Skillet Chicken with Creamy Tomato Zucchini
Ingredients
- 4 ounces each, about 1.5 pounds totalchicken breasts (boneless, skinless)
- 2 mediumzucchini
- 3 clovesgarlic
- 1 can (14.5 ounces)canned crushed tomatoes
- ½ cupheavy cream
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
- ¼ teaspoonred pepper flakes
- ¼ cupparmesan cheese
Prep
- 01
Mince 3 garlic cloves.
- 02
Cut 2 medium zucchini into half-moons, about 1/4 inch thick.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper. When the oil shimmers, add the chicken and cook for 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the crushed tomatoes, 1 teaspoon dried oregano, and a pinch of red pepper flakes. Stir well.
- 03
Add the zucchini pieces to the skillet. Stir, then reduce heat to medium and simmer for 4 to 5 minutes, stirring occasionally, until the zucchini is tender-crisp.
- 04
Stir in the heavy cream. Return the chicken to the skillet, nestling it into the sauce. Simmer for 2 to 3 minutes until warmed through.
- 05
Taste and adjust salt and pepper if needed. Top with parmesan cheese and serve warm.
Spice Tips
Add warmth with another 1/4 teaspoon red pepper flakes or a pinch of cayenne. Fresh basil or parsley stirred in at the end brightens the whole dish. A small splash of white wine (2 tablespoons) added with the tomatoes deepens the flavor if you have it on hand.
For extra richness, use a mix of heavy cream and cream cheese (2 ounces). This recipe also works beautifully with chicken thighs — reduce the sear time to 4 minutes per side.