Savory Chicken and Roasted Vegetable Skillet

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A one-pan dinner featuring tender chicken breasts and caramelized vegetables seasoned with fresh herbs and garlic. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken breast, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 (6 oz each), boneless and skinless chicken breast
• 2 medium, sliced into 1/2-inch half-moons zucchini
• 1, sliced into thin strips red bell pepper
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp, chopped fresh rosemary
• 1/2 tsp, chopped fresh thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 3 minutes per side until golden brown, then transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet, then add zucchini, red bell pepper, minced garlic, rosemary, and thyme. Season with remaining 1/4 tsp salt and 1/8 tsp black pepper. Sauté for 5 minutes until vegetables soften and edges crisp.
4. Step 4: Return chicken to skillet, nestling it among vegetables. Transfer to oven and bake for 12-15 minutes until chicken reaches 165°F and vegetables are tender.
5. Step 5: Rest for 5 minutes before serving.