Hearty Skillet Protein & Veggie Simmer

Hearty Skillet Protein & Veggie Simmer (One-Pan, 30 Minutes)

This flexible skillet supper is your answer to busy weeknights: choose a protein, add crisp-tender vegetables, and let everything simmer in a rich, spiced tomato sauce that tastes like it cooked all afternoon.
It’s wholesome, satisfying, and endlessly adaptable—the kind of practical, big-flavor cooking tinsuf readers love.

Serve over rice, quinoa, or pasta and finish with fresh herbs.

Table of Contents

• Recipe Details
• Ingredients
  • For the Base
  • For the Sauce
  • For Serving
• Step-By-Step Instructions
• Troubleshooting & Tips
• Storage & Make-Ahead
• Why This Recipe Works
• Expert Tips
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Recipe Details

Author: tinsuf

Cuisine: Global

Category: Main Course

Keywords: one-pan dinner, skillet simmer, protein and veggies, weeknight meal

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

For the Base

• 1 lb protein of choice (chicken breast pieces, ground beef/turkey, or tofu for vegetarian)
• 2 tablespoons olive oil or

•  butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, sliced (any color)
• 1 zucchini, diced (optional)

For the Sauce

• 1 can (14 oz) diced tomatoes
• 1 cup chicken or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

For Serving

• Cooked rice, quinoa, or pasta
• Fresh parsley or cilantro, chopped
• Grated Parmesan

•  cheese (optional)

Cheesy bake option: Transfer to an oven-safe dish, top with 1 to 1 1/2 cups shredded mozzarella or provolone, and broil 1–2 minutes until bubbly, as pictured.

Step-By-Step Instructions

1. Prep & sauté protein: Heat oil or butter in a large skillet over medium heat. Cook onion 2–3 minutes until softened; add garlic and cook 30 seconds. Add raw protein and cook until browned and cooked through, breaking up if ground. Drain excess fat if needed. (If using pre-cooked protein or tofu, add in Step 4.)
2. Add vegetables: Add bell pepper and zucchini; sauté 5–7 minutes until tender-crisp.
3. Build the sauce: Stir in diced tomatoes, broth, tomato paste, smoked paprika, oregano, and red pepper flakes. Season with salt and pepper.
4. Simmer: Return cooked protein (or add tofu/pre-cooked protein) and simmer 5–10 minutes until flavors meld and sauce thickens slightly. Adjust seasoning.
5. Serve: Spoon over rice, quinoa, or pasta. Garnish with herbs and Parmesan if desired.

Troubleshooting & Tips

• Watery sauce? Simmer uncovered a few extra minutes or partially drain tomatoes before adding.
• Extra veg boost: Stir in spinach or kale during the last 2 minutes to wilt.
• Protein swaps: Try shrimp (add last 2–3 minutes), sliced cooked sausage, chickpeas, or lentils.
• Heat level: Adjust red pepper flakes or finish with your favorite hot sauce.

Storage & Make-Ahead

Refrigerate in an airtight container up to 3 days; the flavors improve overnight. Reheat gently with a splash of broth. This recipe freezes well for up to 2 months.

Why This Recipe Works

Smoked paprika and tomato paste deepen the canned tomatoes for a sauce with body and complexity, while simmering the protein directly in the sauce keeps it juicy and flavorful. Using one skillet maximizes browning (and flavor) yet minimizes cleanup.

Expert Tips

• Salt in layers—season protein and sauce separately for balanced flavor.
• Keep a little texture: stop the vegetables at tender-crisp so they don’t go mushy during the simmer.
• Reserve some starchy pasta water if serving with pasta to loosen the sauce right before serving.

Recipe provided by tinsuf. For more smart, flexible dinners that fit real life without sacrificing flavor, explore our full collection and share your favorite protein-veg combos.