Buttery Garlic Herb Chicken with Zucchini

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

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 Chicken with Zucchini

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?

  • Butter
  • 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.

Buttery Garlic Herb Chicken with Zucchini 2

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!

Buttery Garlic Herb Chicken with Zucchini 3

Buttery Garlic Herb Chicken with Zucchini

4.18 from 17 votes
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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Alyssa Rivers
Servings: 4

Ingredients
  

  • 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

Instructions
 

  • 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.

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

Serves: 4

Calories215kcal (11%)Carbohydrates1gProtein22g (44%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol130mg (43%)Sodium176mg (7%)Potassium290mg (8%)Fiber1g (4%)Sugar1g (1%)Vitamin A315IU (6%)Vitamin C1.7mg (2%)Calcium18mg (2%)Iron1mg (6%)

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.

Course Main Course
Cuisine American
Keyword herbs, chicken, herb chicken, zucchini, chicken with zucchini, butter, garlic herb
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

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

Categories

Comments

Leave a reply
  1. 5 stars
    Made this for dinner tonight. Wonderful flavor! Loved it, so did the family! next time I will have to make more! Easy to make, not too much time in the kitchen.

  2. 5 stars
    This went on my tried and true list. I use frozen uncooked cubed chicken and my family loved it! It also cooked much faster then whole pieces!

  3. 5 stars
    I love this recipe! I made it using a cast iron skillet over medium heat to keep the herbs from burning. To ensure the chicken thighs were thoroughly cooked, I turned them several times for a couple of extra minutes. The dish came out beautiful and delicious.

  4. This was really good! I added some red pepper flakes to the zucchini for a little extra zip. Keeper recipe for sure!

  5. I made this tonight without the rosemary and thyme and my family of 3 loved it! I used 2 chicken breasts and cut them into about 3 or 4 pieces each (About 8 small pieces in total) we also served with mash potato.
    I found the cooking time to be spot on although I did add an extra minute.
    Thank you so much for sharing and my husband is already asking to my on next weeks meal plan

  6. I made this tonight without the rosemary and thyme and my family of 3 loved it! I used 2 chicken breasts and cut them into about 3 or 4 pieces each (About 8 small pieces in total)
    I found the cooking time to be spot on although I did add an extra minute.
    Thank you so much for sharing and my husband is already asking to my on next weeks meal plan

  7. 5 stars
    I’ve just made this chicken and home grown courgettes,(zucchini). excellent, the flavours were wonderful. Thank you

  8. 4 stars
    We loved this recipe! After searing the chicken, put it in the oven at 350 for 25 minutes. It was very good!

  9. Delicious, but the timing is a bit optimistic. The chicken took upwards of fifteen minutes, any faster/higher heat will burn the garlic. And double the cook time on the zucchini as well, same reason.

  10. Thanks for the marvelous posting! I seriously enjoyed reading
    it, you may be a great author.I will be sure to bookmark your blog and definitely
    will come back from now on. I want to encourage you to definitely continue your great posts, have a nice day!

  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.

Recipe Rating