One-Pan Garlic Butter Chicken Zucchini

By Taylor Ann Spencer · delish.com

4 servings

20 min

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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