken thighs in a black pan.

Step 2: Cut and add carrots

Peel and cut carrot into small slices. Add to the chicken. Keep heat to medium-low.

a black pan with chicken and chopped carrots.

Step 3: Add mushrooms

Add in sliced mushrooms with a pinch of salt. Sauté and mix.

veggies in a pan with chicken.

Step 4: Slice and sauté eggplant

Slice the eggplant into small strips. In a separate pan, add 2 Tablespoons of extra virgin olive oil and sliced eggplant. Add a pinch of salt.

eggplant in a pan.

Step 5: Slice and add bell pepper

Slice the red bell pepper and add to the chicken pan. Keep at medium-low heat.

veggies and chicken in a pan.

Step 6: Combine

Add the sautéed eggplant to the chicken pan.

a black skillet with veggies and chicken in it.

Steps 7 & 8: Onion and tomatoes

Slice the onion thinly, then also add to the pan.

Chop plum tomatoes, then add to the pan.

suateed veggies and chicken in a pan.

Step 9: Season and enjoy

Add salt and black pepper (or to your taste). Cover and sauté on low heat for 10 minutes. Enjoy!

a pan on a striped towel with veggies and chicken in it with basil and cherry tomatoes on the side and sliced bread in a bread bowl.

Expert Tips

  • Use this recipe for meal prep for a week ahead! It’s perfect to reheat throughout the week for work or school lunches.
  • I recommend using chicken thighs over chicken breasts. They add moisture to the pan and add flavor to the veggies as they cook!
  • Substitute fish such as halibut or salmon, which cooks quickly.
  • Adding the tomatoes last helps them to keep their shape and prevents them from breaking down during cooking. 
  • Make a side dish of white or brown rice to pair with this stir fry chicken dish! It pairs well with the sautéed vegetables. Feel free to add soy sauce for the perfect meal prep lunch.

Recipe FAQs:

Can I use a different type of meat?

Yes! If you don’t have chicken on hand or don’t want to use chicken, substitute for lean beef. Beef will cook longer than the chicken. You can also leave out the chicken and make this dish meatless, and it will still have enough flavor and nutrition.

Can I use frozen vegetables instead of fresh?

I recommend using fresh vegetables for better texture and quicker cooking. Use frozen veggies with adjusted cooking times, and allow some time for them to thaw. Drain any excess moisture before cooking.

black-skillet-pan-with-skinless-boneless-chicken-thighs-with-olive-oil-sliced-carrots-on-white-surface-cherry-tomatoes-basil-leaves-slices-of-bread

Enjoy more recipes from the blog:

More chicken recipes

If you tried this Sautéed Pan Chicken with Veggies or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

sauteed ingredients veggies and chicken in a pan with a spoon on top and basil sprinkled all around.

Sautéed Pan Chicken and Vegetables

A healthy meal in one pan with chicken, carrots, mushrooms and other vegetables and spices.
5 from 1 vote
Rate Print Save Pin
Course: Dinner, Lunch, Main Course
Cuisine: American, Meat Dishes
Allergy: Dairy Free, Gluten Free, Nut Free
Total Time: 45 minutes
Servings5
Calories: 259kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 lb chicken thighs, boneless & skinless
  • 1 medium-sized carrot, thinly sliced
  • 10 oz mushrooms, sliced
  • 1 eggplant, cut into thin, short strips
  • 2 plum tomatoes, chopped
  • 1 red bell pepper, sliced
  • 1 small yellow onion, thinly sliced
  • extra virgin olive oil
  • salt and pepper, to taste

Instructions

  • Cut chicken thighs into small pieces and place in a heated pan with 2 Tablespoons of extra virgin olive oil. Add a pinch of salt and pepper. Mixing occasionally, sautéing for 7 minutes
    1 lb chicken thighs,, extra virgin olive oil, salt and pepper,
    boneless skinless chicken thighs in a black pan.
  • Peel and cut carrot into small slices. Add to the chicken. Keep heat to medium-low.
    1 medium-sized carrot,
    a black pan with chicken and chopped carrots.
  • Add in sliced mushrooms with a pinch of salt. Sauté and mix.
    10 oz mushrooms,, salt and pepper,
    veggies in a pan with chicken.
  • Slice the eggplant into small strips. In a separate pan, add 2 Tablespoons of extra virgin olive oil and sliced eggplant. Add a pinch of salt.
    1 eggplant,, extra virgin olive oil, salt and pepper,
    eggplant in a pan.
  • Slice the red bell pepper and add to the chicken pan. Keep at medium-low heat.
    1 red bell pepper,
    veggies and chicken in a pan.
  • Add the sautéed eggplant to the chicken pan.
    a black skillet with veggies and chicken in it.
  • Slice the onion thinly, then also add to the pan.
    1 small yellow onion,
    veggies with chicken in a pan with onion on top.
  • Chop plum tomatoes, then add to the pan.
    2 plum tomatoes,
    suateed veggies and chicken in a pan.
  • Add salt and black pepper (or to your taste). Cover and sauté on low heat for 10 minutes. Enjoy!
    salt and pepper,

Nutrition

Calories: 259kcal | Carbohydrates: 13g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 86mg | Potassium: 756mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3082IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!
5 from 1 vote

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