One-Pan Chicken and Zucchini

This one-pan chicken and zucchini recipe is perfect for a low-effort, protein-packed summer meal. With minimal prep time and just one skillet, you'll create a nutritious, delicious dinner that's faster than takeout but with restaurant-quality results.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Chicken, Zucchini, One-Pan, Skillet, Summer, Low-Carb, Keto-Friendly

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 325kcal

Cost: inexpensive

Equipment

Large Skillet

Ingredients

Main Ingredients

1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
3 medium zucchini sliced into 1/4-inch rounds
1 large red bell pepper diced
1 medium onion finely chopped
4 cloves garlic minced

Seasonings & Liquids

2 tablespoons olive oil
1 teaspoon dried Italian herbs
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes optional
salt and freshly ground black pepper to taste
1/2 cup chicken broth
2 tablespoons fresh lemon juice

For Garnish

1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley chopped, for garnish

Instructions

Season chicken pieces with salt and pepper in a bowl, then set aside. Prepare all other ingredients.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer without overcrowding (work in batches if needed). Cook for 3-4 minutes until golden brown, turning occasionally. Transfer to a plate and set aside.
Add remaining tablespoon of olive oil to the same skillet. Add onions and cook for 2-3 minutes until they begin to soften. Add garlic and cook for 30 seconds until fragrant.
Add bell peppers to the skillet and cook for 2 minutes, then add zucchini rounds, dried Italian herbs, paprika, and red pepper flakes if using. Cook for 3-4 minutes, stirring occasionally, until vegetables begin to soften but still maintain some firmness.
Return chicken to the skillet. Add chicken broth and lemon juice, stirring to combine all ingredients. Simmer for 4-5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Season with additional salt and pepper if needed.
Remove from heat and sprinkle with freshly grated Parmesan cheese and chopped parsley. Cover for 1 minute to allow cheese to melt slightly. Serve directly from the skillet.

Notes

Chicken thighs can replace chicken breasts for a juicier result. Yellow squash works beautifully in place of zucchini. For a vegetarian version, use vegetable broth and replace chicken with firm tofu or tempeh.

Store leftovers in an airtight container for up to 4 days. The flavor actually improves after a day as ingredients marry.

Don't overcrowd the pan when cooking chicken - this steams rather than sears the meat. If necessary, cook in batches for proper browning.

Nutrition

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