Buttery Garlic Herb Chicken with Zucchini is an 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!
Quick and easy meals are just what is needed at this time! 15 Minute Garlic Shrimp Stir Fry, 20 Minute Skillet Blackened Shrimp Fajitas, 20 Minute Skillet Blackened Shrimp Fajitas or 20 Minute Garlic Beef and Broccoli Lo Mein are minute meals to help make your weeknight easier.
Buttery Garlic Herb and 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?
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.
What do you need to make buttery garlic herb chicken with zucchini?
- Garlic cloves
- Freshly chopped oregano
- Fresh rosemary
- Fresh thyme
- Boneless skinless chicken thighs
- Salt and pepper
- Medium sized zucchini
How do you make buttery garlic herb chicken with zucchini?
- In a medium size skillet 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.
- Add the zucchini to the pan and salt and pepper. Sauté for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
What temperature should juicy chicken be cooked to?
The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken. It should be inserted into the thickest part of the thigh but not touching bone.
Can you use chicken breast instead of chicken thighs?
Yes, absolutely! You will took it all the same but adding a few more minutes still leaving the chicken at a internal thermal setting of 165 degrees Fahrenheit.
What is zucchini?
The zucchini or courgette is a summer squash. A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.
How do you know what is a good zucchini?
The vegetable should feel firm yet tender with shiny or glossy skin. When you cut into a good zucchini, it should have an almost buttery-like texture and the flesh should appear slightly yellow, greenish or white.
How do you cut zucchini?
- Wash and dry the zucchini.
- Using a sharp knife, slice off ends of the zucchini.
- Cut the zucchini in half lengthwise.
- Slice into 1 cm slices.
Can you use dried herbs?
Yes! Sometimes it is hard to have fresh herbs on hand. Dried herbs have a stronger flavoring. Each fresh herbs will be half of the amount for the dried herbs substitution.
Looking for more skillet recipes?! Try these!
- Shrimp and Asparagus Skillet
- Creamy Skillet Chicken Cacciatore
- Skillet Salisbury Steal
- Skillet Garlic Butter Steak and Shrimp
- Egg Roll Noodle Skillet with Ground Pork
Buttery Garlic Herb Chicken with Zucchini
- 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
- 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.
- 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.
•[url:3]Staub Cast Iron Skillet[/url]
•[url:4]Utopia Kitchen Cooking Knives[/url]
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Has anyone tried searing the chicken thighs in a cast iron skillet. Three minutes each side then baking it? Then putting the zucchini in last? I’m wondering if this will help with the raw middles. Just not sure what temperature to bake on and for how long. Going to try it tonight.
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!
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?
Same way! Just may have a different taste.
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!
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 ?
Oh no! I am so sorry!
I bought bone in and skin on thighs, will that work?
Yes, that will work with this recipe.
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.
Oh no! I am so sorry. I just use butter to help it not stick. You could try a non cooking spray too. Whatever is easiest for you! XOXO
It was very good. Takes longer than 30 minutes to cook properly and not burning butter. I will recommend it to friends and family.
Flavour was good. I added a Lilttle chicken stock and corn starch to make a sauce
For the buttery garlic herb chicken you say skinless chicken but the picture i believe has skin. Can you please clarify?
It is boneless, skinless chicken thighs or breasts. Hope that helps!
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!
So you’re saying the chicken will cook in 10 minutes??
The chicken can cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees.
This was fabulous! Light and healthy. I added mushrooms which made it super fabulous!
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!
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.
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!
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.
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!
This was so amazing. The smells while cooking are mouth watering. The taste is wonderful and yes my 6 year old likes this too!
That is AWESOME to hear! Thanks so much for sharing! XOXO
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.
I rated this much higher not sure why it didn’t register.
That is so great to hear! I am so happy for you! Thank so much for sharing! XOXO
Decided this would be dinner, and it was fantastic!
That is awesome! I could eat Zucchini All.Day.Long!! Thanks for sharing! XOXO
How do I find out what the nutritional facts are for the Buttery Garlic Herb Chicken?
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
I need to make this asap
I cannot print. Recipes from the post. When I hit the print button I print a blank page