Creamy Garlic Chicken & Zucchini Skillet

This creamy chicken skillet comes together in just 25 minutes for an easy weeknight dinner packed with savory garlic flavor. Tender zucchini and juicy chicken cutlets are coated in a silky pan sauce made with shallot, broth and half-and-half. Serve it with whole grains or crusty bread to soak up every bit of the sauce. ** TIPS: To save time, you can buy presliced chicken cutlets or slice your own chicken breasts at home. Before seasoning, pat the chicken dry. This helps achieve a nice golden-brown sear. When adding half-and-half to the skillet, warm it first to prevent the sauce from splitting. If you prefer a richer sauce, you can substitute the half-and-half with heavy cream. For an even richer and silkier sauce, swirl in 1 or 2 tablespoons of cold butter just before returning the zucchini and chicken to the pan.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat dry 4 chicken cutlets; sprinkle with ½ teaspoon garlic powder, ⅛ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer; cook, undisturbed, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a plate. Do not wipe the skillet clean.

Step 2

Add sliced zucchini and 1 tablespoon oil to the skillet; cook over medium-high heat, stirring often, until the zucchini is tender and starting to brown, about 5 minutes. Transfer to a medium bowl. Do not wipe the skillet clean.

Step 3

Add sliced shallot, sliced garlic, ¼ teaspoon crushed red pepper and the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper to the skillet. Cook over medium-high heat, stirring often, until the shallot is softened and the garlic is fragrant, about 1 minute. Stir in ⅓ cup broth and bring to a lively simmer. Cook, stirring occasionally, until reduced by half, about 1 minute. Stir in ½ cup warmed half-and-half; bring to a gentle simmer over medium heat. Return the chicken, zucchini and any accumulated juices to the skillet; toss to coat in the sauce. Sprinkle with 1 tablespoon parsley.

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