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Easy One-Pan Garlic Butter Chicken Thighs Recipe with Zucchini and Tomatoes

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A quick and easy one-pan recipe featuring crispy garlic butter chicken thighs with fresh zucchini and juicy tomatoes, perfect for weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 medium zucchinis, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh thyme (optional)
  • 1 teaspoon chopped fresh parsley (optional)
  • Salt and pepper to taste
  • Lemon juice, a squeeze

Instructions

  1. Pat dry 4 bone-in, skin-on chicken thighs with paper towels.
  2. Slice 2 medium zucchinis into half-moons and halve 1 cup of cherry tomatoes.
  3. Mince 4 cloves of garlic finely.
  4. Generously salt and pepper both sides of the chicken thighs.
  5. Place a large skillet over medium-high heat and add 1 tablespoon olive oil; heat until shimmering (about 1-2 minutes).
  6. Place chicken thighs skin-side down in the hot pan and press gently with a spatula for even contact. Cook undisturbed until skin is golden and crispy, about 7-8 minutes.
  7. Flip chicken and cook the other side for 2-3 minutes. Remove chicken and set aside.
  8. Lower heat to medium and add 3 tablespoons unsalted butter and minced garlic to the pan. Stir constantly for 1-2 minutes until fragrant and slightly golden, being careful not to burn the garlic.
  9. Add zucchini and cherry tomatoes to the pan. Season with salt and pepper and sauté gently until zucchini is tender but still crisp and tomatoes start to soften, about 5 minutes.
  10. Nestle the chicken thighs back into the pan, skin-side up. Spoon some garlic butter sauce and veggies over the top.
  11. Reduce heat to medium-low, cover loosely with a lid or foil, and cook until chicken is fully cooked through (internal temperature 165°F / 74°C), about 7-10 minutes.
  12. Remove from heat, sprinkle with chopped thyme and parsley, and squeeze fresh lemon juice over everything.
  13. Serve warm with the garlic butter veggies spooned on top.

Notes

If chicken skin isn’t crispy enough, broil for 1-2 minutes at the end, watching closely to avoid burning. Do not overcrowd the pan when searing to maintain crispiness. For dairy-free version, substitute butter with coconut oil or vegan butter. Fresh herbs are recommended but optional. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Nutrition

Keywords: garlic butter chicken, chicken thighs, one-pan recipe, zucchini, cherry tomatoes, easy dinner, weeknight meal, crispy chicken

Find it online: https://dahliadishes.com/easy-one-pan-garlic-butter-chicken-thighs-recipe-with-zucchini-and-tomatoes/