One-Pan Garlic Butter Chicken Zucchini
20 min4 servings
Thin chicken cutlets and zucchini half-moons seared in a skillet, finished with a warm garlic butter sauce.
| prepSlice chicken breasts in half through thickest side parallel to cutting board | ||||
| prepSlice zucchini into 1/4" half-moons | ||||
| prepGrate garlic cloves | ||||
| prepCut butter into Tbsp.-sized cubes | ||||
| 2 (8-oz.) boneless, skinless chicken breasts, sliced in half | Toss chicken with oil, paprika, pepper & salt | Sear chicken 3 min per side until 165°F / 74°C | Return chicken & zucchini, spoon garlic butter over | Top with basil & serve |
| 1 tbsp. extra-virgin olive oil (for coating chicken) | ||||
| 1/4 tsp. paprika, freshly ground black pepper & 1 tsp. kosher salt | ||||
| 2 medium zucchini (about 1 lb. total), sliced into 1/4" half-moons | Sauté zucchini 5–6 min until browned & tender | |||
| 1 tbsp. extra-virgin olive oil (for cooking zucchini) & 1/4 tsp. kosher salt | ||||
| 1 tbsp. extra-virgin olive oil (for cooking chicken) | ||||
| 6 tbsp. unsalted butter, cut into Tbsp.-sized cubes | Melt butter, cook garlic 30 sec until fragrant | |||
| 4 garlic cloves, grated | ||||
| Fresh basil, for serving (optional) | ||||
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