Chicken Thighs with Tomatoes and Zucchini Recipe
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.
Servings: 6 servings
Calories: 186kcal
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- ¾ teaspoon salt
- ¾ 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 ½ 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, ¼ 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
Serving: 1g | Calories: 186kcal | Carbohydrates: 6g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 49mg | Sodium: 500mg | Fiber: 2g | Sugar: 3g