Chicken and Zucchini Skillet
A bright, fast skillet dinner featuring juicy chicken with tender zucchini, sweet cherry tomatoes, and a pop of red bell pepper, ready in about 20 minutes.
Ingredients
For the chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly cracked black pepper, to taste
For the vegetables
- 2 tablespoons olive oil (or light-flavored oil)
- 2 medium zucchinis, sliced into half-moons
- 1 medium red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
For garnishing (optional)
- 1/4 cup grated Parmesan cheese Omit for dairy-free
- Fresh basil leaves For garnish
Instructions
Cooking
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Add the cut chicken pieces in a single layer. Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature 165°F / 74°C).
- Push the chicken to one side, or remove briefly to a plate if your skillet is crowded. Add the sliced zucchini and chopped red bell pepper to the pan. Sauté 4–5 minutes until vegetables are tender but still bright.
- Stir the chicken back in (if you removed it). Add the halved cherry tomatoes and 1 teaspoon Italian seasoning. Cook 2–3 minutes more until tomatoes are warmed through and begin to release juices.
- If using, sprinkle 1/4 cup grated Parmesan over the skillet and let it melt for about a minute.
- Remove from heat, garnish with fresh basil leaves, and serve immediately.
Notes
Chicken thighs work well if you prefer darker meat. For dairy-free: omit Parmesan or swap for a sprinkle of nutritional yeast. Low on zucchini? Use summer squash or thinly sliced asparagus instead. Store leftovers in an airtight container for 3–4 days.