Quick Healthy Dinner Recipe

There’s something incredibly satisfying about hearing the sizzle of chicken hitting a hot skillet after a long day. The tangy brightness of lemon mingling with garlic and herbs creates an irresistible aroma that instantly tells your brain: dinner is going to be good.

I first created this Lemon Garlic Chicken and Veggie Skillet on a weeknight when I had about 25 minutes and a crisper drawer full of produce begging to be used. It’s now one of my go-to meals—healthy, fast, and always a hit with the whole family.

This wholesome skillet dinner has it all—lean protein, fresh vegetables, and bold, zesty flavor. It’s a weeknight lifesaver that doesn’t compromise on taste.

Why You’ll Love This Lemon Garlic Chicken and Veggie Skillet

Get ready to meet your new favorite quick and healthy dinner. This one-pan wonder delivers everything you want in a weeknight meal—flavor, speed, and satisfaction.

Quick and easy prep: This dish goes from fridge to table in just 25 minutes. With minimal chopping and no oven time, it’s ideal for busy nights when you need something fast and fresh.

Healthy and wholesome: Packed with lean chicken breast, fiber-rich vegetables, and a light lemon-garlic sauce, this meal is balanced, low in carbs, and naturally gluten-free.

Budget-friendly ingredients: Nothing fancy here! A few pantry staples and whatever veggies you have on hand come together in the most delicious way.

Incredibly versatile: Swap in different veggies, use chicken thighs instead, or make it vegetarian—it’s endlessly customizable. Perfect for picky eaters or cleaning out the fridge.

Once you try this skillet dinner, you’ll see why it’s earned a regular spot in our weeknight rotation.

Ingredients Notes

The beauty of this recipe is in its simplicity. With just a handful of wholesome ingredients, you get big flavor and satisfying nutrition in every bite.

Chicken breast is the protein star here. I like to use boneless, skinless chicken breasts and slice them into thin strips so they cook quickly and stay juicy. If you prefer dark meat, boneless chicken thighs work great too and add extra richness.

Fresh vegetables bring both nutrition and color to the dish. I love using a mix of zucchini, bell peppers, and cherry tomatoes. The zucchini softens just enough, while the peppers stay slightly crisp, and the tomatoes burst into juicy little flavor bombs.

Garlic and lemon juice form the base of the sauce. Fresh garlic adds sharpness while lemon brightens up the whole dish. I always use fresh lemon juice for the best flavor—it really lifts everything.

Olive oil and Italian seasoning round out the flavor profile. A drizzle of olive oil gives a silky finish to the dish, and a sprinkle of Italian seasoning ties all the ingredients together with a savory herb blend.

You’ll just need a large nonstick skillet or sauté pan to make this recipe. A wooden spoon or silicone spatula is helpful for stirring, and a sharp knife will make prep a breeze.

How To Make This Lemon Garlic Chicken and Veggie Skillet

Making this healthy dinner is as easy as it gets. Here’s how it comes together step by step.

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. While the pan warms up, slice your chicken into thin, even strips. Season with salt, pepper, and half of your Italian seasoning.

Add the chicken to the hot skillet in a single layer. Let it sear undisturbed for 3-4 minutes, then flip and cook another 3 minutes until golden and cooked through. Remove the chicken and set it aside.

In the same pan, add a little more olive oil if needed, then toss in your chopped zucchini and bell peppers. Sauté for about 5 minutes, just until they start to soften. Stir in the minced garlic and cook for 1 minute until fragrant.

Now add the cherry tomatoes and a generous squeeze of fresh lemon juice. Let everything simmer for a few minutes so the tomatoes begin to break down and the flavors can mingle.

Return the chicken to the skillet, toss everything together, and finish with another pinch of Italian seasoning. Stir well to coat all the ingredients in that light, lemony sauce.

From start to finish, this meal takes less than 30 minutes—and cleanup is just one pan. Perfect for those nights when you need something nourishing in a flash.

Storage Options

Leftovers store beautifully, making this dish great for meal prep or next-day lunches.

Transfer any extras to an airtight container and store in the refrigerator for up to 4 days. The flavors continue to develop, so it’s even more delicious the next day.

For longer storage, you can freeze the fully cooked chicken and veggies for up to 2 months. I recommend portioning into individual servings for easy reheating.

To reheat, simply microwave in a covered dish for 1-2 minutes or warm in a skillet over medium heat until heated through. Add a splash of water or lemon juice if needed to loosen the sauce.

Variations and Substitutions

This recipe is endlessly adaptable, which is one of the reasons I love it so much. You can tweak it based on what’s in your fridge or your personal preferences.

If you prefer dark meat, swap the chicken breast for chicken thighs. They stay extra juicy and add a richer flavor to the dish.

Want to make it vegetarian? Just skip the chicken and toss in a can of drained chickpeas or cubed tofu for plant-based protein. You’ll still get tons of flavor from the lemon and garlic.

Feel free to experiment with the vegetables, too. Broccoli florets, green beans, or even asparagus would all work beautifully here. Just adjust cooking times based on the veggies you choose.

If you like things spicy, try adding a pinch of red pepper flakes or a diced jalapeño for heat. It gives the dish a nice kick without overpowering the other flavors.

And if you’re craving a heartier meal, serve it over brown rice, quinoa, or even whole-wheat pasta for a more filling dinner.

The beauty of this recipe is that it’s forgiving and flexible—so don’t be afraid to make it your own.

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