One-Pan Mediterranean Chicken with Zucchini and Herbs
This dish combines juicy, herb-marinated chicken with tender sautéed zucchini, tomatoes, and aromatic herbs — all cooked in one pan for easy cleanup. It’s light, protein-packed, and perfect for a balanced weeknight meal.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or 3 chicken thighs)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme (or basil)
½ tsp salt
¼ tsp black pepper
For the Vegetables
2 small zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 tbsp olive oil
1 tsp balsamic vinegar (optional for depth)
1 tbsp fresh parsley or basil, chopped
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Add chicken and coat evenly. Let marinate for 10–15 minutes while you prep the vegetables.
2. Sear the Chicken
Heat 1 tbsp olive oil in a large skillet or pan over medium-high heat.
Add chicken and cook 5–6 minutes per side, until golden brown and nearly cooked through.
Remove chicken from pan and set aside.
3. Cook the Vegetables
In the same pan, add onion and zucchini. Sauté for 4–5 minutes until slightly softened.
Add cherry tomatoes and balsamic vinegar (if using). Cook for another 3–4 minutes until tomatoes release juices.
4. Combine Everything
Return chicken to the pan, nestling it among the vegetables.
Lower heat, cover, and cook for 5–7 minutes, until chicken is fully cooked and veggies are tender.
Sprinkle with fresh herbs before serving.
Notes & Tips
Add a handful of spinach at the end for extra greens.
For extra Mediterranean flair, top with crumbled feta or olives.
Great served over rice, quinoa, or couscous.
You can substitute fish or shrimp for a lighter variation.
Nutritional Information
Calories: 380 kcal
Protein: 40 g
Fat: 20 g
Carbs: 10 g
Fiber: 2 g