Description
A savory, one-pan dish with juicy chicken breast and golden zucchini in a rich garlic-butter herb sauce. Easy to prepare and perfect for a weeknight meal.
Ingredients
4 boneless, skinless chicken breasts (6 oz each)
4 tablespoons unsalted butter (or oil for dairy-free)
2 medium zucchinis (thinly sliced into half moons)
4 cloves garlic (minced)
1 lemon (zest and juice)
1 teaspoon dried herbs (rosemary or oregano)
Salt and pepper (to taste)
Instructions
Pat chicken breasts dry and season both sides with salt, pepper, and herbs
Thinly slice zucchini into half moons and place in a colander. Sprinkle with salt and let sit for 10 minutes
Mince garlic and zest the lemon; set the juice aside
In a large oven-safe skillet, melt 2 tablespoons butter over medium-high heat
Add chicken breasts and cook for 5–6 minutes per side or until golden and juices run clear
Transfer skillet to oven and bake at 400°F for 5 minutes while finishing the zucchini
In the same skillet, return to stovetop and melt remaining butter
Add garlic and sauté for 1 minute
Add zucchini and sauté for 5–7 minutes until golden and tender
Stir in lemon zest and juice, season with salt and pepper, then return chicken to skillet and let heat through
Notes
Make sure to remove excess moisture from the zucchini before cooking to avoid steaming
Use an oven-safe skillet for convenience and reduced cleanup
For a gluten-free option, ensure herbs and seasonings are certified gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg