I’ve said it before and I’ll say it again: a one-pan egg dish that’s hearty, flexible, and quick to make is a kitchen superpower. This Chicken Frittata is exactly that — packed with tender chicken, melty cheese, crisp veggies, and a tangy touch of yogurt. It’s a weekday dinner hero, a weekend brunch centerpiece, and an excellent make-ahead meal for busy mornings. The texture is custardy in the center with golden edges, and the flavor is comforting without being heavy. Let’s walk through how to make it from start to finish.

Why you’ll love this Chicken Frittata

If you like simple food that feels special, this Chicken Frittata delivers. It uses everyday ingredients but comes together with a lovely balance: protein from the eggs and chicken, creaminess from yogurt and cheese, and a fresh snap from zucchini and red pepper. There’s minimal fuss and maximum payoff. Plus, it keeps well in the fridge — slice and reheat for an effortless meal later in the week.

Ingredients

8 eggs
350–400 g chicken breast
50 g flour
150 g yogurt (10% fat)
100 g zucchini
1 red pepper
1/2 white onion
30 ml sunflower oil
100 g grated cheese (cheddar, mozzarella)
salt, to taste
pepper, to taste

Equipment

One ovenproof skillet (10–12 inches) or a cast-iron pan
Mixing bowl
Whisk or fork
Cutting board and knife
Measuring spoons and scale

Prep notes

Have your eggs at room temperature if you can; they mix more evenly that way. Pat the chicken breast dry before cutting so it sears nicely. Grate the cheese and chop the vegetables to similar sizes so everything cooks evenly. The flour in the recipe helps give the frittata a slightly firmer structure, which is great if you want neat slices for serving later.

Step-by-step instructions

Follow these steps to make the Chicken Frittata. The order mirrors how the dish comes together in the pan so you end up with perfectly cooked chicken and a silky egg custard.

Preheat your oven to 180°C (350°F). Place an oven rack in the center so the frittata cooks evenly.
Trim and dice 350–400 g chicken breast into bite-sized pieces. Season lightly with salt and pepper.
Heat 30 ml sunflower oil in your ovenproof skillet over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Sear the chicken, stirring occasionally, until the outside is golden and the pieces are cooked through, about 6–8 minutes depending on size. Remove the chicken from the pan and set aside.
While the chicken rests, prepare the vegetables. Slice 100 g zucchini into half-moons or small dice. Core, seed, and dice 1 red pepper. Finely chop 1/2 white onion.
Reduce the heat to medium and add a touch more oil to the skillet if it’s dry. Add the chopped onion and sauté for 2–3 minutes until translucent and fragrant.
Add the diced red pepper and zucchini to the pan with the onion. Cook for another 4–5 minutes until the vegetables are tender-crisp and slightly caramelized. Season with a pinch of salt and pepper as they cook.
Return the cooked chicken to the skillet and stir to combine with the vegetables. Spread the mixture evenly across the bottom of the pan so the egg mixture will set uniformly.
In a medium mixing bowl, crack 8 eggs and whisk gently until blended. Add 150 g yogurt (10% fat) and whisk until smooth and slightly frothy. Sprinkle in 50 g flour and whisk until no lumps remain. Season the egg mixture with a pinch of salt and pepper to taste.
Pour the egg, yogurt, and flour mixture evenly over the chicken and vegetables in the skillet. Tilt the pan slightly or use a spatula to nudge vegetable and chicken pieces so they are evenly distributed under the eggs.
Sprinkle 100 g grated cheese (cheddar, mozzarella) evenly over the top of the eggs. The cheese will melt into a golden, bubbling layer while the eggs set.
Transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the frittata is set in the center and the top is lightly golden. You can test doneness by inserting a knife into the center — it should come out clean or with just a few moist crumbs.
Remove the skillet from the oven and let the frittata rest for 5–10 minutes. This resting time helps the custard finish setting and makes it easier to slice.
Slice the frittata into wedges and serve warm. It pairs beautifully with a simple green salad, crusty bread, or a spoonful of extra yogurt on the side.

Troubleshooting and tips

If the top browns too quickly before the center is set, tent a piece of foil over the pan and continue baking until fully set.
For more golden edges, finish the frittata under a hot broiler for 1–2 minutes, watching closely to prevent burning.
If your skillet isn’t ovenproof, transfer the cooked chicken and veggies into a baking dish before pouring in the egg mixture and baking.
To make slices super neat, cool the frittata for 10 minutes before cutting. Use a thin, sharp knife and wipe it between cuts.

Variations you might try

Once you’re comfortable with this base, the possibilities are endless. Swap the zucchini for spinach or mushrooms, add fresh herbs like chives or parsley for brightness, or use a blend of cheeses for a deeper flavor. You can also add a spoonful of mustard to the egg batter for a subtle tang or a pinch of smoked paprika for warmth.

Storage and reheating

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a 180°C (350°F) oven for 8–10 minutes or until warmed through. Slices reheat well in a skillet over low heat with a lid for a few minutes. They’re also great cold for a packed lunch.

Final thoughts

This Chicken Frittata is the sort of recipe you’ll return to again and again. It’s forgiving, adaptable, and reliably delicious. Whether you’re feeding a crowd or making a nourishing solo meal, it’s full of straightforward flavors and comforting texture. Keep the ingredients on hand and you’ll always have a quick, satisfying option ready to go.

Print Recipe Save it for later

Chicken Frittata

A simple baked chicken and vegetable frittata with yogurt and cheese for a creamy, savory finish.

Prep Time5

Cook Time25

Total Time30

Servings: 6 servings

Ingredients

8 eggs
350-400 g chicken breast cut into small cubes
50 g flour added gradually
150 g yogurt (10% fat) Greek-style or thick yogurt
100 g zucchini cut into small cubes
1 red pepper cut into small cubes
1/2 white onion finely chopped
30 ml sunflower oil for frying
100 g grated cheese (cheddar, mozzarella)
salt to taste
pepper to taste

Instructions

Preheat a fan oven to 180°C (356°F).
Cut the chicken breast, zucchini, red pepper, and white onion into small, even cubes.
Heat the sunflower oil in a non-stick frying pan over medium heat and fry the chicken and vegetables until the chicken is cooked through and vegetables are softened; set aside.
In a mixing bowl, whisk the eggs until combined, then stir in the yogurt and grated cheese.
Gradually whisk in the flour until smooth, then season the egg mixture with salt and pepper to taste.
Place the fried chicken and vegetables in a heat-resistant casserole (about 20×30 cm) and spread them evenly.
Pour the egg, yogurt, cheese, and flour mixture over the chicken and vegetables, spreading it out evenly.
Bake in the preheated oven for about 25 minutes, until the frittata is set and lightly golden on top.
Remove from the oven and serve hot or cold.