Description
A vibrant, one-pan Mediterranean chicken skillet loaded with fresh vegetables and tender chicken, perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), cut into strips
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season both sides of the chicken with salt, pepper, oregano, and basil. Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant and translucent.
- Add the bell pepper and zucchini, cooking for 5 minutes until beginning to soften.
- Add the halved cherry tomatoes and Kalamata olives. Cook for another 3-4 minutes to combine flavors.
- Return the chicken to the pan, warming through with veggies for 2-3 minutes.
- Adjust seasoning with salt and pepper as desired. Garnish with fresh parsley and serve with lemon wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean