EASY Chicken and Zucchini Skillet
Chicken and Zucchini Skillet is an easy one-pan dinner made with juicy chicken thighs, zucchini, tomatoes, garlic, lemon, and feta.
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 medium zucchini sliced into half moons
- 2 cups cherry tomatoes halved
- 2 teaspoons minced garlic
- Juice of ½ lemon
- ½ cup crumbled feta cheese
Instructions
- Heat a large non-stick skillet over medium-high heat.
- Add the chicken pieces and season with salt, pepper, smoked paprika, and oregano.
- Cook for 6–8 minutes, stirring occasionally, until the chicken is browned and fully cooked.
- Transfer the chicken to a plate and set aside.
- In the same skillet, add the zucchini and cook for 3–4 minutes until slightly tender.
- Stir in the cherry tomatoes and cook for another 2–3 minutes until they begin to soften.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Return the chicken to the skillet. Squeeze the fresh lemon juice over everything and gently toss to combine. This Chicken and Zucchini Skillet comes together beautifully as the flavors meld.
- Remove from the heat and sprinkle with crumbled feta cheese before serving.
Notes
- Substitute goat cheese for feta if desired.
- Add mushrooms, spinach, or bell peppers for extra vegetables.
- Serve over rice, quinoa, cauliflower rice, couscous, or with warm pita bread.
- Finish with fresh herbs for even more flavor.