Description
This juicy chicken and zucchini recipe is the perfect one-pan dinner idea for busy weeknights. Tender chicken breasts seared with garlic and herbs, paired with sautéed zucchini, make a healthy and satisfying low-carb meal. Great for meal prep, gluten-free diets, or fresh summer cooking.
Ingredients
2 boneless skinless chicken breasts
2 medium zucchini
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fresh parsley, chopped (optional)
Instructions
1. Slice the chicken breasts horizontally to create even cutlets and pat dry. Season both sides with salt, pepper, paprika, and Italian seasoning.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until golden brown and fully cooked. Remove and set aside.
3. In the same skillet, add the remaining olive oil. Sauté the sliced zucchini over medium heat for 4 to 5 minutes until lightly browned. Add garlic in the final minute and stir.
4. Return the chicken to the skillet, nestling it into the zucchini. Let everything warm through for 2 minutes.
5. Garnish with fresh parsley and serve hot.
Notes
Use chicken thighs for juicier, richer flavor.
Make sure to slice zucchini evenly so it cooks uniformly.
Add cherry tomatoes or mushrooms for extra color and taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 275
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg