4.5 from 4 votes

One Pan Chicken and Vegetables

One pan chicken and vegetables is so easy and the flavor is out of the world. The vegetables get a deep depth of flavor cooking in the same pan as the chicken.
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 366kcal
Author Aubrey Cota


  • 1 tbsp olive oil
  • 4 chicken breasts
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp butter
  • 1/4 c chardonnay or your favorite white wine
  • 1 yellow onion sliced
  • 2 cloves of garlic chopped
  • 1 yellow squash sliced
  • 1 zucchini sliced
  • salt & pepper to taste
  • 1 tsp dried oregano
  • 1 cup cherry tomatoes cut in half
  • 1/4 c fresh basil julienne


  • preheat oven to 350 degrees
  • heat olive oil in a large, oven safe skillet over med high heat
  • season both sides of chicken with salt, pepper and garlic powder
  • place in pan and cook on first side for 5 min until golden brown
  • turn and cook the other side for another 5 min until golden brown
  • place in oven and cook for 10 minutes or until chicken is cooked through and juices run clear
  • remove from oven and place chicken on a plate
  • place back on stove over medium high heat
  • melt butter and wine to the skillet, scraping up the flavor bits on the bottom of the pan
  • add in the onion and cook for 2-3 min
  • add in the garlic, cooking for 1-2 min
  • add in the squash, zucchini, and oregano.
  • place a lid on the pan and cook for 3-4 min until squash is tender but not mushy
  • season with salt and pepper to taste
  • stir in the tomatoes and cook until warmed through
  • place the chicken back in the skillet and any juices on the plate, just until chicken is warmed
  • sprinkle basil over top and serve
  • serve and enjoy!


Calories: 366kcal | Carbohydrates: 8g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 152mg | Sodium: 880mg | Potassium: 1233mg | Fiber: 1g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 31.1mg | Calcium: 46mg | Iron: 1.6mg