Description
A quick and comforting skillet dinner featuring golden garlic butter chicken and tender zucchini rounds, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 4 tablespoons unsalted butter (or 2 tbsp butter + 2 tbsp olive oil)
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken dry with paper towels and season with salt, pepper, and Italian herbs.
- Heat a large skillet over medium heat, then add butter and melt without browning.
- Add minced garlic and sauté for 30–60 seconds until fragrant.
- Place the chicken in a single layer and cook for 7–8 minutes to form a golden crust.
- Flip the chicken and cook for another 7–8 minutes until cooked through.
- Remove the chicken to a plate and let it rest for 5 minutes.
- Add the sliced zucchini to the skillet and sauté for 4–5 minutes until tender.
- Return the chicken to the skillet to warm through and spoon garlic butter over everything.
- Garnish with parsley if desired and serve immediately.
Notes
For dairy-free, use vegan butter or olive oil. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian