Skillet Chicken And Zucchini In Parmesan Cream Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · gluten-free, low-carb, high-protein

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Ingredients

• 1 lb boneless skinless chicken thighs
• 2 medium, cut in half-moons zucchini
• 1 cup, halved cherry tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated parmesan
• 1, sliced yellow onion
• 2 cloves, minced garlic
• 1/4 cup olive oil
• 1/4 cup, torn fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Method (tap to check — screen stays awake)

1. Season the chicken and sear it in 2 tablespoons of the olive oil over medium-high for 6 minutes a side, until the surface is browned and it releases from the pan without tearing. Move it to a plate.
2. Add the remaining oil and the onion, cook 3 minutes until softened, then add the zucchini in a single layer and leave it alone 3 minutes so it takes color before you stir. Cook 3 minutes more, until the pieces are tender at the edge but not floppy.
3. Stir in the garlic and red pepper flakes for 30 seconds, then the tomatoes, pressing a few with a spoon so they release their juice.
4. Pour in the cream, scrape the browned bits off the bottom, and simmer 4 minutes until slightly reduced. Whisk in the parmesan until the sauce is smooth and glossy.
5. Slide the chicken and its juices back in, simmer 3 minutes to finish cooking through, and scatter the basil over the top just before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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