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Creamy Lemon Butter Chicken & Zucchini

Juicy pan-seared chicken and tender zucchini simmered in a rich lemon butter cream sauce for an easy one-pan dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 chicken breasts boneless, skinless
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Sauce & Vegetables
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1.5 cups zucchini sliced
  • 0.5 cup chicken broth
  • 0.75 cup heavy cream
  • 0.25 cup parmesan cheese freshly grated
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 0.5 tsp Italian seasoning

Equipment

  • Large skillet
  • Tongs
  • Measuring cups

Method
 

  1. Season chicken on both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
  3. Reduce heat to medium and melt butter. Add garlic and cook until fragrant, about 30 seconds.
  4. Add zucchini and sauté 2–3 minutes until just tender.
  5. Pour in chicken broth, scraping up browned bits.
  6. Stir in cream, Parmesan, Italian seasoning, lemon juice, and lemon zest. Simmer until slightly thickened.
  7. Return chicken to skillet and simmer 2–3 minutes, spooning sauce over the top.
  8. Garnish with parsley and serve warm.

Notes

Serve over pasta, rice, or enjoy low-carb on its own.