Garlic Butter Chicken and Zucchini Skillet

Why You Will Love This Recipe

• One-Pan Convenience: Cook the chicken and veggies in the exact same skillet, locking in flavor and keeping cleanup down to an absolute minimum.

• Blazing Fast: Ready from fridge to table in under 25 minutes, making it ideal for hectic weeknights.

• Naturally Low-Carb: Packed with lean protein and fresh zucchini, hitting all the right notes for keto, low-carb, or clean eating goals.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (cut into cutlets or pounded even)

• 3 medium zucchinis, sliced into half-moons

• 3 tbsp unsalted butter, divided

• 2 tbsp olive oil

• 4 cloves garlic, finely minced

• 1 tsp Italian seasoning

• 1/2 tsp paprika

• 1/4 cup low-sodium chicken broth

• 1 tbsp fresh lemon juice

• 2 tbsp fresh parsley, chopped

• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, paprika, and half of the Italian seasoning.

2. Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate to rest.

3. Sauté the Zucchini: In the same skillet, add another tablespoon of butter. Add the sliced zucchini, remaining Italian seasoning, a pinch of salt, and pepper. Sauté for 3 to 4 minutes until they begin to soften and pick up a nice golden sear.

4. Build the Garlic Butter Sauce: Reduce the heat to medium-low. Push the zucchini to one side of the pan. Add the remaining butter and the minced garlic directly to the center, stirring constantly for about 30 to 60 seconds until fragrant.

5. Deglaze and Combine: Pour in the chicken broth and fresh lemon juice, scraping up any delicious browned bits stuck to the bottom of the pan. Toss the zucchini in the garlic butter sauce.

6. Bring It Together: Slice the rested chicken breasts and nestle them back into the skillet among the zucchini. Spoon the garlic butter sauce generously over the top, garnish with fresh parsley, and serve hot.