Quick and Easy: Chicken Thighs with Tomatoes and Zucchini
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These quick and easy Chicken Thighs with Tomatoes and Zucchini is a quick, one-pot skillet chicken dinner that’s simple and delicious! And perfect for weeknight meals.
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No matter the season, quick and easy dinners are a weeknight mainstay… or even a lifesaver. If it can be a 20-minute dinner, with simple ingredients, life has just become a whole lot simpler.
Let me introduce you to Chicken Thighs with Tomatoes and Zucchini in a garlic brown butter sauce. It’s easy, convenient, and finds a regular spot on my weekly meal rotation. A super tasty and easy dish to meal plan with.
With a handful of ingredients, it’s a simple dinner to pull together at the last minute.
And beautifully flavored with fresh herbs. Dishes like these are the reason I love to grow herbs all year long.
RELATED: Easy Herbs to Grow that Every Cook Needs
A favorite way to serve this one-skillet dinner is over brown rice. While I absolutely love basmati brown rice, when I’m in a hurry, Minute Brown Rice is ready in 10 minutes. It’s a must-have pantry staple.
More Chicken Recipes You Might Like:
- Homestyle and Pan-Seared German Chicken Schnitzel
- Chicken and Dumplings: Cozy Comfort Food
- One Pan Roasted Chicken Hindquarters
- Healthy Tuscan Grilled Lemon Chicken with Vegetables
Chicken Thighs with Tomato and Zucchini in a Garlic Brown Butter Sauce
Quick and Easy: Chicken Thighs with Tomatoes and Zucchini
Ingredients
- Boneless skinless, chicken thighs (about 1.5 pounds)
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves sliced
- 2 cups grape tomatoes
- 1 medium-large zucchini quartered and chopped
- 3 tablespoons fresh parsley leaves
- 2 tablespoons fresh oregano
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and pepper and add to the skillet. Brown and cook 4-5 minutes per side or until cooked through or until the internal temperature is 165 degrees F. Remove from pan.
- Without wiping the skillet clean, add the remaining 1 tablespoon olive oil and butter, 1/4 teaspoon salt, and pepper, butter, garlic and zucchini to pan. Cook 2 minutes or until the zucchini begins to brown and zucchini become fork tender. Stir in tomatoes and cook 2 minutes more or until tomatoes begin to soften.
- Return the chicken to the skillet and heat through. Sprinkle fresh herbs over the chicken and vegetables before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is perfect for a summer dinner, fresh, easy and no fuss!
OK, the chicken came out of the pan at the end of the first paragraph. But it never went back into the pan. what’s going on here?
Three stars because recipe is incomplete.
Thank you for the comment. I’ve updated the instructions.
How many people does this recipe feed?