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Easy 15-Minute One-Pan Garlic Butter Chicken and Zucchini

one-pan garlic butter chicken and zucchini - featured image
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A quick and simple one-pan dinner featuring tender chicken breasts and sautéed zucchini coated in a rich garlic butter sauce, ready in just 15 minutes.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts, sliced into thin cutlets
  • 2 medium zucchini, sliced into half-moons
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried Italian herbs (or mix of oregano, basil, and thyme), optional
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes, optional
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Slice the chicken breasts into thin cutlets about 1/4 inch thick. Cut zucchini into half-moon slices about 1/2 inch thick. Mince garlic and chop fresh parsley. Have butter, olive oil, lemon juice, and seasonings ready.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Let the butter melt completely but not brown.
  3. Season chicken slices with salt, pepper, and Italian herbs. Add to the pan in a single layer. Sear chicken for 2-3 minutes on each side until golden and cooked through. Remove chicken and set aside.
  4. Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Once melted, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
  5. Add zucchini slices, season with salt and pepper, and cook, stirring occasionally, until tender but still slightly crisp, about 3 minutes.
  6. Return chicken to the pan, drizzle lemon juice over everything, and sprinkle red pepper flakes if using. Toss gently to coat all pieces in garlic butter sauce. Cook together for 1 minute to combine flavors.
  7. Remove from heat, sprinkle fresh parsley on top, and serve immediately while warm.

Notes

Pound chicken breasts gently before slicing if thick to ensure even and quick cooking. Watch garlic carefully to avoid burning, which causes bitterness. Cook chicken in batches if pan is crowded to get a good sear. For dairy-free option, substitute butter with vegan margarine or extra olive oil. Fresh zucchini preferred over frozen for better texture.

Nutrition

Keywords: garlic butter chicken, one-pan dinner, quick chicken recipe, zucchini recipe, easy weeknight meal, low-carb dinner, gluten-free chicken

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