Lemon Herb Chicken Skillet
Lemon Herb Chicken Skillet
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
For the Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, cored, seeded, and sliced
- 1 yellow bell pepper, cored, seeded, and sliced
- 1 zucchini, medium, cut into 1/2-inch thick half-moons
- 1/2 red onion, medium, sliced
- 1 pint cherry tomatoes, halved
For the Lemon Herb Finish
- 1/4 cup fresh parsley, chopped
- 1 fresh lemon, juiced and zested
- 2 tablespoons fresh dill, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Pat the chicken pieces dry with paper towels. In a large mixing bowl, toss the chicken with 1 tablespoon of olive oil, salt, black pepper, garlic powder, dried oregano, dried thyme, and paprika until evenly coated.
⏱️ 5 min
- 3
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Add the seasoned chicken to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides but not cooked through. Remove the chicken from the skillet and set it aside on a plate.
⏱️ 7 min
- 4
Add the red bell pepper, yellow bell pepper, zucchini, and red onion to the same skillet. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables start to soften and develop a slight char.
⏱️ 10 min
- 5
Return the browned chicken to the skillet with the vegetables. Add the halved cherry tomatoes and stir gently to combine all ingredients.
⏱️ 2 min
- 6
Transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove the skillet from the oven. Stir in the fresh lemon juice, lemon zest, chopped fresh parsley, and fresh dill (if using). Taste and adjust seasoning if needed.
⏱️ 3 min
- 8
Serve the Lemon Herb Chicken Skillet immediately, directly from the pan or portioned onto plates.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Skillet
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
For the Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, cored, seeded, and sliced
- 1 yellow bell pepper, cored, seeded, and sliced
- 1 zucchini, medium, cut into 1/2-inch thick half-moons
- 1/2 red onion, medium, sliced
- 1 pint cherry tomatoes, halved
For the Lemon Herb Finish
- 1/4 cup fresh parsley, chopped
- 1 fresh lemon, juiced and zested
- 2 tablespoons fresh dill, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Pat the chicken pieces dry with paper towels. In a large mixing bowl, toss the chicken with 1 tablespoon of olive oil, salt, black pepper, garlic powder, dried oregano, dried thyme, and paprika until evenly coated.
⏱️ 5 min - 3
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Add the seasoned chicken to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides but not cooked through. Remove the chicken from the skillet and set it aside on a plate.
⏱️ 7 min - 4
Add the red bell pepper, yellow bell pepper, zucchini, and red onion to the same skillet. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables start to soften and develop a slight char.
⏱️ 10 min - 5
Return the browned chicken to the skillet with the vegetables. Add the halved cherry tomatoes and stir gently to combine all ingredients.
⏱️ 2 min - 6
Transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove the skillet from the oven. Stir in the fresh lemon juice, lemon zest, chopped fresh parsley, and fresh dill (if using). Taste and adjust seasoning if needed.
⏱️ 3 min - 8
Serve the Lemon Herb Chicken Skillet immediately, directly from the pan or portioned onto plates.
⏱️ 1 min