Skillet Chicken with Roasted Zucchini and Tomato Pan Sauce
Ingredients
- 4 piecechicken breasts (boneless, skinless)
- 2 mediumzucchini
- 3 tablespoonolive oil
- 3 clovegarlic
- 1 can (14.5 oz)canned diced tomatoes
- ½ cupchicken broth
- ¼ cupfresh basil
- ·salt
- ·black pepper
- 1lemon
Prep
- 01
Cut 2 medium zucchini into half-moons about 1/4 inch thick.
- 02
Mince 3 cloves garlic.
- 03
Tear fresh basil leaves into bite-sized pieces (about 1/4 cup plus extra for garnish).
Method
- 01
Pat the chicken breasts 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 the chicken and cook for 6–7 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the same skillet. Add the zucchini pieces, season with salt and pepper, and cook undisturbed for 3–4 minutes until lightly golden. Stir and cook another 2–3 minutes. Transfer to the plate with the chicken.
- 04
Pour off all but 1 tablespoon of oil from the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
- 05
Pour in the diced tomatoes (with juice) and chicken broth. Scrape up any browned bits from the bottom of the pan. Simmer for 3–4 minutes until slightly reduced.
- 06
Return the chicken and zucchini to the skillet. Tear in most of the fresh basil, reserving some for garnish. Stir gently and warm through for 1–2 minutes. Squeeze the lemon juice over the top.
- 07
Taste and adjust seasoning if needed. Serve hot, garnished with remaining basil.
Spice Tips
If you like warmth, add a pinch of red pepper flakes to the simmering tomato sauce. For deeper flavor, try a 1/2 teaspoon of dried oregano or fresh thyme with the garlic.
For a creamier sauce, stir in 2–3 tablespoons sour cream or Greek yogurt just before serving. Pairs beautifully with crusty bread or pasta. Leftovers keep refrigerated for up to 3 days.