Chicken and zucchini are one of my favorite summer combinations. When zucchini is abundant in the garden and weeknights are busy, this simple Chicken Zucchini Skillet is the kind of meal I reach for again and again.
Tender chicken, fresh zucchini, garlic, herbs, and simple pantry ingredients come together in one skillet for a wholesome dinner that’s packed with flavor and ready in about 30 minutes. It’s an easy way to make the most of seasonal produce while keeping dinner simple.
A Gardener’s Note
Every summer I find myself looking for new ways to use zucchini, but I always come back to simple recipes like this one. When vegetables are in season, they don’t need much. A little garlic, a few fresh herbs, and a hot skillet are often all it takes.
This recipe has been on my website since 2017, and after making it again recently with fresh garden zucchini, I was reminded why it’s stood the test of time.
I hope you’ll enjoy it!
-Silvia
Why You’ll Love This Chicken Zucchini Skillet
There is so much to love about this chicken skillet meal, in fact I have been making this recipe since 2017 when I originally published it. I grow zucchini in my garden every year and this recipe has been on repeat ever since. Here is why I think you’ll love this recipe;
- One skillet means easy cleanup. Everything cooks in a single pan, making weeknight dinners easier and cleanup a breeze.
- Ready in about 30 minutes. Perfect for busy nights when you need dinner on the table fast.
- High in protein. Tender chicken makes this a satisfying meal the whole family will enjoy.
- A great way to use summer zucchini. Especially helpful when garden zucchini starts piling up.
- Family-friendly. Simple ingredients and familiar flavors make this a dinner everyone can agree on.
- Naturally gluten-free. No special substitutions required.
- Easy to customize. Swap herbs, add vegetables, or use chicken thighs instead of chicken breasts.
What The Video
Ingredient Notes
- Chicken breasts: Boneless, skinless chicken breasts keep this meal light and protein-packed. You can also substitute chicken thighs if you prefer darker meat and extra flavor.
- Zucchini: Fresh summer zucchini is the star of this recipe. I like to spiralize it into noodles, but thinly sliced rounds or half-moons work just as well if you don’t have a spiralizer. I don’t recommend shredding zucchini, as it tends to release too much moisture and can become soggy during cooking.
- Tomatoes: Fresh tomatoes add brightness and create a light sauce as they cook. Tomatoes on the vine, Roma tomatoes, or cherry tomatoes all work well.
- Mushrooms: Cremini mushrooms add a savory, earthy flavor, but white button mushrooms are a great substitute.
- Garlic: Fresh garlic provides the best flavor and pairs beautifully with the zucchini and lemon. Jarred garlic can be used in a pinch.
- Lemon: Fresh lemon juice brightens the entire dish and helps balance the richness of the olive oil.
- Oregano: Dried oregano adds a Mediterranean-inspired flavor that complements the chicken and vegetables.
- Paprika: A touch of paprika adds warmth and depth without overpowering the fresh ingredients.
- Olive Oil: Use a good-quality extra virgin olive oil if possible. Since the ingredient list is simple, the flavor of the olive oil really shines through.
- Gluten-Free All-Purpose Flour: A light coating of flour helps the chicken develop a beautiful golden crust while keeping it tender and juicy.
- Sea Salt and Black Pepper: Simple seasonings are all you need to let the fresh ingredients shine.
💡 Silvia’s Tip: If your zucchini is especially large, remove some of the seedy center before spiralizing. Large garden zucchini tend to hold more water and can make the skillet watery as they cook.
Make It a Meal
This Chicken Zucchini Skillet is a complete meal on its own. The spiralized zucchini acts as a light noodle substitute, while the chicken and vegetables make it satisfying enough for dinner without needing additional sides.
If you’d like to round out the meal, I recommend keeping things simple and seasonal. A crisp green salad tossed with a lemon vinaigrette pairs beautifully with the fresh flavors in the skillet. During the summer months, I’ll often serve it alongside sliced heirloom tomatoes from the garden or a platter of fresh cucumbers and herbs.
For entertaining, a loaf of crusty bread is a nice addition for soaking up the lemony garlic juices left in the pan. And if you’re serving dinner outdoors, a chilled glass Caipirinha or Brazilian lemonade makes the perfect finishing touch.
The beauty of this recipe is that it doesn’t need much. Simple, fresh ingredients are the star of the show.
FAQs
To reduce the risk of soggy zucchini noodles pat them dry after you spiralize them. Cook over medium-high heat and avoid overcrowding the skillet.
Absolutely! I use them interchangeably.
Yes, this meals reheats beautifully and tastes even better the next day.
Looking For More Delicious Skillet Meals?
Chicken Recipes To Try Next
If you’re a gardener, then you know the moment when a few zucchini plants suddenly turn into more zucchini than you know what to do with. This Chicken Zucchini Skillet has been my answer for years. It’s one of those simple recipes that celebrates the season. Fresh zucchini, garlic, herbs, and tender chicken cooked together in one pan. It’s easy, nourishing, and proof that some of the best summer meals come from the simplest ingredients.
Chicken Zucchini Skillet
Ingredients
- 4 chicken breasts
- 2 cups zucchini noodles rounds or half moons
- 1 cup crimini mushrooms quartered
- 1 cup vine tomatoes whole
- 1/2 cup gluten-free all-purpose flour
- 4 tbsp olive oil divided
- 5 cloves garlic pressed
- 1/2 tbsp oregano
- 1/2 tbsp paprika
- 1 tsp Sea salt + pepper to taste
- 1 lemon juice
Instructions
- Season the chicken on both sides with salt, pepper, oregano, and paprika. Lightly coat the chicken in flour, shaking off any excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 7 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Add the remaining olive oil to the same skillet. Stir in the garlic and mushrooms and cook for 2-3 minutes, or until fragrant and the mushrooms begin to soften.
- Add the zucchini noodles to the skillet and gently toss with the garlic and mushrooms.
- Make space between the zucchini noodles and return the chicken to the skillet. Top with the vine tomatoes.
- Cover and cook for an additional 10 minutes, allowing the steam to gently cook the zucchini noodles, tomatoes, and chicken.
- Remove from heat. Squeeze fresh lemon juice over the skillet and finish with fresh herbs before serving.
Notes
Storage
Store leftover Chicken Zucchini Skillet in an airtight container in the refrigerator for up to 4 days.Reheating
For best results, reheat gently in a skillet over medium-low heat until warmed through. You can also microwave individual portions in 30-second intervals until heated to your liking. Keep in mind that zucchini naturally releases moisture as it sits, so the texture will be softer after reheating, though the flavor remains delicious.Enjoy Cold
Leftovers are surprisingly good served cold or at room temperature. I like to add them to a lunch bowl, toss them with extra greens, or enjoy them straight from the fridge for an easy next-day meal.Freezing
I do not recommend freezing this recipe. Zucchini contains a lot of water and tends to become mushy once thawed, which can affect the overall texture of the dish.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is a keeper and fun to make. My whole family gobbled it up. I used boneless skinless chicken thighs and also stuck them under the broiler after removing them from the pan.
Jennifer I am so happy to hear! I bet it it tasted real good with the chicken thighs too, it’s one of my favorite cuts because it’s so flavorful! xoxo 🙂
Delicious! Thanks for this great recipe! Didn’t change a thing and my husband and I loved it. Quick and so satisfying. Will definitely keep it in the rotation.
Awesome! I am so happy to hear, and thank you for your feed back!! 🙂
I’ve just made this, and turned out amazing! We’ve had some chicken and some courgettes that needed to be done. Quick, healthy and tasty. Thank you!
Awesome, happy to hear! Thanks for your feedback 🙂
Hmm yum! I haven’t made zucchini skillet in a long time. I need to get on it for the holidays. I have no idea what to get my parents so I might as well give them food!
anyways thanks for sharing amazing blog.
Where can I find the nutrition information for this? I made this dish, but substituted 1/2 cup of sun dried tomatoes for the fresh tomatoes and it was delicious. But, I am keeping track of my macros and cannot find any information for this dish.
Hi Jen, I am in the process of working with a plugin that offers nutritional information but until then I don’t have it available in my recipes. But you can find this on google, copy and paste the ingredients to get the nutritional info.
I love all of the healthy, feel good ingredients you’ve added to this skillet dinner. And the flavors are off the charts amazing! This dish also has such a wonderful visual appeal with the spiralized zucchini and colorful veggies. It truly is a treat for both the eyes and the mouth!
Thanks so much Heidi, glad you are excited about this chicken zucchini skillet meal!