One-Pan Garlic Butter Chicken with Zucchini

$For One-Pan Garlic Butter Chicken with Zucchini, you will need: - 4 boneless, skinless chicken breasts - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 2 medium zucchini, sliced into half-moons - 1 teaspoon paprika - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) These simple ingredients create a tasty dish. The garlic and butter add depth, while zucchini brings freshness. You can add more flavor with these options: - A pinch of red pepper flakes for heat - Grated Parmesan cheese for a cheesy touch - Fresh basil or thyme for an herbal twist These extras can elevate your dish even more. Try them and find your favorite combo. To make this recipe, gather these tools: - A large skillet - A sharp knife for slicing - A cutting board - A lemon juicer for easy juice extraction These tools help you prepare the meal quickly and easily. Having the right equipment makes cooking more fun! {{ingredient_image_1}} Start by gathering your ingredients. You need: - 4 boneless, skinless chicken breasts - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 2 medium zucchini, sliced into half-moons - 1 teaspoon paprika - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) Now, wash the zucchini and slice them into half-moons. Mince the garlic and set it aside. Take the chicken breasts out and season them with salt, pepper, paprika, and Italian seasoning on both sides. This step adds great flavor to your chicken. Heat a large skillet over medium heat. Add 2 tablespoons of butter to the skillet. Once it melts, add the seasoned chicken breasts. Cook them for about 5 to 7 minutes on each side. You want them golden brown and fully cooked. To check if they are done, cut into one to see if the inside is no longer pink. Once cooked, remove the chicken and set it aside on a plate. In the same skillet, add the other 2 tablespoons of butter. Then, add the minced garlic. Sauté the garlic for about 1 minute. You want it to smell great, but don’t let it burn. Next, add the sliced zucchini to the skillet. Sauté the zucchini for 4 to 5 minutes until they begin to soften. Stir often to ensure they cook evenly. After the zucchini is soft, return the cooked chicken to the skillet. Squeeze the juice of one lemon over the chicken and zucchini. Toss everything together gently. Heat it all through for another 2 to 3 minutes. Taste and adjust the seasoning if needed. Before serving, sprinkle fresh parsley on top for a pop of color and flavor. Enjoy your delicious one-pan garlic butter chicken with zucchini! Use boneless, skinless chicken breasts for this dish. They cook fast and stay juicy. Look for chicken that is fresh and firm. Avoid any with an off smell or discoloration. Thinner pieces cook more evenly, so pound them a bit if needed. Cut the zucchini into half-moons. This shape helps them cook evenly. Sauté them until they are tender but still crisp. Overcooked zucchini can become mushy. Watch closely, cooking them for just 4-5 minutes should do the trick. Seasoning is key for great taste. Use salt, pepper, paprika, and Italian herbs. These add depth to both the chicken and the zucchini. Squeeze fresh lemon juice over the dish for brightness. Fresh parsley adds a nice touch at the end. Adjust seasonings to your taste, and don’t be afraid to experiment! Pro Tips Rest the Chicken: Allow the chicken to rest for a few minutes after cooking. This helps the juices redistribute, making the chicken more tender and flavorful. Use Fresh Garlic: For the best flavor, use fresh garlic cloves instead of pre-minced garlic. It adds a pungent aroma and taste that elevates the dish. Customize the Veggies: Feel free to add other vegetables like bell peppers or asparagus for added nutrition and color. Just adjust the cooking time accordingly. Serve with a Side: This dish pairs well with rice or quinoa. They will soak up the delicious garlic butter sauce, making your meal even more satisfying. {{image_2}} If you want to switch the chicken, you can use turkey or pork. Both meats work well in this dish. You can also use chicken thighs for more flavor. Just remember to adjust the cooking time. Thighs may need a bit longer to cook through. You can add more veggies to this dish. Bell peppers, mushrooms, or spinach will add great taste. Just slice them up and toss them in when you add the zucchini. This way, you get more colors and nutrients in your meal. Try mixing in broccoli for a nice crunch or carrots for a touch of sweetness. Feel free to switch the herbs and spices to suit your taste. You can use thyme or rosemary for a different flavor. If you like a bit of heat, add some red pepper flakes. For a smoky taste, use smoked paprika instead of regular paprika. Experimenting with flavors keeps this dish exciting every time you make it! To store your leftovers, let the chicken and zucchini cool first. Use an airtight container for best results. Place the chicken and zucchini in the container together. This helps keep them fresh. Store the container in the fridge. Your leftovers will last up to three days. When you're ready to eat again, take the chicken and zucchini out. You can reheat them in a skillet over medium heat. This keeps the flavors intact. Stir gently for about five minutes until everything is warm. You can also use the microwave. Heat in short bursts of 30 seconds, stirring in between. If you want to save some for later, freezing works well. Make sure to cool the dish completely. Place the chicken and zucchini in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze for up to three months. When ready to eat, thaw in the fridge overnight and reheat. Yes, you can use frozen chicken breasts. Just remember to thaw them first. Thawing helps ensure even cooking. You can place them in the fridge overnight. If you're in a hurry, use the microwave's defrost setting. Cook the chicken longer if it’s still cold. If you need a butter substitute, try olive oil or coconut oil. Both oils add good flavor. You can also use ghee for a buttery taste. For a dairy-free option, avocado oil works well too. Each choice brings a unique flavor to the dish. This dish will last about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you notice any changes in smell or color, it’s best to throw it away. Yes, you can make it ahead of time. Cook everything and let it cool down. Then store it in the fridge. Reheat it when you’re ready to eat. This makes for a quick meal on busy days. Just ensure the chicken is heated to 165°F before serving. This blog post covered all you need to make a great chicken and zucchini dish. We reviewed key ingredients, cooking steps, and useful tips. Remember to choose the right chicken and season well. You can even switch out veggies or herbs for variety. Proper storage helps ensure your leftovers stay fresh. With these ideas, you can enjoy this meal time and again. Enjoy your cooking and explore your options!$

One-Pan Garlic Butter Chicken with Zucchini

A delicious and easy one-pan meal featuring garlic butter chicken and sautéed zucchini.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
4 tablespoons unsalted butter
4 cloves garlic, minced
2 medium zucchini, sliced into half-moons
1 teaspoon paprika
1 teaspoon Italian seasoning
to taste salt and pepper
1 piece lemon, juiced
for garnish fresh parsley, chopped

Instructions

In a large skillet, melt 2 tablespoons of butter over medium heat.
Season the chicken breasts with salt, pepper, paprika, and Italian seasoning on both sides.
Add the seasoned chicken to the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant.
Add the sliced zucchini to the skillet and sauté for 4-5 minutes until they begin to soften.
Return the chicken to the skillet, squeezing the lemon juice over the chicken and zucchini. Toss everything to combine and heat through for an additional 2-3 minutes.
Taste and adjust seasoning if necessary.
Sprinkle with fresh parsley before serving.

Notes

Serve with fresh parsley for garnish.

Keyword Chicken, garlic butter, one-pan, zucchini