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.
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!