Chicken and Veggie Breakfast Skillet – A Hearty, One-Pan Morning Meal

A good breakfast doesn’t need to be fancy to be satisfying. This Chicken and Veggie Breakfast Skillet is simple, filling, and packed with flavor. It’s the kind of dish you can pull together with what you have on hand, and it works just as well for a quiet weekday morning as it does for a laid-back weekend.

Everything cooks in one pan, so cleanup is easy. Plus, it’s flexible enough to fit your taste, your pantry, and your schedule.

What Makes This Special

This skillet keeps things straightforward: tender chicken, colorful vegetables, and a couple of eggs cooked right in the pan. The mix of protein, fiber, and healthy fats keeps you full without weighing you down.

It’s also great for using up leftovers and reducing food waste. If you like meal prep, you can cook parts of it ahead and assemble fast in the morning. Most of all, it tastes homey and fresh—no complicated techniques required.

Shopping List

• Chicken: 1 pound boneless, skinless chicken thighs or breasts, diced
• Potatoes: 2 medium russet or Yukon Gold potatoes, diced small
• Bell pepper: 1 large, diced (any color)
• Onion: 1 small yellow or red onion, chopped
• Zucchini: 1 small, chopped
• Spinach or kale: 2 cups, chopped
• Garlic: 2–3 cloves, minced
• Eggs: 2–4, depending on serving size
• Olive oil or avocado oil: 2–3 tablespoons
• Smoked paprika: 1 teaspoon
• Dried oregano: 1 teaspoon
• Ground cumin: 1/2 teaspoon
• Red pepper flakes: Pinch (optional)
• Salt and black pepper: To taste
• Fresh herbs (optional): Chives, parsley, or cilantro, chopped
• Optional toppers: Hot sauce, avocado slices, shredded cheese, or a squeeze of lemon

Step-by-Step Instructions

1. Prep your ingredients. Dice the chicken into bite-size pieces and pat dry.

   Chop all vegetables into small, even pieces so they cook quickly and evenly. Mince the garlic. This little bit of prep makes the whole recipe faster.

2. Par-cook the potatoes. Heat a large skillet over medium heat and add a tablespoon of oil.

   Add the diced potatoes with a pinch of salt and pepper. Cook, stirring occasionally, until golden at the edges and starting to soften, about 8–10 minutes. If they brown too quickly, lower the heat or splash in a tablespoon of water and cover for a minute.

3. Brown the chicken. Push the potatoes to the edges of the pan.

   Add another tablespoon of oil to the center and add the chicken. Season with salt, pepper, smoked paprika, oregano, and cumin. Cook until browned and cooked through, about 5–7 minutes.

   Stir everything together.

4. Add the veggies that need time. Add onion and bell pepper. Cook 3–4 minutes until softened and sweet. If the pan looks dry, add a small drizzle of oil.
5. Stir in quick-cooking veg. Add zucchini and garlic.

   Cook 2–3 minutes until the zucchini is tender and the garlic smells aromatic. Add red pepper flakes if you like heat.

6. Wilt the greens. Add spinach or kale and a small pinch of salt. Toss until wilted, 1–2 minutes.

   Taste and adjust seasoning. You want a flavorful base before adding eggs.

7. Make wells and cook the eggs. Use a spoon to create 2–4 small wells in the skillet. Crack an egg into each well.

   Reduce heat to medium-low. Cover the skillet and cook until the whites are set and the yolks are to your liking, about 3–5 minutes. For runny yolks, keep a close eye on them.

8. Finish and serve. Sprinkle with fresh herbs.

   Add optional toppings like hot sauce, avocado, or a little cheese. Serve straight from the skillet while it’s hot.

Keeping It Fresh

• Make-ahead tips: Dice and season the chicken the night before. Par-cook the potatoes up to two days ahead.

  Store in separate containers so they don’t get soggy.

• Leftovers: Store cooked skillet (without eggs) in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or oil. Add fresh eggs when reheating for best texture.
• Freezing: Freeze the chicken-and-veg base (no eggs) for up to 2 months.

  Thaw overnight in the fridge, then reheat and add eggs at the end.

• Keep the texture: Avoid overcooking the vegetables. A little bite in the potatoes and peppers makes the dish feel fresh, not mushy.

Why This is Good for You

• Balanced macronutrients: You get lean protein from chicken, complex carbs from potatoes and veggies, and healthy fats from olive oil and optional avocado.
• Vitamins and minerals: Peppers and spinach bring vitamin C and K. Potatoes add potassium.

  Eggs add choline and additional protein.

• Steady energy: The fiber and protein help you stay full longer, making it a solid choice before work, school, or a workout.
• Customizable nutrition: Swap in sweet potatoes for more fiber, use thighs if you need extra calories, or go with breasts for a leaner option.

What Not to Do

• Don’t overcrowd the pan. Cramming everything in causes steaming instead of browning. Use a large skillet or cook in batches.
• Don’t skip drying the chicken. Patting it dry helps it brown instead of turning watery and pale.
• Don’t add garlic too early. Burnt garlic makes the whole dish bitter. Add it after the onions and peppers have softened.
• Don’t overcook the eggs. If you like runny yolks, lower the heat and cover just long enough to set the whites.
• Don’t forget salt at each step. Light seasoning as you go builds flavor without making it salty.

Alternatives

• Protein swaps: Use turkey sausage, leftover rotisserie chicken, or crumbled tofu.

  For a pescatarian twist, add smoked salmon at the end (skip the cumin and use dill).

• Veggie variations: Try sweet potato, mushrooms, cherry tomatoes, or broccoli. Harder veggies go in earlier; quick-cooking ones later.
• Spice profiles: Go Tex-Mex with chili powder and cilantro. Try Italian with basil and a sprinkle of Parmesan.

  Or use curry powder and finish with yogurt and lime.

• Egg-free: Skip eggs and top with a dollop of hummus or a drizzle of tahini-lemon sauce for creaminess.
• Low-carb: Replace potatoes with cauliflower florets or increase zucchini and peppers. Add extra greens to keep it hearty.

FAQ

Can I use pre-cooked chicken?

Yes. Add diced cooked chicken when the onion and pepper soften, just long enough to warm through.

This speeds things up and prevents overcooking.

What size pan works best?

A large 10- to 12-inch skillet is ideal. Cast iron browns beautifully, but stainless steel or nonstick also work well.

Do I have to use potatoes?

No. Sweet potatoes, butternut squash, or even canned chickpeas make great substitutes.

Adjust cook times so they’re tender before you add the eggs.

How do I keep the eggs from sticking?

Use a well-oiled pan and reduce the heat before adding the eggs. Cover the skillet so the tops set with steam rather than flipping.

Can I make it dairy-free?

Absolutely. The recipe is naturally dairy-free unless you add cheese at the end.

If you want creaminess, add avocado or a spoon of dairy-free yogurt on top.

How can I make it spicier?

Add more red pepper flakes, a chopped jalapeño with the onions, or finish with hot sauce. Chipotle powder also adds smoky heat.

What if I don’t have smoked paprika?

Use regular paprika and a pinch of chili powder, or a small amount of cumin and black pepper. The flavor will still be warm and savory.

Can I double the recipe?

Yes, but use two pans or cook in batches for good browning.

Combine everything at the end and add eggs across both pans.

Final Thoughts

This Chicken and Veggie Breakfast Skillet is the kind of meal that fits into real life: quick to make, easy to customize, and satisfying any day of the week. With a few pantry spices and a handful of vegetables, you get a hot, balanced breakfast in one pan. Keep the method the same, swap in what you have, and make it your own.

Once you’ve cooked it a couple of times, you won’t need a recipe—just a skillet, some good ingredients, and a few minutes to bring it all together.