Name: Garlic Herb Chicken & Zucchini Plate
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb chicken breast or thighs, cut into chunks; 2 medium zucchini, sliced into 1/4-inch rounds; 2 tbsp olive oil (plus more for cooking); 3 garlic cloves, minced; 2 tbsp fresh parsley, chopped; 1 tsp paprika; 1 tsp dried Italian herbs; Salt and black pepper to taste; Juice of 1/2 lemon (optional)

This Garlic Herb Chicken & Zucchini Plate is a clean and simple dish that delivers bold, herby flavors with a tender bite. The chicken is marinated with fresh garlic, parsley, and a blend of spices before being pan-seared to golden perfection. Paired with sautéed zucchini slices that soak up all the delicious seasoning, this meal is both nourishing and deeply satisfying.

Whether you’re meal-prepping for the week or looking for a weeknight dinner with minimal fuss, this dish is a winner. It comes together quickly, uses wholesome ingredients, and offers plenty of flexibility. You can enjoy it as-is or serve it with quinoa, couscous, or even tucked into a warm pita wrap for a Mediterranean twist.

What Cut of Chicken Works Best for This Dish?

Chicken breast is ideal here because it cooks quickly and stays tender when marinated. However, boneless chicken thighs work just as well if you prefer a juicier, richer option. The key is to cut the chicken into bite-sized chunks so they sear evenly and absorb the marinade beautifully.

Ingredients for the Garlic Herb Chicken & Zucchini Plate

Chicken Breast or Thighs: The star protein of the dish, cut into chunks for quick, even cooking.
Zucchini: Adds moisture and a subtle sweetness that balances the savory herbs.
Olive Oil: Used for marinating and pan-searing, helping everything get golden and flavorful.
Fresh Garlic: Essential for that bold, aromatic punch.
Fresh Parsley: Brings a pop of color and fresh herbal brightness.
Paprika: Adds a gentle smokiness and color.
Dried Italian Herbs: A convenient blend that layers in oregano, thyme, and basil.
Salt & Black Pepper: For balance and depth.
Lemon Juice (optional): Offers a zesty finish that enhances the herbs.

How To Make the Garlic Herb Chicken & Zucchini Plate

Step 1: Marinate the Chicken

In a medium bowl, combine chopped chicken breast or thighs with olive oil, minced garlic, chopped parsley, paprika, Italian herbs, salt, and black pepper. Toss to coat all the pieces thoroughly. Let it sit for at least 15 minutes (or up to 4 hours) to allow the flavors to penetrate.

Step 2: Prepare the Zucchini

While the chicken marinates, slice the zucchini into rounds about 1/4 inch thick. Pat them dry with a paper towel to help them sear better in the pan.

Step 3: Cook the Chicken

Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then add the marinated chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 4: Sauté the Zucchini

In the same skillet, add a little more olive oil if needed. Add the zucchini rounds and season lightly with salt and pepper. Cook for 3–5 minutes per side until they’re lightly golden and just tender.

Step 5: Combine and Serve

Return the cooked chicken to the skillet to warm through and mingle with the zucchini. Finish with a squeeze of fresh lemon juice, if desired. Serve hot and enjoy immediately.

Serving and Storing the Garlic Herb Chicken & Zucchini Plate

This dish is best enjoyed fresh off the skillet, but it also works wonderfully as meal prep. Serve it alongside quinoa, couscous, brown rice, or a side of hummus and flatbread for a heartier option. A drizzle of tzatziki or tahini sauce can also elevate the flavors.

To store, let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep it moist.

Frequently Asked Questions

How do I prevent the chicken from drying out?

Marinating the chicken helps lock in moisture. Also, avoid overcooking—once it’s golden and no longer pink inside, it’s done.

Can I bake the chicken and zucchini instead?

Yes! Spread the marinated chicken and zucchini on a sheet pan and bake at 400°F for about 20 minutes, flipping halfway through.

Can I use frozen zucchini?

Fresh zucchini gives the best texture, but you can use frozen if needed. Just make sure to thaw and pat dry before cooking.

What herbs can I substitute?

If you’re out of Italian seasoning, a mix of oregano, thyme, and basil works perfectly.

Is this dish good for meal prep?

Absolutely. It keeps well and reheats easily, making it great for busy lunches or dinner.

Want More Chicken Dinner Ideas?

If this Garlic Herb Chicken & Zucchini Plate made your dinner rotation, check out these delicious ideas too:

• Creamy Parmesan Pasta with Sautéed Garlic Butter Chicken — rich and comforting.
• Low-Carb Greek Chicken Bowls — fresh and herby with Mediterranean flair.
• Garlic Butter Chicken with Rigatoni and Parmesan — hearty and satisfying.
• Creamy Broccoli and Chicken Penne — a cheesy way to eat more greens.
• One Skillet Sweet & Spicy Sticky Chicken Pasta — bold and saucy.

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And let me know how your plate turned out! Did you go with chicken breast or thighs? Add a sprinkle of feta or serve with rice?

I love seeing your twists and ideas in the comments. Questions and swaps welcome—let’s make everyday dinners something to look forward to.