Chicken and Zucchini with Garlic and Herbs

Chicken and Zucchini with Garlic and Herbs
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4

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About this Recipe

Wonderful flavours of summer. Thin chicken slices served with fresh tender zucchini, buttery garlic and fresh thyme.


1 Package Maple Leaf Prime Naturally® Thin Slice Chicken Breasts
Salt and pepper
3 tbsp Cold butter, divided
2 tbsp Olive oil, divided
1 Medium green zucchini, sliced 3/4 inch (2 cm) thick
1 Medium yellow zucchini, sliced ¾” (2 cm) thick
3 Cloves garlic, minced
1/2 cup Reduced sodium chicken broth
1 tsp Chopped fresh thyme
1 tsp Fresh lemon juice
1 tbsp Chopped fresh parsley (optional)


SEASON chicken on both sides with salt and pepper.

HEAT 1 tbsp (15 mL) butter and 1 tbsp (15 mL) of olive oil in a large skillet over medium-high. Add chicken and sauté for 3-4 minutes per side or until lightly browned and cooked to an internal temperature of 165°F (74°C). Remove from the pan and keep warm.

HEAT the remaining oil and add zucchini to the same pan. Season with salt and pepper. Cook for 2 minutes per side or until tender crisp. Remove from the pan and keep warm with the chicken.

HEAT 1 tbsp (15 mL) butter in the same pan. Add garlic and sauté for 1-2 minutes or until fragrant. Stir in broth and thyme, scraping up any brown bits from the bottom of the pan. Bring to a boil and cook for 2-3 minutes or until reduced to ¼ cup (60 mL). Finish the sauce with the remaining butter, lemon juice and parsley. Season to taste with salt and pepper. Serve chicken and zucchini drizzled with pan sauce.


Serve with pasta or a fresh garden salad.

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