Gluten-Free Chicken and Vegetable Skillet

This Gluten-Free Chicken and Vegetable Skillet is the ultimate weeknight dinner solution that delivers maximum flavor with minimal cleanup. Tender chicken breast pieces are seared to golden perfection, then combined with a colorful medley of bell peppers, zucchini, and cherry tomatoes in a savory garlic and herb sauce. The beauty of this dish lies in its simplicity—everything cooks together in one pan, allowing the flavors to meld beautifully while the vegetables retain their texture and vibrancy. Inspired by Mediterranean one-pan cooking traditions, this recipe showcases how naturally gluten-free ingredients can create a complete, satisfying meal without any special substitutions or complicated techniques. The chicken stays juicy and flavorful thanks to a quick sear, while the vegetables caramelize slightly at the edges, adding depth and sweetness to every bite. A splash of chicken broth and fresh herbs creates a light pan sauce that ties everything together. What makes this skillet dinner truly special is its versatility and nutritional balance. Packed with lean protein, fiber-rich vegetables, and healthy fats, it's a complete meal that supports various dietary needs while tasting absolutely delicious. The recipe is easily customizable—swap in your favorite seasonal vegetables, adjust the herbs to your preference, or add a squeeze of lemon for brightness. Whether you're cooking for a family dinner or meal prepping for the week ahead, this one-pan wonder delivers restaurant-quality results with home-cooked ease. Best of all, this recipe proves that gluten-free cooking doesn't mean sacrificing flavor or satisfaction. With just 30 minutes from start to finish and only one pan to wash, it's the kind of reliable, delicious dinner that will quickly become a regular rotation in your kitchen.

Ingredients

• 1.5 lbsboneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tbspolive oil, divided
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 4 clovesgarlic, minced
• 2 mediumbell peppers, cut into 1-inch pieces (mixed colors)
• 2 mediumzucchini, cut into half-moons
• 1 cupcherry tomatoes, halved
• 1/2 cupgluten-free chicken broth
• 1 tspItalian seasoning
• 1/2 tsppaprika
• 1/4 cupfresh basil, chopped optional
• 1/4 tspred pepper flakes optional
• 1 mediumlemon, cut into wedges optional

Method

1. Pat the chicken pieces dry with paper towels and season generously with salt, black pepper, paprika, and half of the Italian seasoning. 0:05
2. Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium-high heat until shimmering. 0:04
3. Add the seasoned chicken pieces in a single layer and cook without moving for 3-4 minutes until golden brown on the bottom. 0:05
4. Flip the chicken pieces and cook for another 3-4 minutes until browned and cooked through. Transfer chicken to a plate and set aside. 0:05
5. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the bell peppers and zucchini, and cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften and develop some color. 0:06
6. Add the minced garlic, remaining Italian seasoning, and red pepper flakes (if using) to the vegetables. Cook for 1 minute, stirring constantly, until fragrant. 0:05
7. Add the cherry tomatoes and chicken broth to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan. 0:05
8. Return the cooked chicken to the skillet along with any accumulated juices. Toss everything together to combine. 0:04
9. Reduce heat to medium and simmer for 2-3 minutes until the sauce reduces slightly and everything is heated through. 0:05
10. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil and serve with lemon wedges on the side. 0:05