Italian Chicken and Zucchini
Savor the vibrant flavors of Italy with this Italian Chicken and Zucchini recipe, a quick and wholesome dish that brings together tender chicken breasts, garden-fresh zucchini, and a rich, garlic-infused tomato sauce. Perfectly seasoned with aromatic dried oregano and basil, this one-skillet recipe is crowned with a sprinkle of grated Parmesan and fresh basil leaves for the ultimate finishing touch. Ready in just 40 minutes, it’s an ideal weeknight dinner that pairs beautifully with crusty bread or al dente pasta. Packed with protein and veggie goodness, this dish is a crowd-pleaser for those seeking a delicious, healthy, and easy-to-make Italian-inspired meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 pieces medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 cloves minced garlic
- 1 14-ounce can crushed tomatoes
- 0.25 cup grated Parmesan cheese
- 5 pieces fresh basil leaves
Instructions
Season the chicken breasts with 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon dried oregano, and 0.5 teaspoon dried basil on both sides.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, the remaining 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon oregano, and 0.5 teaspoon basil. Let the sauce simmer for 5 minutes.
Meanwhile, slice the zucchini into 1/4-inch thick rounds.
Add the sliced zucchini to the tomato sauce and stir to coat. Cook for 3-4 minutes until the zucchini is slightly tender but not mushy.
Return the chicken breasts to the skillet, nestling them into the sauce and zucchini.
Cover the skillet and let the dish simmer for 10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle the grated Parmesan cheese over the dish and garnish with fresh basil leaves.
Serve the Italian Chicken and Zucchini hot, paired with crusty bread or over cooked pasta, if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 21.4 g | ||
| Protein | 232.2 g | 464% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 461 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3696 mg | 79% | |
*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.
