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Garlic Butter Chicken and Zucchini Skillet - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 4 tablespoons unsalted butter (split: 2 tbsp for searing, 2 tbsp for finishing)
  • 2 tablespoons olive oil
  • 5–6 garlic cloves, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon smoked paprika (optional, for warmth and color)
  • 1/4 teaspoon red pepper flakes (optional, for mild heat)
  • 1 tablespoon lemon juice, plus extra wedges for serving
  • 1/4 cup chicken broth (or dry white wine)
  • 2 tablespoons fresh parsley, chopped (or basil)
  • Freshly grated Parmesan, for serving (optional)

Method
 

  1. Prep the chicken and zucchini: Pat the chicken dry with paper towels. Toss with salt, pepper, Italian seasoning, and smoked paprika. Slice zucchini into even half-moons so it cooks uniformly.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When the butter foams, tilt the pan to coat.
  3. Sear the chicken in batches: Add half the chicken in a single layer. Don’t crowd the pan. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and repeat with remaining chicken, adding another 1 tablespoon oil if needed.
  4. Sauté the zucchini: Reduce heat to medium. Add 1 tablespoon butter to the skillet. Stir in the zucchini with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until lightly browned but still crisp-tender.
  5. Add the garlic: Push zucchini to the sides. Melt the remaining 1 tablespoon butter in the center. Add minced garlic and red pepper flakes. Stir 30 seconds until fragrant, not browned.
  6. Deglaze and simmer: Pour in chicken broth (or wine) and lemon juice. Scrape up any browned bits. Let it bubble for 1–2 minutes to reduce slightly.
  7. Bring it together: Return chicken and any juices to the pan. Toss everything to coat in the garlic-butter sauce. Cook another minute to warm through. Taste and adjust salt, pepper, and lemon.
  8. Finish and serve: Sprinkle with chopped parsley and Parmesan if using. Serve hot with rice, orzo, crusty bread, or a simple green salad.