6
Prep Time
- Prep: 10 minutes
- Cook: 15–20 minutes
- Total: 30 minutes
- Servings: 2–3
Ingredients
- 2 large chicken breasts (or 3 small), cut into bite-sized cubes
- 2 medium zucchini, sliced into half-moons
- 2–3 tbsp butter (or mix butter + olive oil)
- 3–4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika (optional but adds flavor)
- Salt and black pepper, to taste
- 2 tbsp grated Parmesan cheese (optional but recommended)
- Fresh parsley, chopped (for garnish)
- Optional: pinch chili flakes for heat
Instructions
Step 1: Prepare the Chicken
- Pat chicken dry (important for browning)
- Season with salt, pepper, and Italian seasoning
- Optional: add paprika for color and depth
Step 2: Cook the Chicken
- Heat 1–2 tbsp butter in a large skillet over medium-high heat
- Add chicken pieces in a single layer
- Cook for 6–8 minutes, stirring occasionally, until golden and fully cooked
- Remove chicken from pan and set aside
Step 3: Cook the Zucchini
- In the same pan, add remaining butter
- Add zucchini slices
- Cook for 4–5 minutes until slightly golden but still a bit firm (don’t overcook or it gets soggy)
Step 4: Add Garlic & Combine
- Add minced garlic and cook for 30–60 seconds until fragrant
- Return chicken to the pan
- Toss everything together
Step 5: Finish the Dish
- Sprinkle in Parmesan cheese (optional)
- Adjust salt and pepper
- Add chili flakes if you like heat
- Stir until everything is coated in garlic butter
Step 6: Serve
- Garnish with fresh parsley
- Serve hot straight from the pan
Serving Ideas
- As-is for a low-carb meal
- With cauliflower rice
- With a simple side salad
- Stuffed into lettuce wraps
Tips for Best Results
- Don’t overcrowd the pan or chicken will steam instead of brown
- Cook zucchini quickly to keep texture
- Fresh garlic makes a big difference here
- Add a squeeze of lemon at the end for brightness
