---
title: Mediterranean Skillet Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mediterranean-skillet-chicken-580122ffc72628312c572603
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
tags: []
rating: 4.0
rating_count: 4700
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 508
  protein: 50
  fat: 10
  saturated fat: 1.5
  carbohydrates: 62
  sugar: 13
  fiber: 13
  cholesterol: 120
  sodium: 297
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Bulgur/mediterranean-skillet-chicken.avif"
---
![Step 1](step-1.jpg)
Wash and dry all produce. Preheat oven to 425 degrees. Peel and halve @carrots{2%unit} lengthwise, then thinly slice into half-moons. Halve, peel, and dice @red onion{1%unit}. Chop @zucchini{2%unit} into ½-inch pieces. Roughly chop @dried apricots{3%oz}. Zest and halve @lemon{1%unit}.

In a #large ovenproof pan{}, heat a drizzle of @olive oil{2%tbsp} over medium-high heat. Add carrots and zucchini, and toss until just tender, ~{4-5%minutes}. Season with @salt{} and @pepper{}. Remove from pan and set aside.

In the same #large ovenproof pan{}, heat another drizzle of olive oil over medium heat. Add the diced red onion and toss until softened, ~{2-3%minutes}. Add @bulgur wheat{1%cup} and the chopped apricots, and stir to coat in oil. Add 1¼ cups water and @chicken stock concentrate{2%unit}, and bring to a boil.

Stir carrots, zucchini, and lemon zest into the pan. Season with salt and pepper. If you don't have an ovenproof pan, transfer contents to a #baking dish{}. Bake uncovered until water is absorbed and bulgur is tender, ~{10%minutes}. TIP: If liquid absorbs too quickly, add a splash of water as needed.

Cook the chicken. Heat a drizzle of olive oil in another #large pan{} over medium-high heat. Season @chicken breasts{24%ounce} on all sides with salt and pepper. Sear until browned and no longer pink in the middle, ~{5-7%minutes} per side.

![Step 6](step-6.jpg)
Chop @parsley{¼%oz} and cut lemon into wedges. Place chicken on top of paella. Sprinkle with parsley, serve with lemon wedges, and enjoy.