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Golden seared chicken breast with tender zucchini and burst cherry tomatoes, finished with crumbled feta and oregano. A quick one-pan dinner that stays juicy and bright.
Made September 26, 2026
Prep
10m
Cook
17m
Serves
Difficulty
easy
Allergens: dairy
Cook chicken to a safe internal temperature of 74°C/165°F. Wash hands, the cutting board, and the knife with hot soapy water after handling raw chicken, and do not let raw chicken juices touch the cooked vegetables.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 2 servings; adjust batch count and pan capacity deliberately.
2 chicken breasts
1 zucchini
150 g cherry tomatoes
1 onion
2 cloves of garlic
15 ml olive oil
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
30 g feta cheese
Chef's tip: Dry the chicken well before seasoning — surface moisture steams instead of searing, so you lose the golden crust that gives this dish its depth.
Chef's tip: Pull the chicken off the heat the moment it hits 74°C/165°F; it keeps cooking slightly as it rests, and going past that point dries out the lean breast.
Pat the chicken breasts dry and season both sides with the smoked paprika, half the salt, and the black pepper. Slice the zucchini into 1 cm half-moons, halve the cherry tomatoes, thinly slice the onion, and mince the garlic.
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay in the chicken breasts and sear undisturbed until deeply golden underneath, about 5 minutes.
Flip the chicken and cook until the second side is golden and the thickest part reaches 74°C/165°F, about 5 minutes more. Transfer to a plate and rest for 3 minutes.
While step 3 rests
While the chicken rests, add the onion to the same skillet and cook over medium heat until softened and lightly golden, about 3 minutes. Stir in the garlic and dried oregano and cook until fragrant, about 30 seconds.
Add the zucchini and the remaining salt to the skillet and cook, stirring occasionally, until just tender and lightly browned, 4 to 5 minutes. Add the cherry tomatoes and cook until they soften and release their juices, about 2 minutes.
Return the chicken and any resting juices to the skillet and spoon the vegetables and pan juices over the top. Crumble the feta over everything and serve straight from the pan.