Easy One-Pan Garlic Butter Chicken & Zucchini

One-Pan Garlic Butter Chicken Zucchini

Prep: 10 mins | Cook: PT0S | Total: 25 mins | Serves: 4 serving(s) | Cuisine: American

I remember the first time I tried making this One-Pan Garlic Butter Chicken Zucchini on a humid Tuesday evening when the last thing I wanted to do was spend an hour over a hot stove. I was surprised by how quickly the chicken breasts seared into a beautiful golden brown, and how the zucchini absorbed all those rich, savory juices. The magic happens right in the skillet. We toss sliced zucchini with a bit of paprika and salt, then let it sauté in a generous amount of unsalted butter and freshly grated garlic. It creates a silky sauce that coats every bite of the One-Pan Garlic Butter Chicken Zucchini, making a simple weeknight meal feel like a treat. Since we use peak summer produce, the vegetables stay tender yet bright. You only need a few staples like olive oil and garlic to bring the whole dish together in about twenty minutes. It is the kind of One-Pan Garlic Butter Chicken Zucchini that makes cleanup a breeze while keeping your dinner satisfyingly hearty.

One-Pan Garlic Butter Chicken Zucchini

Ingredients

• Two 8-oz. boneless, skinless chicken breasts, halved lengthwise along the thickest part
• 3 tbsp. extra-virgin olive oil, split
• 1/4 tsp. paprika
• Black pepper, freshly ground
• 1 1/4 tsp. kosher salt, split
• 2 medium zucchini (approx. 1 lb. total), cut into 1/4" half-moons
• 6 tbsp. unsalted butter, diced into tablespoon-sized pieces
• 4 cloves of garlic, grated
• Optional fresh basil for garnish

Instructions

Step 1

Start by placing one chicken breast on your cutting board. Hold your knife parallel to the board and slice through the thickest part of the meat to create two thinner, even cutlets. Pop those cutlets into a large mixing bowl and repeat the process with the rest of your chicken. Drizzle in a tablespoon of oil and toss everything together until the meat is well coated. Now, sprinkle in the paprika, pepper, and a teaspoon of salt. Give it all another good toss so every piece of chicken is evenly seasoned and ready for the pan.

Step 2

Get your large skillet heating up over medium-high heat and swirl in a tablespoon of oil. Once the oil is shimmering, add in your zucchini and give them a quick toss so every piece is lightly coated. Spread the zucchini out in an even layer across the pan, though don't worry if they overlap a bit. Cook them for about 5 to 6 minutes, stirring every 90 seconds to make sure they brown evenly. Keep an eye out for that beautiful golden-brown color and a tender texture, but be careful not to overcook them into mush. Sprinkle in the remaining quarter teaspoon of salt, then move the zucchini to a plate and keep your skillet ready for the next step.

Step 3

Keep that same skillet on the stove over medium heat and stir in your last tablespoon of oil. Once the oil is shimmering, add your seasoned chicken pieces to the pan. Let them sear undisturbed for about 3 minutes per side. You're looking for a beautiful, golden-brown crust on both sides. Check the thickest part of the meat with an instant-read thermometer to make sure it hits 165°. Once it's cooked through, move the chicken over to the plate with your zucchini to keep everything warm.

Step 4

Keep your skillet over medium heat and drop in the butter, letting it melt and bubble. Stir in your minced garlic and cook for about 30 seconds; you'll know it's ready as soon as that amazing aroma fills your kitchen. Now, slide your seared chicken back into the pan. Use a spoon to baste the chicken with that warm garlic butter for another 30 seconds until the meat looks glossy and delicious. Finally, add your zucchini back into the skillet. Gently nestle the slices around and underneath the chicken so everything gets coated in the butter and warms through.

Step 5

Now for the finishing touch! Grab a handful of fresh basil leaves and thinly slice them into ribbons. Scatter the fresh herbs over your chicken and zucchini right before serving. The heat from the pan will wilt the basil slightly, releasing a lovely aroma that ties all those garlic butter flavors together.

Nutrition Information

calories: 403 Calories

fat: 31 g

carbohydrate: 3 g

protein: 27 g

fiber: 1 g

sugar: 3 g

Shop This Recipe

• -. Boneless Skinless Chicken Breasts Sliced In Half Through Thickest Side Parallel Cutting Board
• Medium Zucchini About . Total Sliced Into Half-Moons
• Unsalted Butter Cut Into .-Sized Cubes
• Skillet
• Cutting Board

My Tip

To keep your zucchini from getting mushy, make sure your skillet is nice and hot before adding them. Sauté them quickly over medium-high heat so you get those beautiful brown edges while the centers stay tender-crisp.

Leftovers

Keep your leftovers in a sealed glass container for up to three days. To keep the chicken juicy and the zucchini from getting too mushy, we recommend reheating them in a skillet over medium heat with a tiny splash of water.

Make It Your Own

Swap the zucchini for sliced yellow squash or a mix of both to add a pop of color to your pan. You can also use gnocchi instead of zucchini for a heartier, comforting meal.

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