Fresh Rosemary Chicken and Zucchini
Elevate your weeknight dinners with this vibrant Fresh Rosemary Chicken and Zucchini recipe, a one-skillet wonder that combines tender, golden-seared chicken with perfectly sautéed zucchini in a fragrant rosemary, garlic, and lemon-infused broth. This wholesome dish takes just 15 minutes to prep and bursts with fresh, zesty flavor, thanks to the addition of citrusy lemon juice and aromatic rosemary. With only a handful of pantry staples and a quick 25-minute cook time, this low-carb, protein-packed meal is perfect for busy evenings. Serve it over rice, quinoa, or with crusty bread to soak up the luscious sauce for an easy dinner guaranteed to be a family favorite! Perfect for those looking for healthy chicken recipes or savory skillet meals.
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Ingredients
- 4 pieces Chicken breasts
- 2 medium-sized Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary
- 3 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
Directions
Step 1
Start by patting the chicken breasts dry with a paper towel. Season both sides with salt and black pepper.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the chicken breasts for 3-4 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
Step 3
While the chicken is cooking, slice the zucchinis into half-moons about 1/4 inch thick and mince the garlic cloves.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the minced garlic. Sauté for 30 seconds or until fragrant.
Step 5
Add the sliced zucchini to the skillet and sprinkle in the fresh rosemary. Cook for 3-5 minutes, stirring occasionally, until the zucchini starts to soften.
Step 6
Return the chicken breasts to the skillet, nestling them among the zucchini pieces. Pour the chicken broth and lemon juice over the top.
Step 7
Bring the mixture to a gentle simmer. Cover the skillet with a lid and cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 8
Remove the lid and let the dish cook for an additional 2-3 minutes to reduce the sauce slightly, if desired.
Step 9
Serve hot, garnished with a sprig of fresh rosemary if desired, alongside rice, quinoa, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
| Serving size | (1414.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1696.9 |
| Total Fat 68.0g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 572.0mg | 0% |
| Sodium 4794.3mg | 0% |
| Total Carbohydrate 37.2g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 28.5g | |
| Protein 221.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 172.9mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1159.9mg | 0% |
Source of Calories