Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 medium zucchinis, sliced into half-moons
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
The beauty of this recipe lies in its flexibility. Feel free to swap the chicken for turkey if that’s what you have on hand, or add a splash of lemon juice for an extra zing. Growing up, we often used whatever fresh herbs or spices were available, and it always turned out delicious.
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with salt, pepper, and Italian seasoning. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet, along with the minced garlic. Sauté for about 1 minute until fragrant.
- Add the zucchini to the skillet, season with a pinch of salt and pepper, and cook for about 4-5 minutes until it starts to soften.
- Return the chicken to the skillet, and sprinkle the Parmesan cheese over the top. Stir everything together until well combined and the cheese has melted into a creamy sauce.
- If desired, sprinkle the red pepper flakes over the top for a touch of heat.
- Garnish with fresh parsley before serving, if using.
Growing up, my mom always emphasized tasting at every step, a habit I’ve carried into my cooking today. Don’t be afraid to adjust the seasonings to your liking as you go along.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International