How to Make Skillet Chicken Zucchini
- cook TIME 25 mins
- prep TIME 7 mins
- total TIME 32 mins
Ingredients (15)
- 24 oz skinless boneless chicken breast
- 8 oz yellow zucchini half-moon sliced
- 8 oz green zucchini half-moon sliced
- 18 oz canned chickpeas drained
- 2 tbsp parsley chopped, divided
- 1/4 cup milk
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter
- 1/2 tbsp lemon juice
- 1/2 tsp salt divided
- 1/2 tsp ground black pepper
- 1/2 tsp paprika divided
- 1 tbsp Italian seasoning
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
INSTRUCTIONS
Prep:
Prepare the Chicken: Gently pat the chicken dry with paper towels. Slice a knife through the side of the chicken using a sawing motion to nearly the end, but not all the way through so that the meat isn’t cut in half.
Slice the Yellow Zucchini: Slice off the top and the end then lay the zucchini horizontally. Slice it in half lengthwise then crosswise slice the halves into half-moon pieces.
Slice the Green Zucchini: Repeat the same steps as the yellow zucchini.
Chop the Parsley: Slice off the stems then bunch the leaves together and thinly slice. Rock the knife over the sliced pile a few times until finely chopped.
Cook:
Season the Zucchini: In a large bowl, fill with 8 oz yellow zucchini and 8 oz green zucchini then add 1 tbsp olive oil, 1/4 tsp paprika, and 1 tbsp parsley. Gently toss until well mixed.
Lay the Zucchini: Lay the seasoned zucchini onto a skillet and evenly spread them out.
Roast the Zucchini: Put the skillet on the middle rack of the oven to roast at 425 °F for 10 minutes. Remove when done.
Season the Chicken: In the same bowl used for seasoning the zucchini, add 24 oz skinless boneless chicken breast then add 1 tbsp olive oil, 1/2 tbsp lemon juice, 1/4 tsp salt, 1/2 tsp pepper, 1/4 tsp paprika, 1 tbsp Italian seasoning, 1 tsp Cajun seasoning, and 1/2 tsp garlic powder. Gently toss to evenly coat the meat.
Microwave the Chickpeas: In a microwave-safe bowl, add 18 oz canned chickpeas, 1/4 cup milk, 2 tbsp unsalted butter, and 1/4 tsp salt. Cover with plastic wrap then microwave at full power for 7 minutes.
Transfer the Chicken: Lay the seasoned chicken onto the baked zucchini.
Bake the Chicken: Put the skillet on the middle rack of the oven to bake at 425 °F for 15 minutes until the meat is golden and tender.
Mash the Chickpeas: Take the chickpeas from the microwave and use an electric masher or any available appliance to mash the chickpeas until creamy.
Serve: Remove the chicken from the oven, garnish with 1 tbsp parsley, then transfer onto serving plates and lay over the bed of mashed chickpeas.
