One-pan chicken with zucchini
Difficulty
Easy 👌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 |
Utensils
- cutting board
- knife
- tongs
- cast iron pan
- cooking spoon
Nutrition per serving
493
41 g
31 g
12 g
Step 1/3
- 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
- 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!
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in Berlin