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: 413 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 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
- 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!