Fresh Rosemary Chicken and Zucchini
Elevate your weeknight dinners with this vibrant Fresh Rosemary Chicken and Zucchini recipe, a one-skillet wonder that combines tender, golden-seared chicken with perfectly sautéed zucchini in a fragrant rosemary, garlic, and lemon-infused broth. This wholesome dish takes just 15 minutes to prep and bursts with fresh, zesty flavor, thanks to the addition of citrusy lemon juice and aromatic rosemary. With only a handful of pantry staples and a quick 25-minute cook time, this low-carb, protein-packed meal is perfect for busy evenings. Serve it over rice, quinoa, or with crusty bread to soak up the luscious sauce for an easy dinner guaranteed to be a family favorite! Perfect for those looking for healthy chicken recipes or savory skillet meals.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 medium-sized Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary
- 3 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
Instructions
Start by patting the chicken breasts dry with a paper towel. Season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the chicken breasts for 3-4 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
While the chicken is cooking, slice the zucchinis into half-moons about 1/4 inch thick and mince the garlic cloves.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the minced garlic. Sauté for 30 seconds or until fragrant.
Add the sliced zucchini to the skillet and sprinkle in the fresh rosemary. Cook for 3-5 minutes, stirring occasionally, until the zucchini starts to soften.
Return the chicken breasts to the skillet, nestling them among the zucchini pieces. Pour the chicken broth and lemon juice over the top.
Bring the mixture to a gentle simmer. Cover the skillet with a lid and cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the lid and let the dish cook for an additional 2-3 minutes to reduce the sauce slightly, if desired.
Serve hot, garnished with a sprig of fresh rosemary if desired, alongside rice, quinoa, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 28.5 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
