Description
This Garlic Butter Chicken and Zucchini Skillet is a fast, cozy dinner with juicy seasoned chicken, tender zucchini, and a glossy garlic butter sauce. It is simple enough for a weeknight but flavorful enough to serve straight from the pan.
Ingredients
- 1½ pounds boneless skinless chicken breasts or chicken thighs, cut into bite size pieces
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 medium zucchini, sliced into half moons
- 4 tablespoons butter
- 5 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice, optional
- Additional salt and pepper to taste
Instructions
- Season the chicken: Pat the chicken dry, then toss it with paprika, Italian seasoning, salt, and black pepper until evenly coated.
- Sear the chicken: Heat olive oil in a large skillet over medium high heat, then add the chicken in a single layer. Cook for 5 to 7 minutes, turning as needed, until golden and cooked to 165°F.
- Cook the zucchini: Transfer the chicken to a plate, then add 1 tablespoon butter to the skillet. Add the zucchini and cook for 3 to 4 minutes until tender with light golden spots.
- Make the garlic butter: Lower the heat to medium, add the remaining butter, and stir in the garlic. Cook for about 30 seconds until fragrant.
- Finish the skillet: Return the chicken to the pan and toss everything together for 1 to 2 minutes until hot and glossy. Stir in lemon juice if using, then top with parsley and season to taste.
Notes
For the best texture, do not overcook the zucchini. It should be tender but still bright with a little bite. Leftovers keep well in the refrigerator for up to 3 days and reheat best in a covered skillet over medium low heat.