Sizzling Italian Herb Chicken with Crispy Zucchini Skillet
A one-pan wonder featuring juicy, herb-infused chicken thighs seared to golden perfection alongside crispy, golden-brown zucchini coins. This dish is a quick, flavorful, and healthy weeknight dinner that's bursting with Mediterranean flavors.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tbsp olive oil divided
- 2 tsp Italian seasoning divided
- 1 tsp garlic powder
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 2 medium zucchini sliced into 1/4-inch rounds
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 0.5 cup chicken broth low-sodium
- 0.25 cup fresh parsley chopped, for garnish
- 1 tbsp lemon juice fresh
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness. Make-Ahead: You can prep the chicken and vegetables up to a day in advance. Variations: Substitute chicken breasts for thighs (reduce cook time). Add a sprinkle of Parmesan cheese at the end for extra richness. For a dairy-free version, omit cheese. Serving Suggestions: Serve over cooked quinoa, rice, or with a side of crusty bread to soak up the delicious pan sauce.