Skillet Chicken with Creamy Tomato Zucchini
Ingredients
- 1½ poundchicken breast
- 2 mediumzucchini
- 3 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1 can (14.5 oz)canned crushed tomato
- ½ cupheavy cream
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- ½ cupparmesan cheese
Prep
- 01
Dice 1 medium yellow onion into roughly 1/2-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 medium zucchini into 1/4-inch-thick rounds or half-moons.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Once oil is hot, add chicken and cook 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a cutting board.
- 02
Add remaining 1 1/2 tablespoons oil to the same skillet. Add onion and cook 3–4 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more until fragrant.
- 03
Pour in crushed tomato and oregano. Stir well and simmer 3–4 minutes. Reduce heat to medium and stir in heavy cream until combined.
- 04
Add zucchini to the sauce and cook 5–6 minutes, stirring gently, until zucchini is just tender.
- 05
Slice the cooked chicken and nestle it back into the skillet. Stir gently to coat with sauce. Taste and adjust salt and pepper as needed.
- 06
Transfer to a serving dish or bowls and top with parmesan cheese. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the sauce. A pinch of nutmeg stirred into the cream adds subtle depth. Fresh basil torn over the top at the end brightens the dish.
Serve over pasta, rice, or crusty bread to soak up the creamy tomato sauce. Can be made ahead and reheated gently; add a splash of cream when warming if the sauce has thickened.