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This Cheesy Chicken and Vegetable Skillet Bake is a one-pan wonder that’s hearty, comforting, and packed with flavor. Juicy chicken, tender vegetables, and melty cheese come together in a creamy, savory dish that’s perfect for busy weeknights or cozy family dinners. With minimal prep and easy cleanup, this skillet bake is as practical as it is delicious. Plus, it’s customizable with your favorite veggies and cheeses, making it a versatile recipe you’ll turn to again and again. Let’s get cooking!
Ingredients You’ll Need:
. For the Skillet Bake:
1 1/2 lbs boneless, skinless chicken breasts or thighs , cut into bite-sized pieces
2 tablespoons olive oil (or butter)
1 medium onion , diced
3 cloves garlic , minced
2 cups diced potatoes (Yukon Gold or red potatoes work well)
1 cup chopped carrots
1 cup chopped broccoli florets (or cauliflower, zucchini, or bell peppers)
1 teaspoon dried thyme (or Italian seasoning)
1 teaspoon smoked paprika (optional, for depth)
Salt and black pepper , to taste
1 cup chicken broth
1/2 cup heavy cream (or half-and-half for a lighter option)
. For the Cheesy Topping:
1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend of your favorites)
1/4 cup grated Parmesan cheese (optional, for extra flavor)
. Optional Garnish:
Fresh parsley , chopped
Step-by-Step Instructions:
Step-by-Step Instructions:
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) .
Heat the olive oil in a large oven-safe skillet over medium heat.
Step 2: Sear the Chicken
Season the chicken pieces with salt, pepper, and half of the thyme and paprika.
Add the chicken to the hot skillet and sear for 4–5 minutes , stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet, add the diced onion and cook for 2–3 minutes , until softened.
Stir in the garlic and cook for 30 seconds , until fragrant.
Add the potatoes, carrots, and any other hearty vegetables (like broccoli stems). Season with the remaining thyme, paprika, salt, and pepper. Stir to coat the vegetables in the spices.
Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for 10–12 minutes , stirring occasionally, until the vegetables begin to soften.
Step 4: Combine and Bake
Stir in the heavy cream and return the seared chicken to the skillet. Add any quick-cooking vegetables (like broccoli florets) at this stage.
Transfer the skillet to the preheated oven and bake for 15–20 minutes , or until the chicken is cooked through and the vegetables are tender.
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