Looking for a flavorful, weeknight-friendly dinner that doesn’t leave you with a pile of dishes? This one-pan chicken and zucchini skillet is your answer.
It’s light yet satisfying, flexible with ingredients, and comes together quickly—perfect for busy nights or when you just want a nourishing homemade meal without the fuss.
Why This Recipe Works
- Quick cleanup: Everything cooks in a single skillet.
- Fresh, simple flavors: It’s vibrant but not heavy.
- Flexible ingredients: Ideal for seasonal zucchini or whatever veggies you have on hand.
- Great for leftovers: The flavors deepen, making it perfect for meal prep.
- Customizable: Easy to tweak based on your preferences.
Ingredients You’ll Need
- Chicken: Boneless, skinless thighs work beautifully—they stay juicy and flavorful. Chicken breasts are also fine, just be careful not to overcook them.
- Zucchini: Medium-sized, firm zucchini are ideal. If they’re very large, slice out the soft center before using. Yellow squash is a great substitute.
- Garlic: Thinly sliced garlic infuses the dish with aromatic depth. Fresh is best.
- Onion: Choose yellow or white onion, sliced and sautéed until golden for a sweet, savory base.
- Olive oil: Use enough to coat the pan and build flavor during sautéing.
- Cherry tomatoes (optional): They add a bright pop of color and subtle acidity.
- Fresh herbs: Parsley or basil adds freshness; dried oregano or thyme are nice alternatives.
- Lemon juice: Just a small splash at the end livens up the entire dish.
- Salt & black pepper: Simple but essential—season to taste.
Step-by-Step Instructions
- Prep the Chicken
Cut the chicken into bite-sized pieces and season with salt and pepper. Let it sit while you prepare the vegetables—this brief marinating time enhances the flavor. - Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer. Let it sear undisturbed for a couple of minutes to develop a golden crust. Flip and cook until browned on all sides. Remove from the pan and set aside. - Sauté the Onion and Garlic
Lower the heat slightly. Add more oil if needed, then sauté the sliced onions until soft and slightly caramelized. Stir in the garlic and cook for about 30 seconds—just until fragrant. - Add Zucchini
Toss in the zucchini and season lightly with salt. Cook until golden in spots and tender, stirring occasionally. Adjust cooking time based on your preferred texture—less time for firm zucchini, more for softer. - Combine Everything
Return the chicken to the skillet along with any optional tomatoes. Simmer together for a few minutes until everything is heated through and well combined. - Finish and Serve
Squeeze a bit of lemon juice over the dish and sprinkle with fresh herbs. Taste and adjust seasoning as needed.
Tips for Best Results
- Don’t overcrowd the skillet—especially when browning the chicken or cooking the zucchini. Overcrowding leads to steaming instead of searing.
- Let the onions caramelize slightly—they add sweetness and depth.
- Adjust seasoning at the end for a balanced, well-rounded flavor.
Easy Variations
- Swap zucchini for eggplant, green beans, or bell peppers.
- Add a splash of white wine just before returning the chicken to the pan for extra depth.
- Use pesto or tapenade stirred in at the end for a richer twist.
- Try different herbs depending on what’s in your kitchen—thyme, tarragon, or dill all work.
What to Serve It With
This dish stands alone but pairs well with:
- Cooked grains like rice, quinoa, or orzo
- Crusty bread for soaking up the juices
- A fresh green salad or cucumber-tomato mix on the side
- A glass of chilled white wine for a relaxed dinner
How to Store and Reheat
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop over low heat with a splash of broth or water. You can microwave it, but use low power to avoid overcooking the chicken.
- The flavors actually improve after a day, though the zucchini will soften more.
Frequently Asked Questions
Can I make this ahead?
Yes! This recipe holds up well. Prepare it earlier in the day and reheat before serving.
Is it freezer-friendly?
It’s best enjoyed fresh. While the chicken freezes well, the zucchini tends to become too soft after thawing. If needed, freeze just the chicken and cook fresh vegetables when ready to serve.
Can I add cheese?
Definitely. Try crumbled feta or grated Parmesan sprinkled on top just before serving.
What if I only have frozen zucchini?
You can use it in a pinch. Thaw and drain thoroughly, then sauté separately to remove excess moisture before combining with the chicken.
Nutrition Info (Per Serving – Based on 4 Servings)
- Calories: ~290
- Protein: 25g
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 2g
This simple chicken and zucchini skillet is one of those recipes that never goes out of style. Whether you’re working with peak summer produce or just making do with what’s in the fridge, it’s a dependable, delicious meal you’ll come back to again and again.