Pat the chicken pieces dry using paper towels before seasoning. Removing excess moisture helps the chicken develop a beautiful golden-brown exterior rather than steaming in the skillet. Cut the chicken breasts into evenly sized, bite-sized pieces, approximately 1-inch in size, to ensure they cook at the same rate. Place the chicken in a bowl and season it with salt, black pepper, dried oregano, dried basil, and thyme, tossing everything together until each piece is evenly coated. Allow the chicken to sit for 5–10 minutes while you prepare the remaining ingredients. This short resting time helps the flavors absorb into the meat.

Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Allow the oil to warm for about 1–2 minutes until it begins to shimmer slightly. Carefully add the seasoned chicken pieces to the skillet in a single layer, avoiding overcrowding the pan. If necessary, cook the chicken in batches to encourage proper browning. Cook for 7–9 minutes, stirring occasionally, until the chicken develops a lightly golden exterior and is fully cooked through. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a clean plate and set it aside while you cook the vegetables.

If the skillet appears dry, add the remaining olive oil and allow it to heat briefly. Add the thinly sliced red onion and diced red bell pepper to the skillet. Sauté the vegetables for 4–5 minutes, stirring occasionally, until the onions become soft and slightly translucent while the bell peppers begin to soften but still retain a slight crispness. Cooking these vegetables first helps build a flavorful base for the entire dish.

Add the sliced zucchini to the skillet with the onions and bell peppers. Stir everything together and continue cooking for another 4–5 minutes. The zucchini should become tender while still holding its shape and maintaining a slight firmness. Avoid overcooking, as zucchini can release excess moisture and become mushy if left on the heat too long. The vegetables should look vibrant and colorful.

Reduce the heat slightly to medium-low and stir in the minced garlic. Cook for 30–60 seconds, stirring continuously, until the garlic becomes fragrant. Be careful not to let it brown too much, as burnt garlic can introduce bitterness into the dish. This brief cooking time allows the garlic to infuse the vegetables with rich Mediterranean flavor.

Add the halved cherry tomatoes to the skillet and gently stir them into the vegetable mixture. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and release some of their natural juices. The juices from the tomatoes create a light, flavorful coating that brings all of the ingredients together without making the dish overly saucy. The tomatoes should remain mostly intact rather than breaking down completely.

Return the cooked chicken to the skillet with the vegetables. Gently toss everything together until the chicken is evenly distributed throughout the mixture. Continue cooking for 1–2 minutes, allowing the flavors to blend while ensuring the chicken is heated through. Taste the skillet and adjust the seasoning if necessary by adding a little extra salt, black pepper, or herbs according to your preference.

Remove the skillet from the heat and immediately sprinkle the crumbled feta cheese evenly over the warm chicken and vegetables. The residual heat will slightly soften the feta, creating creamy pockets of flavor throughout the dish without fully melting the cheese. The tangy feta beautifully complements the savory chicken and sweet vegetables.

Finish the dish by garnishing with freshly chopped parsley for a burst of color and freshness. Serve the skillet warm straight from the pan for a comforting Mediterranean-inspired meal. Enjoy it on its own as a complete one-pan dinner, or pair it with cauliflower rice, a fresh salad, or your favorite healthy side dish for an even more satisfying meal.