Buttery Garlic Herb Chicken with Zucchini

Buttery Garlic Herb Chicken with Zucchini is a easy 30 minute meal that has tender and juicy chicken cooked in a buttery garlic herb sauce with zucchini.  This dish is cooked with fresh herbs and is incredible! 

Buttery Garlic Herb Chicken with Zucchini

I’ve got a newborn so brace yourself for a lot of 30 minute meals.  Even though I have the best and most mellow baby, it seems impossible to get anything done.  It is partly my fault because I snuggle her all day long.  But the truth is I am tired and the last thing I want to do is make an elaborate meal for the family.

But the best part about it is that you can make an easy 30 minute meal but still have it be incredible!  And you can never go wrong with the butter garlic and herb combination.  Am I right?

Buttery Garlic Herb Chicken with Zucchini 2

I L-O-V-E using fresh herbs when I cook.  And thyme is always the star of the dish and one of my favorite herbs to use.  The smell of fresh herbs cooking in a buttery garlic sauce is incredible.  The chicken was perfectly tender and juicy and then you have the zucchini.

Zucchini is my summer jam so brace yourself for a lot of it as well.  It is so so good sautéed in the buttery garlic herb sauce and they are perfectly tender.  It was the perfect pairing with the chicken and makes for a complete low carb meal!  You are going to love it.

Buttery Garlic Herb Chicken with Zucchini 3

Buttery Garlic Herb Chicken with Zucchini

Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Buttery Garlic Herb Chicken with Zucchini is a easy 30 minute meal that has tender and juicy chicken cooked in a buttery garlic herb sauce with zucchini. This dish is cooked with fresh herbs and is incredible!


  • 3 tablespoons butter
  • 4 garlic cloves minced
  • ¼ cup freshly chopped oregano
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme chopped
  • 1 pound boneless skinless chicken thighs or breasts
  • salt and pepper
  • 2 medium sized zucchini sliced


  1. In a [url:1]medium sized skillet[/url] over medium high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
  2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

Recipe Notes

[b]Alyssa Also Recommends: [/b]

Want to make this even easier? Here are a few products that I LOVE:

•[url:2]Cuisinart Stainless Steel Chopper[/url]
•[url:3]Staub Cast Iron Skillet[/url]
•[url:4]Utopia Kitchen Cooking Knives[/url]

Nutrition Facts
Buttery Garlic Herb Chicken with Zucchini
Amount Per Serving
Calories 215 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 130mg 43%
Sodium 176mg 7%
Potassium 290mg 8%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Sugars 1g
Protein 22g 44%
Vitamin A 6.3%
Vitamin C 2.1%
Calcium 1.8%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

ChickenLow Carb


Leave a reply
    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps! XOXO

  1. We were homeless over a year so eating things made on a stove instead of a microwave was way overdue. So happy to have found this on Pinterest as we are having this tonight for dinner. We are still building our spices back up so we were missing the thyme and rosemary but it still smells delicious and will be ready momentarily. We did add in 4 medium potatoes to add a starch for a one pan dinner. Thank you for sharing.

  2. This was so amazing. The smells while cooking are mouth watering. The taste is wonderful and yes my 6 year old likes this too!

  3. I just made this recipe and it was wonderful. I was really surprised the garlic didn’t burn that bad since it was thrown in first, but it came out great!

  4. Should I cut up the chicken breasts or leave them whole? Because, and bear in mind, I’m pretty sure my stove is dying, so I have no doubts that this recipe is as amazing as everyone says it is, mine turned out gorgeous on the outside but raw inside, and the herbs all burnt to a crisp. But I’ll try again when we get a new stove!

    1. Same exact thing happened to me, although I’m on vacation and not sure about the stove here. Just wound up with beautiful chicken breasts….completely raw inside. Smelled great while cooking but ended up going for take out after struggling to right the missteps there. May not be the fault of the recipe so withholding any judgment, I’ve absolutely loved the other recipes I’ve tried from this site.

      1. next time to ensure chicken being done, if its breasts just flatten the breasts so they are equal thickness. Usually I flatten them to about 1 1/2 to 2 inches . By the way, she did mention to bring them to internal temp. to 165 degrees!

    2. I flattened my chicken breasts and that part cooked fine… but the butter and herbs were burnt by the time the zucchini was done. I may try it with butter infused olive oil instead next time. Right now its not great to me but I’ll try it again later.

  5. Alyssa, I made your recipe tonight (9/1/18), the Buttery Garlic Herb Chicken with Zucchini. I did have to put the chicken in my microwave to throughly cook about three minutes because it was still not cooked completely inside. But afterwards it turned out just right. What a wonderful delicious dish! It was so easy and I added long grain and wild rice along with it. This is a recipe I will definitely make again! Thank you so much!

  6. It was very good. Takes longer than 30 minutes to cook properly and not burning butter. I will recommend it to friends and family.

  7. I used my le crueset cast iron skillet and the chicken tasted great but how do you prevent the food from sticking to the cast iron? It’s two days later and there is still charred debris I can’t get off the pan.

  8. So bummed all my herbs and garlic burned while waiting for the chicken to finish cooking…. I sacrificed my glass of Pinot Grigio to deglaze the pan and hopefully slow the burning down but next time I’m starting the chicken first then adding the herbs and garlic. Maybe I’ll get a nice pan sauce out of the deal but who knows with burnt garlic 😶

  9. So I want to try this recipe. And I sent my husband to the store with a full exact list of the ingredients. But he decided to get the bottled herbs instead of fresh. How can that work?

    1. I actually made an herb butter of what was dried versus fresh. Worked perfect, softened it up & cooked up fine. I did add a little more butter and a splash of oil to keep mine from sticking or burning mid cook. I used boneless skinless thighs. Very good!

  10. Just made this – it’s delicious!!!! Thanks for the recipe! I didn’t have fresh herbs, so I used dried herbs with a little more butter. Yum!

  11. Update! Baking the chicken for 45 min at 400 in a cast iron worked!! (I added chicken broth to keep them moist) then I dumped broth and added butter to remaining herbs and cooked the zucchini. We are this with Parmesan couscous it was So YUMMY!!!

Leave a Reply

Your email address will not be published. Required fields are marked *