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.