Description
This Mediterranean Zucchini Chicken Skillet is a one-pan wonder—juicy chicken, fresh zucchini, olives, and sun-dried tomatoes come together for a quick and vibrant dinner bursting with flavor.
Ingredients
Scale
- 1 lb chicken breast or thighs, cubed
- 2 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup Kalamata or black olives, pitted & sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley or basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prep all vegetables: slice zucchini, halve cherry tomatoes, chop onion, mince garlic, and slice sun-dried tomatoes.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden, about 5–6 minutes.
- Add onion and garlic to the skillet. Cook until fragrant, about 2 minutes.
- Stir in zucchini, sun-dried tomatoes, and olives. Cook 4–5 minutes until zucchini softens.
- Add cherry tomatoes and stir to combine. Let simmer for 2 minutes.
- Finish with fresh lemon juice and herbs. Garnish and serve warm straight from the skillet.
Notes
- Don’t overcook the chicken—keep it juicy and tender.
- Use sun-dried tomatoes packed in oil for deeper flavor.
- Leftovers keep well in the fridge for up to 3 days.
- Great with rice, quinoa, or warm pita bread on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg