Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini, sliced into 1/4-inch rounds
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Step 2: Add the minced garlic and Italian herbs to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
- Step 3: Add the zucchini slices to the skillet. Season with salt and pepper. Cook for 5-7 minutes, or until the zucchini is tender-crisp, stirring occasionally.
- Step 4: Pour in the chicken broth and bring to a simmer. Cook for another 2-3 minutes, allowing the sauce to slightly thicken.
- Step 5: Serve immediately over rice, pasta, or quinoa. Garnish with fresh herbs, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and zucchini in a skillet with a splash of chicken broth to prevent drying.
- A dollop of plain Greek yogurt or a sprinkle of Parmesan cheese adds a creamy, tangy dimension to this dish.
- Don't overcrowd the skillet when browning the chicken; work in batches if necessary to ensure even cooking and browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American