One Pan Italian Chicken & Zucchini

A simple but flavorful dish made in just ONE pan!

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:20:00
Total Time: 0:30:00
Serving Size: Serves 2-4 Ingredients
  • 3 T Unsalted Butter (divided)
  • 1 Tablespoon Canola Oil
  • 4 Boneless Skinless Chicken Breasts (cut into bite-sized pieces)
  • 2 tsps Dried Oregano (divided)
  • 2 Zucchini (sliced in half, seeded & cut into half moon pieces)
  • 1 Cup Grape Tomatoes
  • 1/2 Cup Scallions (sliced thin)
  • 2 Garlic Cloves (minced)
  • 1 Cup Pecorino Romano (grated on a microplane)
  • Fresh Basil Leaves (chiffonade)
Directions
  • To a large saute pan, add 2 Tablespoons of your butter and your canola oil. Once hot, add in your chicken strips, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon of your oregano. Cook, stirring constantly until the chicken is cooked through.
  • Remove the chicken from the pan using a slotted spoon, and transfer to a large bowl.
  • With your saute pan still on a medium high heat, add in the last tablespoon of butter, zucchini, grape tomatoes, scallion, the remaining teaspoon of oregano and some salt and pepper. Cook for about 5 minutes, stirring frequently, then add in your garlic and cook another 3 minutes.
  • At this point, add your chicken back in and cook enough just to reheat slightly. Sprinkle with the Pecorino Romano cheese, stir to combine, and serve hot topped with fresh basil.