Description
A quick and easy one pot meal featuring tender chicken and fresh zucchini cooked in a flavorful garlic and herb sauce. Perfect for a healthy weeknight dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium zucchinis, sliced into half-moons
1 cup low sodium chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet or pot over medium-high heat.
Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3 to 4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced zucchini to the pot and cook for 4 to 5 minutes, stirring occasionally, until slightly tender.
Return the cooked chicken to the pot.
Pour in the chicken broth and stir in dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes.
Bring the mixture to a simmer, cover, and cook for 8 to 10 minutes until the zucchini is tender and the flavors meld.
Remove the pot from heat and stir in grated Parmesan cheese until melted and combined.
Sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes