Lemon Herb Pan-Seared Chicken and Zucchini

• Chicken breast, boneless, skinless

  12.0 oz
• Zucchini

  2 medium
• Olive oil

  2 tablespoons
• Lemon

  1 medium
• Garlic

  2 cloves
• Fresh parsley, chopped

  2 tablespoons
• Dried oregano

  0.5 teaspoons
• Chicken broth

  0.3 cup
• Salt

  0.5 teaspoons
• Black pepper

  0.3 teaspoons

All Steps

1. 1

   Pat chicken breasts dry and season generously with salt, pepper, and dried oregano. Slice zucchini into half-moon shapes about 1/4 inch thick.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented with foil.

3. 3

   Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced zucchini and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Remove zucchini from the skillet and add to the plate with the chicken.

4. 4

   Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in chicken broth and the juice of half a lemon, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly for 2-3 minutes.

5. 5

   Stir in chopped fresh parsley. Slice the chicken breasts into desired portions. Return chicken and zucchini to the skillet, tossing gently to coat with the lemon-herb sauce. Serve immediately, garnished with a fresh lemon wedge if desired.