When the clock ticks past dinnertime and you’re staring at the fridge wondering what to make, this pan-seared chicken breast with sautéed zucchini quietly saves the day. It’s one of those dishes that feels both nourishing and uncomplicated, the kind you come back to when you want to eat well but don’t want to fuss over complicated steps or long cooking times.
I remember one evening last week, rushing home with a mental list of things to do. I barely had enough focus to pull out the skillet, but the sizzle of the chicken hitting the hot pan instantly snapped me back. The aroma of garlic and herbs filled the kitchen, and while the chicken browned, I tossed the zucchini in butter and olive oil, watching it soften just enough to keep its snap. Somewhere between flipping the chicken and stirring the zucchini, I realized dinner was almost ready—and it looked and smelled like something you’d order out, but better.
Why You’ll Love It:
- The chicken comes out tender and golden every time, no complicated marinades needed.
- It’s simple—and that’s kind of the point. Minimal ingredients, maximum flavor.
- The zucchini adds a fresh, crisp contrast without stealing the spotlight.
- Ready in about 25 minutes, so it’s great for busy weeknights when time is tight.
- It’s healthy, but doesn’t feel like you’re missing out on comfort food.
Don’t worry if you’re not a kitchen pro. This dish is forgiving, and I usually just keep a close eye on the chicken to avoid overcooking. Plus, the leftover chicken and zucchini reheat well, so you can stretch your effort over a couple of meals.
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Pan-Seared Chicken Breast with Sautéed Zucchini
- Total Time: 25 minutes
- Yield: 2 1x
Description
A simple and healthy dish featuring tender pan-seared chicken breasts paired with lightly sautéed zucchini, perfect for a quick weeknight dinner.
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 medium zucchini (about 7 ounces), sliced into 1/4-inch thick rounds
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
1 tablespoon unsalted butter
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with 1/4 teaspoon salt, 1/8 teaspoon black pepper, garlic powder, and dried Italian seasoning.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and let rest on a plate, covered loosely with foil.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced zucchini, season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, and sauté for 4-5 minutes, stirring occasionally, until zucchini is tender but still slightly crisp.
Remove the skillet from heat and stir in chopped fresh parsley.
Serve the chicken breasts sliced or whole alongside the sautéed zucchini.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes: The skillet you use here makes a difference—something heavy-bottomed helps get that nice sear. I like to serve everything right from the pan, letting the juices mingle a bit on the plate. If you’re feeling adventurous, a splash of lemon over the zucchini adds brightness, though I haven’t tested it with other herbs beyond parsley and Italian seasoning. For a twist, swapping zucchini for summer squash or even thinly sliced bell peppers can work, but I’m not sure it’s quite the same. And if you want a little more richness, a small pat of butter on the chicken right before serving never hurts.
FAQ:
Can I use chicken thighs instead?
Yes, but cooking times will vary. Thighs tend to have more fat, so watch closely to avoid flare-ups.
What if I don’t have fresh parsley?
Dried parsley works in a pinch, but fresh adds that pop of color and freshness at the end.
Can I prepare this ahead of time?
You can cook the chicken and zucchini earlier and reheat gently. Just keep them separate to avoid sogginess.
Give this a try tonight and see how a simple meal can feel a little special. Save it, print it, or just dive right in—you won’t regret the quick comfort on your plate.