Follow these detailed steps to achieve a perfectly cooked, flavorful skillet dinner every time. The key is to build layers of flavor from the very beginning.

1. Prepare the Chicken: Pat the cubed chicken breasts completely dry with paper towels. This step is crucial for getting a good sear rather than steaming the meat. In a medium bowl, season the chicken generously with salt, black pepper, dried oregano, and dried thyme. Toss well to ensure every piece is evenly coated with the herbs and spices.
2. Sear the Chicken: Place a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add one tablespoon of olive oil. Once the oil is shimmering hot, carefully add the seasoned chicken to the pan in a single layer. Be careful not to overcrowd the skillet; cook in two batches if necessary. Let the chicken cook undisturbed for 3-4 minutes per side, until it’s beautifully golden brown and cooked through. This browning process, known as the Maillard reaction, creates a deep, savory flavor. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics and Harder Vegetables: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the diced yellow onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. Next, add the sliced red and green bell peppers. Continue to cook for another 5-6 minutes, until the peppers are crisp-tender. Now, add the minced garlic and the optional red pepper flakes. Sauté for just one more minute until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Deglaze the Pan: Pour the chicken broth (or white wine) into the hot skillet. As it sizzles, use a wooden spoon or spatula to scrape up all the browned bits (called “fond”) from the bottom of the pan. These little bits are packed with concentrated flavor and are the secret to creating an incredibly rich pan sauce. Let the liquid simmer and reduce slightly for about 2 minutes.
5. Combine and Finish Cooking: Add the sliced zucchini and halved cherry tomatoes to the skillet. Stir everything together to coat the vegetables in the pan sauce. Cook for 3-4 minutes, or until the zucchini is tender-crisp and the tomatoes begin to soften and release their juices.
6. Bring It All Together: Return the seared chicken and any accumulated juices from the plate back into the skillet. Stir to combine everything, allowing the chicken to reheat and soak up the delicious sauce for about 1-2 minutes.
7. Add Fresh Herbs and Serve: Turn off the heat. Stir in the freshly chopped parsley, fresh basil, and the juice of one lemon. The heat from the pan will release their essential oils, making the dish incredibly aromatic. The lemon juice will cut through the richness and brighten all the flavors. Give it a final taste and adjust with more salt and pepper if needed. Serve immediately, straight from the skillet.