Description
A quick, buttery skillet meal featuring tender chicken breasts seared in garlic butter, paired with sautéed zucchini for a comforting dish.
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 (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken dry with paper towels. Season generously on both sides with salt, pepper, and the dried Italian herbs.
- 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, being careful not to burn it.
- Place the chicken breasts in the skillet in a single layer. Cook for 7–8 minutes on the first side.
- Flip the chicken and cook for another 7–8 minutes until cooked through (internal temperature should reach 165°F).
- Remove the chicken to a plate and let it rest for 5 minutes.
- Add the sliced zucchini to the same skillet and sauté for 4–5 minutes until tender.
- Return the chicken to the skillet just to warm through and spoon the garlic butter over each breast.
- Garnish with chopped parsley if desired and serve immediately.
Notes
For best results, pound the chicken to an even thickness for uniform cooking. Pair with rice, pasta, or a salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian