Lemon-Herb Chicken with Charred Zucchini
Ingredients
- 4 pieces, about 6 ounces eachchicken breast
- 3 mediumzucchini
- 3 tablespoonolive oil
- 1lemon
- 3 clovesgarlic
- 2 teaspoonfresh thyme
- ¼ cupfresh basil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Slice 3 medium zucchini on a slight bias, about 1/4 inch thick.
- 03
Zest the lemon, then cut it in half for juicing.
- 04
Tear or chop fresh basil into rough pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper.
- 02
Add chicken to the hot skillet and cook for 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the same skillet. Add zucchini slices (cut on a slight bias, about 1/4 inch thick) in a single layer and cook for 3–4 minutes per side until charred and tender. Season with salt and pepper.
- 04
Return chicken to the skillet. Scatter minced garlic and thyme over everything and toss gently. Squeeze fresh lemon juice over the top and tear in basil leaves.
- 05
Cook for 1 minute more to warm through. Taste and adjust seasoning. Serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes to the oil before cooking the chicken. If you enjoy more herbaceous depth, swap half the basil for fresh oregano or dill.
If your zucchini are particularly large, cut them lengthwise first, then slice on the bias for prettier, more manageable pieces. Chardonnay or crisp white wine pairs beautifully.