Pan-Seared Chicken with Garlic-Butter Zucchini
Ingredients
- 1½ poundschicken breast (bone-out, skin-on)
- 2 mediumzucchini
- 4 clovesgarlic
- 2 tablespoonsolive oil
- 2 tablespoonsbutter
- 1lemon
- ·salt
- ·black pepper
- 4 sprigsfresh thyme (or 1 teaspoon dried)
Prep
- 01
Slice 2 medium zucchini into 1/4-inch rounds.
- 02
Mince 4 garlic cloves.
Method
- 01
Pat chicken dry with paper towels and season generously with salt and pepper on both sides.
- 02
Heat olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 6–7 minutes until the skin is golden and crisp. Flip and sear the other side for 3–4 minutes.
- 03
Transfer chicken to a plate. Add butter and minced garlic to the same pan, stirring for 30 seconds until fragrant.
- 04
Add zucchini rounds back to the pan, season with salt and pepper, and toss to coat. Scatter thyme sprigs over everything.
- 05
Return chicken to the pan skin-side up, nestling it among the zucchini. Cover and cook over medium heat for 8–10 minutes until the chicken reaches 165°F in the thickest part and zucchini is tender.
- 06
Squeeze fresh lemon juice over the pan, taste, and adjust seasoning. Serve from the skillet or transfer to plates.
Spice Tips
Add heat with a pinch of red pepper flakes when you toss the zucchini, or finish with fresh basil for brightness. A light sprinkle of Parmesan cheese over the finished dish also works well.
Skin-on chicken breasts add richness and crisp up beautifully; boneless works too but reduce searing time by 1–2 minutes. For a richer finish, drizzle with an extra knob of butter before serving.