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Skillet Lemon Pepper Chicken and Garden Veggies with Feta and Basil | halfbakedharvest.com #chicken #easyrecipes #summer
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4.20 from 181 votes

Skillet Lemon Pepper Chicken and Garden Veggies

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 413kcal



  • 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!


Calories: 413kcal | Carbohydrates: 13g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 537mg | Potassium: 896mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3290IU | Vitamin C: 115.1mg | Calcium: 186mg | Iron: 2.2mg