This quick skillet dinner is a crisp, colorful weeknight winner: juicy, seasoned boneless, skinless chicken breasts seared in olive oil, then tossed with sweet bell peppers and tender zucchini. It’s ready in about 25 minutes, cooks in one pan, and cleans up fast — perfect for busy evenings or a simple, healthy meal prep. If you want more ideas that use chicken breasts, see other chicken breast recipe ideas that pair well with this skillet approach.
Why you’ll love this dish
This recipe balances speed, nutrition, and flavor. It’s low fuss, family-friendly, and flexible: swap spices, change vegetables, or portion for meal prep. You get lean protein, colorful vegetables, and minimal oil — all in one skillet.
"We needed something fast, healthy, and satisfying — this skillet checked every box. The chicken stayed moist and the veggies kept a little bite." — a weekday-dinner convert
If you want a bolder, crowd-pleasing chicken option for game night or parties, try a spicier companion recipe like Buffalo Chicken Bombs for a totally different vibe.
How this recipe comes together
Before you start: this is a simple sear-and-sauté method. You’ll heat oil, season the chicken, sear both sides until the exterior is golden and the interior reaches a safe temperature, remove to rest, then quickly sauté the peppers and zucchini in the same pan. Slicing the chicken and returning it to the pan lets the juices mingle with the vegetables for a unified dish.
- Active cook time: about 20–25 minutes
- Skill level: easy — great for new cooks
- Key technique: don’t overcrowd the pan; give the chicken a chance to brown
What you’ll need
- 2 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tablespoon olive oil (use extra-virgin for flavor)
- 1 cup bell peppers, sliced (mix colors for best presentation)
- 1 cup zucchini, sliced (about 1 medium zucchini)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Substitutions and notes:
- Chicken: boneless thighs work but will take a little longer and are fattier. If breasts are uneven, gently pound to even thickness for consistent cooking.
- Oil: avocado oil or light olive oil can be used at higher heat.
- Fresh garlic: swap 1/2 teaspoon garlic powder for 1 clove minced fresh garlic added with the vegetables for brighter flavor.
- Veggies: use yellow squash, cherry tomatoes (add at the end), or thinly sliced onions as alternatives.
Step-by-step instructions
- Pat the chicken dry with paper towels to promote browning. Season both sides evenly with garlic powder, onion powder, dried oregano, and salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Add the chicken breasts to the hot skillet. Cook undisturbed about 5–7 minutes per side. Look for a golden-brown crust and an internal temperature of 165°F (74°C). If your breasts are thick, reduce heat slightly and cover for the final minutes to avoid burning while reaching temperature.
- Remove the chicken to a cutting board and let rest 5 minutes. Resting keeps juices locked in.
- In the same skillet, add the sliced bell peppers and zucchini. Sauté over medium heat for 4–6 minutes until tender-crisp. If the pan looks dry, add a splash of water or a teaspoon of olive oil.
- Slice the rested chicken into strips or medallions and return to the skillet. Stir to combine and warm everything together for 1–2 minutes.
- Taste and adjust seasoning. Garnish with chopped fresh parsley and serve immediately.
How to plate and pair
- For a low-carb meal, serve the chicken and vegetables over cauliflower rice or a bed of mixed greens.
- For a heartier dinner, spoon the skillet over cooked quinoa, brown rice, or buttery mashed potatoes.
- Add a squeeze of lemon or a drizzle of Greek yogurt mixed with lemon and dill for a bright finishing touch.
- Pair with a crisp white wine (Sauvignon Blanc) or a light, citrusy beer for casual dinners.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over low-medium heat with a splash of water or oil to prevent drying. Microwave on medium power in 30-second intervals until heated through. Avoid overheating to keep chicken tender.
- Safety: Always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Even thickness: Pound thicker parts of the breast to an even thickness for uniform cooking.
- High heat to start: Get the pan hot before adding chicken to create a quick sear and better flavor.
- Don’t crowd the pan: Cook in batches if necessary so both chicken and vegetables brown instead of steaming.
- Use a thermometer: Visual cues can be misleading; an instant-read thermometer removes doubt.
- Deglaze for extra flavor: After removing chicken, pour a splash of broth, white wine, or water into the hot pan and scrape up browned bits before adding the vegetables. This creates a quick, flavorful pan sauce.
Recipe variations
- Lemon herb: Add zest and juice of 1 lemon plus 1 teaspoon fresh thyme for a brighter profile.
- Mediterranean: Toss in kalamata olives, chopped tomatoes, and a sprinkle of feta just before serving.
- Spicy: Mix 1/2 teaspoon smoked paprika and 1/4–1/2 teaspoon red pepper flakes into the seasoning blend.
- Creamy option: Stir in 2 tablespoons of cream cheese or a splash of cream at the end for a silky finish.
- Sheet-pan version: Roast chicken and vegetables at 425°F (220°C) for 20–25 minutes for hands-off cooking.
- Plant-forward swap: Replace chicken with firm tofu steaks or portobello slices for a vegetarian take.
Common questions
Q: How long will this take from start to finish?
A: About 20–25 minutes active cooking time, 30 minutes including prep — fast enough for weeknights.
Q: Can I use frozen chicken breasts?
A: It’s best to thaw fully before cooking so the outside doesn’t overcook while the inside reaches 165°F. If pressed for time, use thin-cut or pounded breasts that cook more evenly.
Q: What internal temperature should I aim for?
A: Cook chicken to 165°F (74°C) measured at the thickest part. Let it rest a few minutes; the temperature will hold and juices redistribute.
Q: Can I meal-prep this recipe?
A: Yes. Portion into containers with rice or greens and refrigerate up to 3–4 days. For freezing, label and freeze for up to 2 months.
Q: Is this recipe keto-friendly?
A: Yes — omit starchy sides and serve over cauliflower rice or salad to keep it low-carb.
Q: My chicken turned out dry. What went wrong?
A: Likely overcooking or too-high heat. Use an instant-read thermometer and let the chicken rest before slicing. Also ensure you don’t slice immediately off the pan while it’s over direct heat.
If you want more quick chicken dinner ideas that are simple to scale and adapt, try exploring the recipe collection linked above — they’re great companions for busy cooks.
Quick Skillet Chicken with Bell Peppers and Zucchini
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 6–8 oz each) Pound to even thickness for consistent cooking.
- 1 tablespoon olive oil Use extra-virgin for flavor; avocado oil can be used at higher heat.
- 1 cup bell peppers, sliced Mix colors for best presentation.
- 1 cup zucchini, sliced About 1 medium zucchini.
Seasoning
- 1 teaspoon garlic powder Can swap with 1 clove of minced fresh garlic.
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- to taste Salt and pepper
Garnish
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Pat the chicken dry with paper towels to promote browning. Season both sides with garlic powder, onion powder, oregano, salt, and pepper.
- Heat olive oil in a large skillet over medium heat until shimmering.
Cooking Chicken
- Add the chicken breasts to the hot skillet. Cook undisturbed for about 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken to a cutting board and let rest for 5 minutes.
Cooking Vegetables
- In the same skillet, add the sliced bell peppers and zucchini. Sauté over medium heat for 4–6 minutes until tender-crisp.
- If the pan looks dry, add a splash of water or a teaspoon of olive oil.
Combining
- Slice the rested chicken into strips and return to the skillet. Stir to combine and warm everything together for 1–2 minutes.
- Taste and adjust seasoning. Garnish with chopped fresh parsley and serve immediately.