Chicken Zucchini Skillet Recipe

chicken zucchini skillet
chicken zucchini skillet

Chicken Zucchini Skillet Recipe

Course lunch
Cuisine American


  • 1 & 1/2 lbs Boneless chicken thighs (cut into 1” pieces)
  • Sea salt and freshly ground black pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 3 tsp Italian seasoning
  • 3 tbsp Olive oil
  • 4 cloves Garlic (minced)
  • 4 Zucchini (cut in half lengthwise and sliced crosswise 1/2”)
  • Lemon zest
  • Lemon juice


  • Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend.
  • Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
  • Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
  • Serve alone or over grain free noodles, or cauliflower rice to keep it low carb. Enjoy!