Garlic-Butter Chicken with Crispy Zucchini
Ingredients
- 1½ poundschicken breast
- 3 mediumzucchini
- 4 clovesgarlic
- 3 tablespoonolive oil
- 2 tablespoonbutter
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Slice zucchini into half-moons about 1/4 inch thick.
- 02
Mince 4 cloves garlic.
Method
- 01
Pat chicken breasts dry with paper towels. Season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and cooked through (165°F at thickest part). Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add garlic and cook 30 seconds until fragrant.
- 04
Add zucchini pieces and cook 5–6 minutes, stirring occasionally, until tender and lightly browned. Season with salt and pepper.
- 05
Return chicken to the skillet. Squeeze half the lemon over everything. Toss gently to combine. Cook 1 minute to warm through.
- 06
Plate and finish with a squeeze of fresh lemon juice. Serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when the garlic hits the pan. For deeper flavor, finish with fresh basil or a sprinkle of grated Parmesan. A pinch of dried oregano can round out the Mediterranean notes.