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Creamy Tuscan Chicken Zucchini Skillet - A Cozy One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4-inch thick)
  • 2 tablespoons olive oil (plus more if needed)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1/3 cup grated Parmesan cheese
  • 2 cups baby spinach
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • Kosher salt and freshly ground black pepper
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Season the chicken: Pat chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning. Toss to coat.
  2. Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer. Sear 3–4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely.
  3. Sauté the zucchini: Add remaining 1 tablespoon olive oil to the skillet. Add zucchini with a pinch of salt and pepper. Cook 3–4 minutes, stirring occasionally, until lightly browned but still crisp-tender. Transfer to the plate with the chicken.
  4. Build the flavor base: Lower heat to medium. Add remaining 1 tablespoon butter, onion, and a pinch of salt. Cook 2–3 minutes until translucent. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
  5. Tomatoes and deglaze: Add sun-dried tomatoes and stir. Pour in chicken broth. Scrape up the browned bits from the bottom of the pan. Simmer 1–2 minutes to reduce slightly.
  6. Make it creamy: Reduce heat to medium-low. Stir in cream and Parmesan. Simmer gently 2–3 minutes, stirring, until the sauce thickens enough to coat a spoon. Season with salt and pepper to taste.
  7. Add greens and finish: Stir in spinach until wilted, about 1 minute. Return chicken and zucchini (and any juices) to the skillet. Toss to coat. Add lemon juice and adjust seasoning.
  8. Garnish and serve: Sprinkle with chopped basil or parsley. Serve hot with extra Parmesan and lemon wedges. Great over orzo, rice, mashed potatoes, or cauliflower mash.