This lemon herb chicken and vegetable skillet is a simple way to build a lighter high-protein dinner without sacrificing volume. Chicken breast is cooked with zucchini, bell pepper, and broccoli, then finished with lemon, garlic, and herbs for a fresh, bright flavor. For a creamier broccoli skillet, try our garlic Parmesan chicken with broccoli.
Quick Recipe Facts
- Prep: 10 minutes
- Cook: 20 minutes
- Total: about 30 minutes
- Servings: 4
- Estimated nutrition: about 50 g protein · 380–400 kcal per serving
Why It Works
- Uses lean chicken breast as the main protein source.
- Loads each serving with vegetables for volume and texture.
- Needs only a small amount of oil.
- Made in one large skillet for easy cleanup.
Ingredients
- 1.3 lb (600 g) boneless, skinless chicken breast, cut into bite-size pieces
- 2 medium zucchini, chopped
- 2 bell peppers, chopped
- 10.6 oz (300 g) broccoli florets
- 4 teaspoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley, optional
How to Make Lemon Herb Chicken & Vegetables
1. Season the chicken
Toss the chicken with paprika, oregano, thyme, salt, and black pepper.
2. Cook the chicken
Heat half the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer until browned and cooked through. The thickest pieces should reach 165°F / 74°C. Transfer to a plate.
3. Cook the vegetables
Add the remaining oil to the skillet. Cook the broccoli for 3–4 minutes, then add the zucchini and bell peppers. Continue cooking until crisp-tender.
4. Finish with lemon and garlic
Add the garlic and cook for about 30 seconds. Return the chicken to the pan, add lemon zest and juice, and toss everything together. Taste and adjust seasoning.
Tips for Keeping It Light
- Measure the oil instead of pouring directly from the bottle.
- Use a nonstick or well-seasoned skillet to reduce sticking.
- Add extra vegetables if you want more volume without much additional energy.
- Serve as-is for a lighter meal, or add rice or potatoes when you need more carbohydrates.
Storage
Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat until piping hot throughout.
More 30-Minute Dinners
If you want another fast chicken dinner, try our Creamy Garlic Chicken or Teriyaki Chicken Rice Bowl.
Recipe Card
Lemon Herb Chicken & Vegetable Skillet
Ingredients
Method
- Toss the chicken with paprika, oregano, thyme, salt, and black pepper.
- Heat half the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer until browned and cooked through. The thickest pieces should reach 165°F / 74°C. Transfer to a plate.
- Add the remaining oil to the skillet. Cook the broccoli for 3–4 minutes, then add the zucchini and bell peppers. Continue cooking until crisp-tender.
- Add the garlic and cook for about 30 seconds. Return the chicken to the pan, add lemon zest and juice, and toss everything together. Taste and adjust seasoning.
Notes
Brown: seasoned chicken. Cook: broccoli, zucchini, and peppers. Finish: with garlic, lemon zest, lemon juice, and herbs.
Nutrition is estimated from standard ingredient values and varies with exact portions and brands.
Featured photo via Unsplash — Photo by Mark DeYoung.
Recipe Card
Lemon Herb Chicken & Vegetable Skillet
Ingredients
Method
- Toss the chicken with paprika, oregano, thyme, salt, and black pepper.
- Heat half the olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer until browned and cooked through. The thickest pieces should reach 165°F / 74°C. Transfer to a plate.
- Add the remaining oil to the skillet. Cook the broccoli for 3–4 minutes, then add the zucchini and bell peppers. Continue cooking until crisp-tender.
- Add the garlic and cook for about 30 seconds. Return the chicken to the pan, add lemon zest and juice, and toss everything together. Taste and adjust seasoning.