Chicken Zucchini Skillet Recipe

Healthy chicken zucchini skillet with vegetables in cast iron pan

Chicken Zucchini Skillet Recipe

This Chicken Zucchini Skillet recipe is a quick, healthy, and flavorful weeknight dinner. Juicy chicken bites are paired with tender-crisp zucchini, garlic, onions, and fresh herbs for a light yet satisfying meal ready in just 30 minutes.

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Course: Dinner, Main Course

Cuisine: American, Mediterranean

Prep Time: 10

Cook Time: 20

Resting Time: 3

Total Time: 33

Servings: servings

Calories: 310kcal

Cost: $12

Equipment

Large skillet (12-inch, heavy-bottom or cast-iron preferred)
Chef’s knife (sharp for even cuts)
Cutting board
Wooden spoon or spatula
Meat thermometer
Microplane grater for Parmesan (optional)

Ingredients

Main Ingredients

1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
3 medium zucchini sliced into half-moons (about 4 cups)
3 tablespoon olive oil divided
4 cloves garlic minced
1 medium onion diced
1 bell pepper chopped (any color)

Seasonings & Flavor Enhancers

2 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
Black pepper to taste
¼ cup fresh parsley chopped
2 tablespoon lemon juice fresh

Optional Add-ins

½ cup cherry tomatoes halved
¼ cup Parmesan cheese grated
Red pepper flakes for heat

Instructions

Slice zucchini, dice onion, chop bell pepper, mince garlic, and season chicken.
Heat 2 tablespoon oil in skillet, sear chicken 5–6 mins per side until golden, remove from pan.
Add remaining oil, cook onion 2–3 mins, then garlic, bell pepper, and zucchini 4–5 mins until tender-crisp.
Return chicken, add cherry tomatoes if using, cook 2–3 mins to meld flavors.
Stir in lemon juice and parsley, adjust seasoning, and serve warm.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition