Greek Chicken Zucchini Skillet

Name: Greek Chicken Zucchini Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 pounds boneless skinless chicken breasts (cut into 1-inch pieces (3 large chicken breasts)); 2 tablespoons olive oil (extra virgin); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon oregano (dried); 1/2 teaspoon thyme (dried); 1/4 teaspoon red pepper flakes; 2 pounds zucchini (diced); 2 large bell peppers (chopped); 2 tablespoons olive oil (extra virgin); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 teaspoons oregano (dried); 1/2 teaspoon thyme (dried); 1/4 teaspoon red pepper flakes; 1 large tomato (chopped); 1 large garlic clove (grated); 1/3 cup parsley (finely chopped); 1/2 cup Kalamata olives (pitted); 1/2 cup red onion (finely chopped); 3/4 cup feta cheese (crumbled); Lemon juice, tzatziki, rice and pita bread (for serving)

By Olena Osipov

5 from 1 vote

Jul 31, 2025

HP LC 30 KF GF

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Easy Greek Chicken Zucchini Skillet with 30 grams of protein and Mediterranean flavor in one pan. Juicy chicken, veggies, olives, and feta make a fresh, high protein dinner in 35 minutes!

Greek chicken zucchini skillet with feta cheese, olives and parsley.

Why You’ll Love This Recipe

This Greek chicken zucchini skillet recipe keeps things easy and colorful with simple seasonings, one skillet, and a healthy dinner ready in no time with even easier clean up.

I made it on a lazy Saturday afternoon with tzatziki, rice and pita bread, and it was a hit all around!

Zucchini skillets like this Greek chicken zucchini skillet are some of my most popular summer recipes because they are quick to make and help use up lots of fresh zucchini. Plus, they’re healthier too, often packed with protein, low in carbs, and loaded with veggies.

My readers’ #1 favorite is this Tex Mex chicken and zucchini skillet, with close contenders being the Caprese chicken zucchini skillet and ground turkey zucchini skillet.

I have a feeling this Greek version is about to become a front-runner too!

Ingredients for Greek Chicken Zucchini Skillet

Despite the lengthy list of ingredients, they are repetitive! I just broke it down into sections for easy cooking.

Chicken breasts, zucchini, bell peppers, feta cheese, olives, red pepper flakes, salt, pepper, olive oil, thyme, oregano, tomato, parsley, red onion, garlic.

Chicken: I cut 3 boneless skinless chicken breasts. You can use chicken thighs, if you prefer.
Vegetables: Green or yellow zucchini, 2 large bell peppers, fresh tomatoes, and red onion.
Seasonings: Dried oregano and thyme add aromatic depth, salt and pepper bring balance, and red pepper flakes add a subtle kick of heat.
Garlic: Freshly grated garlic clove delivers the best taste and aroma for this dish.
Parsley: Fresh chopped parsley adds a fresh, mild flavor.
Kalamata olives: Make sure to buy pitted Kalamata olives. You can also use Castelvetrano, green or black olives.
Feta cheese: Adds creamy richness and classic Mediterranean flair. Choose feta in a block and crumble it yourself for the best texture and flavor.
Olive oil: Extra virgin olive oil is the best choice for Greek chicken.
For serving: Fresh lemon juice, tzatziki, rice, and pita bread. I’ve also listed some other Serving Ideas below.

How to Make Greek Chicken Zucchini Skillet

Everything goes into one skillet, so use your biggest one. 12 or 14 inches is ideal! I used 12-inch cast iron skillet.

Cook the chicken: Heat a large skillet over medium-high heat and add oil. Cook the chicken with salt and pepper for 8-10 minutes. Sprinkle oregano, thyme, and red pepper flakes, cook for another 1-2 minutes then transfer to a plate.
Cook the veggies: Swirl more oil in the skillet. Add zucchini and bell peppers, sprinkle with salt, pepper, oregano, thyme, and red pepper flakes, then cook for about 5 minutes, stirring occasionally.
Combine with veggies: Add the cooked chicken back in the pan with tomatoes, garlic, and parsley. Stir to combine.
Add toppings: Turn off the heat and sprinkle olives, red onion, and feta on top. Squeeze lemon juice if you like, and enjoy hot or cold.

Tips for Best Results

Here are my top 3 tips for this Greek chicken zucchini skillet.

Use large enough skillet: This recipe makes a good amount, so using a roomy skillet helps everything cook evenly without overcrowding. I recommend a 12-14 inch skillet with tall sides for best results.
Cut veggies evenly: Similar bite-sized pieces ensure they cook at the same rate, so nothing ends up mushy or underdone.
Do not overcook zucchini: Cook just until tender but still firm. Overcooking makes it mushy and less flavorful.

Greek chicken zucchini skillet served with rice on a plate with a fork.

Variations

Swap the protein: Use ground turkey, shrimp, or tofu instead of chicken.
Add other veggies: Include mushrooms, spinach, or eggplant for extra flavor and nutrients.
Use different cheese: Try swapping feta for goat cheese or mozzarella.
Herb twist: Add fresh dill, basil, or mint for a flavor change.
Add nuts: Sprinkle toasted pine nuts or slivered almonds on top for crunch.

Serving Ideas

I served Greek chicken zucchini with rice, pita, and a big dollop of tzatziki and it was the perfect easy weekend meal.
If you love grain bowls, try it over quinoa, couscous, or even cauliflower rice for a lighter twist. A spoonful of Greek yogurt stirred in at the end also adds a nice creamy finish.
Roasted baby potatoes make a hearty and delicious base, especially with a drizzle of lemon juice and olive oil.
If you serve it on its own with tzatziki, it makes a great low-carb, high-protein option that’s still super satisfying. Or add a fresh salad like this lemon kale salad.

How to Store and Reheat

Store: Set leftovers in the fridge covered for 3-4 days.

Freeze: I don’t freeze this dish because the zucchini does not hold up well.

Reheat: Warm it in a skillet on low for about 5 minutes, covered. If you’re using a non-stick pan, you probably won’t need any extra oil or water, zucchini releases enough on its own.