Name: Easy Chicken and Zucchini Skillet Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground chicken (- ground turkey or diced chicken); 2 large zucchini (- diced); 1 large bell pepper (- diced, any color); 1 medium onion (- diced); 2 cloves garlic (diced); 1 cup corn (- fresh, frozen or canned); 1 14 ounce can diced tomatoes (- drained well); 2 teaspoons Italian seasoning (or 1 tsp dried basil and oregano); 1 teaspoon salt; 1/2 teaspoon ground black papper; 1 cup grated cheese (- any variety including parmesan)

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One Pan Easy Chicken and Zucchini Recipe. This recipe is so easy, and you can meal prep it for days. Simple fresh ingredients like zucchini, corn, tomatoes, peppers and protein filled ground chicken come together in just minutes. This is a perfect way to use up all that extra summer zucchini. Clean eating, packed with protein one skillet dinner!

Ingredients for Chicken and Zucchini Dinner

Fresh zucchini, ground chicken, tomatoes, corn, bell pepper, onion and a sprinkle of cheese bring this easy and fresh one pan recipe to life!

To make this easy skillet zucchini and chicken dinner, you’ll need:

Ground Chicken – or diced chicken breast or thighs
Zucchini – yellow or green
Bell Peppers – any color or all the colors!
Canned diced tomatoes – or diced fresh
Onion – diced white, yellow or sweet
Garlic
Corn – fresh, canned or frozen
Italian Seasoning – or basil and oregano

Making Dinner with Chicken & Zucchini

This one skillet chicken and zucchini dinner is low carb, fresh and simple, just the way we like it! We serve it with a side of rice but the best thing is it’s a healthy dinner that is on the table in minutes!
In a large skillet brown your chicken.
Add the onion, garlic and bell pepper.
Cook for about 4-5 minutes until the veggies are soft. Stir in the corn and canned diced tomatoes.
Add the spices, salt and pepper. Let this simmer for about 5 minutes allowing all the flavors to come together.
Now toss in the zucchini – we do this last so the zucchini doesnt overcook and water down the dish. Just a quick couple minutes until the zucchini is tender.
NOTE: If you have excess liquid in the pan, simply spoon some of it out.

Variations, Substitutions & Storing

If you have extra vegetables, use them! This recipe works great with all different types of vegetables.
- broccoli
- bok choy
- cabbage
- carrots
- celery
Substitute diced chicken breast or chicken thighs in place of ground chicken. Simply cut into thick rustic chunks, and brown.
Like a little heat? Add in a chopped poblano, jalapeno or can of diced chilies.
Switch out seasonings. Swap out the Italian Seasoning with a packet of Taco seasoning for a different flavor.
We like to serve this with a side of rice or quinoa. Did you know you can oven bake rice and quinoa? Once you try this method you will never go back to stove top!
Storing this recipe: Store in a lidded container. Refrigerate for up to 3-4 days. Freezing is not recommended.

When I lived in Seattle, I had these giant zucchini plants. They were beautiful, and yielded the biggest zucchini I’ve ever seen. Now that I live in Palm Springs, we don’t have that plant (120 degree Summer days, seriously), but it gave me such an appreciation for zucchini! One of my favorite vegetables to use, and you can use it in so many different ways!

If you love zucchini recipes, here’s more:

If you like one pan meals, here’s a few easy ones we love:

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