Eating to manage candida overgrowth can feel restrictive, but this skillet dinner proves that clean, satisfying food doesn't have to be boring. Juicy seared chicken breasts are nestled into a savory pan sauce built from chicken bone broth and a splash of apple cider vinegar — both smart choices for this style of eating — while zucchini and red bell pepper add color, texture, and freshness. Arrowroot powder thickens the sauce without any grain-based starches, keeping the whole dish on the right side of the protocol. Thyme, oregano, and garlic do the heavy lifting on flavor, so you're never left wishing for something more. The whole thing comes together in one skillet, which means less cleanup and a genuinely weeknight-friendly dinner for four. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that makes it feel like something you'd order at a restaurant.
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Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, dried thyme, and dried oregano, then rub the mixture evenly over both sides of each breast.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the undersides are deep golden and release easily from the pan. Flip and sear the second side for 4–5 minutes, until golden. Transfer the chicken to a plate and set aside — it will finish cooking in the sauce.
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