Zucchini Chicken
Elevate your weeknight dinner game with this vibrant and flavorful Zucchini Chicken recipe! Juicy, golden-seared chicken breasts are simmered in a fragrant garlic butter sauce, paired perfectly with tender, sautéed zucchini for a healthy, one-skillet meal that's bursting with fresh flavors. A splash of lemon juice adds a zesty kick, while a sprinkle of chili flakes offers optional heat to suit your palate. Ready in just 40 minutes, this recipe is ideal for busy weeknights yet elegant enough for guests. Serve it over rice, quinoa, or with crusty bread to soak up the luscious sauce. Perfectly balanced, low-carb, and packed with wholesome ingredients, this dish makes eating nutritious feel indulgent.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 medium-sized zucchini
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 pieces garlic cloves
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons chili flakes (optional)
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Cut the zucchinis into quartered slices, about 1/4 inch thick. Mince the garlic cloves and chop the parsley finely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Sear each side for 4-5 minutes until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil to the skillet. Toss in the zucchini slices, sprinkle them with a pinch of salt, and sauté for 3-4 minutes until slightly softened. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and stir for 1-2 minutes until fragrant, being careful not to burn it.
Deglaze the pan by pouring in the chicken broth and lemon juice. Stir well to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes.
Return the chicken breasts to the skillet, spoon some of the garlic butter sauce over them, and cover the skillet with a lid. Cook on low heat for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Add the sautéed zucchini back to the skillet and mix gently to coat them in the sauce. If using chili flakes, sprinkle them now for a slight kick.
Remove the skillet from heat, garnish with fresh parsley, and serve the zucchini chicken warm. Pair with rice, quinoa, or crusty bread for a complete meal.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 922 mg | 20% | |
*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.
