When you’re looking for a dinner that’s both satisfying and simple to clean up, this one-pan chicken with zucchini and peppers is an absolute lifesaver.
It’s designed for those busy weeknights when you want a delicious, home-cooked meal without spending hours in the kitchen or tackling a mountain of dishes afterward.
This recipe delivers vibrant flavors and a healthy balance of protein and vegetables, all cooked together on a single sheet pan. It’s perfect for August dinners when zucchini is abundant and you’re craving something fresh and light, yet hearty enough for the whole family.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
One-Pan Chicken with Zucchini and Peppers
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This one-pan chicken with zucchini and peppers is a satisfying and easy-to-clean-up dinner, perfect for busy weeknights. It offers vibrant flavors and a healthy balance of protein and vegetables, all cooked together on a single sheet pan. It’s a true weeknight hero, ideal for anyone who needs a delicious meal on the table in a flash, with minimal cleanup.
Ingredients
Instructions
1. 1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.
2. 2. Pat the boneless, skinless chicken thighs dry with paper towels. Cut them into 1.5 to 2-inch pieces. Place the chicken pieces in a large bowl.
3. 3. Cut the zucchini into 1/2-inch thick half-moons, slice the bell peppers into 1-inch strips, and cut the red onion into 1/2-inch wedges. Add all the chopped vegetables to the bowl with the chicken.
4. 4. Drizzle the olive oil over the chicken and vegetables in the bowl. Sprinkle with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Toss everything together thoroughly with your hands or a large spoon until the chicken and vegetables are evenly coated in the oil and seasonings.
5. 5. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces so they can roast rather than steam. If your baking sheet is too crowded, use two sheets.
6. 6. Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through (around 12-15 minutes), gently toss the chicken and vegetables to ensure even cooking and browning. The chicken should be cooked through with no pink remaining (internal temperature of 165 F or 74 C), and the vegetables should be tender-crisp and slightly caramelized at the edges.
7. 7. Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1/4 of recipe
Keywords: one pan, chicken, zucchini, peppers, easy dinner, weeknight meal, healthy, sheet pan, roast, vegetables
What You’ll Love About This Quick And Easy Recipe
This recipe is a true weeknight hero, perfect for anyone who needs a delicious meal on the table in a flash. It’s especially great for busy parents, students, or anyone who appreciates efficiency without sacrificing flavor. You’ll love how the chicken thighs cook up juicy and tender alongside brightly colored, perfectly roasted vegetables. The beauty of a one-pan meal is not just in the minimal cleanup, but also in how the flavors meld together as everything roasts. It’s a fantastic option for a casual family dinner, a quick meal prep for lunches, or even a simple yet impressive dish for a relaxed gathering with friends. It’s a complete meal in itself, offering a healthy balance of protein and fiber without any fuss.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this one-pan wonder is straightforward. Most items are likely already in your pantry or easily found at any grocery store. The key is fresh, colorful vegetables and juicy chicken thighs, which are incredibly forgiving and flavorful when roasted.
INGREDIENTS:
- 1.5 pounds boneless, skinless chicken thighs
- 2 medium zucchini, cut into 1/2-inch thick half-moons
- 2 bell peppers (any color, such as red, yellow, or orange), seeded and cut into 1-inch strips
- 1 small red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish (optional)
For simple substitutions, you can easily swap boneless, skinless chicken breasts for thighs, though breasts may cook slightly faster and could dry out if overcooked. Feel free to use any combination of bell peppers you prefer; green peppers add a slightly more robust flavor. If you don’t have red onion, a yellow onion will work just fine. For the seasoning, if you don’t have Italian seasoning, a blend of dried oregano, basil, and thyme would be an excellent substitute.
Time Needed From Start To Finish
This recipe is designed for speed and convenience, making it ideal for even the busiest evenings.
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
How To Make It Step By Step With Visual Cues
Creating this delicious one-pan meal is incredibly simple. Follow these steps for perfectly cooked chicken and tender-crisp vegetables every time.
- Preheat and Prepare the Pan: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.
- Prepare the Chicken: Pat the boneless, skinless chicken thighs dry with paper towels. This helps them brown nicely. Cut them into 1.5 to 2-inch pieces. Place the chicken pieces in a large bowl.
- Chop the Vegetables: While the oven heats, chop your vegetables. Cut the zucchini into 1/2-inch thick half-moons, slice the bell peppers into 1-inch strips, and cut the red onion into 1/2-inch wedges. Add all the chopped vegetables to the bowl with the chicken.
- Season Everything: Drizzle the olive oil over the chicken and vegetables in the bowl. Sprinkle with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Toss everything together thoroughly with your hands or a large spoon until the chicken and vegetables are evenly coated in the oil and seasonings. Make sure every piece gets some flavor!
- Arrange on the Baking Sheet: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between the pieces so they can roast rather than steam. If your baking sheet is too crowded, use two sheets.
- Roast Until Cooked: Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through (around 12-15 minutes), gently toss the chicken and vegetables to ensure even cooking and browning. The chicken should be cooked through with no pink remaining (internal temperature of 165°F or 74°C), and the vegetables should be tender-crisp and slightly caramelized at the edges.
- Serve Immediately: Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve hot.
Easy Variations And Serving Ideas That Fit Real Life
This one-pan chicken and vegetable dish is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can cut the chicken and vegetables into smaller, bite-sized pieces, which can make them more appealing. You might also consider serving it with a side of ketchup or a mild ranch dressing for dipping.
To change up the flavor profile, try adding different spices. A pinch of smoked paprika can add a lovely depth, or a dash of red pepper flakes will introduce a subtle heat. Lemon zest and a squeeze of fresh lemon juice after roasting can brighten the entire dish. Other vegetables that roast well alongside chicken include broccoli florets, cherry tomatoes (added in the last 10 minutes), or even small potato cubes (which will require a longer cooking time, so adjust accordingly).
This meal is fantastic on its own, but it also pairs beautifully with a variety of sides. Serve it over a bed of fluffy white or brown rice, quinoa, or couscous to soak up all the delicious pan juices. For a lighter meal, a simple green salad with a vinaigrette dressing is a perfect accompaniment. It also works wonderfully as a filling for wraps or pita bread, especially when topped with a dollop of hummus or tzatziki. For a party or buffet, you can serve it in a large platter, allowing guests to serve themselves.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can ensure your one-pan chicken and vegetables turn out perfectly every time.
One common mistake is overcrowding the baking sheet. When too many ingredients are packed onto one pan, they steam instead of roast, leading to soggy vegetables and less browned chicken. To avoid this, always spread your ingredients in a single layer with a little space between them. If necessary, use two baking sheets.
Another slip-up is unevenly cut vegetables and chicken. If pieces are different sizes, some will cook faster than others, resulting in undercooked or overcooked elements. Aim for uniform pieces of chicken and vegetables so everything cooks at roughly the same rate. For example, if you use thicker cuts of chicken, cut your vegetables a bit larger to match.
Forgetting to pat the chicken dry can also impact the outcome. Excess moisture on the chicken skin prevents it from browning and crisping up. A quick pat with paper towels before seasoning makes a big difference.
Finally, not tossing the ingredients halfway through cooking can lead to uneven browning. A quick stir ensures all sides of the chicken and vegetables get exposure to the direct heat, promoting even cooking and delicious caramelization.
How To Store It And Make It Ahead Without Ruining Texture
This one-pan chicken and vegetable dish is excellent for meal prepping and storing for later. To store leftovers, allow the dish to cool completely to room temperature. Transfer the chicken and vegetables to an airtight container and refrigerate for up to 3-4 days.
For reheating, the best method to maintain texture is to warm it gently in the oven or an air fryer. Preheat your oven to 300°F (150°C) and spread the leftovers on a baking sheet. Heat for 10-15 minutes, or until warmed through. This helps to re-crisp the vegetables and chicken slightly. If using a microwave, heat in short intervals, stirring occasionally, until hot. Be aware that microwaving might make the vegetables a little softer.
While this dish is best enjoyed fresh, you can do some make-ahead prep. Chop all your vegetables and store them in an airtight container in the refrigerator for up to 2 days. You can also cut and season the chicken a day in advance. Keep the seasoned chicken separate from the vegetables until you’re ready to roast to prevent the vegetables from becoming too watery. This way, when dinner time rolls around, all you have to do is combine everything on the pan and pop it in the oven.
Questions People Always Ask Before Making This Recipe
**Can I use chicken breasts
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
