Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 3 medium zucchini, halved lengthwise and sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ¼ cup chicken broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Toss the cubed chicken with salt, pepper, and paprika until evenly coated.
  2. Heat 1 tablespoon of olive oil in the skillet over medium-high heat until it shimmers.
  3. Add the chicken in a single layer. Let it sear undisturbed for 3-4 minutes until a mahogany-colored crust forms, then flip and cook until golden on all sides.
  4. Remove the chicken from the pan and set it aside on a plate.
  5. In the same skillet, melt the butter over medium heat.
  6. Add the zucchini half-moons. Sauté for 4-6 minutes, stirring occasionally, until the edges are slightly browned but the center still has a slight snap.
  7. Stir in the minced garlic and cook for just 60 seconds until the fragrance is released and the garlic is translucent.
  8. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits.
  9. Return the seared chicken and any accumulated juices to the skillet.
  10. Toss everything together for 2 minutes until the sauce thickens slightly and coats the ingredients.
  11. Remove from heat and stir in the Parmesan cheese and fresh parsley.