One-pan chicken with zucchini

Name: One-pan chicken with zucchini
Prep time: 1800 s
Total time: 1800 s
Yield: 4 Servings
Ingredients: 4 chicken breasts (skin on); 2 zucchini; 1 garlic; 150 g cherry tomatoes; 1 tsp dried thyme; 2 tbsp honey; 60 ml chicken stock; 3 tbsp white balsamic vinegar; 1 tsp lemon juice; 100 g butter; salt; pepper; vegetable oil for frying

Based on 35 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

4	chicken breasts (skin on)
2	zucchini
1	garlic
150 g	cherry tomatoes
1 tsp	dried thyme
2 tbsp	honey
60 ml	chicken stock
3 tbsp	white balsamic vinegar
1 tsp	lemon juice
100 g	butter
	salt
	pepper
	vegetable oil for frying

Metric

Imperial

How-To Videos

How to prepare garlic

How to chop herbs

How to prepare zucchini

Utensils

cutting board
knife
tongs
cast iron pan
cooking spoon

Nutrition per serving

Cal
493

Protein
41g

Fat
31g

Carb
12g

Step 1/3

Peel and finely dice garlic and set aside. Halve cherry tomatoes. Trim off the ends of the zucchinis and slice into rounds. Season chicken breasts with salt on both sides.

1 clove garlic
150 g cherry tomatoes
2 zucchini
4 chicken breasts
salt

cutting board
knife

Peel and finely dice garlic and set aside. Halve cherry tomatoes. Trim off the ends of the zucchinis and slice into rounds. Season chicken breasts with salt on both sides.

Step 2/3

Heat a pan over medium-high heat and add some vegetable oil. Place chicken breasts in skin-side down and sear for approx. 5 min. or until skin is crisp and golden brown, then flip and add zucchini. Fry for approx. 5 min. then add the cherry tomatoes and season with salt, pepper, and diced garlic. Stir to combine, then add dried thyme, honey, chicken stock, white balsamic vinegar, and lemon juice.

1 tsp dried thyme
2 tbsp honey
60 ml chicken stock
3 tbsp white balsamic vinegar
1 tsp lemon juice
vegetable oil for frying
salt
pepper

tongs
cast iron pan
cooking spoon

Heat a pan over medium-high heat and add some vegetable oil. Place chicken breasts in skin-side down and sear for approx. 5 min. or until skin is crisp and golden brown, then flip and add zucchini. Fry for approx. 5 min. then add the cherry tomatoes and season with salt, pepper, and diced garlic. Stir to combine, then add dried thyme, honey, chicken stock, white balsamic vinegar, and lemon juice.

Step 3/3

100 g butter

Remove chicken from the pan and set aside. Let sauce and vegetables simmer for approx. 3 min. then add butter. Stir and let simmer for approx. 5 min. more or until sauce is slightly thickened. Add chicken back to pan, serve, and enjoy!