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

If you need an easy dinner that doesn’t require a lot of effort, this chicken and zucchini skillet is one of those meals you can make on repeat. It’s made in one pan with simple ingredients, high in protein, low in carbs, and done in about 20 minutes.

Most nights, this is the kind of meal I’m making. Nothing complicated. Just something that works.

Why you’ll love this chicken and zucchini recipe

• One pan, minimal cleanup
• Ready in about 20 minutes
• High protein and low carb
• Made with simple ingredients
• Easy to meal prep

Ingredients for chicken and zucchini skillet

• 1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium zucchini, sliced into half moons
• 2 cups cherry tomatoes, halved
• 2 teaspoons minced garlic
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Juice of ½ lemon
• 1 cup crumbled feta cheese
• Salt and pepper to taste

How to make chicken and zucchini skillet

Start by heating a large non-stick skillet over medium-high heat.

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.

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.

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.

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

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

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

Finish it with feta and olives if you’re using them, and that’s it.

Tips for the best chicken and zucchini skillet

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 - They add moisture and flavor to the whole dish.

Frequently asked questions

Can I use chicken breast instead? - yes, you can use chicken breast instead of chicken thighs. Since chicken breast is leaner, add 1 tablespoon of olive oil to the skillet when cooking the chicken to keep it from drying out.

Do you need oil for chicken thighs? - If you are using a non-stick skillet, you do not need to add oil. Chicken thighs contain enough fat to cook on their own.

Can I make this chicken and zucchini ahead of time? - Yes, this recipe works well for meal prep and can be stored in the refrigerator for up to 4 days.

How to meal prep this chicken and zucchini meal

This recipe works really well for meal prep.

• Store in airtight containers in the refrigerator for up to 4 days
• Reheat in the microwave or in a skillet
• Keeps its texture and flavor well
• Top with feta after re-heating

What to serve with chicken and zucchini

You can keep this meal as is, or add something on the side:

• Roasted potatoes
• Roasted cauliflower
• cauliflower rice
• a simple green salad
• extra vegetables

Variations

• Use yellow squash instead of zucchini
• Add mushrooms or bell peppers
• Skip the feta for a dairy-free version
• Add red pepper flakes for heat

More easy one pan dinners

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

Popular chicken recipes

• Air Fryer Chicken Thighs
• Bacon Wrapped Chicken Thighs
• Creamy Garlic Chicken
• Oven Baked Chicken Tenders