Get ready for a delicious and simple meal with my Sautéed Chicken Breast With Zucchini recipe. With so many different recipes for sautéed chicken breast, it can be hard to decide which one to use. Well, I hope you try this one. I must have made this recipe more than a hundred times between the cooking school and 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 build layers of flavor.
I like cooking this recipe so much that I’ve created a Skillshare Class on how to make it in your kitchen. Check it out to learn the 4 secrets to the perfect sauté and lots of other cool stuff. Doesn’t hurt to take a look, right? Let’s dive into this straightforward recipe that’s sure to become a favorite for your family as well!
This recipe is: Low Carb, Keto and Gluten Free
Table of Contents
5 Reasons To Love This Recipe
Here are 5 great reasons why you’ll love this sautéed chicken breast recipe:
- Amazingly easy to make.
- Gluten-free and delicious.
- Simple, everyday ingredients.
- Perfect meal for leftovers that reheat easily.
- Customizable with your favorite toppings.
Is Sautéed Chicken Breast Low Carb?
Yes, sautéed chicken breast is low-carb. Even with onions, which add a few carbs, the whole dish has only 9 g net carbs per serving. This dish also has zucchini which is also a low carb food, check out my article “Is zucchini low carb” to know more about it’s carb content.
This recipe is a tasty and filling option for a low-carb dinner, so enjoy this healthy meal without worrying about the carb content!
Sautéed Chicken Breast Ingredient List
You’ll need the following ingredients for sautéed chicken breast with zucchini:
- 4 skinless chicken breasts, sliced into cutlets and seasoned with salt and 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 tablespoons of oil or cooking fat
- Salt and freshly cracked black pepper, to taste
- Optional: chopped parsley, shredded Parmesan, reduced balsamic glaze, or olive oil with lemon juice
Ingredient Substitutions
If you’re missing any ingredients, or if you want to try something different, here are some simple substitutions you can use for sautéed chicken breast with zucchini:
- Onions: Use leeks or green onions for a milder flavor.
- Shallots: Red onion or white onion is a good replacement.
- Garlic: Garlic powder works if you don’t have fresh garlic on hand.
- Chicken breast: Boneless chicken thighs work as well.
- Cooking fat or oil: Use avocado oil, ghee, or coconut oil as alternatives.
Additional Ingredients
To enhance the flavors and add a little variety to your dish, try these additional ingredients that pair wonderfully with the main ingredients of sautéed chicken:
- Heat: Add a pinch of red pepper flakes for a spicy kick.
- Cheese: Layer some shredded mozzarella cheese on top for a deliciously cheesy experience. If mozzarella is not available, use shredded Parmesan.
- Flavor: Drizzle some reduced balsamic glaze (use sparingly if on a low-carb diet). Or a mix of lemon juice and olive oil (or extra virgin olive oil) for a burst of fresh flavor.
Note: These are only additional ingredients to enhance the flavor and are not a part of the original recipe.
Cooking Tools Required
You’ll need the following cooking tools for this sautéed chicken with zucchini recipe:
- Cutting board
- Sharp knife
- Large skillet or sauté pan
- Mixing bowls (to keep prepared ingredients separate)
- Spatula or wooden spoon
- Tongs
- Grater
How to Make Sautéed Chicken Breast: Complete Cooking Guide
Cooking Methods
- Sautéing.
Preparation Steps
- Slice chicken breasts into cutlets and season with salt.
- Slice zucchini.
- Peel and slice onions and shallots.
- Peel and mince garlic cloves.
- Chop parsley.
- Shred parmesan cheese.
Cooking Instructions
- Prepare all the ingredients, keeping them separate from one another.
- Heat a large skillet or sauté pan over high heat. When the pan is hot, add some of the cooking fat. Add the onions with a pinch of salt and cook for 2-3 minutes, stirring occasionally. Reduce the heat to medium-high and add the shallots. If the pan needs more cooking fat, add more. Cook for 2 minutes, then add the garlic. Stir for 1 minute to prevent the garlic from burning. Remove the mixture from the pan and set aside.
- Add 2-3 tablespoons 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 the remaining cooking fat and the zucchini. Sprinkle with salt and pepper. Cook for 2 minutes, then flip. Cook until tender, then remove from the pan.
- Plate the zucchini first, with some of the onion mixture on top. Lay a chicken cutlet on top. Add a little more of the onion mixture on top of the chicken cutlet. Shred fresh Parmesan and add some chopped parsley. Drizzle with some lemon olive oil, if you like.
- Serve hot and bon appétit!
How To Sauté Zucchini?
Okay… so I will give away one of the secrets to making the most delicious sautéed zucchini. Here’s the scoop. If you’re sautéing a protein (like pork, chicken, or lamb), cook it first. Then, provided there isn’t too much fond, add the zucchini to the pan. (Fond is a cooking term referring to the browned bits left at the bottom of a pan after cooking.)
The zucchini acts like a sponge, completely soaking up all the flavor from the pan. Then, as it caramelizes during the sauté process, it develops even more flavor. It is just outrageously tasty.
When you sauté zucchini, make sure there is enough fat in the pan and adequate salt. The zucchini will not soften without enough fat, and the salt encourages it to release moisture.
How To Sauté Chicken Breast Cutlets?
- Season the chicken with salt and pepper.
- Make sure your pan is hot before adding the cooking fat.
- When the oil shimmers, add the chicken and cook until browned.
- Flip and cook until browned on the reverse side. Check that it’s cooked through, and enjoy hot.
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.
⏲️ Time-Saving Tips
- Slice and chop everything in advance so you can cook without interruption.
- Save time by using pre-minced garlic from a jar.
- Purchase pre-sliced chicken cutlets to skip the slicing step.
- Season the chicken cutlets with salt and pepper in advance, and keep them in the fridge until ready to cook.
What to Serve With Sautéed Chicken Breast?
For a well-rounded meal, pair sautéed chicken breast with these delicious sides:
- Roasted Brussels Sprouts: Serves the sautéed chicken breast with a side of roasted Brussels sprouts, seasoned with olive oil, salt, and pepper for a deliciously crispy and savory addition. The sprouts’ natural sweetness pairs perfectly with my creamy chicken recipe.
- Arugula Mushroom Salad: Complement your meal with an arugula mushroom salad dressed with a light lemon vinaigrette. The peppery arugula and earthy mushrooms balance the rich flavors of the chicken and zucchini.
- Grilled Asparagus: Add some grilled asparagus spears alongside the chicken and zucchini. Chicken asparagus is an elite combination!
- Cauliflower Purée:Serve a creamy cauliflower purée as a base or side to the sautéed chicken breast with zucchini for amazing flavors. This smooth and velvety option provides a comforting, low-carb option to mashed potatoes.
- Spiralized Asian Carrot: Pair the chicken and zucchini with a spiralized Asian carrot salad, lightly tossed in a sesame-ginger dressing. The Asian flavors of this salad create a refreshing contrast to the savory main dish.
Storage and Reheating Tips
Storage Tips
Store any leftovers in the refrigerator for up to a week in a covered container.
Freezing Tips
This dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat using the instructions above.
Reheating Tips
- Range: Reheat with a splash of water in a covered pan over medium heat until warmed through.
- Oven: Preheat to 350°F (175°C) and reheat for 10 minutes.
- Microwave: Use low power and stir frequently until heated evenly.
Recipe Conclusion
Sautéed Chicken Breast with Zucchini is the perfect one-pan meal for those who follow low-carb, keto, and gluten-free diets. This dish features tender chicken, flavorful zucchini, and a savory onion mix, all topped with a sprinkle of Parmesan and parsley. It’s an easy, delicious option that will become one of your favorite weeknight dinners.
Every time I look at the pictures for this recipe, my mouth starts watering. It is just that good. What makes it even more delicious is how fast it is ready. Just a couple of minutes of prep time, one pan, and about twenty minutes get you a protein—and fresh-vegetable-packed dinner.
Even for the busiest family, that is time well spent. Try it out, and let your taste buds dance with the flavors! Share your experience in the comments, and don’t forget to snap a picture of your masterpiece. If you have any ingredient swaps or tips of your own, I’d love to hear them. Let’s make every meal a delicious experience! Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.
More Chicken Recipes
Try these scrumptious chicken recipes:
FAQs
It takes about 5-7 minutes to sauté chicken until fully cooked.
Chicken breasts typically take 6-8 minutes per side to cook through, depending on thickness.
Spices like paprika, garlic powder, and thyme enhance the flavor of chicken.
Cook chicken breast by sautéing it in a pan with oil over medium-high heat until golden brown and cooked through.
Sauteed Chicken Breast with Zucchini Medley
Ingredients
- 4 skinless chicken breasts sliced into cutlets and seasoned with salt and 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 tablespoons of oil or cooking fat
- Salt and freshly cracked black pepper to taste
- Optional: chopped parsley shredded Parmesan, reduced balsamic glaze, or olive oil with lemon juice
Instructions
- Prepare all the ingredients, keeping them separate from one another.
- Heat a large skillet or sauté pan over high heat. When the pan is hot, add some of the cooking fat. Add the onions with a pinch of salt and cook for 2-3 minutes, stirring occasionally. Reduce the heat to medium-high and add the shallots. If the pan needs more cooking fat, add more. Cook for 2 minutes, then add the garlic. Stir for 1 minute to prevent the garlic from burning. Remove the mixture from the pan and set aside.
- Add 2-3 tablespoons 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 the remaining cooking fat and the zucchini. Sprinkle with salt and pepper. Cook for 2 minutes, then flip. Cook until tender, then remove from the pan.
- Plate the zucchini first, with some of the onion mixture on top. Lay a chicken cutlet on top. Add a little more of the onion mixture on top of the chicken cutlet. Shred fresh Parmesan and add some chopped parsley. Drizzle with some lemon olive oil, if you like.
- Serve hot and bon appétit!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
Recent Low Carb Recipes:
Grilled Lemon Pepper Chicken Thighs
When I think about a simple, crowd-pleasing chicken recipe, my Grilled Lemon Pepper Chicken Thighs are the answer. They’re juicy, packed with flavor, and easy to get on the table. Perfect for any night you fire up the grill.
5 Reasons to Love Rotisserie Chicken
Rotisserie chicken is one of those simple kitchen wins that never lets me down. From saving time to adding instant flavor to a meal, I keep going back to it week after week. In this video, I’m sharing the five reasons why it’s always on my list.
Cucumber Lemonade (Keto, Low Carb, Sugar Free)
When the sun’s blazing, there’s nothing better than sipping on my icy cucumber lemonade. It’s light, crisp, and tastes just like classic lemonade—but without the sugar. This one’s a summer favorite for good reason.
Is it low carb? Learn more about it:
Grilled Lemon Pepper Chicken Thighs
When I think about a simple, crowd-pleasing chicken recipe, my Grilled Lemon Pepper Chicken Thighs are the answer. They’re juicy,
5 Reasons to Love Rotisserie Chicken
Rotisserie chicken is one of those simple kitchen wins that never lets me down. From saving time to adding instant
Cucumber Lemonade (Keto, Low Carb, Sugar Free)
When the sun’s blazing, there’s nothing better than sipping on my icy cucumber lemonade. It’s light, crisp, and tastes just
26 Responses
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
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
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
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
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
Amazing and easy recipe to create!
Made my sautéed chicken breast again, and it’s perfectly juicy! The seasoning really brings out the best in the chicken. What kind of vegetable side dish would you recommend to pair with this?