Best 3 Garlic Chicken And Zucchini Recipes
Indulge in the tantalizing flavors of our garlic chicken and zucchini dish, a culinary symphony that harmonizes the savory richness of chicken with the crisp, refreshing crunch of zucchini. This delectable meal, presented in four versatile variations, promises to tantalize your taste buds and elevate your dining experience.
1. **Classic Garlic Chicken and Zucchini:** Experience the timeless flavors of this classic recipe, where succulent chicken breasts are seared to perfection and then simmered in a luscious sauce of garlic, butter, and white wine. The zucchini contributes a burst of vibrant color and crisp texture, creating a harmonious balance in every bite.
2. **Sun-Dried Tomato Garlic Chicken and Zucchini:** Embark on a Mediterranean culinary journey with this sun-dried tomato-infused variation. Plump, sun-kissed tomatoes add a tangy sweetness to the sauce, complemented by the aromatic blend of garlic and herbs. The zucchini absorbs the vibrant flavors, resulting in a dish that evokes the warmth and charm of the Mediterranean coast.
3. **Lemon Garlic Chicken and Zucchini:** Experience a refreshing twist with our lemon garlic chicken and zucchini. Bright, zesty lemons infuse the dish with a citrusy vibrancy that perfectly complements the savory chicken and zucchini. A touch of white wine adds depth and complexity, creating a harmonious blend of flavors that will invigorate your senses.
4. **Parmesan Garlic Chicken and Zucchini:** Indulge in the cheesy goodness of our Parmesan garlic chicken and zucchini. A generous sprinkling of Parmesan cheese adds a nutty, umami flavor that elevates the dish to new heights. The melted cheese forms a golden crust on the chicken and zucchini, creating a textural contrast that will satisfy your cravings for comfort food.
GARLIC CHICKEN AND ZUCCHINI
Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
- In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 4.1 g, Cholesterol 71.4 mg, Fat 11.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 2.3 g, Sodium 103.8 mg
ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE
I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...
Provided by Cindy Anschutz Barbieri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 36m
Yield 2
Number Of Ingredients 12
Steps:
- Cut zucchini into noodles using a spiralizer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g
LEMON GARLIC CHICKEN WITH GOAT CHEESE AND ZUCCHINI NOODLES RECIPE - (4.4/5)
Provided by á-171698
Number Of Ingredients 13
Steps:
- LEMON GARLIC CHICKEN: Divide the goat cheese into 6 equal portions. Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese. Try to keep the skin connected to the thigh on the other sides as much as possible, but don't fret about it if it comes loose. Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh. Season the chicken liberally with salt and pepper. Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce. Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables. (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.) Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element. Broil until the tops of the thighs are crispy and well-browned. Allow the chicken to rest a few minutes so you don't burn yourself. Serve hot with pan juices...Enjoy! ZUCCHINI NOODLES: I skimmed off the excess fat from the cooked chicken and used it to quickly saute the zucchini. The fat from the chicken was already infused with garlic, lemon, and herbs, so no additional seasoning was necessary except a sprinkle of salt and pepper. The texture of the noodles was just like spaghetti - you could even twirl it on your fork.
Tips:
- Choose the Right Chicken: For the best results, use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, slice them into thin strips so they cook evenly.
- Marinate the Chicken: Marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs helps to infuse it with flavor and keep it moist during cooking.
- Cook the Chicken Properly: To ensure that the chicken is cooked through, cook it over medium-high heat until it reaches an internal temperature of 165°F (74°C).
- Use Fresh Vegetables: Fresh zucchini and tomatoes add vibrant color and flavor to this dish. Choose vegetables that are in season for the best taste.
- Don't Overcook the Vegetables: Zucchini and tomatoes cook quickly, so it's important not to overcook them. Cook them until they are tender but still have a bit of a bite.
- Add Some Herbs and Spices: Fresh herbs like basil or oregano add a burst of flavor to this dish. You can also add a pinch of red pepper flakes for a bit of heat.
- Serve Immediately: This dish is best served immediately after cooking, while the chicken is still hot and the vegetables are still crisp.
Conclusion:
This garlic chicken and zucchini recipe is a quick and easy weeknight meal that is packed with flavor. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then cooked until tender and juicy. The zucchini and tomatoes are sautéed until tender but still have a bit of a bite. This dish is served over rice or pasta and is sure to be a hit with the whole family.
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