Quick Flavorful One Pan Dish (Printable View)
Juicy chicken and colorful vegetables with bold seasonings, all in one pan for easy cleanup.
# What You'll Need:
→ Proteins
01 - 2 large chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced
05 - 1 red onion, sliced
06 - 1 cup cherry tomatoes, halved
→ Aromatics & Seasonings
07 - 3 cloves garlic, minced
08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1/2 tsp chili flakes
12 - 1/2 tsp ground cumin
13 - Salt and black pepper, to taste
→ Finishing Touch
14 - 2 tbsp chopped fresh parsley
15 - Juice of 1/2 lemon
# How-To Steps:
01 - Heat the olive oil in a large skillet or sauté pan over medium-high heat.
02 - Add the chicken pieces and season with salt, pepper, and half of the smoked paprika. Sauté for 3–4 minutes until lightly browned.
03 - Add the garlic, onion, bell peppers, and zucchini. Stir well and cook for 5 minutes until vegetables begin to soften.
04 - Sprinkle in the remaining smoked paprika, oregano, cumin, and chili flakes. Mix thoroughly to coat everything evenly.
05 - Add the cherry tomatoes and continue to cook, stirring occasionally, for 7–8 minutes until the chicken is cooked through and vegetables are tender.
06 - Squeeze the lemon juice over the dish and adjust seasoning to taste. Sprinkle with fresh parsley and serve hot directly from the pan.
# Expert Advice:
01 -
- The spices bloom in the oil first, building a flavor base that no sprinkle-at-the-end technique can match
- Cleanup is literally one pan and a cutting board, which means you can eat sooner
02 -
- Overcrowding the pan drops the temperature and steams the chicken instead of searing it, so use a truly large skillet
- Adding the garlic too early was my biggest mistake the first three times I made this and it ruined the flavor every single time
03 -
- Pat the chicken completely dry before cutting it or it will not sear properly no matter how hot your pan is
- The lemon juice goes in off the heat to preserve its bright flavor instead of cooking it flat