Chicken Thighs with Tomatoes and Zucchini Recipe

A cast iron skillet filled with cooked chicken breasts, chopped zucchini, cherry tomatoes, and herbs on a wooden board creates a vibrant scene reminiscent of classic Chicken Thighs with Tomatoes and Zucchini recipes.

Chicken Thighs with Tomatoes and Zucchini Recipe

Chicken Thighs with Tomatoes and Zucchini is a quick, colorful one-skillet dinner made with boneless chicken thighs, summer vegetables, garlic butter, and fresh herbs. Ready in about 25 minutes, it’s an easy weeknight meal to serve with rice, couscous, or crusty bread.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 349kcal

Author: Stephanie Wilson

Ingredients

1 ½ pounds boneless, skinless chicken thighs
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves thinly sliced or minced
2 cups cherry tomatoes or grape tomatoes
1 medium-large zucchini quartered and chopped
3 tablespoons fresh parsley leaves
2 tablespoons fresh oregano or 1½ teaspoon dried

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Instructions

Pat the chicken thighs dry and season them with ½ teaspoon salt and ½ teaspoon black pepper.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add the chicken thighs in a single layer and cook for 4 to 5 minutes per side, or until browned and the internal temperature reaches 165°F. Work in batches if necessary to avoid crowding the skillet. Transfer the chicken to a plate.
Reduce the heat to medium. Without wiping the skillet clean, add the remaining 1 tablespoon olive oil, 1 tablespoon butter, zucchini, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the zucchini begins to brown.
Add the sliced garlic and cook for about 30 seconds, just until fragrant. Stir in the tomatoes and cook for another 2 to 3 minutes, or until the tomatoes begin to soften and the zucchini is fork-tender.
Return the chicken and any accumulated juices to the skillet. Cook for 1 to 2 minutes, or until everything is heated through. Sprinkle with the fresh parsley and oregano before serving.

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