Garlic Butter Chicken and Zucchini
Golden slices of chicken breast and thick zucchini half-moons get a light coating of garlic butter in this stovetop dinner. Sear the chicken as intact cutlets, then let it rest while the zucchini cooks in the same skillet. Slicing the chicken just before the final toss keeps its browned tops visible and prevents it from spending too long over the heat. The zucchini should be tender but still hold its shape, with just enough sauce to give everything a glossy finish.
Servings: 4 | Prep: 12–15 minutes | Cook: about 20–25 minutes | Total: about 35–40 minutes
Ingredients for Garlic Butter Chicken and Zucchini
- 1 1/4 pounds boneless skinless chicken breasts (about 570g, or 2 large breasts), halved horizontally into 4 cutlets
- 2 medium zucchini (about 1 pound or 450g total), cut into 1/2-inch-thick half-moons
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 3/4 teaspoon kosher salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
- 2 tablespoons low-sodium chicken broth
- 1 teaspoon fresh lemon juice
- 4–6 small fresh basil leaves
How to Make Garlic Butter Chicken and Zucchini
- Prepare the chicken and zucchini: Pat the cutlets dry and season them with the paprika, Italian seasoning, pepper, and 1/2 teaspoon of the salt. Cut the zucchini into thick, skin-on half-moons and pat away surface moisture.
- Sear the chicken: Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the cutlets in one uncrowded layer, cooking in two batches if needed. Leave them undisturbed until browned, then turn once. Cook for about 3–5 minutes per side per batch, depending on thickness; start checking thin cutlets after about 3 minutes per side. The thickest part should reach 165°F (75°C). Transfer to a plate and rest for about 5 minutes while the zucchini cooks.
- Cook the zucchini: Reduce the heat to medium. Add the zucchini and remaining 1/4 teaspoon salt to the same skillet. Cook uncovered for about 4–6 minutes, stirring occasionally. Start checking after about 3 minutes: the pieces should have some browned edges and be tender when pierced, but still hold their shape.
- Make the garlic-butter sauce: Lower the heat to medium-low. Add the butter and garlic and stir for about 30 seconds, until fragrant but not browned. Add the broth and lemon juice, scraping up the browned bits, and simmer for about 1–2 minutes. If the zucchini has released a lot of liquid, briefly raise the heat to medium and reduce it uncovered until only a small amount of glossy sauce remains.
- Slice and finish: Slice the rested chicken across the grain into broad strips. Return it and any juices on the plate to the skillet. Toss over low or residual heat for 1–2 minutes, just long enough to coat and warm the chicken. Plate the zucchini with the chicken loosely layered over it, then spoon on the sauce and add a few basil leaves.
Why Sear the Chicken Before Slicing?
Searing intact cutlets gives the finished strips broad browned tops and visible, tender interiors. Removing the chicken while the zucchini cooks also keeps it from drying out. Cutlet thickness and skillet space affect the timing, so check the thickest part with a thermometer rather than relying on minutes alone. If the cutlets overlap, cook them in batches so they brown instead of steam.
How to Keep the Zucchini and Sauce from Turning Watery
Thick half-moons hold their shape better than thin slices or zucchini noodles in this skillet dish. Cook them uncovered and stop when they bend slightly but are not limp. If liquid collects in the pan, reduce it before returning the sliced chicken. The sauce should coat the pieces lightly, not submerge them.
Serving and Variations
Serve the chicken loosely layered over the zucchini. For a larger meal, offer bread or rice alongside. A pinch of crushed red pepper flakes on individual servings adds heat. Small broccoli florets can replace the zucchini; cook them until tender-crisp, adding a splash of water if needed. The finished dish will have a different texture and appearance.
For another garlic-forward chicken dinner, try these grilled chicken and broccoli bowls. For a different way to use chicken and zucchini, make these baked chicken zucchini-feta meatballs.
Storing and Reheating
Refrigerate leftovers promptly in a covered container for up to 3–4 days. Reheat gently in a covered skillet over low heat with a splash of water until the chicken is thoroughly hot; the zucchini will soften further. You can cut the zucchini ahead, but pat away surface moisture before cooking. Freezing the assembled dish is not recommended if you want the zucchini to retain its texture.
Nutrition
Approximate nutrition per serving, based on 4 servings: 305 calories, 34g protein, 16g fat, and 5g carbohydrates. Approximate values per 100g of finished dish: 125 calories, 14g protein, 7g fat, and 2g carbohydrates. Values are estimates and will vary with chicken size and moisture lost during cooking.
Equipment
- 12-inch skillet
- Instant-read thermometer
- Cutting board
- Chef's knife
Ingredients
Chicken and Zucchini
- 1 1/4 pounds boneless skinless chicken breasts (about 570g, or 2 large breasts), halved horizontally into 4 cutlets
- 2 medium zucchini (about 1 pound or 450g total), cut into 1/2-inch-thick half-moons
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
Garlic Butter Sauce and Garnish
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons low-sodium chicken broth
- 1 teaspoon fresh lemon juice
- 4–6 small fresh basil leaves
Instructions
- Pat the chicken cutlets dry. Season with the paprika, Italian seasoning, pepper, and 1/2 teaspoon of the salt.
- Pat the zucchini half-moons dry.
- Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Sear the chicken in a single uncrowded layer, working in batches if needed. Cook undisturbed until browned, then turn and cook for about 3–5 minutes per side. Start checking thinner cutlets after about 3 minutes per side; the thickest part should reach 165°F (75°C).
- Transfer the chicken to a plate and let it rest for about 5 minutes.
- Reduce the heat to medium. Add the zucchini and remaining 1/4 teaspoon salt to the skillet. Cook uncovered for about 4–6 minutes, stirring occasionally, until lightly browned and tender but still holding its shape.
- Lower the heat to medium-low. Add the butter and garlic and stir for about 30 seconds, until fragrant but not browned.
- Add the chicken broth and lemon juice, scraping up the browned bits. Simmer for about 1–2 minutes. If the zucchini has released excess liquid, raise the heat to medium and reduce it uncovered until only a small amount of glossy sauce remains.
- Slice the rested chicken across the grain into broad strips. Return it and any plate juices to the skillet and toss over low or residual heat for 1–2 minutes, just until warmed and coated.
- Serve the chicken loosely layered over the zucchini. Spoon the sauce over the top and garnish with basil leaves.
Tips
- Cook the cutlets in batches if they would overlap, so they brown instead of steam.
- Check the thickest part of the chicken with a thermometer rather than relying on timing alone.
- Cook the zucchini uncovered and stop when it is tender but still holds its shape.
- Reduce excess liquid before returning the chicken so the sauce lightly coats the ingredients.
Variations
- Broccoli Garlic Butter Chicken: Replace the zucchini with small broccoli florets and cook until tender-crisp, adding a splash of water if needed.
- Spicy Garlic Butter Chicken: Add a pinch of crushed red pepper flakes to individual servings.