Quick Skillet Chicken with Bell Peppers and Zucchini
This quick skillet dinner features juicy chicken breasts seared with colorful bell peppers and tender zucchini, ready in about 25 minutes for a healthy weeknight meal.
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.
Notes
For a low-carb meal, serve over cauliflower rice or mixed greens. For a heartier dinner, serve over quinoa or brown rice. Store leftovers in an airtight container in the fridge for up to 3–4 days.