Pan-Seared Garlic Butter Chicken with Sautéed Zucchini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs cooked in garlic butter with tender zucchini, finished with fresh herbs for a simple yet flavorful keto dinner. This american-inspired chicken (low-carb) ready in about 30 minutes pairs olive oil, minced garlic cloves, chopped fresh thyme 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook for 7 minutes until golden brown, then flip and cook for 5 minutes more.
  3. Step 3: Add 2 minced garlic cloves and 1/2 tsp thyme to the skillet, stirring for 30 seconds until fragrant. Add zucchini slices, 1 tbsp olive oil, and remaining salt and pepper, then cook for 5 minutes until zucchini is tender-crisp.
  4. Step 4: Reduce heat to low, add 2 tbsp butter, and swirl to melt. Spoon butter mixture over chicken and zucchini, cooking for 1 minute until sauce thickens slightly.

Frequently asked questions

How long does Pan-Seared Garlic Butter Chicken with Sautéed Zucchini take to make?

Total time is about 30 minutes (15 min prep + 15 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 Pan-Seared Garlic Butter Chicken with Sautéed Zucchini?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Garlic Butter Chicken with Sautéed Zucchini?

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 Pan-Seared Garlic Butter Chicken with Sautéed Zucchini 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.

Is Pan-Seared Garlic Butter Chicken with Sautéed Zucchini low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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