Garlic Herb Chicken and Zucchini
Garlic Herb Chicken and Zucchini - a quick and easy one-pot recipe with delicious and flavorful chicken and zucchini cooked with garlic, oregano, thyme, white wine and parsley.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) skin on and bone-in chicken thighs
- Salt
- Ground black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1/2 tablespoon chopped oregano
- 1/2 tablespoon chopped thyme
- 8 oz (230g) zucchini
- 1/2 teaspoon salt
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- 1/2 tablespoon chopped Italian parsley
Instructions
- 1
Season both sides of the chicken thighs with salt and ground black pepper. Slice the zucchini into rounds and then cut the rounds in half. Set aside.
- 2
Melt butter in a medium-sized skillet over medium heat. Add the garlic, oregano, and thyme. Then, add the chicken thighs and cook for 4–5 minutes on each side, or until the chicken is cooked through. Remove the chicken and set it aside on a plate.
- 3
Add the zucchini to the skillet along with the salt. Sauté for 2 minutes or until tender. Return the chicken to the skillet and add the white wine and lemon juice. Let it sizzle for a moment. Turn off the heat and stir in the parsley. Serve immediately.