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.
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.
Chicken Thighs with Tomato and Zucchini in a Garlic Brown Butter Sauce
Quick & Easy: Chicken Thighs with Tomatoes and Zucchini
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.
- skinless, boneless chicken thighs (package of 6-8)
- 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
Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and pepper and add to skillet. Cook 3-4 minutes per side or until done. Remove from pan.
Without wiping skillet clean, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper, butter, garlic and zucchini to pan. Cook 2 minutes or until butter just begins to brown and zucchini becomes fork tender. Stir in tomatoes and cook 2 minutes more or until tomatoes begin to soften. Sprinkle fresh herbs over chicken.
Depending on the chicken, you may not need the second tablespoon of olive oil. I often eliminate it if there is enough drippings in the skillet. Always looking for ways to cut back without sacrificing flavor!