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Ground Chicken Zucchini Skillet - A Fast, Fresh, One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (plus more as needed)
  • 1 pound ground chicken (93% lean works well)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (optional but adds color and sweetness)
  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4-inch thick)
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • 1 tablespoon tomato paste
  • 1/3 cup low-sodium chicken broth (or water)
  • Zest and juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley or basil
  • Grated Parmesan or crumbled feta, for serving (optional)

Method
 

  1. Warm a large skillet over medium-high heat. Add the olive oil. When it shimmers, add the ground chicken and 1/2 teaspoon salt. Cook, breaking it into small pieces, until the chicken is no longer pink and lightly browned, 5–7 minutes. Transfer to a plate if the pan looks crowded.
  2. Lower the heat to medium. If the pan is dry, add a little more oil. Add the onion and bell pepper with a pinch of salt. Sauté until soft and lightly golden, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  3. Add the zucchini. Season with the remaining 1/2 teaspoon salt and the black pepper. Cook, stirring occasionally, until just tender but not mushy, 4–6 minutes. You want a little bite left.
  4. Return the cooked chicken to the skillet. Sprinkle in the smoked paprika, dried oregano, and red pepper flakes. Stir to coat and warm through for 1 minute.
  5. Push the mixture to the edges of the pan and add the tomato paste to the center. Let it cook undisturbed for about 30 seconds to concentrate the flavor. Stir it into the chicken and vegetables.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer 1–2 minutes until slightly reduced and glossy.
  7. Turn off the heat. Add the lemon zest, lemon juice, and fresh herbs. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
  8. Serve hot. Finish with a sprinkle of Parmesan or feta if you like. Pair with rice, quinoa, pasta, or tuck into warm pitas or lettuce cups.