A simple and flavorful one pot chicken zucchini recipe that combines tender chicken breasts with fresh zucchini, garlic, and herbs for a wholesome, easy weeknight meal.
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 medium onion, diced
2 medium zucchinis, sliced into 1/2-inch rounds
1 cup low sodium chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken pieces with salt and black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced zucchini to the skillet and cook for 4-5 minutes until slightly tender.
Return the chicken to the skillet and pour in the chicken broth.
Stir in dried oregano, dried thyme, and crushed red pepper flakes.
Bring the mixture to a simmer, cover, and cook for 10 minutes until the chicken is cooked through and zucchini is tender.
Remove the lid and cook uncovered for 2-3 minutes to reduce excess liquid.
Stir in the grated Parmesan cheese until melted and combined.
Sprinkle chopped fresh parsley over the top before serving.