Description
A fast, flavorful skillet dinner featuring tender chicken breasts seared in garlic butter and quick-cooked zucchini, perfect for weeknights.
Ingredients
- 1 pound chicken breasts (about 2 medium breasts)
- 2 medium zucchinis, sliced into 1/4-inch rounds or half-moons
- 4 tablespoons garlic butter (or 4 tbsp butter + 1–2 cloves minced garlic)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped, for garnish
Instructions
- Prep the chicken: Pat the breasts dry and season both sides with salt, pepper, and the Italian seasoning. If breasts are uneven, lightly pound them to an even thickness (about 3/4 inch).
- Heat the skillet: Place a large skillet over medium heat and add the garlic butter. If using plain butter, add it with minced garlic and let the garlic sizzle briefly but not burn.
- Sear the chicken: Add the chicken breasts to the hot skillet. Cook 5–7 minutes without moving until the underside is deeply golden. Flip and cook another 5–7 minutes until the internal temperature reaches 165°F (74°C).
- Rest the chicken: Remove the chicken to a plate and tent loosely with foil. Let it rest while you finish the vegetables.
- Cook the zucchini: Add the sliced zucchini to the same skillet. Sauté for 3–4 minutes, stirring occasionally, until the zucchini is just tender and has a touch of browning. Season with a pinch of salt and pepper.
- Finish together: Return the chicken to the pan, spoon pan juices over, and toss everything together for 1–2 minutes so the flavors meld.
- Serve: Slice the chicken if desired, garnish with chopped fresh parsley, and serve immediately.
Notes
For a dairy-free version, use olive oil + minced garlic instead of butter. Adjust vegetables based on preference.