Chicken and Zucchini Skillet (One Pan, High Protein Dinner)

When I want a quick meal that is high in protein and satisfying, I make this chicken and zucchini skillet recipe.

What you'll need

Here I list the ingredients you'll need to make this recipe plus some substitution options. Please see the recipe card for the full printable version.

• 1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces - You can also use chicken breast, but since this is already such a light dish, I think the chicken thighs add more flavor.
• 2 medium zucchini, sliced into half moons - or if your zucchinis are small, then use 3. Honestly, the more veggies, the better. I also like to use yellow squash depending on which is cheaper in the grocery store that day.
• 2 cups cherry tomatoes, halved - When the cherry tomatoes start to break down while cooking, they release their juices to make a flavor sauce.
• 2 teaspoons minced garlic
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Juice of ½ lemon - Please do not skip the lemon! It adds so much brightness to the finished dish.
• ½ cup crumbled feta cheese - The salty feta combined with the sweet tomatoes make one perfect bite.
• Salt and pepper to taste

How to make this easy recipe

1. Start by heating a large non-stick skillet over medium-high heat.
2. Add the chicken to the pan and season it with salt, pepper, smoked paprika, and oregano. Let it cook for about 6–8 minutes, stirring occasionally, until it’s browned and cooked through. Once it’s done, take it out of the pan and set it aside.

3. In that same skillet, add the zucchini. You don’t need to add anything else. Let it cook for a few minutes until it starts to soften but still has a little bite to it. Be sure to not overcook your zucchini so it isn't mushy!

4. Add the cherry tomatoes and cook for another couple of minutes. They’ll start to soften and release some juice, which is exactly what you want.

5. Stir in the garlic and let it cook for about 30 seconds, just until it smells good.

6. Add the chicken back into the pan and toss everything together so it’s all coated and heated through.

7. Squeeze some fresh lemon juice over the top, then remove it from the heat.

8. Finish by topping with feta. If I'm meal prepping, I leave the feta off the finished dish and add it right before serving.

Tips from Jennifer's Kitchen

• Use boneless skinless chicken thighs for more flavor - Chicken thighs stay juicy and don’t dry out, which makes this recipe more forgiving.
• Don’t overcook the zucchini - You want it tender, not mushy. Keep a little bite for better texture.
• Let the tomatoes soften - The juice they release create the sauce of the final dish.

Frequently asked questions

How I Meal Prep this Recipe

This recipe is amazing for meal prep and currently one of my favorites.

• Divide the finished dish into 4 meal prep container that are about 3 cups each, keeping the feta separate. I just keep it in the container it comes in and add it after re-heating. If you're taking this on the go, you can put the feta in a separate small container.
• When ready to eat, heat in the microwave for one to two minutes, until heated through.
• Top with the crumbled feta. Each serving gets about 2 tablespoons.

Serving Suggestions

You can keep this meal as is, but since it is so light, I like to add something on the side.

• Roasted potatoes - My favorite is a roasted sweet potato. This isn't a low carb option but I enjoy a potato every now and then.
• Roasted cauliflower - I like this version because it doesn't have any parmesan cheese (I don't want to have to buy two types of cheese for one dinner!)
• A green salad - I would pick a mediterranean salad to match the flavor profile of this chicken and zucchini dish. I like this one because it's simple.
• Extra vegetables - Any vegetables you have on hand in the refrigerator (or freezer) would work in a pinch such as roasted green beans, steamed broccoli, or carrots.

Variations

• Use yellow squash instead of zucchini - yellow squash is pretty interchangeable with zucchini. I usually pick whichever is cheaper in the grocery store that day.
• Add mushrooms or bell peppers - more veggies will bulk up this recipe even more, which is never a bad thing!
• Skip the feta for a dairy-free version - You can also find dairy free feta cheese in specialty grocery stores.
• Add red pepper flakes for heat - If you like spice, a little red pepper flake sprinkled in at the end would add a little heat without being too much.

More easy one pan dinners

These are some of my other recipes that I love to use for meal prep.

• Ground beef and zucchini skillet
• One pan chicken and veggies
• Curry roasted chicken thighs with butternut squash and cauliflower
• Sheet pan chicken schawarma