One-Pot Chicken and Vegetable Skillet

One-Pot Chicken and Vegetable Skillet
Preparation time
30 mins
Cooking time
30 mins
4 people

One-Pot Chicken and Vegetable Skillet.

Frozen veggies are the key to this flavor-packed dinner—made entirely in one dish.


One-Pot Chicken and Vegetable Skillet


  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, finely chopped
  • 1 can (14 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 bag (19 oz) Green Giant™ frozen roasted potatoes with garlic & herb sauce
  • 2 boxes (7 oz each) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers


  1. In 10- to 11-inch skillet, heat 1 tablespoon of the olive oil over low heat. Add chicken; cook, turning occasionally, until chicken is browned on all sides. Remove from skillet to plate.
  2. To same skillet, add remaining tablespoon olive oil and the onion; cook over low heat until onion is softened and golden brown.
  3. Add tomatoes to skillet; cook 2 to 3 minutes longer. Stir in potatoes and vegetable blend. Cover skillet with lid or foil; cook 5 minutes, stirring once.
  4. Return chicken to skillet; if desired, season with salt and pepper. Cover; cook 8 to 10 minutes longer, stirring occasionally.

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