Prep the chicken: Pat the chicken dry and season generously with salt, black pepper, oregano, and basil. Add a pinch of red pepper flakes if you like heat. This quick seasoning gives the meat a head start on flavor.

Sear in batches: Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add half the chicken in a single layer and cook 3–4 minutes per side until browned and mostly cooked through. Transfer to a plate and repeat with the remaining chicken, adding a bit more oil if needed. Don’t overcrowd—browning is key.

Soften the aromatics: Lower heat to medium. Add another drizzle of oil, then the sliced red onion. Cook 2–3 minutes until slightly translucent. Stir in the garlic and cook 30–60 seconds until fragrant. Avoid burning the garlic.

Sauté the zucchini: Add the zucchini with a pinch of salt and pepper. Cook 4–6 minutes, stirring occasionally, until the edges are golden and the centers are crisp-tender. You want some color for extra flavor, but keep their texture.

Tomato time: Add the cherry tomatoes and cook 2–3 minutes. Let some of them burst to release juices. If using, deglaze with a splash of white wine and simmer 1 minute to cook off the alcohol.

Bring it together: Return the chicken and any juices to the skillet. Add lemon zest and 1–2 tablespoons of lemon juice. Toss everything and let it simmer 2–3 minutes so flavors meld and the chicken finishes cooking.

Add feta and herbs: Sprinkle the feta over the skillet and gently fold it in. It should soften and create a creamy, tangy coating. Turn off the heat and finish with chopped parsley or dill. Taste and adjust salt, pepper, and lemon.

Serve: Spoon into bowls and top with a drizzle of olive oil. Pair with warm pita, crusty bread, quinoa, rice, or couscous. If you like briny notes, garnish with a few olives or capers.