Description
Warm, buttery chicken tossed with tender sautéed zucchini, this dish comes together in under 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 2 medium zucchinis, sliced into 1/4-inch rounds or half-moons
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken dry with paper towels. Season generously with salt, pepper, and the dried Italian herbs on both sides.
- Heat a large skillet over medium heat until hot. Add the butter and let it melt and foam but not brown.
- Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Place the chicken breasts in the skillet in a single layer. Cook without moving for 7–8 minutes on the first side.
- Flip the chicken and cook another 7–8 minutes until cooked through and juices run clear.
- Remove the chicken to a plate and let it rest for 5 minutes.
- In the same skillet, add the sliced zucchini. Sauté for 4–5 minutes until tender.
- Return the chicken to the skillet just to warm through, spooning the garlic butter and pan juices over each breast.
- Garnish with chopped parsley if desired and serve immediately.
Notes
Swap butter for olive oil for a lighter fat profile. Use garlic powder instead of fresh garlic if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian