Look no further for a super delicious, delightfully easy weeknight meal ready in about 20 minutes. This recipe for Sauteed Chicken Breast with Zucchini Medley builds huge flavor in no time flat. As an added bonus, it can be served family style, as individual servings or you can serve it as a warm appetizer. Who knew one recipe could be so versatile? Stick with me to find out how to make it.
This Sauteed Chicken Breast recipe is gluten free, paleo, low carb and a family favorite.
LEARN TO MAKE SAUTEED CHICKEN BREAST FOR DINNER
With so many different recipes out there for sauteed chicken breast, it is hard to pick one to use. Well, I hope that you use this one. I've made this recipe probably a hundred times between the cooking school (part of our Simply Saute series) and for my family.
Everyone loves the flavors in this recipe. It's as if the zucchini, onions, shallots and garlic are each trying to outdo one another to help build layers of flavor.
I like cooking this recipe so much, I created a Skillshare Class on just how to make it in your own kitchen. Check it out. You'll learn the 4 secrets to the perfect saute and lots of other cool stuff. Doesn't hurt to take a look...right?
BONUS: You get a discount to Skillshare by using this link!! Only $.99 cents- they are practically giving it away. Here it is: Cornerstones of Cooking: Secrets to Saute.
HOW TO SAUTE ZUCCHINI
Okay... so I'm going to give away one of the secrets to making the most delicious sauteed zucchini. Here's the scoop. If you're sauteing a protein first (like pork, chicken or lamb), make sure you cook the protein first. Provided there isn't too much fond (the browned bits stuck to the bottom of the pan), add the zucchini in with the fond.
The zucchini acts like a sponge, completely soaking up all the flavor from the pan. Then, as it caramelizes during the saute process it develops even more flavor. It is just outrageously tasty.
Make sure when you saute zucchini to have enough fat in the pan and adequate salt too. The zucchini will not soften without enough fat and will retain its moisture without salt.
HOW TO SAUTE CHICKEN BREAST CUTLETS
- Step 1: Season the chicken with salt and pepper.
- Step 2: Make sure that your pan is hot before adding the cooking fat.
- Step 3: When the oil shimmers, add the chicken and cook until browned.
- Step 4: Flip and cook until browned. Test for doneness and enjoy hot.
Quick Cooking Tip: Adding the fat to a cold pan and then heating could change the flavor characteristics of the oil or fat. Additionally, it is important to add your ingredients to a hot pan... particularly if you are using stainless steel. Adding cold chicken to a cold stainless steel pan will result in your chicken sticking all over the place.
YUMMY SAUTEED CHICKEN BREASTS WITH VEGETABLES:
Every time I look at the pictures for this recipe, my mouth starts watering. It is just that good. What makes it even more appetizing is how fast it is ready. Just a couple minutes of prep time, one pan and about twenty minutes gets you a protein and fresh vegetable packed dinner. Even for the busiest family that is time well spent.
If you're not comfortable making this meal or think that you want a little coaching from me, you're in luck. Go ahead and check out my Skillshare Class called Cornerstones of Cooking: Secrets to Saute. Right now it is only $.99 cents to sign up!
What You Get In My Class:
- Over 40 minutes of teaching, all about the Secrets to Saute!
- Access to all the Skillshare Library (IT's HUGE!)
- BONUS: 25 flavor profile combinations to create your own sauteed masterpiece!
However you make it, I hope you enjoy this sauteed chicken breast recipe. Happy eating.
Looking to learn how to make other zucchini recipes? Try some of these:
That Zoodles recipe is the most popular on the blog. Give them a try- you'll love how good they are!
Sauteed Chicken Breast with Zucchini Medley
Cut into this delicious sauteed chicken breast and then pile on the goodness with sauteed zucchini, onions and shallots. This recipe develops huge flavor in under 20 minutes.
Ingredients
- 4 Chicken Breasts, sliced into cutlets & seasoned with salt / pepper
- 3 Medium Zucchini, sliced or cut into batons
- 2 Onions, peeled & sliced
- 2 Shallots, peeled & sliced
- 2-3 Cloves Garlic, peeled & minced
- 4-6 tablespoon Cooking Fat or Oil
- Salt & Fresh Cracked Pepper
- Optional: Chopped Parsley, Shredded Parmesan, Reduced Balsamic Glaze or Lemon Olive Oil
Instructions
- Prepare all the ingredients, keeping them separate from one another.
- Heat a large skillet or saute pan over high heat. When the pan is hot, add in some of the cooking fat. Add in the onions with a pinch of salt and cook for 2-3 minutes, stirring occasionally. Reduce the heat to medium-high and add in the shallots. If the pan needs more cooking fat, add more. Cook for 2 minutes and add in the garlic. Stir for 1 minute to prevent the garlic from burning. Remove the mixture from the pan and set aside.
- Add 2-3 tablespoon of the cooking fat to the hot pan over high heat. Add the chicken cutlets and cook for 2-3 minutes, depending on the thickness of the cut. Flip and continue cooking until cooked through. Remove and set aside.
- Add in the remaining cooking fat and the zucchini. Sprinkle with salt and pepper. Cook for 2 minutes and flip. Cook until tender and remove from the pan.
- Plate the zucchini first, with some of the onion mixture on top. Lay a chicken cutlet on the zucchini and onions. Add a touch more of the onion mixture onto the chicken cutlet. Shred fresh parmesan and add some chopped parsley. If you would like, drizzle with some Lemon Olive Oil.
- Serve hot and happy eating.
Notes
If you want to serve this as an appetizer, slice the chicken cutlets smaller to start. Dice the onion and zucchini. Use the sauteed chicken cutlet as the base to pile on the sauteed zucchini, shallots, onions and garlic. Sprinkle with parsley, shredded Parmesan and top with reduced balsamic or lemon olive oil.
You can make this recipe ahead and reheat. Keep the chicken and sauteed vegetables in different containers in the refrigerator. When reheating, add ½ cup water to a large, covered skillet. Lay in the chicken as a layer, then the sauteed vegetables on to. Reheat over medium high heat until heated through.
Nutrition Information
Yield
4Amount Per Serving Calories 252
Nutrition information is supplied by NutriFox and are based on estimates only.
Mmmm this looks delicious! Great low-carb dinner idea!! 🙂
Hi Alia:
Yep- it's fast too! I just made this for the family again last night... everyone loves it!
Hope that you have a fantastic day-
Scott
Love cooking zucchini this way! Can't let that flavor go to waste 🙂
Hi Cara:
Absolutely- zucchini is a flavor sponge. I'm working on a poached zucchini and radish dish currently that is really tasty. Hope to get it on the site soon.
Take care and happy eating!
Scott
Love the simplicity in this! Good ingredients = good food. Well done!
Hi Sara:
Thanks so much. It truly is a simple recipe, but so tasty.
Hope that you have a great day in the kitchen!
I'm off to make some beef stock.
Take care-
Scott
This is a great healthy tasteful dish. The chicken breast looks moist and delicious, which by the way is a very hard thing to do. The sautéing of the zucchini is brilliant taking advantage of all those flavors left in the pan, amazing. This is a great lunch evn left over at work.
Great job!
Hi Loreto:
I'm so happy that you liked this recipe- you just made my entire day!
Thanks so much for writing-
Take care and happy eating!
Scott
[…] GET THE RECIPE […]
This looks so delicious Scott! I love zucchini, and when paired this way with chicken. Delish!! Thanks so much for sharing. I can't wait to make it.
Hi Elaine:
Thanks so much! It is really good... good enough that I made a class for it over at Skillshare.
Take care and have a fantastic day in the kitchen.
Scott
[…] you can make boneless, skinless chicken breast taste absolutely delicious (take a look at my Sauteed Chicken Breast with Zucchini Medley recipe for […]
I LOVE sautéing my chicken breasts to get that nice crisp to them, it's my favorite way to cook it!
Hi Sarah:
Thanks for writing! Same for me. Just about everything for me tastes better sautéed... especially chicken!
Have a great day-
Scott
I love good food prepared with a bit of love and care. And I understand what Scott says "good food stimulates great conversation". The three best things of life are great food, greater conversation and the last one you choose. Thank you Scott love your site.
Hi Devinder:
Thanks so much for writing- I really appreciate it. We recently had some friends over for dinner and we were having an incredible conversation about the local area here in France. I mentioned that I was interested in getting some local wild boar... and our friends are dropping off some tomorrow! You just never know where the conversation will go.
Hope that you have a great day-
Scott
... even my 'teenage' boy and his friend approved!!
Hi Rebecca:
Wow, so great to hear that! I'm happy that this chicken breast made it to your son's preferences. Did you try any more of my recipes? I guarantee you'll see lots of smiles at your dinner table!
Have an excellent day in the kitchen!
Scott
[…] oven. If you’re looking for a recipe where we saute the chicken completely, take a look at my Sauteed Chicken Breast with Zucchini Medley post. Super delicious and easy to make […]
Great recipe! Thank you for sharing...my hubby is going to enjoy it tonight! Very easy to follow.
Hi Dawn:
Thank you for trying it and letting me know your thoughts. I'm not even going to ask if your husband liked it. I know he loved it. What's not to love about sauteed chicken breast with zucchini? I make it all the time and my kids love it!
Have an amazing day in the kitchen!
Scott
[…] their own. Or, you can go ahead an throw them on top of a porterhouse steak, a grilled pork chop or sauteed chicken breast. I love the temperature difference when you add a cold topping to a hot protein. It’s just a […]
So easy to make and with so much flavor. I just can't believe it! Thanks!
Hey Dotty:
Thank you for sharing your thoughts. When I made this for the first time, I couldn't believe it was that good either, that's why I had to make it again the next day... just to make sure.
Have a fabulous day in the kitchen!
Scott