Description
A quick one-pan meal featuring golden-browned chicken, blistered bell peppers, and a bright lemon-herb finish. Perfect for weeknight dinners.
Ingredients
Scale
- 680 g boneless, skin-on chicken thighs (approx. 1.5 lb, 4 medium)
- 30 ml olive oil (2 tbsp)
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 6 g garlic, minced (2 cloves)
- 150 g yellow onion, sliced (1 medium)
- 300 g bell peppers, mixed colors, cut into 2 cm (¾-inch) pieces (2 medium)
- 200 g zucchini, cut into 2 cm (¾-inch) half-moons (1 medium)
- 400 g baby potatoes, halved (about 12 small)
- 120 ml low-sodium chicken stock or white wine (½ cup)
- 1 lemon, zest and 15 ml lemon juice (1 tbsp)
- 15 g fresh parsley, chopped (¼ cup)
- ¼ tsp red pepper flakes (optional)
Instructions
- Pat the chicken dry and season both sides with kosher salt and black pepper. Let sit for 5 minutes.
- Heat olive oil in a skillet over medium-high until shimmering. Add chicken skin-side down and sear for 4–5 minutes, then flip and sear another 2–3 minutes. Transfer chicken to a plate.
- Lower heat to medium and add garlic and onion; sauté for 2–3 minutes. Add bell peppers, zucchini, and baby potatoes; cook, stirring for 6–8 minutes.
- Pour in chicken stock or white wine and scrape the pan to release browned bits, simmer for 1–2 minutes. Nestle chicken back into the vegetables.
- Cover the skillet, reduce heat to medium-low; cook for 8–10 minutes until chicken reaches 74°C (165°F). Let rest for 5 minutes.
- Finish with lemon juice, lemon zest, and parsley; toss gently and serve warm.
Notes
Ensure chicken is dry before searing for optimal browning. Can be prepared a day in advance by chopping vegetables and seasoning chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg