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Chicken & Vegetables Skillet – Easy One-Pan Weeknight Dinner

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An easy one-pan meal of juicy chicken breast and vibrant vegetables, sautéed with garlic, herbs, and olive oil. Great for weeknights or meal prep.

Ingredients

Scale

  • 1 lb boneless, skinless chicken breast, cut into strips

  • 2 tbsp olive oil, divided

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 zucchini, sliced into half-moons

  • ½ red onion, sliced

  • 1 cup cherry tomatoes

  • 2 garlic cloves, minced

  • 1½ tsp Italian seasoning

  • Salt and pepper, to taste

  • Optional: fresh parsley, lemon juice

Instructions

  • Season chicken with salt, pepper, and half the Italian seasoning.

  • Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through. Set aside.

  • Add remaining oil to skillet. Sauté onion and peppers for 3–4 minutes.

  • Add zucchini; cook another 2–3 minutes.

  • Stir in garlic and tomatoes. Cook until tomatoes soften.

  • Return chicken to pan. Add remaining seasoning. Toss everything to combine.

  • Adjust seasoning and serve hot with fresh herbs or lemon if desired.

Notes

  • Substitute chicken thighs if preferred.

  • Add mushrooms, broccoli, or spinach.

  • Store in fridge up to 4 days.

Find it online: https://dishloomz.com/chicken-vegetables-skillet-easy-one-pan-weeknight-dinner-2/