Garlic Butter Chicken and Zucchini
A quick and comforting skillet meal featuring buttery, garlicky chicken and tender zucchini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.25 pounds 2 chicken breasts, cut into bite-sized pieces Boneless, skinless for speed.
- 2 pieces zucchinis, sliced into rounds about 1/4-inch thick Ensure even slicing for quick cooking.
- 4 tablespoons garlic butter (or 4 tbsp unsalted butter + 1-2 cloves minced garlic) Use olive oil for a lower butter option.
- 0.5 teaspoon salt, to taste Adjust seasoning after cooking.
- to taste freshly ground black pepper, to taste Start with a pinch.
- 1 teaspoon Italian seasoning Sub for a mix of dried oregano and basil if desired.
- fresh parsley, chopped, for garnish Use right before serving for freshness.
Instructions
Preparation
- Pat the chicken pieces dry with paper towels and season evenly with salt, pepper, and Italian seasoning.
- Slice the zucchinis into rounds about 1/4 inch thick so they cook quickly and evenly.
Cooking
- Heat a large skillet over medium heat and add the garlic butter. Let it melt and just begin to foam without browning.
- Add the chicken in a single layer and cook, stirring occasionally, until golden brown and an instant-read thermometer reaches 165°F (about 5–7 minutes).
- Add the zucchini to the skillet with the chicken and stir to combine. Cook for an additional 3–4 minutes until the zucchini is tender but still slightly crisp.
- Taste and adjust seasoning if needed, then sprinkle with chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator. For longer storage, freeze in a freezer-safe container for up to 3 months.