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Protein Packed Chicken Zucchini Skillet - A Fast, Flavorful Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 medium zucchinis, halved lengthwise and sliced into half-moons
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced (optional, for color and sweetness)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt (divided), plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried oregano and basil
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon tomato paste (optional) or 1/2 cup cherry tomatoes, halved
  • 1/4 cup low-sodium chicken broth or water (as needed)
  • Zest and juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley or basil
  • Grated Parmesan or crumbled feta, for serving (optional)

Method
 

  1. Prep the produce and chicken: Cut the chicken into 1-inch pieces. Slice the zucchini, onion, and bell pepper. Mince the garlic. Pat the chicken dry and season with 1/2 teaspoon salt, black pepper, and half the Italian seasoning.
  2. Heat the skillet: Warm 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Cook, undisturbed, for 2–3 minutes to sear, then stir and cook another 3–4 minutes until just cooked through. Transfer to a plate.
  3. Sauté the veggies: Lower heat slightly to medium. Add the remaining 1 tablespoon olive oil. Add onion and bell pepper with a pinch of salt and cook 3 minutes until softened. Stir in zucchini and cook 3–5 minutes until tender-crisp.
  4. Add flavor boosters: Stir in garlic, remaining Italian seasoning, smoked paprika, and red pepper flakes. Cook 30–60 seconds until fragrant. If using tomato paste, add it now and cook another minute to caramelize lightly. If using cherry tomatoes, stir them in to soften.
  5. Bring it together: Return chicken and any juices to the skillet. Add a splash of broth to loosen browned bits and create a light sauce. Simmer 1–2 minutes, stirring, until everything is hot and coated.
  6. Finish and taste: Remove from heat. Stir in lemon zest and juice, and half the herbs. Taste and adjust with more salt, pepper, or lemon as needed.
  7. Serve: Top with remaining herbs and a sprinkle of Parmesan or feta if you like. Serve as-is, over rice or cauliflower rice, or with warm crusty bread.