Chicken and Veggie Skillet – Easy Outback Steakhouse Copycat

This Outback Steakhouse Chicken and Veggie Skillet is a fast, one-pan meal packed with seasoned chicken, sautéed onions, and crisp-tender vegetables. It’s healthy-ish, super flexible, and doesn’t leave a pile of dishes — which honestly, makes it even better.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: savory, herby, lightly spiced
• Great for: weeknights, meal prep, no-fuss dinners

Why I Like This Recipe

I made this one night with a half-zucchini, some broccoli that was on its last leg, and a couple sad-looking peppers. Tossed it all in a skillet with chicken and spices, and… yeah. Turned out way better than expected. It’s one of those clean-out-the-fridge meals that somehow tastes like it came from a restaurant.

Ingredients

• 2 tbsp olive oil, divided
• 1 lb chicken breast, diced
• Salt & black pepper, to taste
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp paprika
• ¼–½ tsp chili powder
• 1 small yellow onion, sliced
• 3 cups broccoli florets
• 1 zucchini, halved and sliced
• 1 small yellow bell pepper, chopped
• 1 small red bell pepper, chopped
• ¼ cup chicken broth (or white wine, apple juice, etc.)
• Fresh parsley, chopped (optional garnish)

How To Make Chicken and Veggie Skillet

1. Prep the chicken: Cut it into bite-sized pieces. Season with salt, pepper, and half the spice mix. Add a bit of olive oil and toss to coat.
2. Cook the chicken: Heat oil in a skillet over medium-high. Add chicken and cook 6–8 mins until browned and cooked through. Remove and set aside.
3. Sauté the veggies: Same skillet. Add more oil if needed. Toss in onion, then the broccoli, zucchini, and peppers. Sprinkle on the rest of the spice mix. Stir now and then. Let it cook 5–6 mins.
4. Add the broth: Pour in broth or your sub of choice. It’ll deglaze the pan and add a little steam to finish the veggies.
5. Bring it all back: Return the chicken to the skillet. Stir everything together and let it warm through for a minute.
6. Garnish + serve: Taste, adjust salt if needed, and top with parsley.

Tips for Success

• Cut chicken evenly so it all cooks the same.
• Don’t overcrowd the pan or things steam instead of sear.
• Add broth at the end to pull all those browned bits into the flavor.
• If your broccoli’s thick, steam it for a minute before tossing it in.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days. Still tastes great on day 2.
• Freezer: Freezes okay if you don’t mind slightly softer veggies. Just reheat in a skillet with a splash of broth.
• Reheat: Skillet > microwave. But both work.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Yes — they’ll be juicier. Just cook them through.
• What can I sub for the broth?
  White wine, apple juice, or even just water with a bit of seasoning.
• Can I use frozen veggies?
  Totally. Just thaw and drain first so they don’t water everything down.
• Is this good for meal prep?
  Yes, very. Holds up in the fridge and reheats like a champ.
• Do I have to use all the spices?
  Nope — mix and match based on what you have. Just don’t skip salt.

Common Mistakes and How to Dodge Them

• Dumping all veggies in at once: Broccoli takes longer than peppers. Add it first so it doesn’t end up crunchy while the peppers turn mushy.
• Using wet chicken: Pat it dry or it won’t sear right. You’ll get steamed chicken sadness.
• Cooking everything too high: High heat’s great for sear — but turn it down once veggies go in, or the spices burn.
• Skipping the deglaze step: All the flavor’s stuck to the pan. The broth brings it back into the dish.
• Overcrowding the skillet: Use a big pan or cook in batches. No shame.

Nutrition Facts (Per Serving)

• Calories: 257 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 73mg
• Sodium: 168mg
• Potassium: 958mg
• Total Carbohydrate: 13g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 28g

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