Step 1

Preheat the oven to 375°F.

Step 2

Pat the chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon black pepper. In a large oven-safe skillet or braiser, heat 2 tablespoons of the oil over medium-high heat. Add the chicken and cook on one side until well browned, 4 to 6 minutes. Transfer the chicken to a plate.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the bell pepper, onion, garlic, and remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring frequently, until the vegetables are tender and lightly golden, 4 to 6 minutes. Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about 1 minute. Stir in the tomatoes, olives, oregano, zucchini, lemon zest, and lemon juice.

Step 4

Nestle the chicken seared-side up in the vegetables. Transfer the skillet to the oven and bake, uncovered, until the internal temperature of the chicken registers 165°F on an instant-read thermometer, 20 to 25 minutes.

Step 5

Sprinkle with parsley and serve with rice.