Description
A simple one-pan chicken and zucchini skillet that’s healthy, flavorful, and perfect for busy weeknights.
Ingredients
2 large boneless skinless chicken breasts
2 medium zucchini sliced
3 cloves garlic minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Optional red pepper flakes
Optional parsley or Parmesan
Instructions
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Slice chicken into even pieces and season with salt, pepper, paprika, and Italian seasoning.
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Heat 1 tablespoon olive oil in skillet over medium-high heat.
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Cook chicken undisturbed 3–4 minutes per side until internal temperature reaches 165°F. Remove.
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Add remaining oil and zucchini. Cook 4–6 minutes until tender but firm.
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Add garlic and cook 30 seconds.
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Return chicken to skillet and toss to combine. Adjust seasoning and serve.
Notes
Store in refrigerator up to 3 days.
Reheat in skillet for best texture.
Slightly undercook zucchini if freezing.
Do not overcrowd pan for best browning.
Use thermometer to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 per serving
- Sugar: 3g
- Fat: 14g