12 Easy Chicken and Vegetable Dinner Recipes (2026)

These 12 easy chicken and vegetable dinner recipes follow one formula: season the chicken, cook it first so it picks up flavour, add sturdy vegetables around it, and let everything finish together until the chicken reads 165°F. Total times run from 20 minutes to just over an hour, and almost everything happens in one skillet or on one sheet pan.

Every recipe below is written for a home cook working on a weeknight, with exact amounts, doneness cues and a swap if your cupboard does not cooperate. Three of them land under 30 minutes. Updated for 2026, with a comparison table, storage times and answers to the chicken-and-vegetable questions people ask most.

12 Easy Chicken and Vegetable Dinner Recipes at a Glance

Recipe	Total Time	Difficulty	Best For
1. Honey Garlic Chicken and Broccoli	25 min	Easy	A fast skillet dinner on a Tuesday
2. Chicken Stir-Fry with Mixed Vegetables	30 min	Easy	Colourful family dinners with rice
3. One-Pan Lemon Chicken and Potatoes	45 min	Easy	A hands-off Sunday roast
4. Southwestern Chicken and Vegetable Skillet	30 min	Easy	Tex-Mex night in a cast-iron pan
5. Garlic Chicken and Vegetable Sheet Pan	35 min	Easy	One-pan roasting with minimal washing up
6. Chicken and Vegetable Soup	45 min	Easy	Make-ahead comfort food for a cold week
7. Creamy Chicken and Vegetable Pasta	30 min	Easy	A one-pot dinner the kids will eat
8. Chicken and Vegetable Quesadillas	20 min	Easy	Leftover chicken and a very short evening
9. Baked Chicken and Vegetable Casserole	55 min	Easy	Feeding six without standing at the stove
10. Chicken Fajita Bowls	30 min	Easy	A build-your-own dinner everyone customises
11. Chicken and Vegetable Fried Rice	20 min	Easy	Cooking yesterday’s rice into tonight’s dinner
12. Chicken and Vegetable Lettuce Cups	20 min	Easy	A light dinner on a warm evening

1. Honey Garlic Chicken and Broccoli

This is the one I cook most often. The honey caramelises into a sweet glaze on the chicken while the broccoli stays bright and crisp at the edges.

Yield: 4 servings · Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes · Difficulty: Easy

Ingredients

• 1 1/4 lb boneless skinless chicken breasts, sliced into 1/2-inch strips
• 2 tsp olive oil
• 1/4 tsp fine salt and 1/8 tsp black pepper
• 2 cups broccoli florets, about 12 oz
• 3 cloves garlic, minced
• 1/3 cup honey
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes, optional
• 2 cups cooked rice, for serving

Instructions

1. Season the chicken with the salt and pepper and let it sit while the pan heats.
2. Add the olive oil to a large skillet over medium-high heat, then lay the chicken in a single layer.
3. Cook for 3 to 4 minutes without moving the pieces, until the underside is browned and no longer pink.
4. Turn the chicken and cook for 2 more minutes, then transfer it to a plate.
5. Add the broccoli to the same pan and stir-fry for 3 to 4 minutes, until bright green and just tender.
6. Stir in the garlic and pepper flakes and cook for 30 seconds until fragrant.
7. Return the chicken to the pan, add the honey, soy sauce and vinegar, and toss until the sauce coats everything and reaches 165°F internally.
8. Serve over rice with the sauce spooned over the top.

Tip: Pat the chicken dry with paper towels before it hits the pan. A wet surface steams instead of browns, and browning is most of the flavour here.

Swap it: Use boneless skinless chicken thighs and cut the honey to 3 tbsp, or swap the broccoli for cauliflower florets or trimmed green beans.

Storage: Keeps 3 to 4 days in the fridge. Reheat in a covered skillet over medium heat for 6 minutes so the broccoli stays crisp, or microwave on high for 2 minutes.

2. Chicken Stir-Fry with Mixed Vegetables

Everything hits a hot pan fast in this stir-fry, which is why the vegetables keep their crunch and the whole thing is on the table in half an hour.

Yield: 4 servings · Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes · Difficulty: Easy

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 2 carrots, ribboned or cut into thin matchsticks
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 2 cups cooked jasmine rice

Instructions

1. Mix the soy sauce, vinegar, honey, sesame oil and pepper flakes in a small bowl and set it aside.
2. Heat the vegetable oil in a wok or large skillet over high heat until it shimmers.
3. Add the chicken in a single layer and sear for 3 minutes without stirring.
4. Stir-fry the chicken for 2 more minutes until the edges are browned, then move it to one side of the pan.
5. Add the carrots, bell pepper and snap peas and stir-fry for 3 to 4 minutes, until the vegetables are tender-crisp.
6. Add the garlic and ginger and stir for 30 seconds.
7. Pour in the sauce, toss everything together and cook for 1 to 2 minutes until the sauce thickens and the chicken reaches 165°F.
8. Serve over jasmine rice.

Tip: Cut the chicken while it is still partly frozen. Straight from the freezer it holds its shape, and the pieces come out an even size, which is what makes a stir-fry cook evenly.

Swap it: Use frozen sugar snap peas straight from the freezer, or a bottle of stir-fry sauce plus 1 tbsp honey in place of the sauce bowl. Add 1 teaspoon cornstarch to the sauce to thicken it.

Storage: Fridge 3 to 4 days. The vegetables soften on reheating, so warm the chicken and sauce separately and toss the raw or lightly cooked vegetables in at the end.

3. One-Pan Lemon Chicken and Potatoes

This is the one-pan dinner I make when I want the kitchen to look like it is working and I am not. The potatoes roast in the chicken juices and go crisp underneath.

Yield: 4 servings · Prep: 10 minutes · Cook: 35 minutes · Total: 45 minutes · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1 lb baby gold potatoes, halved
• 2 medium carrots, cut into 2-inch pieces
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 lemon, sliced thin, plus 2 tbsp fresh juice
• 2 tsp Italian seasoning
• 1 tsp smoked paprika
• 3 cloves garlic, lightly crushed
• 1/2 tsp salt and 1/4 tsp black pepper
• 1/4 cup chopped flat-leaf parsley

Instructions

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Pat the chicken thighs dry and season both sides with the salt, pepper, Italian seasoning and smoked paprika.
3. Arrange the chicken in the centre of the pan, then the potatoes, carrots and onion around it.
4. Drizzle everything with the olive oil, squeeze the lemon juice over the pan and tuck the lemon slices and garlic among the vegetables.
5. Roast for 20 minutes, then stir the vegetables and turn the chicken pieces.
6. Roast for 15 to 18 more minutes, until the chicken reads 165°F at the thickest point and the potatoes are browned and easily pierced with a fork.
7. Rest for 3 minutes, then scatter the parsley over the top and serve straight from the pan.

Tip: Do not crowd the pan. If the potatoes and carrots touch each other in a thick layer they steam, and you get pale vegetables instead of roasted ones. Two pans are better than one crowded pan.

Swap it: Use chicken breasts and cut them in half so they cook through at the same rate, or swap the carrots for butternut squash cubes and green beans.

Storage: Leftovers keep 3 to 4 days in the fridge. Reheat the chicken on a baking sheet at 375°F for 15 minutes, and warm the potatoes and carrots in a skillet so they crisp back up.

4. Southwestern Chicken and Vegetable Skillet

Black beans and corn do the heavy lifting here, so a can of each turns a plain skillet chicken dinner into something that tastes like it took effort.

Yield: 4 servings · Prep: 10 minutes · Cook: 20 minutes · Total: 30 minutes · Difficulty: Easy

Ingredients

• 1 lb boneless skinless chicken thighs, cut into strips
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 can diced tomatoes, 14 oz
• 1/2 cup shredded Mexican blend cheese
• 1 avocado, sliced, for serving
• 1/4 cup chopped cilantro and 1 lime, for serving

Instructions

1. Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
2. Season the chicken with the chili powder, cumin, paprika and salt.
3. Add the chicken and cook for 5 to 6 minutes, turning once, until browned and cooked through to 165°F.
4. Push the chicken to the edges and add the onion and bell pepper.
5. Sauté the vegetables for 4 minutes, until the onion turns translucent.
6. Stir in the black beans, corn and diced tomatoes, scraping the bottom of the pan as you go.
7. Simmer for 6 to 8 minutes until the liquid thickens and the beans are hot.
8. Top with the cheese, cover for 1 minute to melt, and finish with the avocado, cilantro and a squeeze of lime.

Tip: A little of the liquid will catch on the bottom of a cast-iron pan. Let it sizzle for a few seconds and keep stirring so the fond seasons the whole dish instead of burning.

Swap it: Make it dairy-free by skipping the cheese and adding a handful of shredded avocado. Ground chicken works too, but cook it 4 minutes rather than 6.

Storage: Keeps 4 days in the fridge. The beans thicken as they sit, so add a splash of broth or water when reheating. Freeze in portions for up to 3 months.

5. Garlic Chicken and Vegetable Sheet Pan

Zucchini and tomatoes roast fast, which is why the chicken here is boneless skinless thighs and not breast. Thighs stay juicy in a hot oven while the vegetables blister.

Yield: 4 servings · Prep: 10 minutes · Cook: 25 minutes · Total: 35 minutes · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 2 medium zucchini, cut into 1-inch wedges
• 2 cups cherry tomatoes
• 1 red onion, cut into thick wedges
• 6 cloves garlic, left whole with the skins on
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp Italian seasoning
• 1/2 tsp salt and 1/4 tsp black pepper
• 1/4 cup grated Parmesan
• 2 tbsp chopped fresh basil, for serving

Instructions

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Season the chicken thighs on both sides with the salt, pepper, rosemary and Italian seasoning.
3. Toss the zucchini, tomatoes, onion and garlic with 1 tbsp of the olive oil and arrange them on the sheet pan.
4. Nestle the chicken thighs among the vegetables and drizzle the remaining oil over everything.
5. Roast for 20 minutes without touching it.
6. Turn the chicken and stir the vegetables, then roast for 8 to 10 more minutes, until the chicken reads 165°F and the tomatoes have started to burst.
7. Squeeze the soft garlic out of its skins, scatter the Parmesan over the pan and finish with the basil.

Tip: Leave the garlic cloves whole with the skins on. They roast into sweet, spreadable cloves that disappear into the sauce, and peeling raw garlic for 6 cloves is the most tedious part of the whole recipe.

Swap it: Use frozen zucchini and onion straight from the freezer, and add 5 minutes to the roast. If your family avoids zucchini, double the tomatoes and add a red bell pepper.

Storage: Keeps 3 to 4 days covered in the fridge. Reheat at 375°F for 15 minutes; the tomatoes will soften but the chicken stays moist.

6. Chicken and Vegetable Soup

This is the pot I want simmering when the weather turns. It costs almost nothing, freezes beautifully, and gets better overnight than it does the day I make it.

Yield: 6 servings · Prep: 15 minutes · Cook: 30 minutes · Total: 45 minutes · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas
• 1/2 tsp salt and 1/4 tsp black pepper
• 1/4 cup chopped parsley, for serving

Instructions

1. Warm the olive oil in a large pot over medium heat and soften the onion for 4 minutes.
2. Add the carrots, celery and garlic and cook for 3 minutes, until the edges start to colour.
3. Add the diced chicken and cook for 4 minutes, stirring, until no pink remains.
4. Pour in the broth and add the potatoes, thyme and bay leaves.
5. Bring to a boil, then reduce the heat to low, cover and simmer for 20 minutes.
6. Stir in the frozen peas and cook for 3 more minutes.
7. Fish out the bay leaves, season with the salt and pepper, and finish with parsley.
8. Shred any leftover chicken with two forks and fold it through for a thicker, more filling soup.

Tip: Simmer uncovered for the last 5 minutes. A covered pot keeps the broth cloudy, and an uncovered finish gives you a clearer, more restaurant-tasting soup.

Swap it: Add everything to a slow cooker on high for 5 to 6 hours and walk away. Swap the potatoes for 1 1/2 cups of frozen mixed vegetables and add them in the last 30 minutes.

Storage: Fridge 3 to 4 days, freezer up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove with a splash of broth, or microwave on high for 3 minutes until steaming throughout.

7. Creamy Chicken and Vegetable Pasta

One pot, one sauce, and about the same effort as boiling pasta. Kids eat it, leftovers reheat well, and it costs a fraction of what the creamy version costs at a restaurant.

Yield: 4 servings · Prep: 10 minutes · Cook: 20 minutes · Total: 30 minutes · Difficulty: Easy

Ingredients

• 12 oz penne pasta
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 cup frozen carrots and peas
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp salt and 1/4 tsp black pepper
• 1/2 cup grated Parmesan
• 2 tbsp chopped parsley, for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the penne for 9 minutes, one minute short of the package time. Scoop out 1/2 cup of the cooking water and drain.
2. While the pasta cooks, heat the olive oil in a deep skillet over medium-high heat and sear the chicken for 5 to 6 minutes until browned and 165°F inside.
3. Add the mushrooms to the skillet and cook for 4 minutes, until the edges are golden.
4. Stir in the garlic, garlic powder, salt and pepper and cook for 30 seconds.
5. Add the broth and cream and let it simmer for 3 minutes.
6. Add the frozen carrots and peas and cook for 3 minutes, until hot.
7. Stir the drained pasta into the skillet with a splash of the reserved cooking water.
8. Toss until the sauce clings to the penne, then fold in the Parmesan and parsley and serve.

Tip: That half cup of starchy pasta water is the whole sauce. It thickens the cream without extra flour or butter, and it is the difference between a sauce that sits on the pasta and one that coats it.

Swap it: Use any short pasta, or swap the cream for an equal amount of half-and-half for a lighter sauce. To make it dairy-free, use unsweetened coconut milk and skip the Parmesan, adding nutritional yeast at the end instead.

Storage: Fridge 3 to 4 days; the sauce thickens as it sits, so loosen it with a splash of broth when reheating. Freeze flat in a sealed container for up to 2 months.

8. Chicken and Vegetable Quesadillas

Twenty minutes, four ingredients of consequence, and a dinner that uses up leftover chicken instead of hiding it. This is the recipe I make when there is nothing in the cupboard.

Yield: 4 servings · Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 2 cups cooked shredded chicken
• 8 flour tortillas, 8 inch
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 cup corn kernels, fresh or frozen
• 2 tsp olive oil
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 1/2 tsp cumin and 1/4 tsp chili powder
• Salsa, sour cream and cilantro, for serving

Instructions

1. Heat the olive oil in a skillet over medium heat and soften the onion and bell pepper for 4 minutes.
2. Add the corn, cumin and chili powder and cook for 2 more minutes, until the corn is hot.
3. Turn off the heat, add the shredded chicken and 1 cup of the cheese, and stir to coat.
4. Lay a tortilla in a dry skillet over medium-low heat and sprinkle on 1/2 cup of the chicken mixture, then 1/2 cup of the remaining cheese.
5. Top with a second tortilla and press down gently with a spatula.
6. Cook for 3 to 4 minutes per side, until the tortillas are golden and the cheese has melted all the way through.
7. Slice into wedges with a pizza wheel and serve with salsa, sour cream and cilantro.

Tip: Cook over medium-low, not medium. High heat browns the tortilla long before the cheese in the middle has melted, and you end up with a crisp shell wrapped around a cold middle.

Swap it: Swap the chicken for black beans and keep the corn for a vegetarian version. Use corn tortillas and skip the cheese for a gluten-free, dairy-free dinner.

Storage: Refrigerate 3 to 4 days and reheat in a dry skillet for 3 minutes a side. They freeze well between sheets of parchment for up to 2 months.

9. Baked Chicken and Vegetable Casserole

Casseroles get a bad reputation for being mushy. The fix is to blanch the vegetables separately, keep the chicken in big pieces, and let the topping brown instead of covering the dish in foil.

Yield: 6 servings · Prep: 20 minutes · Cook: 35 minutes · Total: 55 minutes · Difficulty: Easy

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into 2-inch pieces
• 3 cups broccoli florets
• 3 carrots, sliced 1/4 inch thick
• 2 medium potatoes, peeled and sliced 1/4 inch thick
• 1 can cream of chicken soup, 10.5 oz
• 1 cup milk
• 1 tsp garlic powder
• 1/2 tsp salt and 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 cup panko or breadcrumbs
• 2 tbsp melted butter

Instructions

1. Heat the oven to 375°F and grease a 9 by 13 inch baking dish.
2. Blanch the broccoli, carrots and potatoes in a pot of salted boiling water for 4 minutes, then drain.
3. Season the chicken pieces with the salt, pepper and garlic powder.
4. Layer half the vegetables in the dish, then the chicken, then the rest of the vegetables.
5. Whisk the soup and milk together and pour it over the layers, pressing it down so it seeps into the gaps.
6. Scatter the cheddar over the top, then the panko, then drizzle with the melted butter.
7. Bake uncovered for 30 to 35 minutes, until the top is golden and the centre bubbles.
8. Check the chicken reads 165°F at the thickest piece, then rest for 5 minutes before serving.

Tip: Do not cover the dish with foil. The topping needs dry heat to turn golden and crisp, and a covered casserole steams the panko into a pale, soft layer.

Swap it: Use frozen broccoli and carrots, thawed and squeezed dry, and skip the blanching. Swap the cream of chicken soup for a can of cream of mushroom for an earthier version.

Storage: Fridge 3 to 4 days, covered. Reheat at 350°F for 20 minutes until the middle reaches 165°F, or cover with foil for 10 minutes first if the edges are drying out.

10. Chicken Fajita Bowls

The reason this one works with a picky household is that nobody has to commit. Everyone builds their own bowl, and the vegetables are a topping rather than something tangled in with the chicken.

Yield: 4 servings · Prep: 10 minutes · Cook: 20 minutes · Total: 30 minutes · Difficulty: Easy

Ingredients

• 1 1/4 lb boneless skinless chicken thighs, sliced
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 3 cups cooked rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup cilantro and 1/2 cup Greek yogurt, for serving

Instructions

1. Mix the chili powder, cumin, paprika and salt together.
2. Heat the olive oil in a large skillet over medium-high heat and cook the chicken with the seasoning for 6 to 7 minutes, until browned and 165°F inside.
3. Push the chicken aside and add both peppers and the onion to the same pan.
4. Cook the vegetables for 6 to 8 minutes, until softened with a little char on the edges.
5. Warm the black beans and corn in a small saucepan with a tablespoon of water, stirring, for 4 minutes.
6. Divide the rice between four wide bowls.
7. Top each bowl with chicken, peppers and onion, then the beans and corn.
8. Finish with salsa, avocado, a squeeze of lime, cilantro and a spoonful of Greek yogurt.

Tip: Let the skillet get properly hot before the chicken goes in, and do not crowd it. Touching pieces steam, and the peppers will never char if there is no space around them.

Swap it: Use cauliflower rice or chopped romaine for a low-carb bowl. Swap the Greek yogurt for avocado, and add a drizzle of hot sauce for people who want heat.

Storage: Keep the components separate for meal prep: chicken and vegetables together in one container, rice and salsa in others, so the rice does not go soft. Assembled bowls keep 3 to 4 days.

11. Chicken and Vegetable Fried Rice

This is what to do with a tub of leftover rice. The day-old grains are drier and hold their shape, which is the entire point; fresh rice turns to paste in a hot pan.

Yield: 4 servings · Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 3 cups cooked rice, refrigerated overnight and broken up
• 1 lb boneless skinless chicken breasts, diced
• 1 tbsp vegetable oil
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tsp sugar, optional
• 1/4 tsp red pepper flakes, optional

Instructions

1. Heat the vegetable oil in a wok or large skillet over high heat until it shimmers.
2. Add the chicken and sear for 3 minutes without stirring, then stir-fry for 2 more minutes until cooked through.
3. Push the chicken to one side and pour the beaten eggs into the empty space.
4. Scramble the eggs for 30 to 45 seconds, breaking them into small pieces.
5. Add the frozen peas and carrots and cook for 2 minutes, then stir in the garlic, ginger and white parts of the green onions.
6. Add the rice and press it into an even layer, letting it sit for 30 seconds so it toasts in the pan.
7. Add the soy sauce, sesame oil, sugar and red pepper flakes and toss everything together.
8. Cook for 1 to 2 more minutes until the rice is hot and no liquid is left, then scatter the green onion tops over the top.

Tip: Break up any clumped rice with wet hands before it goes in the pan. A few stubborn rice balls stay cold in the middle while everything else overcooks.

Swap it: Swap the chicken for any leftover roast chicken, shrimp or tofu. Use brown rice and cauliflower rice in equal parts for a lighter bowl.

Storage: Fridge 3 to 4 days and reheat in a very hot skillet, not the microwave, so the rice fries back to separate grains. It also freezes flat for up to 2 months.

12. Chicken and Vegetable Lettuce Cups

Ground chicken, five minutes of chopping and a ten-minute skillet. This is the lightest dinner on the list and the fastest one to clean up.

Yield: 4 servings (8 cups) · Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 1 lb ground chicken
• 1 tbsp vegetable oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 cup water chestnuts, drained and diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp hoisin sauce
• 1 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• 16 leaves butter lettuce, washed and dried

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Brown the ground chicken, breaking it up with a wooden spoon, for 6 to 7 minutes, until it reaches 165°F.
3. Add the onion and bell pepper and cook for 3 minutes, until softened.
4. Stir in the garlic and ginger and cook for 30 seconds.
5. Add the water chestnuts, hoisin, soy sauce and vinegar.
6. Simmer for 2 minutes until the sauce is glossy and coats the meat.
7. Let the filling cool for 5 minutes, then spoon it into the lettuce leaves.
8. Top with the shredded carrots, cabbage and sesame seeds, and serve with the extra sauce on the side.

Tip: Serve the filling warm and the leaves cold, not both hot. Warm lettuce leaves go limp and tear, and the crunch is the entire point of the dish.

Swap it: Swap ground chicken for ground turkey or chopped firm tofu. Use a gluten-free hoisin sauce if yours contains wheat, and add a small drizzle of honey for sweetness.

Storage: Keep the filling and the leaves separate, both in the fridge for up to 3 days. Assemble just before eating so the leaves stay crisp.

Tips for Making These

A few things apply to all 12 recipes, whether you are using a skillet, a sheet pan or a pot.

• Use a thermometer. Chicken is done at 165°F, and that includes ground chicken and chicken pieces inside a soup or casserole. Insert it into the thickest part and check more than one piece, not just the one nearest the top.
• Cut the chicken smaller or thinner than the vegetables. Potatoes and carrots take 20 minutes or more; a 1-inch chicken cube is done in 8. This is how a one-pan dinner actually works.
• Give the pan room. Chicken and vegetables need contact with hot metal to brown. Two pans with space beat one crowded pan every time, and a rimmed baking sheet catches the drippings so you are not scraping a roasting pan.
• Pat chicken dry and salt it early. A paper towel and 15 to 30 minutes of seasoning time give you a browned outside and seasoned meat, and cut the shrinking that makes people think chicken is rubbery.
• Use frozen vegetables without a fuss. No thawing, and add 5 minutes to the cook time. The only exception is the creamy pasta, where thawed vegetables keep the sauce from thinning.
• Keep raw chicken separate. Use a different board from the vegetables, wash your hands and the utensils with hot soapy water, and never put a cooked chicken back on the plate it sat on raw. The 165°F reading is the final check, not the first.

How to cook chicken and vegetables together safely

Yes, you can cook raw chicken and vegetables in the same pan. The concern is not the pan, it is timing: the vegetables cook faster than the chicken, so you either add the chicken early, cut the chicken smaller, or use pieces that cook at the same rate.

For a sheet pan, put the chicken first, the potatoes and carrots around it, and the quick vegetables such as zucchini, snap peas or tomatoes in the last 10 minutes. In a skillet, brown the chicken, take it out, cook the vegetables in the same pan and the same oil, then return the chicken with the sauce.

How to get tender chicken every time

• Pound the breasts to an even thickness with a rolling pin, about 3/4 inch, so no part is twice as thick as the rest.
• Brine or marinate for 30 minutes: 1/4 cup salt dissolved in 4 cups water, or a yogurt or buttermilk soak left overnight.
• Choose thighs when you can. They have more fat and forgive high heat and long cook times better than breasts do.
• Stop cooking at 160°F and let the carryover heat finish the job, then rest the meat 3 to 5 minutes before cutting.

Frequently Asked Questions

Which Chicken and Vegetable Dinner Should You Make First?

Start with the honey garlic chicken and broccoli. It is a single skillet, the ingredient list is short, and the total time is 25 minutes, which makes it the least risky way to learn the basic technique the rest of the list builds on: brown the chicken, take it out, cook the vegetables, bring it all back together.

If you have more than half an hour, make the one-pan lemon chicken and potatoes, and if you want something you can put together before dinner, the creamy chicken and vegetable pasta does a lot of work for very little effort. If you have already planned ahead, the soup and casserole reward a Sunday afternoon. For more ideas built around the same shortcuts, browse our easy chicken fried rice recipes, our roasted vegetable recipes for dinner sides, and our rotisserie chicken dinner ideas when you want a meal with almost no cooking at all.