Excellent Fresh Herb Chicken Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy herb-marinated chicken breasts roasted with seasonal vegetables in one pan, perfect for a simple yet elegant dinner. This american-inspired one pot ready in about 40 minutes pairs olive oil, finely chopped fresh rosemary, finely chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (about 1.5 lbs total) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp, finely chopped fresh rosemary
• 1 tsp, finely chopped fresh thyme
• 2 cloves, minced garlic
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1, seeded and sliced into 1/2-inch strips yellow bell pepper
• 1/2, sliced into 1/2-inch rings red onion
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Pat 4 boneless skinless chicken breasts (about 1.5 lbs total) dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and set aside.
2. Step 2: In the same skillet, add 2 medium zucchini (sliced into 1/2-inch rounds), 1 yellow bell pepper (seeded and sliced into 1/2-inch strips), and 1/2 red onion (sliced into 1/2-inch rings). Cook for 3 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Add 1 tsp fresh rosemary, 1 tsp fresh thyme, 2 minced garlic cloves, and 1 tbsp lemon juice to the skillet. Stir to combine and cook for 1 minute until fragrant. Return chicken to skillet, nestling it among vegetables. Transfer skillet to a preheated oven at 400°F and roast for 10-12 minutes until chicken is heated through and vegetables are tender.