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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

Quick and Easy: Chicken Thighs with Tomatoes and Zucchini | 31Daily.com

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:

Chicken Thighs with Tomato and Zucchini in a Garlic Brown Butter Sauce

Quick and Easy: Chicken Thighs with Tomatoes and Zucchini | 31Daily.com
Cast iron skillet filled with chicken thighs, zucchini and cherry tomatoes.

Quick and Easy: Chicken Thighs with Tomatoes and Zucchini

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

No matter the season, there's little more convenient for busy weeknights than 20-minute dinners. Chicken Thighs with Tomatoes and Zucchini in a brown butter sauce is one of those dishes that find a regular meal rotation at my house. An easy dish to meal plan with.

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

  1. 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.
  2. 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.
  3. Return the chicken to the skillet and heat through. Sprinkle fresh herbs over the chicken and vegetables before serving.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 49mgSodium: 500mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 9g

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4 Comments

  1. 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.

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