Zucchini Tomato Chicken Thigh Skillet – Quick, Flavorful, and Weeknight-Friendly

This skillet dinner brings juicy chicken thighs, sweet zucchini, and bright tomatoes together in one pan. It’s the kind of meal that feels comforting without being heavy. You’ll get big flavor from simple ingredients and a quick simmer that ties everything together.

If you’re short on time but want something satisfying, this is a reliable go-to. Serve it as is, over rice, or with crusty bread to soak up the saucy bits.

Zucchini Tomato Chicken Thigh Skillet - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds bone-in or boneless skinless chicken thighs (boneless cook faster)
• 2 medium zucchini, halved lengthwise and sliced into half-moons
• 1 pint cherry or grape tomatoes (or 2 cups diced ripe tomatoes)
• 1 small yellow onion, thinly sliced
• 3–4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or Italian seasoning)
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 teaspoon smoked paprika (optional, adds depth)
• Salt and black pepper, to taste
• 1/3 cup low-sodium chicken broth (or water)
• 1 tablespoon lemon juice or red wine vinegar
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan, for serving (optional)

Method

 

1. Season the chicken. Pat the thighs dry. Sprinkle both sides with salt, pepper, oregano, basil, and smoked paprika if using. Set aside while you prep the vegetables.
2. Prep the produce. Slice the zucchini, onion, and mince the garlic. If using cherry tomatoes, leave them whole or halve them for quicker softening.
3. Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken in a single layer. Cook 4–6 minutes per side until well browned. Remove to a plate; the chicken will finish cooking later.
4. Soften the aromatics. Lower heat to medium. Add remaining 1 tablespoon olive oil and the onion. Cook 2–3 minutes until translucent. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Build the sauce. Add tomatoes and a pinch of salt. Cook 3–4 minutes, stirring, until tomatoes start to burst and release juices. Use your spoon to gently crush a few for a saucier base.
6. Add zucchini and deglaze. Stir in zucchini and pour in the chicken broth. Scrape up any browned bits from the pan—those add flavor.
7. Simmer with the chicken. Nestle the chicken thighs back into the skillet, along with any juices on the plate. Reduce heat to medium-low, cover, and simmer 8–10 minutes (boneless) or 12–15 minutes (bone-in), until the chicken reaches 165°F/74°C and zucchini is tender-crisp.
8. Finish with acid and herbs. Stir in lemon juice or red wine vinegar. Taste and adjust salt and pepper. Sprinkle with chopped parsley or basil.
9. Serve. Spoon the saucy vegetables over the chicken. Add Parmesan if you like. Serve with rice, couscous, crusty bread, or over a bed of greens.

Why This Recipe Works

This recipe leans on a few smart moves to deliver great flavor fast. Chicken thighs stay moist and tender, even with high heat and a quick simmer, so you don’t have to worry about dryness.

Zucchini cooks quickly and absorbs the garlicky tomato juices, adding a mild sweetness and a little bite. A splash of acid—lemon juice or red wine vinegar—wakes up the sauce, while dried herbs keep the seasoning simple and consistent. It’s a one-pan setup with minimal prep, so cleanup is easy and stress-free.

Ingredients

• 1.5 pounds bone-in or boneless skinless chicken thighs (boneless cook faster)
• 2 medium zucchini, halved lengthwise and sliced into half-moons
• 1 pint cherry or grape tomatoes (or 2 cups diced ripe tomatoes)
• 1 small yellow onion, thinly sliced
• 3–4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or Italian seasoning)
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 teaspoon smoked paprika (optional, adds depth)
• Salt and black pepper, to taste
• 1/3 cup low-sodium chicken broth (or water)
• 1 tablespoon lemon juice or red wine vinegar
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan, for serving (optional)

Instructions

1. Season the chicken. Pat the thighs dry.

   Sprinkle both sides with salt, pepper, oregano, basil, and smoked paprika if using. Set aside while you prep the vegetables.

2. Prep the produce. Slice the zucchini, onion, and mince the garlic. If using cherry tomatoes, leave them whole or halve them for quicker softening.
3. Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high.

   Add the chicken in a single layer. Cook 4–6 minutes per side until well browned. Remove to a plate; the chicken will finish cooking later.

4. Soften the aromatics. Lower heat to medium.

   Add remaining 1 tablespoon olive oil and the onion. Cook 2–3 minutes until translucent. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.

5. Build the sauce. Add tomatoes and a pinch of salt.

   Cook 3–4 minutes, stirring, until tomatoes start to burst and release juices. Use your spoon to gently crush a few for a saucier base.

6. Add zucchini and deglaze. Stir in zucchini and pour in the chicken broth. Scrape up any browned bits from the pan—those add flavor.
7. Simmer with the chicken. Nestle the chicken thighs back into the skillet, along with any juices on the plate.

   Reduce heat to medium-low, cover, and simmer 8–10 minutes (boneless) or 12–15 minutes (bone-in), until the chicken reaches 165°F/74°C and zucchini is tender-crisp.

8. Finish with acid and herbs. Stir in lemon juice or red wine vinegar. Taste and adjust salt and pepper. Sprinkle with chopped parsley or basil.
9. Serve. Spoon the saucy vegetables over the chicken.

   Add Parmesan if you like. Serve with rice, couscous, crusty bread, or over a bed of greens.

Keeping It Fresh

This dish tastes best right off the stove when the zucchini still has a slight bite. If you’re storing it, let it cool, then refrigerate in an airtight container for up to 3 days.

Reheat gently over medium-low heat or in the microwave in short bursts to avoid overcooking the zucchini. If the sauce thickens too much after chilling, add a splash of water or broth while warming. For meal prep, keep the chicken and vegetables together, but wait to add fresh herbs until serving for the brightest flavor.

Health Benefits

• Lean protein: Chicken thighs offer satisfying protein and iron, keeping you fuller longer.
• Vegetable-forward: Zucchini and tomatoes bring fiber, vitamin C, potassium, and antioxidants like lycopene.
• Olive oil fats: Heart-friendly monounsaturated fats support a balanced diet.
• Lower sodium control: Using low-sodium broth and seasoning your own food helps manage salt intake.
• Balanced meal: Pair with whole grains for steady energy and extra fiber.

Common Mistakes to Avoid

• Skipping the sear: Browning the chicken builds the base flavor.

  A pale sear means a flatter tasting sauce.

• Overcrowding the pan: If the chicken steams instead of sears, you won’t get good color. Work in batches if needed.
• Overcooking zucchini: Add it after the tomatoes start saucing and simmer just until tender. Mushy zucchini can make the dish watery.
• Not adjusting seasoning at the end: A final hit of acid and salt ties everything together.

  Taste before serving.

• Using too much liquid: The tomatoes release plenty of juice. A small amount of broth is enough to deglaze and simmer.

Variations You Can Try

• Cheesy finish: Sprinkle mozzarella or feta over the skillet in the last few minutes and cover to melt.
• Mediterranean twist: Add olives, capers, and a pinch of cumin. Finish with feta and lemon zest.
• Creamy version: Stir in 2–3 tablespoons of cream or coconut milk at the end for a richer sauce.
• Herb swap: Use fresh thyme and rosemary instead of dried basil/oregano for a woodsy note.
• Spice it up: Add harissa or Calabrian chili paste to the tomato step for deeper heat.
• Add beans: Stir in a can of drained cannellini or chickpeas for extra fiber and a heartier skillet.
• Grain bowl style: Serve over farro, quinoa, or orzo with a squeeze of lemon and extra herbs.

FAQ

Can I use chicken breast instead of thighs?

Yes.

Cut breasts into large chunks or use cutlets. Sear briefly, then simmer just until they reach 165°F to prevent drying. Reduce simmer time by a few minutes compared to thighs.

Do I need to peel the zucchini?

No.

The skin is tender and adds color and nutrients. Just wash, trim the ends, and slice.

What if I only have canned tomatoes?

Use a 14.5-ounce can of diced tomatoes, drained slightly if very watery. Simmer a little longer to thicken before adding the zucchini.

How can I make this dairy-free and gluten-free?

It’s naturally dairy-free unless you add cheese and it’s gluten-free as written.

Serve with rice or potatoes instead of bread to keep it gluten-free.

Can I make it ahead?

Yes, but keep in mind zucchini softens over time. If prepping ahead, slightly undercook the zucchini and finish it when reheating. Add fresh herbs just before serving.

What skillet works best?

A large, heavy skillet (10–12 inches) is ideal.

Stainless steel or cast iron helps you get a better sear and fond for the sauce.

How do I thicken the sauce?

Let it simmer uncovered for a few extra minutes, or mash some of the tomatoes. Avoid adding flour or cornstarch—you shouldn’t need it.

In Conclusion

This Zucchini Tomato Chicken Thigh Skillet brings together everyday ingredients in a way that feels fresh, colorful, and satisfying. It’s fast enough for a weeknight and flexible enough to suit your taste.

With a solid sear, a bright sauce, and just the right amount of herbs, you get a complete meal in one pan. Keep it simple, finish with a squeeze of lemon, and enjoy every juicy, saucy bite.