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Chicken Zucchini Skillet

This chicken zucchini skillet is a quick, one-pan meal that highlights the natural sweetness of zucchini paired with savory chicken. The dish features tender, golden chicken breasts and crisp-tender zucchini slices, all cooked together with garlic and herbs for a fragrant, wholesome dinner. Its final appearance is vibrant and glossy, with a balance of crispy and tender textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts pounded to even thickness
  • 2 medium zucchinis sliced into 1/4-inch rounds
  • 3 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 piece lemon juiced
  • a handful fresh herbs thyme or parsley, chopped
  • to taste salt and pepper for seasoning
  • paprika a pinch paprika optional, for color

Equipment

  • Large skillet
  • Sharp Knife
  • Cutting board
  • Spatula or tongs

Method
 

  1. Pat the chicken breasts dry and pound them to an even thickness of about 1.5 inches for quick, uniform cooking. Season generously with salt, pepper, and a pinch of paprika.
  2. Slice the zucchinis into 1/4-inch thick rounds, keeping them uniform for even cooking. Mince the garlic and chop your herbs finely, ready to add later.
  3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and sear for about 4-5 minutes on each side until they’re golden brown and cooked through (internal temperature should reach 74°C/165°F). Remove the chicken and set aside.
  4. In the same skillet, add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning. Then, add the sliced zucchini and season lightly with salt and pepper.
  5. Cook the zucchini for 3-4 minutes until tender yet still slightly crisp and vibrant green. Use tongs or a spatula to stir occasionally, ensuring even cooking and a glossy appearance.
  6. Return the cooked chicken breasts to the skillet, placing them on top of the zucchini. Squeeze fresh lemon juice over everything and sprinkle with chopped herbs.
  7. Cook for another minute, allowing the flavors to meld and the zucchini to become shiny and fragrant. The chicken should remain juicy and tender.
  8. Remove the skillet from heat and let the dish rest for 2 minutes. Slice the chicken if desired, then serve hot, garnished with extra herbs and a final squeeze of lemon for brightness.

Notes

For extra flavor, sprinkle some freshly grated Parmesan or add a splash of balsamic vinegar before serving. Adjust seasoning to taste, and feel free to swap herbs based on your preference.