Chicken and Zucchini Skillet Frittata
Golden seared chicken and tender zucchini under a set egg top, with paprika bloomed in olive oil for a warm, lightly smoky finish. A one-pan, high-protein dinner.
- Total
- 30 min
- Prep 10 · Cook 20
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Blooming spices
- Savory
- Stovetop
- Oven
- Microwave
- One pan
Instructions
-
Cut the chicken breast into 2 cm pieces and pat dry. Slice the zucchini into 1 cm half-moons, finely chop the onion and mince the garlic.
~7 min
Uniform pieces cook evenly; patting dry removes surface moisture so the chicken can brown instead of steam.
-
Heat 1 tbsp olive oil in the skillet over medium-high. Add the chicken, season with 0.25 tsp salt and 0.25 tsp black pepper, and sear until golden and cooked through, about 5 minutes. Move the chicken to a plate.
~5 min
Searing at medium-high heat triggers Maillard browning, building savory flavor; moving chicken prevents overcooking while vegetables cook.
Searing Pat chicken dry and use medium-high heat; don't crowd the pan. Sear until golden and release easily, about 5 minutes.
-
Add the onion to the same skillet and cook until soft and golden, about 5 minutes. Stir in the garlic and 0.5 tsp paprika and cook until fragrant, about 45 seconds.
~5 min
Blooming paprika in hot oil dissolves its fat-soluble flavor compounds, making the spice taste fuller and less raw.
Blooming spices Add paprika to hot oil and stir constantly for 30-60 seconds until fragrant. Don't let it burn or it turns bitter.
-
Add the zucchini and 0.25 tsp salt and cook until just tender and lightly browned, about 4 minutes. Return the chicken and any juices to the pan and stir to combine.
~4 min
Returning the chicken and juices keeps the dish moist and incorporates the flavorful fond into the vegetables.
-
While step 4 cooks
While the zucchini cooks, beat the eggs in a bowl with the remaining 0.25 tsp salt and 15 g grated cheese. Pour the eggs over the chicken and zucchini, tilting the pan to spread them evenly.
~2 min
Beating eggs with cheese and salt distributes seasoning evenly and adds richness; pouring over low heat prevents rubbery curds.
Let the pan cool to medium-low before adding the eggs: high heat makes the bottom rubbery while the center stays raw.
-
Cook over medium-low until the edges are set, about 3 minutes, then cover and cook until the center is just set, about 3 minutes more. Slide onto a plate and serve.
~6 min
Covering traps steam to set the top gently, avoiding a browned, rubbery surface while the center cooks through.
If the top is still loose after covering, cover again and cook 1 minute more rather than turning up the heat.