Lemon-Garlic Chicken Zucchini Skillet

Ingredients

• 12 oz boneless, skinless chicken breast
• 2 medium zucchini
• 3 cloves garlic
• 1 large lemon
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes(optional)
• 2 tbsp fresh parsley(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into cutlets or thin strips; season with salt, pepper, and Italian seasoning. Slice zucchini into half-moons. Mince garlic. Zest and juice the lemon.

2. 2

   Cook (20 minutes): Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through, 6–8 minutes per side depending on thickness; transfer to a plate.

3. 3

   In the same skillet, add garlic and red pepper flakes (if using) and cook 30–60 seconds until fragrant. Add chicken broth and lemon juice, scraping up browned bits; simmer 2 minutes.

4. 4

   Add zucchini to the skillet and cook until tender-crisp, 5–7 minutes. Return chicken to the skillet and toss to coat; cook 1–2 minutes to reheat.

5. 5

   Finish: Stir in lemon zest and parsley (if using). Taste and adjust seasoning; serve hot.