Introduction

This One-Pan Garlic Butter Chicken & Zucchini is a quick and flavorful dinner that comes together in no time. Tender chicken cutlets and tender zucchini are cooked in a rich garlic butter sauce, making it a perfect weeknight meal with minimal cleanup.

A metal pan holds four browned chicken breasts that have a slightly crispy texture and a warm golden-brown color, scattered evenly throughout the dish. Around and between the chicken are sautéed pieces of zucchini, cut into half-moons with green skins and pale yellow centers, some showing light browning from cooking. Small fresh green basil leaves are sprinkled on top, adding a touch of bright green color to the dish. The pan sits on a white marbled surface, with the light reflecting softly off the metal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-oz.) boneless, skinless chicken breasts, sliced in half through thickest side parallel to cutting board
3 Tbsp. extra-virgin olive oil, divided

1/4 tsp. paprika
Freshly ground black pepper

1 1/4 tsp. kosher salt, divided
2 medium zucchini (about 1 lb. total), sliced into 1/4″ half-moons

6 Tbsp. unsalted butter, cut into Tbsp.-sized cubes
4 garlic cloves, grated
Fresh basil, for serving (optional)

Instructions

Step 1: Place 1 chicken breast on a cutting board. Using a sharp knife held parallel to the cutting board, slice into the thickest side of the breast, cutting all the way through to form 2 thinner cutlets. Transfer to a large bowl. Repeat with the remaining chicken. Add 1 Tbsp. olive oil and toss to coat. Add paprika; season with pepper and 1 tsp. salt.
Step 2: In a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Add zucchini, toss just to coat in oil, and spread in an even layer (it’s okay if it doesn’t all fit in one layer). Cook, tossing every 90 seconds or so, until browned and tender but not mushy, about 5 to 6 minutes; season with the remaining 1/4 tsp. salt. Transfer to a plate and reserve the skillet.
Step 3: In the same skillet over medium heat, heat the remaining 1 Tbsp. olive oil. Add chicken and cook, turning occasionally, until browned on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 3 minutes per side. Transfer chicken to the plate with zucchini.

Step 4: In the same skillet over medium heat, melt butter. Add garlic and cook, stirring, until fragrant, about 30 seconds. Return chicken to skillet. Spoon warm garlic butter over chicken until it is glistening, about 30 seconds. Return zucchini to the pan, nestling it around and under the chicken.
Step 5: Top with fresh basil if using, then serve immediately.

Tips & Variations

For a spicy kick, add a pinch of red pepper flakes when cooking the garlic butter.

Swap zucchini with yellow summer squash or add cherry tomatoes for extra color and sweetness.
Use bone-in chicken thighs for a juicier, more flavorful result; increase cooking time accordingly.
Grate the garlic finely to ensure it melds smoothly into the butter sauce without burning.

Storage

Store leftover chicken and zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through to prevent drying out. The garlic butter sauce tastes best fresh but still holds up well refrigerated.

How to Serve

The dish shows sliced grilled chicken breast, golden brown with a shiny glaze and small bits of seasoning on top, layered in the center of a white plate. Surrounding the chicken are thick slices of cooked zucchini, a mix of half-moon and round shapes, with lightly charred edges and a green peel contrasting with the soft yellow inside. A few small green basil leaves are placed on top of the chicken and zucchini. A golden sauce is drizzled unevenly on the dish, adding a glossy look to both the meat and vegetables. The food rests on a white marbled surface, with a silver fork partially visible at the plate’s edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and proper browning. If using frozen chicken, thaw completely before slicing and cooking.

What can I serve this dish with?

This dish pairs well with steamed rice, crusty bread, or a simple green salad to round out the meal.