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Mindy Atlakson: "It was delicious!! Will make again!" Read More
9Ingredients
25Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. butter
- 4 garlic cloves (minced)
- 1/4 cup oregano (freshly chopped)
- 1 tsp. fresh rosemary (chopped)
- 1 tsp. fresh thyme (chopped)
- 1 lb. boneless skinless chicken thighs (or breasts)
- salt
- pepper
- 2 zucchini (medium sized, sliced)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol85mg28% |
Sodium350mg15% |
Potassium690mg20% |
Protein23g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A10% |
Vitamin C30% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(47)
Molly M 4 years ago
Super quick, easy and yummy! I will def. make again. However, I would lessen the amount of oregano and up the garlic. I also added onions and a spritz of lemon juice.
Gilda Rogers 4 years ago
Very good. Added mushrooms. I think a splash of white wine would be good. Everyone in house enjoyed.
Ashley 4 years ago
I absolutely loved this! Of course being a Louisiana woman I seasoned this the way of my ancestors so it was delicious. The only thing I would’ve done different is skin the zucchini.
Annette Grady 4 years 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.
remi nii 4 years 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!
YumChef 4 years 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 years 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.
Puumala 5 years 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.
McHargue 5 years 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 5 years 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.