Name: Garlic Butter Chicken and Zucchini Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ pounds boneless skinless chicken breasts or chicken thighs, cut into bite-sized pieces; 1 teaspoon paprika; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 4 tablespoons butter; 5 garlic cloves, minced; 1 tablespoon fresh parsley, chopped; 1 tablespoon lemon juice (optional); Additional salt and pepper to taste; 2 medium zucchini, sliced into half-moons

Introduction

This Garlic Butter Chicken and Zucchini Skillet is a quick and flavorful meal perfect for busy weeknights. Tender chicken pieces are seared to golden perfection and tossed with buttery garlic sauce and tender zucchini. Ready in just 30 minutes, it’s a delicious and healthy dish the whole family will enjoy.

This image shows a black frying pan filled with cooked chicken breasts and sliced zucchini. There are seven pieces of golden brown chicken, seasoned with herbs and spices, placed on top of a bed of round, yellow-green zucchini slices, some of which are slightly browned from cooking. The chicken and zucchini are sprinkled with chopped green herbs. A metal spoon rests inside the pan on the left side. The frying pan sits on a white marbled surface with some green herbs in the background to the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless skinless chicken breasts or chicken thighs (cut into bite-sized pieces)

1 teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

2 medium zucchini (sliced into half-moons)

4 tablespoons butter

5 garlic cloves (minced)

1 tablespoon fresh parsley (chopped)

1 tablespoon lemon juice (optional)

Additional salt and pepper to taste

Instructions

Step 1: Place the chicken pieces in a bowl and season with paprika, Italian seasoning, salt, and pepper. Toss until every piece is evenly coated.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes without moving it too much to develop a golden-brown crust. Stir occasionally and continue cooking until the chicken is fully cooked. Transfer the chicken to a plate and set aside.

Step 3: Reduce the heat slightly and add the butter to the skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.

Step 4: Add the sliced zucchini to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the zucchini is tender but still has a slight bite. Season lightly with salt and pepper.

Step 5: Return the cooked chicken to the skillet and toss it with the zucchini and garlic butter sauce. If desired, add fresh lemon juice for brightness. Cook for another minute or two until everything is heated through.

Step 6: Sprinkle fresh parsley over the top and serve immediately.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat. Chicken breasts work well too for a leaner option.

Swap zucchini for yellow squash or add bell peppers for extra color and flavor.

Add red pepper flakes or a dash of smoked paprika for a bit of heat and smokiness.

Serve over rice, quinoa, or pasta to make it a more filling meal.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen, make sure it is completely thawed and patted dry before seasoning and cooking.

How do I prevent the garlic from burning?

Cook the garlic over medium or medium-low heat once the butter has melted and watch it closely. Garlic cooks quickly and can turn bitter if burnt, so stir it for only about 30 seconds until fragrant.