one pan filipino chicken and vegetables — One-Pan Filipino Chicken and Vegetables Dinner is my answer to those nights when you want a real meal but you also do not want a sink full of dishes. You know the vibe, everyone is hungry, you are tired, and the fridge has a random mix of chicken and veggies that need to be used up. This is the kind of dinner that smells amazing while it cooks, and it tastes even better the next day. It is savory, a little tangy, a little sweet, and full of color. If you are feeding kids or picky eaters, this one usually wins them over because the chicken is the star and the vegetables soak up all the good sauce. 
What can I serve with this stir-fry?
Even though I call this one pan filipino chicken and vegetables a weeknight lifesaver, it still feels special when you serve it with the right sides. The sauce clings to everything, so you want something that can catch those drippings and turn them into bites you actually look forward to.
My number one choice is plain steamed rice. It is simple, it is comforting, and it makes the whole plate feel complete. If I have leftover garlic rice in the fridge, even better.
Here are a few easy ideas that work really well:
- Steamed rice or garlic fried rice for that classic Filipino comfort.
- A quick cucumber and tomato salad with a pinch of salt and a splash of vinegar.
- Pan-fried saba bananas if you want something a little sweet on the side.
- A warm bowl of soup if the weather is rainy or you just want extra cozy.
If you are craving a soupy partner, I love pairing this with something noodle-y and filling like Hearty Pancit Lomi Soup with Chicken and Vegetables. It is not an everyday combo, but when you want a full spread for family visiting, it hits the spot.
One little tip from my kitchen: if your pan sauce tastes extra bold, add a few spoonfuls over rice and top with sliced scallions or a squeeze of calamansi. That fresh punch makes everything pop.
“I made this on a Sunday and my kids asked for it again on Wednesday. The vegetables usually get ignored, but this time the pan was wiped clean. Definitely going in our regular rotation.”
What are some ways I can modify this recipe?
I make one pan filipino chicken and vegetables in different ways depending on what is sitting in my fridge. That is honestly the whole point. It is flexible, forgiving, and it still tastes like a proper home-cooked meal.
Here is the base idea I stick to: brown the chicken, cook the aromatics, add a simple sauce, then toss in vegetables in stages so nothing turns to mush. For the sauce, I usually do a mix of soy sauce, a splash of vinegar or calamansi, a little brown sugar, garlic, black pepper, and a bit of water or broth to loosen everything up.
Easy swaps that still taste great
If you want to change it up, try one of these:
Protein options: chicken thighs are juicy and forgiving, but chicken breast works too, just do not overcook it. You can also use shrimp or tofu if you want a lighter vibe.
Vegetable options: I often use carrots, bell peppers, green beans, cabbage, or broccoli. Zucchini works too, just add it near the end so it stays firm. If you have leafy greens like pechay, toss them in last, they wilt fast.
Flavor options: if you want it creamier, you can lean into coconut flavors. When I am craving that, I jump over to something like Creamy Filipino Chicken Curry with Potatoes and Carrots for inspiration and keep the veggies hearty.
And if you are feeding someone who does not like “sauce,” keep it drier. Just reduce the liquid and let the chicken and vegetables pick up a glossy coating instead of a pool at the bottom of the pan.
How I keep it truly one pan
This part matters, because nobody wants extra dishes after dinner. I use a wide skillet or a deep sauté pan. I brown the chicken first, push it to the side, then cook onions and garlic in the same pan. That is where the flavor builds. Then sauce goes in, then the vegetables based on how fast they cook. Hard vegetables first, softer ones last.
For a little kick, I add sliced chili or a tiny spoon of chili garlic sauce. Not too much, just enough to make you notice.
Watch how to make Filipino Stir-fried Noodles and Chicken
So this blog post is about my one pan filipino chicken and vegetables, but I know some nights you want noodles instead of rice. And honestly, I get it. There is something about stir-fried noodles that feels like instant comfort, especially when you want that “big serving platter” energy for the family.
When I make Filipino stir-fried noodles with chicken, I use the same mindset as this dish: one pan, simple sauce, lots of vegetables, and chicken that is browned first so it tastes like something. If you are the kind of person who likes watching before cooking, this is the time to pull up a quick video and follow along, then come back and do the one-pan version when you are ready.
My practical tip if you are doing noodles: keep the heat medium-high and do not overcrowd the pan. If the pan is too crowded, things steam instead of getting that nice fried flavor. Also, taste as you go. Noodles soak up sauce fast, so you might need a splash of water or broth at the end to loosen everything.
And if you want a cozy, rainy-day alternative when noodles feel like too much work, I usually go for Arroz Caldo Filipino Chicken and Rice Porridge for Cozy Mornings. It is different, but it scratches the same comfort itch, especially if you are under the weather.
If you enjoyed Filipino Stir-fried Noodles and Chicken, I think you’ll love:
If you are into Filipino flavors, there is a good chance your weeknight menu overlaps with mine. These are the types of meals I rotate when I want something warm, filling, and family-friendly without spending all evening cooking.
First up, if you like creamy and mild but still super flavorful, chicken curry is always a win. I mentioned it earlier, but it is worth repeating because it is one of those dishes that makes the kitchen smell like dinner is definitely happening.
Second, if you want a “one bowl” kind of dinner, chicken soups and noodle soups are perfect. They are great for leftovers too, and they are forgiving if you have random vegetables that need to be used.
And third, if you want another cozy, creamy classic for kids and adults, I personally love anything with macaroni and chicken. It is hard to beat for comfort.
The good news is that if you can cook one pan filipino chicken and vegetables, you already have the basic skills for all of these. Brown your protein, build flavor with garlic and onion, then let everything simmer until it tastes like home.
Related Posts
If you are planning your meals for the week, here are a few related posts I think fit nicely with this recipe. I like having a mix of hearty dinners and lighter ones, so it does not feel like we are eating the same thing every night.
When you want something creamy and kid-friendly, check out Creamy Chicken Sopas with Macaroni and Vegetables. It is a gentle, comforting meal that feels like a hug in a bowl.
And when you are craving a super simple soup packed with vegetables, you might also like Beef Nilaga Filipino Boiled Beef and Vegetables Soup. It is not chicken, but it is the same kind of “real food” comfort that works great for family dinners.
I like keeping recipes like these bookmarked because it makes weeknights easier. You can mix and match depending on what is in season, what is on sale, or what your family is currently obsessed with.
Common Questions
1) Can I make this ahead of time?
Yes. one pan filipino chicken and vegetables reheats really well. Store it in a sealed container and warm it in a pan with a small splash of water so the sauce loosens back up.
2) What cut of chicken is best?
I prefer thighs because they stay juicy, but drumsticks work too. If you use breast, cut it into even pieces and cook just until done so it does not dry out.
3) How do I keep the vegetables from getting soggy?
Add them in stages. Carrots and green beans go in earlier. Cabbage, bell peppers, and leafy greens go in later. And do not over-stir once they are tender.
4) Is this spicy?
Not unless you add heat. Keep it mild for kids, then serve chopped chilies or chili sauce on the side for adults.
5) What if I do not have calamansi?
Lime juice works, or a small splash of vinegar. Start with a little, taste, then add more if you want that bright tang.
That’s dinner, done and you can actually relax
one pan filipino chicken and vegetables is one of those recipes that makes you feel like you have your life together, even if the day was chaotic. You get tender chicken, colorful vegetables, and a sauce that makes rice disappear fast. Keep it flexible, use what you have, and do not stress the exact measurements because tasting as you go is part of the fun. If you want another one-pan Filipino idea to watch, this VIDEO One-Pan Filipino Chicken Adobo – SweetNSpicyLiving is a good one to save for your next dinner plan. Now go grab that pan and make it, you deserve a meal that is big on flavor and low on cleanup.
One-Pan Filipino Chicken and Vegetables
A quick and easy one-pan recipe featuring tender chicken, colorful vegetables, and a savory sauce that clings perfectly to rice.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or chicken breast
- 2 tablespoons vegetable oil for browning the chicken
- 1 cup onion, chopped for flavor
- 3 cloves garlic, minced for flavor
- 2 tablespoons soy sauce
- 1 tablespoon vinegar or calamansi juice for tang
- 1 tablespoon brown sugar to balance flavors
- 1 cup mixed vegetables (carrots, bell peppers, green beans, cabbage) adjust based on availability
Instructions
Preparation
- Heat vegetable oil in a wide skillet or deep sauté pan over medium-high heat.
- Brown the chicken thighs on both sides, then push them to the side.
- Add chopped onion and minced garlic to the same pan; sauté until fragrant.
Cooking
- Stir in soy sauce, vinegar or calamansi, and brown sugar. Mix well.
- Add hard vegetables like carrots and green beans first and stir-fry for a few minutes.
- Then add softer vegetables such as bell peppers and cabbage, cooking until just tender.
- Taste and adjust seasoning, adding a splash of water or broth if needed for moisture.
Notes
This dish reheats well; store leftovers in a sealed container. Adjust vegetables based on what you have. Feel free to add a kick with sliced chili or chili garlic sauce.
So this blog post is about my one pan filipino chicken and vegetables, but I know some nights you want noodles instead of rice. And honestly, I get it. There is something about stir-fried noodles that feels like instant comfort, especially when you want that “big serving platter” energy for the family.
When I make Filipino stir-fried noodles with chicken, I use the same mindset as this dish: one pan, simple sauce, lots of vegetables, and chicken that is browned first so it tastes like something. If you are the kind of person who likes watching before cooking, this is the time to pull up a quick video and follow along, then come back and do the one-pan version when you are ready.
My practical tip if you are doing noodles: keep the heat medium-high and do not overcrowd the pan. If the pan is too crowded, things steam instead of getting that nice fried flavor. Also, taste as you go. Noodles soak up sauce fast, so you might need a splash of water or broth at the end to loosen everything.
And if you want a cozy, rainy-day alternative when noodles feel like too much work, I usually go for Arroz Caldo Filipino Chicken and Rice Porridge for Cozy Mornings. It is different, but it scratches the same comfort itch, especially if you are under the weather.
If you enjoyed Filipino Stir-fried Noodles and Chicken, I think you’ll love:
If you are into Filipino flavors, there is a good chance your weeknight menu overlaps with mine. These are the types of meals I rotate when I want something warm, filling, and family-friendly without spending all evening cooking.
First up, if you like creamy and mild but still super flavorful, chicken curry is always a win. I mentioned it earlier, but it is worth repeating because it is one of those dishes that makes the kitchen smell like dinner is definitely happening.
Second, if you want a “one bowl” kind of dinner, chicken soups and noodle soups are perfect. They are great for leftovers too, and they are forgiving if you have random vegetables that need to be used.
And third, if you want another cozy, creamy classic for kids and adults, I personally love anything with macaroni and chicken. It is hard to beat for comfort.
The good news is that if you can cook one pan filipino chicken and vegetables, you already have the basic skills for all of these. Brown your protein, build flavor with garlic and onion, then let everything simmer until it tastes like home.
Related Posts
If you are planning your meals for the week, here are a few related posts I think fit nicely with this recipe. I like having a mix of hearty dinners and lighter ones, so it does not feel like we are eating the same thing every night.
When you want something creamy and kid-friendly, check out Creamy Chicken Sopas with Macaroni and Vegetables. It is a gentle, comforting meal that feels like a hug in a bowl.
And when you are craving a super simple soup packed with vegetables, you might also like Beef Nilaga Filipino Boiled Beef and Vegetables Soup. It is not chicken, but it is the same kind of “real food” comfort that works great for family dinners.
I like keeping recipes like these bookmarked because it makes weeknights easier. You can mix and match depending on what is in season, what is on sale, or what your family is currently obsessed with.
Common Questions
1) Can I make this ahead of time?
Yes. one pan filipino chicken and vegetables reheats really well. Store it in a sealed container and warm it in a pan with a small splash of water so the sauce loosens back up.
2) What cut of chicken is best?
I prefer thighs because they stay juicy, but drumsticks work too. If you use breast, cut it into even pieces and cook just until done so it does not dry out.
3) How do I keep the vegetables from getting soggy?
Add them in stages. Carrots and green beans go in earlier. Cabbage, bell peppers, and leafy greens go in later. And do not over-stir once they are tender.
4) Is this spicy?
Not unless you add heat. Keep it mild for kids, then serve chopped chilies or chili sauce on the side for adults.
5) What if I do not have calamansi?
Lime juice works, or a small splash of vinegar. Start with a little, taste, then add more if you want that bright tang.
That’s dinner, done and you can actually relax
one pan filipino chicken and vegetables is one of those recipes that makes you feel like you have your life together, even if the day was chaotic. You get tender chicken, colorful vegetables, and a sauce that makes rice disappear fast. Keep it flexible, use what you have, and do not stress the exact measurements because tasting as you go is part of the fun. If you want another one-pan Filipino idea to watch, this VIDEO One-Pan Filipino Chicken Adobo – SweetNSpicyLiving is a good one to save for your next dinner plan. Now go grab that pan and make it, you deserve a meal that is big on flavor and low on cleanup.
One-Pan Filipino Chicken and Vegetables
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or chicken breast
- 2 tablespoons vegetable oil for browning the chicken
- 1 cup onion, chopped for flavor
- 3 cloves garlic, minced for flavor
- 2 tablespoons soy sauce
- 1 tablespoon vinegar or calamansi juice for tang
- 1 tablespoon brown sugar to balance flavors
- 1 cup mixed vegetables (carrots, bell peppers, green beans, cabbage) adjust based on availability
Instructions
Preparation
- Heat vegetable oil in a wide skillet or deep sauté pan over medium-high heat.
- Brown the chicken thighs on both sides, then push them to the side.
- Add chopped onion and minced garlic to the same pan; sauté until fragrant.
Cooking
- Stir in soy sauce, vinegar or calamansi, and brown sugar. Mix well.
- Add hard vegetables like carrots and green beans first and stir-fry for a few minutes.
- Then add softer vegetables such as bell peppers and cabbage, cooking until just tender.
- Taste and adjust seasoning, adding a splash of water or broth if needed for moisture.