One-Pan Garlic Chicken with Zucchini and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts simmered with garlic, zucchini, and bell peppers in a savory garlic-herb sauce, ready in under 30 minutes. This american-inspired quick meals ready in about 30 minutes pairs chicken breasts, olive oil, garlic 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless, skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
  3. Step 3: Add 4 minced garlic cloves to the same skillet and cook for 1 minute until fragrant, then add 2 medium sliced zucchini and 2 sliced bell peppers. Cook for 5 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 1/2 cup chicken broth and 1 teaspoon dried thyme, then return the chicken to the skillet. Simmer for 3-4 minutes until the sauce thickens slightly and the chicken is heated through.

Frequently asked questions

How long does One-Pan Garlic Chicken with Zucchini and Bell Peppers take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Garlic Chicken with Zucchini and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in One-Pan Garlic Chicken with Zucchini and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Garlic Chicken with Zucchini and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Garlic Chicken with Zucchini and Bell Peppers?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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