Chicken and Vegetable Skillet
Juicy, golden-brown chicken pieces nestled in a colorful mix of tender-crisp vegetables, all cooked together in one skillet. The bell peppers and zucchini soak up the savory, garlicky juices while the cherry tomatoes burst into a light, fresh sauce. A quick, wholesome dinner that leaves you with just one pan to wash.
For 4 servings
- prep · ~10 min
Prep the chicken and vegetables.
1.Cut chicken breast into bite-sized pieces, about 1-inch cubes.2.Slice bell peppers into strips and zucchini into half-moons.3.Halve the cherry tomatoes and mince the garlic cloves.TIPPat the chicken dry with a paper towel before cutting — it helps achieve a better sear. - fry · ~7 min
Sear the chicken until golden.
1.Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.2.Add chicken pieces in a single layer and season with half the salt and pepper.3.Cook undisturbed for 3 minutes, then flip and cook 3 more minutes until golden and cooked through.4.Transfer chicken to a plate and set aside.TIPDon't overcrowd the pan — if needed, sear in two batches to get a golden crust instead of steaming the chicken. - saute · ~6 min
Cook the garlic and harder vegetables.
1.Add remaining 1 tablespoon olive oil to the same skillet.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Add sliced bell peppers and cook for 2 minutes, stirring occasionally.4.Add zucchini and cook for another 3 minutes until tender-crisp. - saute · ~3 min
Add tomatoes and finish the dish.
1.Add halved cherry tomatoes, oregano, chili flakes, and remaining salt.2.Return the seared chicken and any collected juices to the skillet.3.Toss everything together and cook for 2 minutes until tomatoes just start to soften and release their juices.4.Remove from heat and squeeze fresh lemon juice over the top.TIPDon't overcook the tomatoes — they should be warm and slightly softened but still holding their shape. - garnish
Garnish with fresh parsley and serve.
Scatter freshly chopped parsley over the skillet. Serve straight from the pan into bowls or plates, with crusty bread or steamed rice on the side.
TIPFor an extra protein boost, sprinkle with grated parmesan cheese just before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken dry before searing to ensure a deep golden crust, not steamed meat.
- 2Sear chicken in a single layer; if the pan is crowded, do two batches to avoid steaming.
- 3Cook bell peppers first before zucchini, as they need slightly more time to soften.
- 4Add cherry tomatoes at the very end and cook just until they soften but still hold their shape.
- 5Use a wide, heavy-bottomed skillet (like cast iron or stainless steel) for even browning.
- 6Let the seared chicken rest on a plate while you cook vegetables; this keeps it juicy.
- 7Deglaze the pan with a splash of white wine or chicken broth after removing chicken for extra flavor.
Adapt it for your goals.
Low-carb / keto
Omit the optional bread or rice; serve over cauliflower rice or zucchini noodles for a satisfying low-carb meal.
high proteinHigh-protein
Swap chicken breast for boneless, skinless chicken thighs; they stay juicier and have a richer flavor. You can also add a can of drained chickpeas with the tomatoes.
vegetarian / veganVegetarian / vegan
Replace chicken with 300 g firm tofu (pressed and cubed) or canned chickpeas. Sear them similarly, and use vegan parmesan if desired.
spicy ItalianSpicy Italian
Add 2 chopped pepperoncini or 1/2 teaspoon smoked paprika along with the oregano, and finish with fresh basil instead of parsley.
quick freezer meal prepQuick freezer meal prep
Double the recipe, cook fully, cool quickly, and freeze in portion-sized containers. Reheat in a skillet; add fresh lemon juice and parsley after thawing.
Why this is on our healthy list.
Rich in Vitamins A and C
Bell peppers and cherry tomatoes provide a vibrant dose of vitamin C and beta-carotene, supporting immune function and skin health.
High-Quality Lean Protein
Chicken breast offers a substantial source of lean protein, essential for muscle repair and satiety without excess saturated fat.
Low in Saturated Fat
Using olive oil and lean chicken keeps the dish heart-friendly, with mainly unsaturated fats from the olive oil.
Hydrating Vegetables
Zucchini and cherry tomatoes are high in water content, contributing to hydration and making the meal feel light yet filling.
Frequently asked questions
Yes, boneless skinless thighs work great — they stay juicier and have a richer flavor. Cook them about 1 minute longer per side.
