Description
A quick and comforting one-pan meal featuring juicy chicken and crisp-tender zucchini, ready in under 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 2 medium zucchinis, sliced into half-moons (about 3–4 cups)
- 1 red bell pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Heat a large skillet over medium heat and add the olive oil, swirling to coat the pan.
- Pat chicken pieces dry with a paper towel, then season evenly with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet in a single layer. Sear for 5–7 minutes, turning occasionally, until well browned and the internal temperature reaches 165°F (74°C).
- If the pan is crowded, push the cooked chicken to one side or remove it briefly to a plate.
- Add the sliced zucchini and chopped red bell pepper to the skillet. Sauté for 4–5 minutes until tender but still slightly crisp.
- Return the chicken to the pan and stir in the cherry tomatoes and Italian seasoning.
- Cook for another 2–3 minutes until the tomatoes are warmed and just starting to soften.
- If using, sprinkle the grated Parmesan over the skillet and let it melt for about a minute.
- Remove from heat, garnish with torn fresh basil, and serve immediately.
Notes
Swap chicken thighs for a juicier option. Omit Parmesan for a dairy-free version. Add a splash of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American