Cheesy Italian Chicken Zucchini Skillet
Ingredients
Chicken + Seasonings
-
1 ½ to 2
pounds
boneless, skinless chicken breasts, tenders or thighs, cut into ½ to 1-inch pieces
-
1
teaspoon
salt
-
1
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
½
teaspoon
garlic powder
-
⅛
teaspoon
dried thyme
-
⅛
teaspoon
black pepper
-
1
tablespoon
olive oil
Sauce
-
28
ounce
can crushed tomatoes
-
4
cups
small-diced zucchini, about 2 to 3 small/medium zucchini
-
1
tablespoon
soy sauce
-
1 to 2
teaspoons
brown sugar
-
½
teaspoon
dried basil
-
¼
teaspoon
dried oregano
Cheesy Panko Topping
-
1 to 1 ½
cups
freshly grated mozzarella cheese
-
1
cup
panko bread crumbs
-
1
tablespoon
butter, melted
-
¼
cup
freshly grated Parmesan cheese
Instructions
- 1. Toss chicken with salt, basil, oregano, garlic powder, thyme, and pepper in a bowl.
- 2. Heat olive oil in a deep, oven-proof skillet over medium heat until hot.
- 3. Add chicken and cook without stirring for a minute, then flip and cook for another 30-45 seconds.
- 4. Stir in crushed tomatoes, zucchini, soy sauce, brown sugar, basil, and oregano, scraping up browned bits.
- 5. Simmer for 5-6 minutes until chicken is cooked through and zucchini is tender.
- 6. Preheat broiler and prepare the panko topping by mixing panko with melted butter and Parmesan.
- 7. Sprinkle mozzarella over the chicken mixture, then spread the panko topping evenly.
- 8. Broil for 1-2 minutes until the topping is golden, watching closely to prevent burning.
- 9. Serve warm.
Nutrition Facts (estimated)
Servings
6 to 8 servings
Calories
678
Total fat
13g
Total carbohydrates
114g
Total protein
48g
Sodium
2622mg
Cholesterol
69mg
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