Description
A quick and satisfying one-skillet dinner featuring juicy chicken, tender zucchini, sweet cherry tomatoes, and bell pepper, finished with Parmesan and fresh basil.
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 black pepper, to taste
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, 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. Let the oil shimmer but not smoke.
- Pat the chicken pieces dry, then season with garlic powder, onion powder, salt, and pepper. Dry chicken browns better, so this step matters.
- Add the chicken to the skillet in a single layer. Don’t overcrowd the pan — work in batches if necessary. Cook about 5–7 minutes, stirring occasionally, until the pieces are nicely browned and the internal temperature reaches 165°F (74°C). Remove any excess juices if you want a drier finish.
- Add the sliced zucchini and chopped red bell pepper to the skillet. Sauté for 4–5 minutes over medium-high heat until the vegetables are tender but still have some bite.
- Stir in the halved cherry tomatoes and Italian seasoning. Cook 2–3 minutes more until the tomatoes are warmed and begin to soften. Taste and adjust salt and pepper.
- If using, sprinkle the grated Parmesan over the skillet and let it melt for about a minute. Remove from heat.
- Garnish with fresh basil leaves before serving.
Notes
You can swap chicken breasts for thighs if you prefer darker meat. For dairy-free, omit the Parmesan or use a grated vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian