Lemon Chicken Zucchini Skillet

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces (680 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon smoked paprika (2 g)
• 3/4 teaspoon kosher salt (4 g)
• 1/2 teaspoon black pepper (1 g)
• 2 tablespoons olive oil, divided (27 g)
• 3 medium zucchini, sliced into half moons (600 g)
• 3 garlic cloves, finely minced (9 g)
• 1/2 cup low sodium chicken broth (120 g)
• 1 large lemon, zested and juiced (140 g)
• 1/4 cup chopped fresh parsley (15 g)

Instructions

1. Season chicken. Pat the chicken dry. Toss it in a bowl with oregano, paprika, salt, pepper, and half the lemon zest. Keep the pieces close to one inch so they cook at a similar pace in the skillet.
2. Brown chicken. Heat one tablespoon oil in a 12-inch skillet over medium-high heat. Cook half the chicken for 5 to 6 minutes, turning once, until browned outside. Transfer it to a plate, then repeat with remaining chicken.
3. Brown zucchini. Add the remaining oil. Arrange zucchini in one layer and cook 2 minutes without stirring. Continue cooking for 3 to 4 minutes, stirring once or twice, until browned in spots and tender-crisp. Transfer zucchini to the plate.
4. Make sauce. Reduce heat to medium. Add garlic and stir for 30 seconds. Add broth, lemon juice, and remaining zest. Scrape browned bits from the skillet, then simmer the liquid for 2 minutes to concentrate the flavor.
5. Finish chicken. Return chicken and any juices to the skillet. Simmer 3 to 5 minutes, stirring occasionally, until chicken reaches 165°F in the center and the sauce lightly coats the pieces. Add zucchini for the final minute.
6. Garnish and serve. Remove the skillet from heat and fold in parsley. Taste the sauce and adjust salt, pepper, or lemon juice if needed. Divide chicken and zucchini between four bowls, spooning all pan juices over the top.

Notes

• A 12-inch skillet gives the chicken and zucchini enough surface area to brown. With a smaller skillet, cook in extra batches rather than crowding the pan, then combine everything while finishing the sauce.
• Chicken thighs are a workable trade-off for breast: they provide a richer texture but can require a slightly longer final simmer. Check the thickest piece in the center before serving.
• For make-ahead prep, cut chicken and zucchini, mince garlic, and zest the lemon up to one day ahead. Keep each component separate, then juice the lemon immediately before cooking for the brightest flavor.

Nutrition Facts