chicken · easy
Easy Chicken and Zucchini Skillet (20-Minute Dinner)
Seared bite-size chicken breast with green and yellow zucchini, garlic and cherry tomatoes in a lemony pan sauce, finished with parmesan and fresh basil. One skillet, 20 minutes.
Nutrition per serving (estimate): 320 calories · 36 g protein · 16 g fat · 8 g carbs
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Filed under quick chicken dinners and one-pan dinner recipes.
This easy chicken and zucchini dinner is what summer cooking tastes like, and it works all year round. Bite-size pieces of chicken breast are seasoned and seared until golden, then green and yellow zucchini, garlic and cherry tomatoes cook quickly in the same skillet. A splash of broth, lemon juice and a pat of butter turn the browned bits into a bright pan sauce, and parmesan and fresh basil finish it off. One pan, 20 minutes, and very little cleanup.
It’s naturally low-carb and gluten-free, and the pan sauce is made simply with chicken broth and lemon.
Ingredients and substitutions
Chicken. Boneless, skinless breast cut into 1 1/2-inch pieces cooks in about 6 minutes. Thighs work too and are harder to overcook. Use halal chicken from a halal butcher or with halal certification.
Zucchini. A mix of green zucchini and yellow zucchini (or yellow summer squash) looks great, but two green zucchini are fine. Choose medium, firm zucchini; large ones are watery and seedy.
Cherry tomatoes. They burst into a light, sweet sauce. Grape tomatoes are a good substitute.
Lemon and broth. Lemon zest and juice give the sauce its freshness, and low-sodium chicken broth deglazes the pan. Vegetable broth or water works if that’s what you have.
Parmesan and basil. Parmesan adds a salty, savory finish. Use a halal-certified or microbial-rennet parmesan-style cheese if you avoid animal rennet; pecorino is a sharper option. Parsley can replace the basil.
How to make chicken and zucchini in one skillet
Sear the chicken first. Give it space and don’t move it for 3 minutes so it gets a golden crust. Then take it out so it doesn’t overcook while the vegetables cook.
Brown the zucchini. Add it to the hot pan in a single layer. A few minutes of high heat brown the edges and keep the center tender-crisp.
Garlic and tomatoes. Sliced garlic goes in with the tomatoes so it softens without burning.
Make the pan sauce. Broth and lemon lift the browned bits off the bottom of the pan, butter makes the sauce silky, and the chicken goes back in at the end to warm through.
Simple chicken zucchini recipe variations
- Mediterranean: Add a handful of kalamata olives and crumbled feta instead of parmesan, and use oregano instead of Italian seasoning.
- Creamy: Stir 1/4 cup of heavy cream into the sauce with the butter for a richer dinner, similar to creamy Tuscan chicken.
- Spicy: Add 1/2 tsp red pepper flakes with the garlic.
- With pasta: Toss with 8 oz of cooked short pasta and a splash of pasta water for a fast chicken zucchini pasta.
- Sheet pan bake: See the FAQ below for an oven version.
More fast chicken dinners
If you love a lemony pan sauce, the lemon chicken skillet uses thin cutlets and a lemon-butter sauce in 17 minutes. For something heartier, try the one-pan Moroccan chicken and couscous. Find more quick chicken dinners and one-pan dinner recipes.
Storage and reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water for 3 to 4 minutes, or in the microwave in 1-minute bursts. The zucchini softens a little on reheating. Freezing isn’t recommended because the zucchini turns mushy once thawed.
Quick supper
Recipe card
Ingredients
- 1 1/4 lb (570 g) boneless, skinless halal chicken breast, cut into 1 1/2-inch pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil, divided
- 1 medium green zucchini (about 7 oz), halved lengthwise and cut into 1/2-inch half-moons
- 1 medium yellow zucchini or yellow squash (about 7 oz), halved lengthwise and cut into 1/2-inch half-moons
- 4 garlic cloves, thinly sliced
- 1 1/2 cups cherry tomatoes
- 1/3 cup low-sodium chicken broth
- 1 tsp finely grated lemon zest, plus 2 tbsp lemon juice
- 1 tbsp unsalted butter
- 1/3 cup finely grated parmesan
- A handful of fresh basil leaves, to serve
Instructions
Preparation images are AI-generated illustrations.
- 1
Pat the chicken dry and toss it with the Italian seasoning, garlic powder, paprika, 3/4 tsp of the salt and the pepper.
Step 1 · AI-generated illustration - 2
Heat 1 tbsp of the oil in a 12-inch stainless-steel skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear without moving for 3 minutes, until golden underneath. Turn and cook 2 to 3 minutes more, until browned and 165°F inside. Move to a plate.
Step 2 · AI-generated illustration - 3
Add the remaining 1 tbsp oil, the green and yellow zucchini and the remaining 1/4 tsp salt. Spread out in one layer and cook for 3 to 4 minutes, stirring only once or twice, until lightly browned but still firm.
Step 3 · AI-generated illustration - 4
Add the garlic and cherry tomatoes and cook for 2 minutes, until the garlic is fragrant and the tomatoes start to blister and soften.
Step 4 · AI-generated illustration - 5
Pour in the broth and lemon juice and scrape up the browned bits. Simmer for 1 minute, then stir in the butter and lemon zest. Return the chicken and its juices and toss for 1 minute to coat. Sprinkle with parmesan and torn basil and serve.
Step 5 · AI-generated illustration
Helpful tips
- Cook the zucchini hot and fast and don't stir it constantly. That way it browns at the edges instead of releasing water and turning soft.
- Salt the zucchini only when it goes into the pan. Salted ahead, it weeps liquid and steams.
- Cut the chicken into even pieces so they all cook at the same speed. An instant-read thermometer takes the guesswork out: 165°F is done.
- Stainless steel gives you the best browned bits (fond) for the pan sauce. A nonstick skillet works, but the sauce will be a little lighter in flavor.
Frequently asked questions
What is an easy chicken and zucchini dinner for busy weeknights?
This skillet is about as easy as it gets: season bite-size chicken breast, sear it, cook zucchini, garlic and cherry tomatoes in the same pan, then finish everything with lemon, butter and parmesan. It takes 20 minutes, uses one pan and needs no special ingredients.
How do you keep zucchini from getting soggy?
Use high heat, cut the zucchini into thick 1/2-inch half-moons, spread it in a single layer and stir only once or twice. Add the salt when it goes into the pan rather than ahead of time, and don't cover the skillet. The zucchini should be browned at the edges and still slightly firm.
Can I use chicken thighs instead of breast?
Yes. Boneless, skinless thighs cut into 1 1/2-inch pieces are juicier and more forgiving. They need 1 to 2 minutes longer to brown, so sear them for about 4 minutes on the first side. Cook them to at least 165°F.
What can I serve with chicken and zucchini?
It's a low-carb meal on its own. For something heartier, serve it over orzo, rice, couscous or buttered pasta, or with crusty bread to soak up the lemony pan sauce.
Can I turn this into a chicken zucchini bake?
Yes. Toss the raw chicken, zucchini, tomatoes, garlic, oil and seasonings on a sheet pan and roast at 425°F for 18 to 20 minutes, until the chicken reaches 165°F. Squeeze over the lemon, sprinkle with parmesan and basil, and return to the oven for 1 minute to melt the cheese. Allow about 25 minutes in total.
Can I make this dairy-free?
Swap the butter for an extra tablespoon of olive oil and leave out the parmesan, or use a dairy-free grated topping. A handful of toasted pine nuts adds the savory crunch that the cheese would.
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