One-Pan Chicken & Veggie Skillet

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A flavorful, one-pan meal with tender chicken and roasted vegetables, finished with a zesty lemon-herb glaze. This American-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken breasts, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 pcs boneless chicken breasts
• 1 medium, diced red bell pepper
• 1 medium, sliced zucchini
• 2 tbsp olive oil
• 3 minced garlic cloves
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Add 2 tbsp olive oil, then toss 4 chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp thyme. Arrange on the sheet.
2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1 diced red bell pepper and 1/2 cup zucchini slices; cook 5 minutes until softened.
3. Step 3: Transfer the veggie mixture to the baking sheet with chicken. Drizzle 1 tbsp lemon juice over all. Bake 25-30 minutes until chicken is fully cooked and juices run clear.
4. Step 4: While baking, in a small bowl, whisk remaining 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp black pepper, and 1/2 tsp thyme. Spoon the dressing over the chicken and veggies before serving.