Roasted Vegetable Marry Me Chicken Skillet

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

Chicken breasts nestled atop roasted bell peppers and zucchini, smothered in a creamy coconut sauce with sun-dried tomatoes and garlic for a colorful, satisfying one-pan meal. This mediterranean-inspired chicken (whole30, dairy-free) ready in about 45 minutes pairs divided avocado oil, minced garlic cloves, full-fat coconut cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 sliced red bell pepper and 1 sliced zucchini with 1 tbsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 15-18 minutes until vegetables are tender and slightly caramelized, then set aside.
  3. Step 3: Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  4. Step 4: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through (internal temperature 165°F), then transfer to a plate.
  5. Step 5: Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring constantly.
  6. Step 6: Stir in 1/4 cup chopped sun-dried tomatoes, 1/2 cup coconut cream, 1/2 cup chicken stock, and 1 tsp dried oregano. Bring to a gentle simmer and cook for 3 minutes until sauce thickens.
  7. Step 7: Return chicken to the skillet, nestling it among the roasted vegetables. Spoon sauce over the top and cook for 2 minutes until heated through.
  8. Step 8: Garnish with 2 tbsp fresh basil and serve immediately.

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Frequently asked questions

How long does Roasted Vegetable Marry Me Chicken Skillet take to make?

Total time is about 45 minutes (20 min prep + 25 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 Roasted Vegetable Marry Me Chicken Skillet?

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 divided avocado oil from drying out.

Can I substitute ingredients in Roasted Vegetable Marry Me Chicken Skillet?

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 Roasted Vegetable Marry Me Chicken Skillet 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.

Is Roasted Vegetable Marry Me Chicken Skillet whole30?

Yes — this recipe is tagged whole30, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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