Best 4 Chicken Breasts Zucchini With Garlic Cream Recipes

GARLIC CHICKEN AND ZUCCHINI

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.

CHICKEN BREASTS & ZUCCHINI WITH GARLIC CREAM

Steps:

• In 10" skillet, melt 1/4 cup butter until sizzling; add chicken breasts.
• Cook over medium-high heat, turning once, until chicken is browned and fork tender (12 to 15 min.) Add zucchini and onions.
• Continue cooking, stirring occasionally, until zucchini is crisp tender (5 to 7 min.).
• Meanwhile, in 2-quart saucepan melt 2 tablespoons of butter until sizzling; add garlic.
• Cook over medium-high heat, stirring occasionally, for 1 minute.
• Add flour; continue cooking until smooth and bubbly (1 minute).
• Add remaining garlic cream ingredients.
• Continue cooking, stirring occasionally, until sauce is thickened (5 to 7 minutes).
• If desired, you can serve zucchini and chicken over rice; pour sauce over chicken.

CURRIED CHICKEN BREAST WITH ZUCCHINI

Steps:

• Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
• Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
• Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
• Transfer chicken pieces and zucchini rounds to a warm serving dish.
• Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.