One-Pan Chicken with Zucchini and Tomatoes
A quick and economical skillet dinner featuring tender chicken, zucchini, and cherry tomatoes in a light broth sauce, perfect for busy weeknights.
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.
Notes
For best results, don’t overcrowd the pan when browning the chicken. Serve alongside a crisp green salad and crusty bread to mop up the broth. For a heartier dish, serve over cooked rice, quinoa, or pasta.