Ingredients

The following ingredients have 4 Servings
  • skinless, boneless chicken thighs (package of 6-8)
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 garlic cloves, sliced
  • 2 cups grape tomatoes
  • 1 medium-large zucchini, quartered and chopped
  • 3 tablespoons fresh parsley leaves
  • 2 tablespoons fresh oregano

Instruction

  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and pepper and add to the skillet. Brown and cook 3-4 minutes per side or until cooked through. Remove from pan.
  • Without wiping the skillet clean, add the remaining 1 tablespoon olive oil and butter, 1/4 teaspoon salt, and pepper, butter, garlic and zucchini to pan. Cook 2 minutes or until the zucchini begins to brown and zucchini become fork tender. Stir in tomatoes and cook 2 minutes more or until tomatoes begin to soften.
  • Return the chicken to the skillet and heat through. Sprinkle fresh herbs over the chicken and vegetables before serving.