One-Pan Garlic Butter Chicken & Zucchini Recipe
This One-Pan Garlic Butter Chicken & Zucchini recipe offers a quick, flavorful meal with tender chicken cutlets and sautéed zucchini bathed in a fragrant garlic butter sauce. Perfect for a nutritious weeknight dinner, it combines simple ingredients and minimal cleanup without sacrificing taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 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, to taste
- 1 1/4 tsp. kosher salt, divided
Vegetables & Butter
- 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
Garnish
- Fresh basil, for serving (optional)
Instructions
- Prepare the chicken: Place one chicken breast on a cutting board. With a sharp knife held parallel to the board, slice through the thickest part of the breast horizontally to create two thinner cutlets. Transfer the chicken cutlets to a large bowl. Repeat with the second breast. Add 1 tablespoon of olive oil, toss to coat evenly, then sprinkle with paprika, freshly ground black pepper, and 1 teaspoon of kosher salt.
- Cook the zucchini: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced zucchini and toss to coat in oil. Spread the zucchini in an even layer — it’s fine if they don’t all fit in one layer. Cook, tossing every 90 seconds or so, until zucchini pieces are browned and tender but still have some bite, about 5 to 6 minutes. Season with the remaining 1/4 teaspoon salt. Remove zucchini from skillet and transfer to a plate, reserving the skillet for later.
- Cook the chicken: In the same skillet over medium heat, heat the remaining 1 tablespoon of olive oil. Add the chicken cutlets and cook, turning occasionally, until browned on both sides and the internal temperature reaches 165°F (75°C), about 3 minutes per side. Transfer the cooked chicken to the plate with the zucchini.
- Make garlic butter sauce and combine: Reduce heat to medium. In the same skillet, melt the 6 tablespoons of butter. Add the grated garlic and cook, stirring constantly, until fragrant, about 30 seconds. Return the chicken to the skillet and spoon the warm garlic butter over the chicken, coating it well, for about 30 seconds. Return the zucchini to the pan, nestling it around and under the chicken to warm through.
- Garnish and serve: If desired, top the dish with fresh basil leaves before serving to add a bright, herbal note.
Notes
- Slicing the chicken breasts into cutlets ensures quicker, more even cooking.
- Using fresh garlic and butter in the sauce enhances the dish’s rich flavor.
- Do not overcrowd zucchini in the pan to allow proper browning; cook in batches if necessary.
- Check chicken temperature with an instant-read thermometer to ensure food safety.
- Optional basil adds freshness but can be omitted or substituted with parsley if preferred.
Keywords: garlic butter chicken, one pan chicken, zucchini recipes, quick chicken dinner, healthy chicken recipe, sautéed zucchini
