Chicken Thighs with Sautéed Zucchini, Yellow Squash, & Herb Sauce
This is the kind of easy dinner I come back to again and again — juicy marinated chicken, blistered zucchini and yellow squash, and a fresh herb sauce that ties it all together. It happens in one skillet and spoons beautifully over a bowl of rice. Cozy, bright, and just fancy enough to feel special on a weeknight.
Servings: 6 servings
Calories: 348kcal
Equipment
Large heavy bottomed skillet
Small whisk or fork
Thin metal spatula
Ingredients
For the Chicken
- 1½ lbs (675g) boneless skinless chicken thighs, cut into 1½-2 inch pieces
- 2 Tbsp (30ml) extra virgin olive oil
- 1 Tbsp (15ml) red wine vinegar
- 1 Tbsp (15ml) Worcestershire sauce
- 2 tsp dried Italian seasoning
- 2 tsp garlic powder
- 1 tsp dried mustard
- 1 tsp kosher salt
- 1 tsp Aleppo pepper
- Zest from ½ medium lemon, about 2 tsp
For the Veggies
- 1 large zucchini
- 1 large yellow squash
- ½ tsp kosher salt
- ½ cup (120ml) dry white wine
For the Herb Sauce
- ¼ cup (60ml) extra virgin olive oil
- 3 Tbsp (45ml) red wine vinegar
- ½ medium lemon juiced, about 2 Tbsp (30ml)
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh parsley
- 2 anchovies, very finely chopped
- 1 large garlic clove, grated
- 1 Tbsp (10g) capers, drained and roughly chopped
- ½ tsp kosher salt
- ½ tsp Aleppo pepper
- ⅓ cup (40g) walnuts, coarsely chopped
For Serving
- Steamed white rice, couscous, quinoa, or any grain you like
- Flaky sea salt
Instructions
- Marinate chicken. In a large bowl, whisk together all marinade ingredients, then add chicken thigh pieces. Give it a good toss, then allow it to sit out at room temperature while you continue prepping. Alternatively, you can make this 2-3 hours in advance, then refrigerate. Bring to room temperature before cooking.
- Salt zucchini. Trim the ends off of each zucchini and squash, then halve lengthwise. Sprinkle each half with a little kosher salt, then allow to sit for about 10 minutes. The salt will draw moisture out from the squash. Dab away the liquid with a paper towel, then cut them into 1½-2 inch pieces. Set aside.
- Make the herb sauce. In a separate bowl, whisk together all the herb sauce ingredients.
- Pan-sear chicken. Heat 3 Tbsp olive oil in a large, heavy bottomed skillet over medium-high heat. When hot, add the marinated chicken, ensuring they’re in a single flat layer. Cook undisturbed for 4-5 minutes, until golden brown on the bottom. If you try to flip the chicken pieces over and they don’t release easily, give them more time. Once you stir, cook for another 4-5 minutes. Use a slotted spoon to transfer the chicken to a bowl. Don’t worry about anything stuck to the bottom of the pan!
- Sauté zucchini. If needed, add a touch more olive oil. Once hot, add zucchini and squash, then cook undisturbed for another 4-5 minutes, until it begins to blister and char on the bottom. Again, if you try to flip the pieces and they don’t easily release, give them a bit more time. Once you stir, cook for another 4-5 minutes, until tender. Season lightly with kosher salt.
- Deglaze. Pour in ½ cup white wine, then use a wooden spatula to scrape up any browned bits on the bottom of the pan. Just keep at it, they’ll come up. The wine will reduce by about half. At this point, return the cooked chicken to the pan along with the herb sauce. Give everything a good stir, then allow the flavors to meld for a minute or two. Taste and adjust seasoning.
- Serve. Spoon over bowls of white rice (or other grain), then sprinkle with a little flaky sea salt. Enjoy!
Tip: I do this directly in the large skillet that I’m going to sauté the chicken and zucchini in. One less cutting board, plate, or bowl to clean up, and you just wipe out any excess salt or liquid before cooking.
Notes
- Nutrition facts do not include rice, couscous, or other grain.
- Make-ahead: Chicken can be marinated up to 2–3 hours ahead — refrigerate, then bring back to room temp before cooking. The herb sauce can also be whisked together up to a day in advance and refrigerated.
- Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. Store any rice separately so nothing turns soggy.
- Freezing: Freeze cooked chicken for up to 2–3 months. I don't recommend freezing the zucchini and yellow squash (they release too much water and turn mushy on thaw); sauté fresh squash when you reheat.
Nutrition
Calories: 348kcal | Carbohydrates: 7g | Protein: 25g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 983mg | Potassium: 683mg | Fiber: 2g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 2mg
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