Some evenings, I just want dinner to feel effortless but still like I actually made something worth eating. That’s exactly what this pan-seared chicken breast with sautéed zucchini delivers. The sizzle of the chicken hitting the hot pan, the smell of garlic and herbs mingling with olive oil—it’s comfort that doesn’t demand hours or a fancy pantry.
Last week, I almost forgot to start the zucchini while the chicken was cooking and got distracted by a text. The zucchini came out a little softer than usual, but honestly, it still tasted great. It reminded me that sometimes the little imperfections in cooking make the meal feel more human, like you’re sharing a real moment at the table, not just following a strict recipe.
It’s a dish that feels balanced and fresh without trying too hard. The chicken gets that golden crust that’s just a bit crispy yet tender inside, while the zucchini offers a garlicky, herb-infused freshness that keeps the meal light but satisfying.
- Quick to prepare and cook, making it great for weeknights when time is tight.
- The flavors are straightforward—garlic, herbs, and a touch of butter—nothing too fancy, which means it’s approachable.
- It’s simple—and that’s kind of the point. No complicated steps, just honest cooking.
- Healthy, with protein and veggies, but still comforting enough to feel like a treat.
- It’s easy to customize if you want to sneak in other veggies or switch up the herbs, though I haven’t tested all options myself.
Even if you’re new to cooking, this recipe won’t intimidate. It’s a chance to get comfortable with basic skillet techniques and timing. Plus, it leaves you with that satisfying feeling of having made a meal that hits the spot.
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Pan-Seared Chicken Breast with Sautéed Zucchini
- Total Time: 30 minutes
- Yield: 2 1x
Description
A simple and healthy dish featuring tender pan-seared chicken breasts served alongside sautéed zucchini seasoned with garlic and herbs.
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
2 cloves garlic, minced
1/2 teaspoon dried Italian seasoning
1 tablespoon unsalted butter
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic powder.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook without moving for 6 minutes until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon olive oil and butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced zucchini, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and dried Italian seasoning. Sauté for 5-7 minutes, stirring occasionally, until zucchini is tender but still slightly crisp.
Serve the chicken breasts alongside the sautéed zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
In my kitchen, a good skillet is your best friend here—no need for anything fancy, just something that gets hot evenly. I usually serve this with a simple side salad or some crusty bread, but it works well alongside grains if you want a fuller plate. Sometimes I toss in a handful of cherry tomatoes near the end of sautéing the zucchini for a pop of color and sweetness; other times, a sprinkle of chili flakes adds a little heat, but I’m still figuring out how much I like that.
For a twist, you can swap out the zucchini for yellow squash or add mushrooms if you have them on hand. I guess the key is not to overthink it—these flavors are forgiving.
FAQ
Can I use bone-in chicken breasts? You can, but cooking time will be longer and the texture might differ a bit. I usually stick to boneless for convenience.
What’s the best way to tell when the chicken is done? Ideally, use a meat thermometer for 165°F, but if you don’t have one, cutting into the thickest part to check for clear juices works in a pinch.
Can I make this ahead of time? Yes, leftovers keep well in the fridge for a couple of days and reheat nicely in a skillet.
Is this recipe kid-friendly? Definitely. The flavors are mild, but you can adjust seasoning depending on preferences.
Give this a try when you want dinner that feels like a little win without the fuss. It’s the kind of recipe you might come back to again and again because it just works.