Healthy Chicken Skillet Bake: A Veggie-Packed One-Pan Dinner

If you’re looking for a quick and wholesome dinner that doesn’t sacrifice flavor, this healthy chicken skillet bake is your new go-to recipe. Packed with tender chicken, fresh vegetables, and just the right touch of melty cheese, it’s a satisfying one-pan meal the whole family will enjoy. Whether you’re cooking for picky eaters or trying to clean up your weeknight dinners, this veggie-loaded skillet checks all the boxes—healthy, hearty, and easy to make.

Why You’ll Love This Healthy Chicken Skillet Bake

• One-Pan Convenience: Everything cooks in one oven-safe skillet, meaning minimal cleanup on busy nights. A cozy skillet dinner = fewer dishes to wash, which sounds good to everyone! eatingwell.com
• Nutritious & Healthy: It’s loaded with lean protein (each serving packs over 15 grams, supporting muscle repair and bone health eatingwell.com) and plenty of veggies. We include broccoli (high in fiber, vitamin C, K, iron, and potassium healthline.com), sweet bell peppers, and tomatoes for a meal that’s as nourishing as it is tasty.
• Family-Friendly Flavor: Picky eaters will love this dish! Mild seasoning and a melty mozzarella cheese topping make it appealing to kids (and grown-ups). It’s hearty and comforting without being heavy.
• Quick & Easy: From stovetop to oven to table in about 30 minutes. Perfect for weeknight dinners when time is short but you want a home-cooked meal. No complicated steps – just simple, wholesome ingredients.

Ingredients for a Healthy Chicken Skillet Bake

Here’s what you need to make this veggie-packed healthy chicken bake (about 4 servings):

• Chicken: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (or use tenders). Skinless breast keeps it lean and high-protein.
• Broccoli: 2 cups small broccoli florets. This adds fiber and vitamin C for a healthy boost healthline.com.
• Bell Pepper: 1 large red bell pepper, chopped. (Any color pepper works; red adds a sweet flavor and antioxidants.)
• Tomatoes: 1 cup cherry tomatoes (halved) or 1 can (14 oz) diced tomatoes, drained. They provide juiciness and lycopene.
• Onion & Garlic: 1 small yellow onion (diced) and 3 cloves garlic (minced) for flavor.
• Olive Oil: 2 tablespoons olive oil for sautéing (a heart-healthy oil).
• Seasonings: 1 teaspoon Italian seasoning (blend of basil, oregano, thyme) or use your favorite herbs. 1/2 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). A pinch of paprika or chili flakes is optional for a hint of heat.
• Chicken Broth: 1/4 cup low-sodium chicken broth (or water). Keeps the skillet moist and creates a light sauce while baking.
• Cheese: 1/2 cup shredded mozzarella cheese (or cheddar) for topping. This small amount gives a satisfying cheesy crust without overloading on calories.
• Fresh Herbs (Optional): Chopped fresh parsley or basil for garnish, for extra color and flavor at the end.

Optional Add-Ins: You can mix in 1 cup of cooked brown rice or quinoa to make it a more filling casserole. A handful of baby spinach stirred in will wilt nicely and add extra nutrients. Feel free to substitute vegetables – zucchini or carrots (thinly sliced) can work too.

How to Make This Chicken and Veggie Skillet Bake

1. Preheat & Prep

Preheat your oven to 400°F (200°C). Make sure you have an oven-safe skillet (cast iron or stainless steel works great) so you can go from stovetop to oven. Season the chicken pieces with a pinch of salt and pepper. Tip: Pat the chicken dry with a paper towel first – this helps it sear better.

2. Sear the Chicken

Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 3–4 minutes per side until lightly browned (they don’t need to be fully cooked through at this point). Remove the browned chicken to a plate and set aside.

3. Sauté Vegetables

In the same skillet, add another 1 tablespoon of olive oil. Toss in the diced onion and sauté 2 minutes until it starts to soften. Add the chopped bell pepper, broccoli florets, and minced garlic. Cook, stirring frequently, for about 3–4 minutes until the veggies begin to soften slightly. Season with the Italian seasoning, paprika (if using), and a pinch more salt and pepper. The vegetables should still be crisp-tender since they will finish cooking in the oven.

4. Combine with Sauce

Return the seared chicken (and any juices from the plate) to the skillet with the veggies. Pour in the 1/4 cup of low-sodium chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Add the halved cherry tomatoes (or drained canned tomatoes) and stir everything together. Let it simmer for 1–2 minutes so the flavors start to meld. Pro Tip: Ensure your chicken pieces are evenly distributed and nestled into the veggies for even cooking.

5. Bake to Melt & Finish

Sprinkle the shredded mozzarella evenly over the top of the chicken and vegetable mixture. Transfer the skillet to the preheated oven. Bake for about 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. If you want a golden brown top, you can switch the oven to broil for the last 1–2 minutes – watch closely so it doesn’t burn. The dish is done when the chicken reaches an internal temperature of 165°F (74°C) usda.gov. (Always cook poultry to 165°F for safety, as per USDA guidelines usda.gov.)

6. Serve

Carefully remove the hot skillet from the oven (use oven mitts!). Let the chicken skillet bake rest for 5 minutes – this helps the juices settle. Garnish with chopped fresh parsley or basil on top. Scoop portions onto plates and enjoy. You’ll have tender chicken pieces, roasted broccoli and peppers, and gooey cheese in each spoonful. It’s a complete meal in one pan!

Recipe Tips and Variations

• Check for Doneness: Because the chicken pieces vary in size, use a meat thermometer to ensure the largest piece is 165°F in the center for food safety usda.gov. Juices should run clear. If some pieces are done earlier, you can remove them and keep warm to avoid overcooking.
• Pan Substitute: No oven-safe skillet? No problem. You can use a regular pan on the stove, then transfer the mixture to a lightly greased baking dish before adding cheese and baking.
• Add Whole Grains: Turn this into a chicken and rice skillet casserole by stirring in cooked brown rice or quinoa before baking. The grains will soak up the juices and make the dish heartier (great if you have big eaters in the family!).
• Vegetable Swaps: Feel free to use whatever veggies your family likes. Cauliflower, zucchini, or green beans can replace the broccoli. Just cut them into bite-sized pieces so they cook evenly. If using root veggies like carrots, slice them thin so they soften in time.
• Lighter Cheese Options: For an even healthier twist, use part-skim mozzarella or a smaller amount of sharp cheddar (a little goes a long way in flavor). You can also skip the cheese topping to make it dairy-free – the dish will still be flavorful thanks to the herbs and garlic.
• Spice it Up (Optional): This recipe is intentionally mild for kids’ tastes, but you can easily spice it up. Try a dash of red pepper flakes, a sprinkle of cumin for a smoky note, or even a few drops of hot sauce in the broth if your family likes heat.

Serving Suggestions

This Healthy Chicken Skillet Bake is a balanced meal on its own – protein and veggies all together. However, you can stretch it or round it out with a simple side:

• Serve it over whole wheat pasta, or alongside quinoa or brown rice, to soak up the flavorful juices (especially if you didn’t mix grains into the skillet).
• Add a crusty whole-grain bread or garlic bread on the side – great for mopping up that light sauce left in the skillet.
• Pair with a fresh green salad dressed in a light vinaigrette for a complete dinner. A side salad adds extra crunch and green veggies (think mixed baby greens or a classic Caesar made lighter).
• For a fun twist, spoon the chicken and veggies into whole-grain tortillas and top with a little Greek yogurt for a quick pseudo-taco night – kids love it!

Leftovers reheat well too: store any cooled leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or warm in the oven until hot. (It makes a great next-day lunch!) You can also freeze portions for up to 2 months; thaw overnight in the fridge and reheat.

Related Recipes You’ll Love:

• Stuffed Spinach and Ricotta Shells – an Italian classic with a healthy twist of spinach and ricotta stuffed in pasta shells
• Quick and Easy Baked Ziti with Ricotta and Mozzarella – a cozy pasta bake for weeknights (lots of cheese and sauce!)
• Skillet Chicken Parmesan with Mozzarella – another one-pan chicken dinner featuring crispy breaded chicken and melty cheese, Italian-style