Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, dried oregano, and dried thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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) and the chicken is cooked through.
Remove the chicken from the skillet and set aside to rest, tented with foil.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced zucchini to the skillet and cook, stirring occasionally, for 5-7 minutes until tender and slightly browned.
Season the zucchini with salt and black pepper to taste.
Return the chicken breasts to the skillet for 1 minute to warm through with the zucchini.
Sprinkle fresh chopped parsley over the chicken and zucchini before serving.