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One pan chicken and zucchini cooking in a black skillet on the stove
Dreena Grace Burthon

One-Pan Chicken and Zucchini Dinner

A simple one-pan chicken and zucchini dinner with minimal cleanup. Low carb, weeknight friendly, and fits into easy diabetic dinner recipes without feeling fussy or complicated.
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings: 3 people
Course: dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil Extra virgin
  • 1.25 lb Chicken Boneless
  • 2 Zucchini Medium
  • 0.5 tsp Salt Or to taste
  • 0.25 tsp Black pepper Or to taste
  • 0.5 tsp Garlic powder Optional
  • 0.5 tsp Paprika Optional
  • 0.25 tsp Red pepper flakes Optional

Equipment

  • 1 Large skillet or pan Wide pan works best. Any type is fine
  • 1 Cutting board Optional. Just for prep

Method
 

  1. Heat a large pan over medium heat. Add olive oil and let it warm up.
  2. Add the chicken to the pan. Spread it out and leave it alone for a few minutes so it cooks.
  3. Flip or stir the chicken once it starts looking cooked on the outside. Season with salt and pepper.
  4. Add the zucchini to the pan. Stir everything together so it gets coated in oil.
  5. Let it cook, stirring once in a while, until the chicken is cooked through and the zucchini is soft but not mushy.
  6. Taste and adjust seasoning if needed. Turn off the heat and serve.

Notes

This cooks fast, so do not walk too far away. Chicken dries out quicker than you think.
If the pan looks crowded, it probably is. Bigger pan fixes most problems.
Zucchini always releases water. That is normal. Turn the heat up and wait it out.
Taste before you serve. Almost always needs more salt than you expect.
Leftovers are better the next day if you reheat them slowly. Microwave works, just do not rush it.