One-Pan Garlic Butter Chicken with Zucchini and Cherry Tomatoes
Juicy chicken thighs pan-seared in garlic butter, served with tender zucchini and bursting cherry tomatoes for a quick, flavorful dinner. This mediterranean-inspired chicken ready in about 35 minutes pairs (about 1.5 lbs) bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (about 1.5 lbs) bone-in chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves, minced garlic cloves
- 2 medium, sliced into 1/2-inch rounds zucchini
- 1 cup, halved cherry tomatoes
- 1 tbsp, chopped fresh thyme
- 1 tbsp lemon juice
Instructions
- Step 1: Pat dry 4 bone-in chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crispy, then flip and cook for 5 minutes more until cooked through. Remove chicken and set aside.
- Step 3: Reduce heat to medium and add 3 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Sauté for 1-2 minutes until fragrant and garlic is golden but not burnt.
- Step 4: Add 2 sliced medium zucchinis and 1 cup halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 4-5 minutes until vegetables are tender and tomatoes start to soften.
- Step 5: Return chicken thighs to the skillet, sprinkle 1 tbsp chopped fresh thyme over the top, and drizzle with 1 tbsp lemon juice. Cook everything together for 2 minutes to meld flavors before serving.
Frequently asked questions
How long does One-Pan Garlic Butter Chicken with Zucchini and Cherry Tomatoes take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Garlic Butter Chicken with Zucchini and Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in One-Pan Garlic Butter Chicken with Zucchini and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Garlic Butter Chicken with Zucchini and Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Garlic Butter Chicken with Zucchini and Cherry Tomatoes?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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