Fish Free Chicken and Zucchini Skillet with Herbs
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2 tbsp olive oil, divided
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium red bell pepper, seeded and thinly sliced
- 3 cloves garlic, minced
- 1 cup chicken bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 tbsp apple cider vinegar
- 1 tsp arrowroot powder
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, dried thyme, and dried oregano, then rub the mixture evenly over both sides of each breast.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the undersides are deep golden and release easily from the pan. Flip and sear the second side for 4–5 minutes, until golden. Transfer the chicken to a plate and set aside — it will finish cooking in the sauce.
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