Quick Flavorful One Pan Dish (Print Page)

Juicy chicken and colorful vegetables with bold seasonings, all cooked in one pan for maximum flavor.

# What You 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

# Directions:

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 if using. Mix thoroughly.
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 Tips:

01 -
  • Everything cooks in one pan so you spend more time eating and less time scrubbing pots
  • The spice blend hits that perfect sweet spot between smoky and bright without any fancy technique
02 -
  • Crowding the pan drops the temperature and steams the chicken instead of searing it so use a truly large skillet or cook in two batches
  • Waiting until the very end for the lemon juice preserves its bright acidic punch that would otherwise mellow out and disappear during cooking
03 -
  • Pat the chicken completely dry before cutting it or it will not brown properly no matter how hot your pan gets
  • Let the pan get visibly hot before adding oil because a cold pan with oil leads to greasy food every single time

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