This Mediterranean Chicken and Veggie Skillet Bake is a stunning, nutrient-packed dish that blends tender chicken breast, vibrant seasonal vegetables, savory spices, and gooey melted cheese—all brought together with perfectly baked eggs. With just one skillet and a handful of fresh ingredients, you’ll create a delicious, rustic meal that’s perfect for breakfast, brunch, or dinner.
Think ratatouille meets shakshuka with a Mediterranean twist—bold flavors, simple steps, and eye-catching presentation. It’s the ultimate family-friendly recipe that’s as nourishing as it is flavorful.
Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: Serves 4
Cuisine: Mediterranean Fusion
Ingredients
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1 large chicken breast, cut into bite-size chunks
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2 tablespoons olive oil (divided)
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Salt, to taste
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1 teaspoon sweet paprika powder
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3 garlic cloves, minced
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1 medium onion, diced
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1 fresh yellow bell pepper, sliced
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1 fresh red bell pepper, sliced
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1 small zucchini, sliced into half moons
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1 teaspoon Italian seasoning
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1 large tomato, diced
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½ cup (120 ml) tomato paste
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4 eggs
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Ground black pepper, to taste
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100 g (3.5 oz) cheese (mozzarella, gouda, or feta), grated
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Fresh parsley, chopped for garnish
Step-by-Step Cooking Directions
Cook the chicken
In a large skillet over medium heat, add 1 tablespoon olive oil. Once hot, add the cubed chicken breast. Season with salt and paprika powder. Cook for about 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and set aside.
Sauté aromatics and vegetables
In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and diced onion. Sauté for 3–4 minutes until fragrant and translucent. Add the sliced yellow and red bell peppers, zucchini, and Italian seasoning. Cook for 7–8 minutes until the vegetables are slightly softened.
Add tomatoes and tomato paste
Stir in the diced tomato and tomato paste. Season with additional salt and sweet paprika. Simmer for 5–7 minutes, allowing the flavors to deepen and the mixture to slightly thicken.
Return chicken and create wells
Add the cooked chicken back into the skillet, mixing well with the vegetables and sauce. Use a spoon to make 4 wells in the mixture.
Add eggs and cheese
Crack one egg into each well. Sprinkle the entire skillet with ground black pepper and your grated cheese of choice.
Bake the skillet
Preheat your oven to 180°C (355°F). Transfer the skillet (if oven-safe) or pour contents into a baking dish. Bake for 10–15 minutes or until the egg whites are set but yolks remain slightly runny (or longer for firmer eggs).
Garnish and serve
Remove from the oven, garnish with fresh chopped parsley, and serve warm directly from the skillet with crusty bread or a fresh salad.
Nutritional Information (per serving – based on 4 servings)
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Calories: 360
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Protein: 32g
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Carbohydrates: 10g
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Fat: 21g
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Saturated Fat: 6g
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Fiber: 3g
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Sugars: 5g
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Calcium: 18% DV
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Iron: 14% DV
The Origins and Popularity of the Recipe
This recipe draws inspiration from classic Mediterranean skillet bakes and North African shakshuka. The use of vegetables, olive oil, and eggs is common in cuisines across Italy, Greece, Turkey, and the Middle East. By combining protein-rich chicken with roasted veggies and eggs, the dish blends the best of both worlds: rustic tradition and modern ease.
It’s gained popularity for its ability to feed a crowd, use up veggies, and adapt to any diet. Whether you’re looking for a low-carb dinner, a brunch showstopper, or a meal-prep staple, this one-pan wonder works every time.
Reasons Why You’ll Love This Recipe
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Packed with lean protein and veggies
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Uses just one skillet for easy cleanup
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Customizable with your favorite vegetables
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Perfect for any meal of the day
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Low-carb, gluten-free, and family-friendly
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Meal-prep friendly and great for leftovers
Health Benefits
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Chicken breast provides lean protein for muscle repair
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Bell peppers and zucchini are high in antioxidants and fiber
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Tomato paste and tomatoes offer lycopene and vitamin C
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Eggs deliver complete protein and healthy fats
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Olive oil supports heart health and adds satiety
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Parsley is rich in vitamin K and freshens the dish naturally
Serving Suggestions
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Serve with toasted sourdough or pita bread
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Add a side of couscous or quinoa for extra bulk
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Pair with a crisp cucumber-tomato salad
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Top with extra feta or chili flakes for heat
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Serve with a dollop of Greek yogurt for creaminess
Cooking Tips
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Use an oven-safe skillet to avoid transferring to a baking dish
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Cut veggies uniformly for even cooking
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Don’t overcook the eggs unless you prefer firm yolks
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Try different cheeses—mozzarella for melty, feta for salty tang
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Add a splash of broth or water if the sauce thickens too much
Variations to Try
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Make it vegetarian by skipping the chicken and adding chickpeas or mushrooms
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Swap zucchini for eggplant or any seasonal squash
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Add spinach or kale for a green boost
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Spice it up with chili flakes, harissa, or cayenne
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Use turkey or tofu instead of chicken
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Top with fresh basil for an Italian twist
Conclusion
This Mediterranean Chicken and Veggie Skillet Bake with Eggs and Cheese is a recipe you’ll keep coming back to. It’s hearty, healthy, and full of color, flavor, and textures. Whether you’re feeding picky eaters or impressing dinner guests, it never fails to satisfy.
Not only is it flexible and delicious, but it’s also beautiful enough to serve right out of the pan—comfort food at its most vibrant and nutritious.
FAQ
1. Can I make this ahead of time?
Yes! Prepare everything except the eggs, then reheat and add the eggs before baking.
2. What kind of cheese is best?
Mozzarella, gouda, cheddar, or feta work beautifully. Mix and match for extra flavor.
3. Can I use canned tomatoes?
Yes, canned diced tomatoes (drained slightly) are a great substitute for fresh.
4. Is this recipe keto-friendly?
Yes—it’s naturally low in carbs and high in protein and healthy fats.
5. Can I make it dairy-free?
Skip the cheese or use a dairy-free alternative. The dish is still flavorful without it.
6. Can I freeze leftovers?
Freeze after baking, preferably without eggs. Reheat gently and add fresh eggs when serving.
7. What pan should I use?
A large cast iron skillet or any oven-safe sauté pan is ideal. You can also use a casserole dish.
8. How can I make it spicier?
Add red pepper flakes, fresh chili, or a spoon of harissa to the sauce.
9. What herbs work besides parsley?
Try fresh basil, thyme, oregano, or dill to vary the flavor profile.
10. Can I double the recipe?
Yes! Use a larger baking dish or two skillets, and increase the bake time slightly.