Chicken & Zucchini Skillet
A quick one-pan dinner: browned chicken, tender zucchini and cherry tomatoes brought together in a garlicky Parmesan pan sauce — about 30 minutes start to finish.
Serves 4 Prep 10 min Cook 20 min
Main Dish
Ingredients
- 2 medium zucchini, sliced into half-moons
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 cup cherry tomatoes, halved
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1/2 cup shredded Parmesan
- 1/4 cup chicken broth
- 1/2 tsp red pepper flakes (optional)
- Optional: cooked pasta, rice, or crusty sourdough for serving
Directions
- 1. Season the chicken. Toss the chicken with 1 tsp Italian seasoning, 1/2 tsp garlic powder, ¼ tsp salt and pepper.
- 2. Brown the chicken. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through. Remove to a plate.
- 3. Cook the vegetables. Add the onion to the same skillet and cook for 2 minutes. Add zucchini and the remaining ¼ tsp salt. Cook 4–5 minutes, stirring occasionally. You want the zucchini tender but not mushy.
- 4. Add garlic and tomatoes. Stir in garlic and cook for 30 seconds. Add cherry tomatoes and cook another 2 minutes.
- 5. Bring it together. Return chicken to the skillet and add 1/4 cup chicken broth. Stir and scrape up any browned bits from the bottom.
- 6. Add Parmesan. Turn the heat to low and sprinkle Parmesan over everything. Stir until melted into the sauce.
- 7. Serve. It’s great on its own, or serve it over ½–¾ cup cooked pasta or rice per person. Crusty sourdough would also be excellent for soaking up the sauce.
Notes
Serves 3–4. About 30 minutes total.
Great on its own, or serve over ½–¾ cup cooked pasta or rice per person. Crusty sourdough is also excellent for soaking up the sauce.