Chipotle Chicken & Mixed Vegetables Skillet
This chipotle chicken and mixed vegetables skillet is a one pan dinner that is ready in 25 minutes. It’s smoky, slightly spicy chicken with soft cauliflower, peppers, and broccoli, all finished with a squeeze of lime. It’s low-carb, great for meal prep, and straightforward enough for a weeknight.
While you might be thinking “Chicken and vegetables? BORING.” This one is anything but. We were determined to create a chicken and vegetable skillet that was packed with flavor, still felt like true comfort food, but wasn’t heavy.
After several rounds of testing, we found the secret: finish it with butter, a squeeze of lime, and a spoonful of sour cream. It sounds plain, but with that little combo changes everything. It turns smoky chicken and vegetables into something creamy, cozy, and full of flavor without ever feeling heavy.
Why we Love This Chicken with Mixed Vegetables Recipe
- Minimal Prep – chopping the chicken and vegetables is the bulk of the work
- Quick and Straightforward – you’re adding everything to the skillet and letting it cook through
- One Pan Meal – fewer dishes means more time with your family and doing what you love
It meets the same criteria as some other favorites that are made in regular rotation in our house like Southwest Chicken Rice Skillet And Mexican Rice Casserole.
Chicken and Mixed Vegetables Ingredients
- Chicken breast – Boneless, skinless chicken breast keeps the dish lean while still hearty. Cut it into bite-size pieces so it cooks quickly and stays soft.
- Chipotle chili powder – Adds smoky depth and a little heat. Start on the lower end if you’re sensitive to spice. You can always add more later.
- Garlic powder and onion powder – A quick way to build that “slow-cooked flavor” without the extra prep time.
- Salt and black pepper – Plain seasonings that let the chipotle shine and balance out the richness from the butter and sour cream.
- Avocado oil – It stays firm beautifully to higher heat, giving the chicken and veggies a nice sear without burning. Olive oil works fine in a pinch.
- Sweet mini peppers – They bring color, crunch, and a hint of sweetness that balances the smoky spice.
- Cauliflower florets – Add bulk and heartiness. Cut them into small, even pieces so they cook in the same window as the other vegetables.
- Broccoli florets – Rounds out the veggie mix with texture and a bit of earthiness.
- Chicken broth – Helps loosen the browned bits from the skillet and brings the whole dish together. Go with low-sodium so you can control the salt.
- Butter – Melts into the sauce at the end, adding a silky richness that ties all the flavors together.
- Fresh lime juice – Brightens everything up and cuts through the smoky, creamy base for well-balanced balance.
- Sour cream – The finishing touch. It gives the skillet that cozy, creamy feel without making it heavy.
How to cook Chicken with Mixed Vegetables
Detailed instructions and measurements to make Healthy Chicken and Vegetables are listed in the recipe card at the bottom of this page.
- Start by seasoning your chicken. Add the chicken pieces to a mixing bowl and toss them with the chipotle chili powder, garlic powder, and onion powder until they’re evenly coated. This step gets all that smoky flavor right onto the meat before it even hits the pan.
- Heat the avocado oil in a large skillet over medium-high heat. Once the oil’s hot, add the chicken in a single layer. Let it sear for a minute or two before stirring. This helps it brown rather than steam. Keep cooking, stirring occasionally, until the pieces are golden and cooked through. You’ll know they’re ready when the centers are no longer pink and the juices run clear. Remove the chicken from the pan and set it aside.
- If there’s any extra liquid in the skillet, let it cook off for about 30 seconds. Add the cauliflower first since it takes the longest to soften. After about three minutes, add the broccoli and sliced peppers. Sprinkle the vegetables with salt and pepper, and sauté them until they’re soft and lightly browned.
- Return the chicken to the skillet and pour in the chicken broth, scraping up any browned bits from the bottom as it simmers. Turn the heat down to medium and let everything cook together for a couple of minutes so the flavors can blend.
- Once it’s smelling memorable and everything’s hot and glossy, stir in the butter and lime juice until the butter’s melted. Take the skillet off the heat, then stir in the sour cream so it stays smooth and creamy. Give it a quick taste and add a pinch more salt if it needs it.
- Serve it as is for a light, cozy meal, or spoon it over rice or quinoa for something heartier.
Serving this Chicken and Vegetables Recipe
- For a low-carb option, you can serve this as is with a little cheese melted on top. You can also pair it with cauliflower rice.
- It goes well Inside tortillas and over rice.
- To add extra fiber, you can pair it with beans. Our favorite is pairing it with borracho beans.
Tips and FAQ for this Chicken and Vegetable Skillet
If you swap out the vegetables, keep in mind that they may have different cooking times than those listed in the recipe.
Vegetables that go with Chicken and Substitutions
- Chicken Breast – you can substitute the chicken breast with boneless, skinless chicken thighs. Be sure to cut them into bite-size pieces.
- Vegetables – you can substitute the vegetables in the recipe for your favorite vegetables. Your cooking time may be a little different so keep that in mind.
What vegetables go good with chicken?
All vegetables go good with chicken, but favorites include broccoli, cauliflower, Brussels sprouts, and potatoes.
How to keep, Freeze, and Reheat Chicken with Mixed Vegetables
Allow it to cool completely and come to room temperature. Place it in an airtight container and store in the refrigerator up to 4 days.
You can reheat the stored meal in the microwave or stove top. We recommend heating over low heat on the stovetop for best results.
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Prep 5 minutesCook 20 minutesTotal 25 minutesMakes 4 people
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1-2 teaspoons chipotle chili powder start with 1 teaspoon if you prefer less heat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
- 10 ounces sweet mini peppers sliced
- 10 ounces cauliflower florets cut small and even
- 10 ounces broccoli florets
- ½ cup low-sodium chicken broth
- 1 tablespoon butter
- 1 tablespoon lime juice about half a lime
- 1 tablespoon sour cream or heavy cream, optional for a creamy finish
Method
- In a mixing bowl, combine the chicken, chipotle chili powder, garlic powder, and onion powder. Toss until the chicken is evenly coated. Set aside.
- Heat the avocado oil in a large, deep skillet over medium-high heat.
- Add the chicken in a single layer and let it sear before stirring — this helps it brown and stay juicy.
- Cook for 7–10 minutes, stirring occasionally, until golden and cooked through (no longer pink in the center). Remove the chicken from the skillet and set aside.
- If there’s extra moisture in the pan, let it sizzle off for about 30 seconds.
- Add the cauliflower first and cook for 3 minutes. Then add the broccoli and peppers.
- Sprinkle with salt and pepper. Sauté, stirring occasionally, until the vegetables are tender and lightly browned, about 6–8 minutes.
- Return the chicken to the skillet .
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Turn the heat down to medium and simmer for 2–3 minutes to let the flavors blend.
- Stir in the butter and lime juice until melted and incorporated.
- Remove from the heat, then stir in the sour cream until creamy and smooth.
- Taste and adjust salt as needed. Serve warm.
Notes
- Start with 1 teaspoon chipotle chili powder for a mild version and increase to 2 teaspoons for a bolder kick.
- Adding the lime and sour cream off the heat helps preserve their brightness and creaminess.
