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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Skillet chicken for the win!
Could you substitute chicken broth for the white wine??
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
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…
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
Made this last night for my family and they loved it. Served it with rice. I may add mushrooms or olives next time.
Thank you so much Sharon!
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.
Thank you so much Diana! I am so glad you loved this!
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!
Thank you so much Elizabeth!
Can’t wait to make this! Love so many of your recipes. What type of cookware do you generally use?
Hi Emily! I generally use Staub cookware! Its my favorite!
HI! I use solely Staub cast iron in my kitchen. It is my favorite! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://rstyle.me/n/c6xqd3b9wzf
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
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! 🙂
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!
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! 🙂
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.
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! 🙂
What happens to the bacon fat? Is the chicken cooked in it or is it discarded?
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!
Do you cut the chicken breast into large chunks?
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!
At what point do you add the lemon juice? With white wine? At the very end before serving?
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! 🙂
How many servings is this?
Hi! This will serve about 4 people. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you use thin sliced chicken breast or regular?
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! 🙂
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 🙂
I am so glad you loved this recipe Natasha! Thank you so much!