Herbed Chicken & Vegetable Skillet Recipe


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish


  1. Season the chicken breasts with salt, pepper, dried thyme, and dried rosemary on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet and cook until browned on both sides and cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add a bit more olive oil if needed. Add the sliced onion and minced garlic to the skillet and sauté until the onions are translucent and fragrant, about 2-3 minutes.
  4. Add the sliced bell pepper, zucchini, and yellow squash to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-6 minutes.
  5. Return the cooked chicken breasts to the skillet, nestling them among the cooked vegetables. Add the halved cherry tomatoes to the skillet.
  6. Cover the skillet and let everything cook together for another 2-3 minutes to allow the flavors to meld together and the tomatoes to soften slightly.
  7. Once everything is heated through and well combined, remove the skillet from the heat. Garnish with chopped fresh parsley.
  8. Serve the Herbed Chicken & Vegetable Skillet hot, either on its own or with a side of rice, quinoa, or crusty bread.
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