MY ONE-PAN GARLIC BUTTER CHICKEN & ZUCCHINI IS AN UNDER-30-MINUTE SUMMER WONDER
The perfect summer weeknight dinner involves no cooking at all—but if you’re gonna turn on the stove, a one-pan, under-30-minute situation is ideal. Smothered in garlic butter, this simple chicken and zucchini skillet makes the most of peak produce to create a dinner that’s so quick and satisfying, you’ll find yourself making it all summer long.
Cooking the zucchini:
Sautéing zucchini is notoriously tricky, since the zucchini’s watery nature can prevent it from achieving the desired browning. While I was developing this recipe, I found that waiting to salt the zucchini until the end of the cooking helped prevent the zucchini from releasing too much water in the pan. Medium-high heat and only occasional flipping also helped to achieve the desired browning. Resist the urge to constantly move the zucchini around—it can only take on color if it’s allowed to remain in direct contact with the pan.
Make ahead and storage:
This dish is best served fresh, but any leftovers can be stored in an airtight container and refrigerated for up to 3 days. No need to separate out the chicken and zucchini—and make sure you pour the garlic butter over top so you have it to sauce the chicken when you reheat. That’s where all the flavor is!
Made this recipe? Leave a rating and review below!
Yields: 4 servings
Prep Time: 10 minutes
Total Time: 25 minutes
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)
Directions
- Place 1 chicken breast on a cutting board. Using a sharp knife held parallel to cutting board, slice into thickest side of breast, cutting all the way through to form 2 thinner cutlets. Transfer to a large bowl. Repeat with remaining chicken. Add 1 Tbsp. oil and toss to coat. Add paprika; season with pepper and 1 tsp. salt.
- In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add zucchini, toss just to coat in oil, and spread in an even layer (it’s all right if it doesn’t all fit in one layer). Cook, tossing every 90 seconds or so, until browned and tender but not mushy, 5 to 6 minutes; season with remaining 1/4 tsp. salt. Transfer to a plate; reserve skillet.
- In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add chicken and cook, turning occasionally, until browned on both sides and an instant-read thermometer inserted into thickest part registers 165°, about 3 minutes per side. Transfer chicken to plate with zucchini.
- In 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 chicken is glistening, about 30 seconds. Return zucchini to pan, nestling around and under chicken.
- Top with basil (if using).
