Mediterranean Chicken and Zucchini Skillet

This Mediterranean chicken and zucchini skillet is an easy one-pan weeknight dinner packed with seared chicken breast, golden zucchini half-moons, juicy cherry tomatoes, and Kalamata olives, finished with fresh lemon juice and crumbled feta. It delivers roughly 43 grams of protein and about 11 grams of carbohydrates per serving, making it naturally high in protein and lower in carbs.

The cooking method directly solves the most common problem with zucchini dinners: excess liquid that turns the entire skillet watery. By searing the seasoned chicken first, removing it, and browning the zucchini undisturbed in a single layer over high heat, the courgettes caramelize and stay crisp-tender instead of steaming. If you love quick vegetable-forward dinners with Mediterranean flavors, explore our lemon herb chicken bake or our comforting lemon turmeric chicken noodle soup.

Why You'll Love This Recipe

• One pan in 35 minutes: everything cooks sequentially in a single 12-inch skillet, keeping post-dinner cleanup quick.
• Caramelized, not soggy zucchini: cooking the zucchini in an uncrowded single layer over medium-high heat browns the edges without drawing out excess water.
• High-protein fuel: lean chicken breast and tangy feta combine to provide 43 grams of protein per serving without heavy cream sauces.
• Bright Mediterranean aromatics: briny Kalamata olives, sweet blistered cherry tomatoes, fresh lemon zest, and oregano create rich pan juices.
• Versatile serving options: delicious as a standalone lower-carb skillet, or served over rice, orzo, quinoa, or cauliflower rice.

Prep & Cooking

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

For the Chicken

• 1½ lb (680 g) boneless, skinless chicken breasts (chicken breast fillets), cut into 1-inch (2.5 cm) bite-size pieces
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp kosher salt (or ¼ tsp fine sea salt)
• ¼ tsp freshly cracked black pepper

For the Skillet & Vegetables

• 2 tbsp extra-virgin olive oil, divided
• 2 medium zucchini (courgettes), halved lengthwise and sliced into ½-inch (1.25 cm) half-moons (about 1 lb / 450 g)
• ½ medium red onion, thinly sliced (about 75 g)
• 3 garlic cloves, finely minced
• 1½ cups (225 g) sweet cherry tomatoes, halved
• ⅓ cup (50 g) pitted Kalamata olives, halved
• ¼ cup (60 ml) low-sodium chicken broth (chicken stock)

For the Finish & Garnish

• 1 tsp fresh lemon zest
• 2 tbsp (30 ml) freshly squeezed lemon juice
• ½ cup (75 g) crumbled feta cheese
• 2 tbsp fresh flat-leaf parsley or basil, finely chopped

Equipment: large 12-inch (30 cm) stainless steel or cast-iron skillet, cutting board, chef's knife, zester, and an instant-read meat thermometer.

Instructions

Step 1 — Season the chicken

Pat the cut chicken breast pieces dry with a paper towel. In a medium bowl, toss the chicken with the dried oregano, smoked paprika, kosher salt, and black pepper until every piece is evenly coated.

Step 2 — Sear the chicken

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer, working in two batches if necessary to avoid crowding the pan. Cook undisturbed for 2 to 3 minutes until golden on the bottom, then stir and cook for another 2 minutes until cooked through and an instant-read thermometer reads 165°F (74°C). Transfer the cooked chicken to a clean plate and set aside.

Step 3 — Brown the zucchini

Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the zucchini half-moons in a single, even layer. Cook undisturbed for 3 to 4 minutes without stirring, allowing the edges to brown and develop a golden crust. Stir the zucchini, add the sliced red onion, and sauté for another 2 minutes until the onion begins to soften.

Step 4 — Add aromatics, tomatoes, and olives

Stir in the minced garlic and cook for 30 seconds until fragrant. Add the halved cherry tomatoes and Kalamata olives. Cook for 2 to 3 minutes, tossing occasionally, until the tomatoes begin to blister, soften, and release their sweet juices.

Step 5 — Deglaze and simmer

Pour the chicken broth into the skillet. Use a wooden spatula to scrape up any savory browned fond stuck to the bottom of the pan. Let the broth simmer rapidly for 1 minute to reduce slightly into a glossy pan sauce.

Step 6 — Return the chicken and finish

Return the cooked chicken and any resting juices back into the skillet. Stir gently over medium heat for 1 minute until warmed through. Remove the pan from heat completely.

Step 7 — Garnish and rest

Drizzle the freshly squeezed lemon juice and sprinkle the lemon zest over the skillet. Scatter the crumbled feta and chopped fresh parsley evenly across the top. Let the skillet rest off the heat for 2 minutes so the feta softens slightly from the residual warmth, then serve warm.

Pro Tip: Do not salt the raw zucchini before cooking. Salting zucchini early pulls internal moisture to the surface, which causes the pieces to steam and boil in their own juices rather than browning into a crisp, caramelized crust.

Nutrition (Per Serving)

• Calories: 360
• Protein: 43g
• Carbohydrates: 11g
• Fat: 17g
• Fiber: 2g
• Sodium: 600mg

Easy Swaps

• Chicken thighs: boneless, skinless chicken thighs can be used 1:1. They stay exceptionally moist and forgiving over high heat, adding slightly more fat to each serving.
• Dairy-free option: omit the feta cheese. To keep the bright, salty accent, increase the Kalamata olives by 2 tablespoons or add 1 tablespoon of drained capers alongside an extra squeeze of fresh lemon.
• Extra vegetables: diced red bell peppers, sliced button mushrooms, or halved artichoke hearts can be sautéed alongside the zucchini half-moons.
• Spicy kick: add ¼ teaspoon of crushed red pepper flakes along with the garlic in Step 4.

Storage & Reheating

• Refrigerator: allow leftovers to cool completely, then store in an airtight container for up to 3 to 4 days.
• Reheating: warm individual portions in a skillet over medium-low heat for 3 to 4 minutes until steaming hot (165°F / 74°C). If the zucchini releases extra moisture as it warms, simply tilt the pan and spoon off excess liquid before plating. Microwave reheating is convenient but will soften the zucchini further.
• Freezing: freezing this skillet is not recommended. Cooked zucchini has a very high water content and turns mushy and watery once thawed.

Serving Suggestions

• Serve as a lighter, lower-carb main dish alongside a simple crisp cucumber salad or warm steamed cauliflower rice.
• Spoon over fluffy brown rice, steamed jasmine rice, or garlic-herb orzo to soak up the lemon pan juices.
• Serve with warm pita wedges or crusty sourdough for dipping into the savory pan sauce.

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