One-Pan Garlic Butter Chicken Dinner for One Recipe
Searing the chicken first and cooking the vegetables in the same skillet afterward means the vegetables pick up the browned bits and rendered fat left behind, building real flavor without extra dishes or a separate sauce.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Servings
- 1
Ingredients
- 6 oz boneless, skinless chicken breast
- 1 1/2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup zucchini, sliced into half-moons
- 3/4 cup cherry tomatoes, halved
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp grated parmesan
- 1 tbsp fresh basil, chopped
- 1 wedge lemon wedge
Nutrition per serving
- Calories
- 1267
- Protein
- 193g
- Carbs
- 12g
- Fat
- 45g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the chicken breast dry with a paper towel and season both sides with the salt, pepper, and half the Italian seasoning.
- 2Heat the olive oil in a small skillet over medium-high heat. Add the chicken and sear for 5 to 6 minutes per side, until deeply golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a plate and tent loosely with foil.USDA safe minimum for poultry: 165°F (74°C)
- 3Reduce the heat to medium. Add the garlic to the same skillet, scraping up any browned bits, and cook for 30 seconds until fragrant.
- 4Add the zucchini and cook for 3 to 4 minutes, stirring occasionally, until just softened and lightly browned at the edges.
- 5Add the cherry tomatoes and the remaining Italian seasoning. Cook for 2 to 3 minutes, until the tomatoes blister and release their juices into a light pan sauce.
- 6Slice the rested chicken and return it to the skillet along with any juices from the plate, tossing everything together for about a minute to coat and rewarm.
- 7Plate the chicken and vegetables, top with parmesan and basil, and squeeze the lemon wedge over the top just before eating.
Tips & variations
- Swap the chicken breast for a boneless thigh if preferred; sear it 1 to 2 minutes longer per side since thighs are slightly thicker and more forgiving if slightly overcooked.
- No zucchini on hand? Sliced bell pepper or a handful of baby spinach stirred in at the end both work in its place.
- For a heartier version, toss the finished chicken and vegetables with a handful of cooked pasta or over a scoop of rice.
Storage & reheating
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce; microwaving works too but can make the chicken slightly rubbery.
Tips from the Tulo kitchen
- Buying a single 6-ounce chicken breast from the butcher counter avoids having to portion and refreeze part of a multi-pack.
- Let the seared chicken rest on the plate while the vegetables cook; the few minutes of resting keep it juicier when sliced.
FAQ
Can I double this recipe for two people?
Yes, though use a 10 or 12-inch skillet instead of a small one so the chicken has room to sear properly rather than steam.
What should I serve with this?
A slice of crusty bread or a small pile of cooked rice or orzo works well for soaking up the pan sauce.
Can I use leftover cooked chicken instead of searing a raw breast?
Yes. Skip the searing step and stir sliced cooked chicken in with the tomatoes just long enough to warm through, about 2 minutes.
My zucchini turned out watery, what went wrong?
Overcrowding a small skillet traps steam instead of letting the zucchini brown; cook it in a single layer and resist stirring too often.