Lemon-Garlic Chicken with Summer Zucchini
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1 poundzucchini
- 2lemon
- 4 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme (or dried)
- ¼ cupvegetable broth
Prep
- 01
Slice zucchini into half-moons, about ¼ inch thick.
- 02
Mince 4 garlic cloves.
Method
- 01
Pat chicken dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 5–6 minutes per side, until golden brown. Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the pan. Add garlic and cook, stirring, for 30 seconds until fragrant.
- 04
Add zucchini to the pan with a pinch of salt. Sauté for 3–4 minutes, stirring occasionally, until just starting to soften.
- 05
Return chicken to the pan. Pour in vegetable broth and juice of 1 lemon. Scatter thyme over everything.
- 06
Reduce heat to medium, cover, and simmer for 8–10 minutes, until chicken is cooked through (165°F at the thickest part) and zucchini is tender.
- 07
Finish with a squeeze of fresh lemon juice from the remaining lemon half. Taste and adjust salt and pepper if needed.
Spice Tips
For brightness, add a handful of fresh basil or parsley at the end. To warm it up, try a small pinch of red pepper flakes with the garlic in step 3, or a dash of smoked paprika if you want subtle depth.