Buttery Chicken and Zucchini Skillet with Thyme
Ingredients
- 1½ poundschicken breast
- 3 mediumzucchini
- 3 tablespoonbutter
- 4 clovegarlic
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
- ½ cupchicken broth
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Slice zucchini into 1/4-inch-thick rounds.
- 02
Mince or thinly slice 4 cloves garlic.
Method
- 01
Pat chicken dry and season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add chicken and cook 6 minutes per side until golden brown. Transfer to a plate.
- 03
Add remaining 1 tablespoon butter to the skillet. Add zucchini and cook 4 to 5 minutes, stirring occasionally, until starting to soften and brown at the edges. Season with salt and pepper.
- 04
Return chicken to the skillet. Pour in chicken broth and scatter garlic and thyme over everything. Simmer uncovered for 8 to 10 minutes, until chicken is cooked through (165°F on an instant-read thermometer) and zucchini is tender.
- 05
Squeeze lemon juice over the skillet. Taste and adjust seasoning. Serve warm from the pan.
Spice Tips
For warmth, add a pinch of red pepper flakes when you add the garlic. Fresh lemon zest brightens the finish. A whisper of Dijon mustard stirred in at the end adds subtle tang.
Serve over rice, pasta, or crusty bread to soak up the buttery broth. Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop.