Cuisine Simple is my go-to when I need dinner on the table fast without sacrificing flavor. It's a one-pan meal that combines tender chicken breast, colorful bell peppers, and zucchini in a light garlic herb sauce.
Advertisements1
The beauty of this dish is its simplicity: everything cooks in a single skillet, so cleanup is a breeze. You get a complete, balanced meal with protein and veggies, and it's versatile enough to swap in whatever you have on hand.
As someone who tests recipes daily, I've refined this to be foolproof. No complicated techniques, just straightforward cooking that yields impressive results.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken breast cooks quickly and stays juicy if not overcooked. Substitute with thighs for more flavor, or tofu for a vegetarian option.
2 tablespoons olive oil, divided
Use extra-virgin for best flavor; can substitute with avocado oil.
1 medium yellow onion, thinly sliced
Sweet onion works too; shallots add a milder taste.
2 bell peppers (any color), sliced
Use a mix of red, yellow, and green for visual appeal. Substitute with poblano for a bit of heat.
1 medium zucchini, halved and sliced
Summer squash works as a substitute. Don't slice too thin to avoid mushiness.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder can be used in a pinch.
1 teaspoon dried oregano
Substitute with Italian seasoning or thyme.
1/2 teaspoon smoked paprika
Adds smoky depth; regular paprika is fine if you don't have smoked.
1/2 cup (120ml) low-sodium chicken broth
Vegetable broth works for a vegetarian version. Use dry white wine for a more upscale touch.
2 tablespoons freshly squeezed lemon juice
Bottled juice is okay, but fresh gives a brighter flavor.
1/4 cup (10g) fresh parsley, chopped
Reserve some for garnish. Basil or cilantro also work.
Salt and black pepper to taste
Use kosher salt for better seasoning control.
Tips & Tricks
- Cut chicken and veggies into uniform sizes to ensure even cooking.
- Don't overcrowd the pan; cook in batches if needed to get a nice sear.
- Taste and adjust seasoning before serving; lemon juice brightens everything.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
In a bowl, toss chicken cubes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, and smoked paprika. Let sit while you prep veggies.
2. Heat the skillet
Heat 1 tablespoon olive oil in a large skillet (12-inch) over medium-high heat (375°F/190°C) until shimmering.
3. Sear the chicken
Add chicken in a single layer (work in batches if necessary). Cook without moving for 4-5 minutes until golden brown on one side, then flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate.
4. Sauté the aromatics
Reduce heat to medium (325°F/163°C), add remaining 1 tablespoon oil. Add onion and bell peppers, cook 4-5 minutes until softened and edges start to brown. Add garlic and cook 30 seconds until fragrant.
5. Add zucchini
Stir in zucchini and cook 2-3 minutes until just tender but still crisp. You want a slight bite.
6. Deglaze and simmer
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom. Bring to a gentle simmer (about 212°F/100°C) and cook 2 minutes.
7. Combine and finish
Return chicken to the skillet along with any juices. Stir to coat and cook 1-2 minutes until heated through. Remove from heat and stir in parsley.
8. Season and serve
Taste and adjust salt and pepper. Serve hot, garnished with extra parsley if desired.
Delicious Variations
Protein Swap
Use shrimp (cook 2-3 minutes per side) or sliced Italian sausage (brown first).
Add Carb
Stir in 1 cup cooked quinoa or rice at the end to make it a hearty bowl.
Mediterranean Twist
Add 1/2 cup kalamata olives and 1/2 cup crumbled feta before serving.
How to Store Cuisine Simple
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) for 5-7 minutes, or microwave in 30-second bursts.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, thighs are more forgiving and flavorful. Cut them into similar-sized pieces and increase cook time by 2-3 minutes.
Q: What can I substitute for zucchini?
Yellow squash or eggplant work well. If using eggplant, salt it first to remove bitterness.
Q: Is this dish keto-friendly?
Yes, it's low-carb and keto-friendly. Each serving has about 22g carbs, mostly from veggies, which is acceptable for many keto dieters.
Q: Can I make this dairy-free?
Absolutely, the recipe is naturally dairy-free. Just ensure your broth and seasonings are dairy-free.
Q: How do I prevent the chicken from drying out?
Don't overcook. Use a meat thermometer and pull the chicken at 165°F (74°C). Also, searing quickly over high heat locks in juices.
If you tried this Cuisine Simple, let me know how it turned out in the comments. Don't forget to share your variations!
Cuisine Simple
Cuisine Simple is a fuss-free one-pan dinner with juicy chicken, vibrant veggies, and a savory garlic herb sauce, ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 2 bell peppers (any color), sliced
- 1 medium zucchini, halved and sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 cup (120ml) low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup (10g) fresh parsley, chopped
- Salt and black pepper to taste
📋 Instructions
- 1Season the chicken — In a bowl, toss chicken cubes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, and smoked paprika. Let sit while you prep veggies.
- 2Heat the skillet — Heat 1 tablespoon olive oil in a large skillet (12-inch) over medium-high heat (375°F/190°C) until shimmering.
- 3Sear the chicken — Add chicken in a single layer (work in batches if necessary). Cook without moving for 4-5 minutes until golden brown on one side, then flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate.
- 4Sauté the aromatics — Reduce heat to medium (325°F/163°C), add remaining 1 tablespoon oil. Add onion and bell peppers, cook 4-5 minutes until softened and edges start to brown. Add garlic and cook 30 seconds until fragrant.
- 5Add zucchini — Stir in zucchini and cook 2-3 minutes until just tender but still crisp. You want a slight bite.
- 6Deglaze and simmer — Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom. Bring to a gentle simmer (about 212°F/100°C) and cook 2 minutes.
- 7Combine and finish — Return chicken to the skillet along with any juices. Stir to coat and cook 1-2 minutes until heated through. Remove from heat and stir in parsley.
- 8Season and serve — Taste and adjust salt and pepper. Serve hot, garnished with extra parsley if desired.
Diego covers personal finance and side hustles from the perspective of a former gig worker. He breaks down complex money topics into clear, step-by-step plans that anyone can follow. His focus is on building financial confidence through practical experiments and honest numbers.
