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Skillet lemon pepper chicken with all the garden veggies! Herb and pepper seasoned chicken with blistered veggies, all cooked together in a skillet with a white wine pan sauce. A delicious skillet chicken dinner that’s ready in thirty minutes or less!
You guys. It’s already Wednesday. Don’t you just love a short week? With the holiday on Monday, this week is truly flying by. I started the week off with a mass amount of cooking and that’s basically how my weeks will be going from now until mid June.
OK. Well, I take that back. I have about two weeks ahead of bulk cooking and photographing, peppered with a few days of filming videos…plus my usual writing, emailing, and insta-storying in between it all. It’s going to be a lot, BUT the pay off will be great!
What’s the pay off? We are heading to the Caribbean in the middle of June for a family vacation and I am pretty excited about it. I haven’t been somewhere tropical in what feels like ages. I’m more than ready for that ninety degree Caribbean summer heat, clear blue water, palm trees, and tropical drinks.
Like so ready. Can I go now?!
Clearly, I am a little excited…
Moving right along.
Let’s get back to this chicken, shall we?
OKAY. Some of my favorite recipes are the ones I end up throwing together on a moment’s notice with ingredients I have on hand. I don’t know why this is, but most of the time these recipes turn out mouth wateringly good. I mean, don’t get me wrong, this doesn’t always happen, but more times than not, I’ll end up loving whatever I just quickly threw together.
This happened to be the case with this skillet chicken dinner. Before I left for LA last week, I threw this recipe together in an effort to use up the raw chicken and fresh vegetables I had on hand, plus a ton of herbs from the garden. I put everything together in a skillet and this is what I got.
Generously seasoned lemony, peppery chicken, pan blistered veggies, and a white wine pan sauce that’s good enough to dip your bread into…which you should totally do.
And done in thirty mins. YESSS.
Here are some details:
I seasoned the chicken with basically the entire contents of my spice cabinet, lots of fresh basil, parsley, and lemon zest. It might seem like a lot, but go with me on this. Promise, you will love it, and very much enjoy eating non-boring chicken. You will, you will!
Now sear the chicken, add your veggies, then a splash of white wine, simmer for a bit, make sure that chicken is cooked, and then done.
Finish this skillet off with feta cheese (you must) and a handful of fresh herbs.
And that’s what I like to call super simple, but super good.
Personally, I love serving this dish with plenty of toasted bread for soaking up that pan sauce, and maybe some quinoa or rice as well.
A glass of wine would be great too. Just saying.
I already see this meal becoming a staple in my kitchen over the next few months. Not only does it take just thirty minutes, but it requires zero oven time and uses vegetables that I have growing in the garden (or green house really, but garden sounds so much better). Making it perfect for busy nights when I have no time to cook, and nothing in the fridge (well that part pretty much never happens).
Also, who else is excited for their summer gardens? Ours just has herbs right now, but we have lots of bell peppers and cherry tomatoes planted that should be arriving come in August. Can’t wait!
Until then, it’s herbs from the garden, veggies from the market, and skillet chicken for dinner every week from now until September.
If you make this skillet chicken, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Skillet Lemon Pepper Chicken and Garden Veggies
Servings: 4 servings
Calories Per Serving: 453 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced or grated
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- zest and juice of 1 lemon
- kosher salt and pepper
- 2 red bell peppers, sliced
- 1 zucchini or yellow summer squash, chopped
- 1 cup cherry tomatoes
- 3/4 cup white wine, Such as Pinot Grigio or Sauvignon Blanc
- 4 ounces feta cheese, cubed
Instructions
- 1. Toss the chicken with 2 tablespoons olive oil, garlic, paprika, onion powder, cayenne, parsley, basil, lemon juice, and lemon zest. Season generously with salt and pepper.
2. Add the remaining 2 tablespoons olive oil and chicken to the pan and sear on both sides until golden, about 5 minutes per side. Add the peppers and zucchini and cook another 5 minutes. Next add the tomatoes, shake the pan and cook for 1 minute. Reduce the heat to medium low and pour in the wine. Simmer the chicken for 10-15 minutes until cooked through. 4. Serve the chicken topped with feta. Drizzle any remaining pan sauce overtop, and top with basil. EAT!
Skillet chicken for the win!
I made this tonight without the peppers (FODMAP issues) and it was divine. The lemon made it unnecessary to add too much salt and the sprinkle of feta really worked with the extra basil on top. I did a small squirt of lemon on top, too, just cause I like tart. working my way thru your recipes trying to decide which cookbook I need to buy!
Hey Judith,
Fantastic!!🥗🌮 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx
Hi….I have been enjoying your recipes. I recently downloaded one that called her ginger preserves, I bought it and now I can’t find the recipe! Do you have any idea what it was….thank you so much!
Hi Carol,
Hmmm so sorry, do you have anymore info on the recipe? What did it have in it? Let me know how I can help! xT
This was easy and absolutely delicious! The only thing I did differently was to add more peppers and a single onion. The chicken breast got slightly overcooked , so I think I’ll remove it after it’s browned and before I add the vegetables next time. Then put it back in to simmer with the wine. But this was really delicious…. Thanks
Hey Geraldine,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan
This was delicious! Unique flavors with a little spice and I love how many veggies are packed into this dish! The instructions were perfect! Thanks for this delicious recipe ?
Hey Bailey,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
Made this as a meal-prep dinner for last week! Somehow the flavors got even better with each microwaved meal and the chicken stayed tender, a total win 🙂 Thanks for the recipe, big fan!!
Hey Erin,
Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!? xT
Excellent receipt. Can add onions to this and slow cook to make a classic peperonata sauce (just add the zucchini after the other veggies have cooked down). Can also swap out the chicken for a fleshy fish like swordfish. Just brown. Remove. Slow cook veggies. Reintroduce the fish at the end to warm through.
Hey Larry,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Delicious! I did cut the cayenne down to 1/8” teaspoon and the smoked paprika to 1 and let the chicken marinate in the herb/pepper mixture while I prepped the vegetables ut otherwise, followed the recipe exactly. Hubby said, it was a “do over” which in our home is high praise.
Hey Charlie,
Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend ?? xTieghan
Hi! Just wondering what skillet that is!? Did you like cooking in it? We love our cast iron, but sometimes you need ceramic or non-stick to cook in!
Would love to hear your opinion!
Hey Meredith,
Sorry, but I do not have a link for this pan, but I usually cook with my Staub cast iron skillet, so I would recommend using cast iron here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi!! I’m also wondering about that vintage beauty! Do you know the brand? It looks like an antique because it doesn’t have the helping handle. 🙂 Lucky you to have a beautiful heirloom piece! I have tons of Staub & LC, but this one you use is unique!
Made this tonight and we loved it! My only issue was a tad too spicy so I will put less cayenne in next time but wow so easy and so delicious! Your directions step by step were spot on with the cook times for each step and the chicken and veggies came out exactly the way I like them! Thanks Tiegan!
Hey Jackie,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Dinner was delicious! Very fresh and flavorful!
Thank you so much Rachel! xTieghan
This was absolutely delicious! Super easy to follow along it felt really healthy and fresh.
Thank you so much Miranda!! I am so happy this turned out so well for you! xTieghan