Garlic Herb Chicken with Sautéed Zucchini and Bell Peppers is a flavorful and nourishing one-pan meal that’s perfect for busy weeknights. With tender chicken simmered in a savory garlic herb sauce and vibrant vegetables sautéed to crisp-tender perfection, this dish offers balanced nutrition and rustic flavor with minimal cleanup.

Why You’ll Love This Recipe

This recipe is simple, wholesome, and made with everyday ingredients. It’s low in carbohydrates but full of satisfying textures and bold, aromatic flavor. The garlic herb seasoning infuses both the chicken and vegetables, creating a cohesive dish that feels both hearty and light. It’s ideal for anyone looking for a quick dinner that’s packed with protein and vegetables without sacrificing taste or time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 medium zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 1 tbsp balsamic vinegar (optional for added depth)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the chicken strips with salt, black pepper, oregano, and thyme.
3. Add the seasoned chicken to the skillet and sear for 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, zucchini, and red bell pepper for 5–7 minutes, stirring occasionally, until vegetables are tender but still crisp.
5. Stir in the minced garlic and cook for 1 additional minute until fragrant.
6. Return the cooked chicken to the skillet. Add the chicken broth and balsamic vinegar (if using), and stir well.
7. Simmer everything together for 2–3 minutes until the sauce slightly thickens and coats the chicken and vegetables.
8. Garnish with freshly chopped parsley and serve immediately.

Servings and timing

This recipe serves 2.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Use Chicken Thighs: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier result.
• Add More Vegetables: Include mushrooms, cherry tomatoes, or spinach for added nutrients.
• Make It Spicy: Add red pepper flakes or a pinch of cayenne to the herb seasoning.
• Lemon Twist: Add a splash of fresh lemon juice at the end for a brighter flavor.
• Serve with Sides: Pair with rice, quinoa, or mashed cauliflower for a more complete meal.

storage/reheating

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Skillet: Reheat gently in a pan over medium heat with a splash of broth or water.
• Microwave: Heat in short intervals (1–2 minutes), stirring halfway through to ensure even reheating.

Avoid overcooking when reheating to maintain the tenderness of the chicken and vegetables.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the chicken and vegetables ahead of time and reheat when ready to serve. It stores well for up to 3 days in the refrigerator.

Is this recipe low-carb?

Yes, it’s naturally low in carbohydrates and suitable for low-carb or keto-style diets.

Can I use frozen vegetables?

Fresh is best for texture, but frozen zucchini and bell peppers can be used. Thaw and pat dry before sautéing to avoid excess moisture.

What can I substitute for chicken broth?

Vegetable broth or water with a pinch of salt can be used as an alternative.

How do I keep the zucchini from getting soggy?

Cook zucchini briefly and at high heat. Avoid overcrowding the skillet to allow moisture to evaporate.

Is balsamic vinegar necessary?

No, it’s optional. It adds a touch of sweetness and acidity, but the dish will still be flavorful without it.

Can I double the recipe?

Yes, double all ingredients for 4 servings. Use a larger skillet to avoid overcrowding the pan.

What herbs can I use instead of oregano and thyme?

Try Italian seasoning, rosemary, or herbes de Provence for a different herb blend.

Can I grill the chicken instead of pan-searing?

Yes, you can grill the chicken separately and toss it with the sautéed vegetables and sauce before serving.

Can this be made dairy-free and gluten-free?

Yes, the recipe is naturally dairy-free and gluten-free. Just verify that the broth and any seasoning blends you use are gluten-free.

Conclusion

Garlic Herb Chicken with Sautéed Zucchini and Bell Peppers is a quick, flavorful, and nourishing meal that delivers bold taste with simple ingredients. Whether you’re following a low-carb diet or simply seeking a wholesome, one-pan dinner, this dish is sure to satisfy without complicating your evening routine. Ready in just 30 minutes, it’s a reliable recipe to keep in your weekly meal rotation.

Garlic Herb Chicken with Sautéed Zucchini and Bell Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Tender seared chicken breast pieces simmered in a savory garlic herb sauce, paired with perfectly sautéed zucchini and bell peppers—this one-pan dish is rich in flavor, light in carbs, and perfect for weeknight dinners.

---

Ingredients

Units USM Scale 1x2x3x

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 medium zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 1 tbsp balsamic vinegar (optional)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, oregano, and thyme.
2. Sear chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. Add remaining olive oil to the skillet. Sauté onions, zucchini, and bell pepper for about 5–7 minutes until tender but crisp.
4. Stir in garlic and cook for 1 more minute until fragrant.
5. Return the chicken to the skillet. Pour in chicken broth and balsamic vinegar (if using). Simmer for 2–3 minutes until everything is well coated in the sauce.
6. Garnish with freshly chopped parsley and serve hot.

---

Notes

• Use boneless chicken thighs for extra juiciness if preferred.
• Add crushed red pepper flakes for a touch of heat.
• Pair with cauliflower rice or quinoa for a complete low-carb meal.
• Leftovers can be stored in the fridge for up to 3 days.

---

Nutrition

• Serving Size: 1 plate
• Calories: 420
• Sugar: 6g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 45g
• Cholesterol: 120mg