Description
A quick and easy weeknight dinner featuring pan-seared chicken breasts coated in garlic butter, served with tender zucchini.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 4 tablespoons garlic butter (or unsalted butter mixed with 2 cloves minced garlic)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken dry with paper towels and season both sides with salt, pepper, and Italian seasoning.
- Heat a large skillet over medium heat, then add the garlic butter and let it melt and foam for about 30–45 seconds.
- Place the seasoned chicken in the skillet and cook undisturbed for 6–7 minutes until golden and a crust forms.
- Flip the chicken and cook for another 6–7 minutes, or until an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Remove the chicken to a plate and tent loosely with foil to rest for 4–5 minutes.
- Add the sliced zucchini to the same skillet and sauté in the remaining garlic butter and pan juices for 3–4 minutes until tender but still holds its shape.
- Return the chicken to the skillet for 1 minute to rewarm and coat with pan juices, then sprinkle with chopped parsley and serve immediately.
Notes
Don’t overcrowd the pan for best searing results. Use an instant-read thermometer to check for doneness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American