This skillet dinner comes together in about 20–25 minutes and cleans the kitchen in one pan. Tender diced chicken, quick-cooked zucchini, and pops of sweet cherry tomatoes swim in a light chicken-broth sauce finished with optional grated Parmesan—simple, fast, and exactly what you want on a busy weeknight. If you like straightforward chicken recipes that deliver comfort without fuss, you might also enjoy this faithful Chick-fil-A crispy chicken sandwich copycat recipe for a different kind of chicken night.
Why you’ll love this dish
This one-dish meal is exactly the kind of midweek hero that answers “What’s for dinner?” in under 30 minutes. It’s:
- Quick: active cooking time is short because the zucchini and tomatoes cook fast.
- Economical: basic pantry seasonings and two chicken breasts feed two to three people.
- Light but satisfying: the broth keeps everything moist without heavy cream or long braises.
- Flexible: swap herbs, add a grain, or sprinkle cheese to suit picky eaters.
“Perfect for days when you want comfort food that feels homemade but doesn’t require babysitting the stove.” — home cook review
Besides being weeknight-friendly, this recipe is popular for simple meal prep—cook once, eat twice (or thrice). It’s also a good gateway vegetable dish for kids who resist greens because the zucchini keeps a tender, approachable texture.
The cooking process explained
Before you start, here’s the flow so you know what to expect:
- Brown the diced chicken in oil until it’s cooked through and nicely colored.
- Add the zucchini and dried seasonings; stir briefly to coat.
- Pour in chicken broth to deglaze the pan and create a light sauce.
- Simmer until zucchini is tender but not mushy.
- Fold in halved cherry tomatoes, let them warm for 2–3 minutes, then finish with Parmesan if you like.
This overview helps you avoid overcooking the zucchini or steaming the chicken. The key is timing: chicken first, vegetables second, tomatoes last.
What you’ll need
- 2 chicken breasts, diced into 1-inch pieces (about 1 lb)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup chicken broth (low-sodium recommended)
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese (optional)
Ingredient notes and substitutions:
- Chicken: boneless, skinless breasts work well; thighs add richness and tolerate longer cooking.
- Zucchini: summer squash is an acceptable swap. Cut pieces evenly for uniform cooking.
- Broth: vegetable broth or dry white wine can replace chicken broth for variation.
- Cheese: use Pecorino Romano or leave out for dairy-free.
Step-by-step instructions
- Heat a large skillet over medium heat and add the olive oil. Let the oil shimmer but not smoke.
- Season the diced chicken with salt and pepper. Add to the skillet in a single layer and cook without moving for 2–3 minutes to develop color. Stir and continue cooking until chicken is no longer pink and reaches 165°F (internal temperature), about 5–7 minutes total depending on size.
- Add the sliced zucchini directly to the skillet with the chicken. Sprinkle garlic powder, onion powder, Italian seasoning, and a bit more salt and pepper. Stir to combine.
- Pour in the chicken broth, scraping the bottom of the pan to loosen browned bits. Bring to a gentle simmer.
- Cook for about 5 minutes, stirring occasionally, until zucchini is tender but still holds shape.
- Add the halved cherry tomatoes and cook another 2–3 minutes until tomatoes soften but keep their shape.
- Remove from heat and, if desired, sprinkle with grated Parmesan. Serve warm.
Short tips embedded in steps: don’t overcrowd the pan when browning—work in batches if needed. If the skillet becomes dry, add a splash more broth.
Best ways to enjoy it
- Serve over cooked rice, quinoa, or buttered pasta for a heartier plate.
- Spoon over mashed potatoes or polenta for a comforting meal.
- For lighter fare, serve alongside a crisp green salad and crusty bread to mop up the broth.
- Finish with a squeeze of lemon or a handful of chopped fresh basil for brightness.
- Turn it into a bowl: add cooked farro and a drizzle of extra-virgin olive oil, then top with toasted pine nuts.
Pair with a crisp white wine like Sauvignon Blanc or an easy rosé for dinner guests.
Storage and reheating tips
- Refrigeration: Cool to room temperature within two hours, then store in an airtight container for 3–4 days.
- Freezing: For best texture, freeze the chicken and broth (without zucchini) for up to 2 months. Zucchini becomes watery after freezing, so add fresh zucchini when reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of broth to restore moisture, or microwave in short bursts, stirring between intervals. Ensure chicken is reheated to 165°F.
- Food safety: Do not refreeze previously frozen leftovers that have been thawed in the refrigerator more than once.
Helpful cooking tips
- Browning matters: Getting a little color on the chicken adds flavor through the Maillard reaction—don’t rush this step.
- Cut evenly: Uniform chicken and zucchini pieces will cook at the same rate.
- Watch the zucchini: To keep it tender-crisp, check at the 4–5 minute mark.
- Use a wide skillet: More surface area helps both browning and quick evaporation so the sauce concentrates.
- For more sauce: Add an extra 1/2 cup of chicken broth and reduce slightly to intensify flavor.
If you enjoy simple, reliable chicken dishes, consider testing a more indulgent sandwich approach with this well-loved copycat Chick-fil-A crispy chicken sandwich for variety in your meal rotation.
Recipe variations
- Mediterranean: Swap Italian seasoning for oregano and add kalamata olives and feta.
- Creamy version: Stir in 1/4 cup cream or mascarpone at the end for a silkier sauce.
- Spicy kick: Add 1/4 teaspoon red pepper flakes when you add the zucchini.
- Low-carb: Serve over cauliflower rice or zoodles.
- Protein swap: Use diced turkey breast, pork tenderloin, or firm tofu for a vegetarian option (adjust cooking times accordingly).
Common questions
Q: How long does this take from start to finish?
A: Plan on 20–25 minutes active time—10 minutes for browning the chicken and about 10–15 minutes for vegetable cooking and finishing.
Q: Can I use frozen zucchini?
A: Frozen zucchini releases a lot of water and can make the dish soggy. If using frozen, thaw and squeeze out excess moisture, or add it near the end of cooking and expect a softer texture.
Q: Is Parmesan necessary?
A: No. Parmesan adds umami and a salty finish, but the dish works well without cheese for dairy-free diets.
Q: Can I make this ahead for meal prep?
A: Yes—store chicken and sauce in the fridge for up to 4 days. Add fresh zucchini when reheating if you prefer a firmer vegetable texture.
Q: How do I know the chicken is done?
A: The safest check is an internal temperature of 165°F. Visually, diced chicken should be opaque throughout with juices running clear.
Q: Can I double the recipe?
A: Yes, but use a larger skillet or cook in batches to avoid overcrowding, which prevents proper browning.
If you want more simple, crowd-pleasing chicken ideas, the copycat sandwich links above are a tasty next stop in your recipe testing.
One-Pan Chicken with Zucchini and Tomatoes
Ingredients
Main Ingredients
- 2 pieces chicken breasts, diced into 1-inch pieces (about 1 lb) Boneless, skinless breasts work well.
- 2 medium zucchinis, sliced into 1/4-inch rounds Summer squash is an acceptable swap.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning Swap for oregano for a Mediterranean twist.
- 1 cup chicken broth Low-sodium recommended; vegetable broth or dry white wine can replace it.
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese (optional) Can substitute with Pecorino Romano or omit for dairy-free.
- to taste salt and pepper
Instructions
Cooking Instructions
- Heat a large skillet over medium heat and add the olive oil. Let the oil shimmer but not smoke.
- Season the diced chicken with salt and pepper. Add to the skillet in a single layer and cook without moving for 2–3 minutes to develop color. Stir and continue cooking until the chicken is no longer pink and reaches an internal temperature of 165°F, about 5–7 minutes total.
- Add the sliced zucchini directly to the skillet with the chicken. Sprinkle garlic powder, onion powder, Italian seasoning, and a bit more salt and pepper. Stir to combine.
- Pour in the chicken broth, scraping the bottom of the pan to loosen browned bits. Bring to a gentle simmer.
- Cook for about 5 minutes, stirring occasionally, until zucchini is tender but still holds shape.
- Add the halved cherry tomatoes and cook another 2–3 minutes until tomatoes soften but keep their shape.
- Remove from heat and, if desired, sprinkle with grated Parmesan. Serve warm.