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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!

overhead close up photo of Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil

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…

overhead photo of raw vegetables

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.

overhead photo of Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil

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.

close up detail photo of Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil

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.

overhead side angle photo of Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 413 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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!

overhead horizontal photo of Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil

Skillet chicken for the win!

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Comments

  1. 5 stars
    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.

    1. 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

  2. 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!

    1. 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

      1. 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!

  3. 5 stars
    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!

    1. Hey Jackie,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  4. 5 stars
    It is a perfect early summer evening here and this recipe called my name !! It was perfect !! That hint of lemon , your signature , is always such an unexpected surprise!
    The flavors were so fresh and vibrant… not a drop left in the pan!!
    A million thanks!!

  5. 4 stars
    This was delicious! Swapped some blanched broccoli in at the end instead of the zucchini since that is all I had on hand and definitely made sure to add any remaining marinade to the pan before the veggies went in and served with toasty garlic bread on the side 🙂

  6. Huge hit , 5 star a real keeper. Easy recipe full of wonderful flavors
    . Not a heavy meal. This was my second recipe of yours I tried out. So far you are batting 100%.
    Than goodness I stumbled across this website. ♡♡♡♡♡

    1. That is so amazing to hear and I am so glad you stumbled upon it as well! Thank you so much Betty! I hope you love every recipe you try!

  7. 5 stars
    I just made this last night and it was AMAZING. I don’t usually comment on recipes, but this was so fresh and flavorful (also easy!). I wasn’t sure how my husband would like all the veggies, but he and my baby both loved it! Thanks for sharing a delicious recipe!

    1. I am so glad you commented, I love hearing for you all! Also, so happy to hear this turned out so well for you and your family Heather! Thank you! xTieghan

  8. 5 stars
    I made this for my dinner tonight, and hubby loved it! I took some photos, so please let me know how to post them!

    1. Hi! It is easiest over Instagram! If you would like to do it here, you just have to change to format to a URL and post it in the comments! I am so glad you enjoyed this! xTieghan

  9. I am making this right now and I am a bit lost your recipe says to add the basil to the chicken and then cook it. Then at the end it says to top it with basil. Was this just extra basil.

    1. Hey Nikki, yes the basil as the end is only for topping the dish. You don’t have to use the additional basil, only of you would like it! Does this make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. I made this today for a group of 12. It was so delicious. I pretty much kept to the recipe with a few exceptions. I used fresh yellow and orange peppers and roasted red peppers from a jar. I added a little chicken stock and 2 tablespoons of tomato paste to thicken the sauce. I also added a handful of kalamata olives. Before serving, I sliced the chicken to make serving easier. It had the same flavor as chicken cachiatore. Excellent!

  11. 5 stars
    Looks delicious! How do you get your chicken to sear so brown?! Mine sears but not to that coloring or look.

    Thank you!

    1. HI! I do high heat for 3-5 minute until the chicken takes on a nice color. Then allow it to finish cooking in the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  12. 5 stars
    Hello there!

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  13. 5 stars
    AMAZING! Have made it twice now. Wouldn’t call myself a good cook, but this recipe was easy to follow and absolutely delicious!

  14. I just made this today and it was so delicious! I will definitely be making this often!! So full of flavor, yet so easy and fast to make!

  15. 5 stars
    this was BOMB. i added some extra cayenne because i like spice and some orecheitte to make a little more filling for my fam. i didn’t have wine so i added in the pasta water and lots of extra herbs. SOOO good. i love the base sauce for the chicken in this recipe so much, thank you for sharing!

  16. 5 stars
    Hi Tieghan, I made this for my husband’s dinner and he absolutely loved it. I love your recipes and all the details and the images are just beautiful. I always look for new recipes and I only came across your website recently when I was looking for the peanut butter acai bowl recipe and since then I always browse through your website. This morning I made blueberry pancakes and they were yummy. Thank you for all your recipes and taking time to inspire us.
    Lots of Love Marsha xx

    1. Hi Brittni! Yes, chicken broth will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  17. 3 stars
    it was edible, so we eat it…$50 of food and such….

    the chicken had a lot of water, so, in the end, it was too watery with not a lot of taste balance…it was either spicy or lemony or winey at times…of course, it took twice as long to make, prep for sure and cook time…and, with no temperature information and too much moisture content, it didnt sear or blacken like the photos…

    cant remember if ive tried any of your recipies before, but wont be using this again…

    1. HI there, sorry this recipe was not for you. Let me know if I can answer any questions for you to help you better make this recipe. Hope you are having a great week! xTieghan

  18. 5 stars
    Made this last night for my family and they loved it. Served it with rice. I may add mushrooms or olives next time.

  19. 5 stars
    Delicious with just the right amount of heat. I had huge chicken breasts so I chunked them before cooking. This was perfect served over rice to soak up all the yummy sauce.

  20. I made this for dinner last night and served on top of gemelli pasta- it was perfect! So satisfying and delicious, and also just really pretty!

  21. Can’t wait to make this! Love so many of your recipes. What type of cookware do you generally use?

  22. I am going to make this tonight because it looks wonderful and the reviews are great. Question though.. I do not care for feta at all. Any other suggestions? Thank you

    1. Hey Karla! You can use any cheese you love in place of the feta, but I think fresh mozzarella, parmesan, or goat cheese would be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  23. You metion that there is bacon in the recipe in the intro, but it is not in the ingredient list or included in the recipe. Can you provide clarification? Thanks!

    1. HI! So sorry for the confusion. There is no bacon. I have since removed it from the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  24. Tieghan,

    I have been following your blog for quite some time now and have made plenty of your recipes. You do such a great job and I will always be a fan of your work! However, I must say, this was my least recipe that you’ve posted. I think some of the ingredients were a little unnecessary. I don’t understand the part with the bacon? In the pictures, it doesn’t even seem like bacon is part of the dish? When I made this with my friends, we were all confused. Did you chop it up and add it to the dish? Was it supposed to be a sort of garnish? Also, it would be helpful to know what kind of wine would be good to put in this dish. My boyfriend and I were at the store trying to research the type of wine to use. It would be helpful to put 2-3 options just to inform the user what kind of white wine to put in this dish. Was the white wine necessary? Again, I am such a fan of your work! I am just trying to give you constructive feedback for a new beginner who just started cooking because specifics are important. I tried showing this dish off to my friends but we were all just confused. Thanks, Tieghan.

    1. Hi Kate! Thanks so much for the feedback. I do state in the recipe what to do with the bacon, but if you’d prefer not to use it, you totally do not have to. It’s just an extra layer of flavor that I thought was nice with this dish. Same goes for the wine. I personally think it adds a lot of flavor, but chicken broth or even water can be used in it’s place, if desired. I usually cook with Pinot Grigio or Sauvignon Blanc. Great suggestion for adding that too the recipe, thank you! Please let me know if I can answer any other questions for you. Glad you enjoy so many of my recipes! 🙂

    1. The bacon fat is used for cooking the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thanks!

    1. Hi Bianca, I used small chicken breast. If yours are large, try cutting them in half. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thanks!

    1. Hi Kristin! I like to add the juice with the zest. Recipe has been fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. Hi! This will serve about 4 people. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I used regular chicken breast, but I like to use breast that are on the smaller side. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  25. Wow this was so flavourful! The feta and basil on top made it so delicious. The lemon juice wasn’t in the instructions but I added it with the veggies. Was that a good time? The bread for dipping was key. Amazing family meal 🙂

    1. I would serve with orzo, rice or roasted potatoes! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  26. 5 stars
    Very good – both fresh and leftover (what little there was). Boneless, skinless chicken thighs worked well. Did cut back on the cayenne pepper to 1/4 teaspoon. My Florida garden supplied the fresh herbs, zucchini, and tomatoes. Don’t be jealous – my growing season is almost done and won’t start again until October.

  27. Made this tonight and we are SO enjoying it! It is visually lovely and really delicious!
    Thank you for another great, easy and nutritious meal!

  28. 5 stars
    I made this the other night and it was delicious! The flavors of the fresh herbs and smoked paprika, along with the lemon zest, created a glorious aroma, that lingered in the kitchen and sent co-workers stopping by my office the next day. I will make this again and again.

  29. 5 stars
    Made this tonight … wonderful. The colors alone make this a winner. I served it over Carolina aromatic rice and it was spectacular. I’m thinking maybe of using baby or fingerling potatoes instead of rice next time … maybe par cooking the potatoes and adding them along with the zucchini or maybe adding them earlier and cooking with the chicken?

    1. LOVE the idea of adding in potatoes. Yes, I would par cook them and then toss them in with the zucchini. That will be so good! Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂

  30. I made this last night & it was so delicious! My daughter’s friends walked in the door and said ‘it smells SO good in here!’ Everyone loved it, I stopped at the local farm stand to get everything fresh! I meant to take a picture because it looked so gorgeous as well…but everyone dug in too fast!

  31. T-
    Why an “oven safe” skillet? Is there a step missing, like putting it in an oven to finish?

    1. Hi Dean, no step is missing. It is just a habit of writing a recipe for me. I always use oven safe skillets. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  32. So excited about this recipe…I planted cherry tomatoes, zucchini, and peppers in our garden this year so this is PERFECT 🙂 Not to mention, I’m obsessed with feta!

  33. 5 stars
    It seems to be delicious, the dish is very beautiful. I’ll do it here. Thank you for sharing the recipe.

  34. I love non-boring chicken. Bring on all the herbs and spices!! This looks delish.

  35. Look’s like this will be dinner tonight as I have EVERYTHING in the ingredient list and I had no plans for the chicken in the fridge and now I do!