Quick Pan-Seared Chicken with Garlic and Lemon

A fast stovetop chicken dinner with tender breasts and quick-cooked vegetables ready in under 20 minutes.

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Ingredients

• •4 (about 6 oz each) Chicken breasts
• •2 medium Zucchini, sliced
• •1½ cups Cherry tomatoes, halved
• •3 tablespoons Olive oil
• •3 cloves Garlic, minced
• •1 teaspoon Salt
• •½ teaspoon Black pepper
• •1 teaspoon Italian seasoning
• •2 tablespoons Lemon juice

Instructions

1. 1Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and Italian seasoning.
2. 2Heat olive oil in a large skillet over medium-high heat until shimmering.
3. 3Add the chicken breasts and sear for 6–7 minutes on the first side until golden brown.
4. 4Flip the chicken and cook for another 5–6 minutes until cooked through, then transfer to a plate.
5. 5In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
6. 6Add the sliced zucchini to the skillet and cook for 3–4 minutes, stirring occasionally.
7. 7Stir in the cherry tomatoes and cook for another 2–3 minutes until softened.
8. 8Return the chicken to the skillet and pour lemon juice over everything.
9. 9Toss gently to coat and cook for 1 minute more to warm through.
10. 10Serve hot directly from the skillet with rice or bread on the side.

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