Buttery Garlic Herb Chicken With Zucchini

Annette Grady: "The flavor was so wonderful in this dish. Added…" Read More


  • 3 tablespoons butter
  • 4 garlic cloves (minced)
  • 1/4 cup oregano (freshly chopped)
  • 1 teaspoon fresh rosemary (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • 1 pound boneless skinless chicken thighs (or breasts)
  • salt
  • pepper
  • 2 zucchini (medium sized, sliced)
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    NutritionView More

    Sodium15% DV350mg
    Fat17% DV11g
    Protein45% DV23g
    Carbs2% DV7g
    Fiber12% DV3g
    Calories220Calories from Fat100
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate7g2%
    Dietary Fiber3g12%
    Vitamin A10%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Annette Grady 4 days ago
    The flavor was so wonderful in this dish. Added a side of roasted potatoes and carrots. Still this was a quick to prepare and cook meal.
    Sheryl 15 days ago
    Great! Family loved it, was easy and quick just added rice for complete meal
    remi nii a month ago
    I would recommend this recipe but there are a few changes I would make to avoid the problems that some of you ladies and gents seem to have been experiencing. So what I would do is melt the butter, cover the chicken in salt, pepper, herb, etc. and then just before you put the chicken in the pan, throw in the minced garlic and wait until it’s fragrant(about 30 seconds), and then put the chicken in. That’s the best way to make really juicy chicken, and to keep everything from burning. So basically, do NOT melt the butter and then put the herbs and garlic in, and THEN put the chicken in. That’s a very easy way to burn herbs, no matter if they’re dry or fresh. I cooked the chicken the way I learned in culinary school and it was very juicy and not the slightest bit burnt even with the herbs. Also as a side note, recipes will always say how long to cook the chicken(in this case 3-4 mins) but I recommend that once both sides are evenly brown, you cut into the thickest part of the chicken and check to see if it’s cooked all the way. Just my suggestion. Happy cooking!
    Jessica Brooke a month ago
    So yummy and convenient for college students
    YumChef 2 months ago
    More herbs - the better. My Second time making this dish. Each time I triple the recipe using 3pounds of chicken thighs. My mistake is that I really don’t need three times the butter! Oh, it taste great… But the chicken never really browns as it should. Very tasty! Served over jasmine rice...Yummm!
    Trish Dyer 5 months ago
    Flavor wasn’t bad; it was just a little too “herby” for me. I had to add a good amount of salt to it and I am trying to avoid a lot of that.
    D 5 months ago
    It was awesome. Nice balance of herbs and butter. I would cook this again!
    Bjorklund 6 months ago
    Delicious, will definitely make it again
    Puumala 6 months ago
    Made with thighs. Will try with breasts next time. Flavor was great. Might sub zucchini for asparagus orbrussel sprouts depending on what's available.
    Graves 6 months ago
    Really flavorful, made in a bed of brown rice and it was amazing. Really easy.
    Bethany Kern 6 months ago
    Decent meal. Not my favorite, but definitely makes plain chicken not boring
    Jesus R. 7 months ago
    great!!!! I'll make again
    garcia 10 months ago
    Really good didn’t have rosemary but I don’t think I would miss it
    McHargue a year ago
    Very easy recipe and was good. I added carrots as well, feel as though it needed a bit more color. Next time will add a bit more on the spices and possibly a bit of chili flakes. I will use this recipe in the summer when I have a ton of zucchini....it’s a keeper.
    Ronnie Reed a year ago
    turned out good. wish I would have used thick breast instead of thin cut breast. the flavor was awesome, my daughter loved it as did I. Easy to make and very flavorful.
    Dan McGee a year ago
    I eased up on the seasoning and served it with rice. Went over well with my family.
    Stephanie Z. a year ago
    Quick, easy weekday meal. Will definitely make again.
    Tiffany Hillyer a year ago
    Will use different chicken next time not frozen
    Yum,! Lots of flavour easy to make
    Jason Holmes a year ago
    burnt garlic and herbs
    Sheanna K. a year ago
    crispy herbs. i tried not to burn them but it still happened. served it with jasmin rice and a lil yumyum sauce. the kids liked it.
    Donna a year ago
    Very good. Used 1 zucchini instead of 2 & reduced seasoning amounts by a third. Cooked in a cast iron skillet so I could keep it warm in the oven until my husband came home from work.
    Abby a year ago
    Maybe less of the herbs. The oregano seems overpowering. Chicken was great though.
    Jo-Ann T. a year ago
    Dish was tasty. Need to cook chicken longer than indicated in the recipe
    Lauren a year ago
    Perhaps I don’t have the right skillet, but this dish didn’t turn out as I had hoped. Herbs and garlic burned, and chicken was undercooked (then switched to oven). In the end, flavoring was on point, but we need to figure out how best to cook.
    Hebah a year ago
    Super flavoursome! Tossed in some mushroom, capsicum, carrots and fresh baby corn!
    Vicky Milanes a year ago
    Delish...just delish. I wish I had fresh herbs. But my dried herbs worked fine this time. Also added carrots and spinach to add color and variety. Will do again and again.
    Brittany Panton a year ago
    Tasty!! We did add Italian dressing though when we made the zucchini just because that’s how we like it!
    Alaykka Fowler a year ago
    It's my first time to eat zucchini and I love it with this recipe. You do need to cook the chicken breasts longer though.
    Kelsey Mckeithen a year ago
    It came out great. My first time using rosemary, I was pleased but also found out I don’t really like rosemary. Overall the recipe is great.