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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!
Made this tonight, This is delicious ! You definitely need bread to soak up the sauce
Thank you Roseann! xTieghan
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!!
Thank you Judi!! I am so glad this recipe turned out so well for you!! xTieghan
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 🙂
Sounds like an amazing dinner! Thank you so much for trying this Victoria! xTieghan
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. ♡♡♡♡♡
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!
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!
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
I made this for my dinner tonight, and hubby loved it! I took some photos, so please let me know how to post them!
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
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.
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
Love how simple + good this is, this is my go-to for a fridge filled with summer veggies
Yes! I love that! Also, so glad you enjoyed this recipe, Kerri! Thank you so much! xTieghan
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!
I am so glad you loved this Therese! Thank you! xTieghan
Looks delicious! How do you get your chicken to sear so brown?! Mine sears but not to that coloring or look.
Thank you!
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
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AMAZING! Have made it twice now. Wouldn’t call myself a good cook, but this recipe was easy to follow and absolutely delicious!
Thank you so much! I am so glad you loved this!
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!
Thank you Susan!
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!
I am so glad you loved this Marie! Thank you so much!
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
I am so glad you both loved this Marshaleen! Thank you so much!