Chicken and zucchini skillet, zucchini recipes
Fried zucchini are very tasty and you can serve them in many ways: sprinkled with garlic, in salads, in soups or with pasta. I already have on my blog zucchini salad with yogurt and garlic, white bean salad with zucchini and summer salad with zucchini and feta cheese.
Now I decided to prepare chicken and zucchini skillet. Tender chicken, sweet and a little smoke flavored zucchini soaked in tomato sauce. And of course, there’s garlic because it goes perfectly with chicken, with zucchini and with tomato sauce. I also added fresh parsley for a plus of freshness.
Although this chicken and zucchini skillet is made with fried chicken and fried zucchini is a low fat dish. You can fry chicken and zucchini into a non-stick skillet only with a few drops of vegetable oil. You also have the option to grill the chicken and zucchini.
Serve this delicious chicken and zucchini skillet warm or at room temperature. I’ve noticed that it tastes better when is at room temperature 🙂
Serve with noodles, with rice, with potatoes or with crusty bread. If you ask me, this chicken and zucchini skillet goes perfectly with crusty bread 🙂
Ingredients for chicken and zucchini skillet
– 1 chicken breast (600-700gr)
– 2 zucchini (800gr)
– 1 can peeled tomatoes (400gr)
– 1-2 tablespoons tomato paste
– 1 large onion
– 4-5 garlic cloves
– 1 bunch of fresh parsley
– salt, pepper and dried thyme to taste
– about 3 tablespoons vegetable oil
– 300-400ml water
How to make chicken and zucchini skillet
Start by preparing the zucchini.
Wash the zucchini and slice them into 1cm thick slices. Place the sliced zucchini into a strainer, sprinkle with salt and let sit for about 30 minutes. In this time the zucchini will leave water.
Place about 1 tablespoon of vegetable oil into a non stick skillet. Place the skillet over medium heat.
When the skillet is hot, add zucchini slices and fry them on both sides until golden brown. Work in batches. If necessary, add more oil.
Place fried zucchini onto a plate. Set aside.
Meanwhile prepare the chicken breast.
Cut the chicken breast into medium pieces and place it into a lightly greased non-stick skillet. Sprinkle some salt and fry the chicken on both sides until golden brown. Remove from heat and set aside.
Finely chop the onion and place it into a large skillet along with 1 tablespoon of vegetable oil. Cook, stirring often, until turns glossy. Add the tomato paste, finely chopped (or blended) tomatoes and about 300-400ml water. If necessary, add more water. Season with salt, pepper and dried thyme and bring to a boil.
Add the chicken and the zucchini and stir to combine.
Continue to cook for about 10 minutes or until the sauce thickens a little. With a few minutes before removing from heat add crushed garlic.
Remove from heat and add chopped parsley.
Serve warm or at room temperature.