Creamy Garlic Chicken & Zucchini Skillet

Instructions

1. Prep the chicken. Cut 1½ lb chicken breast into bite-size pieces.Prep the chicken. Cut 1½ lb chicken breast into bite-size pieces.
2. Prep the zucchini. Slice 4 medium zucchini into half-moons.Prep the zucchini. Slice 4 medium zucchini into half-moons.
3. Prep the garlic. Mince 4 cloves garlic.Prep the garlic. Mince 4 cloves garlic.
4. Measure the sauce ingredients: 6 tbsp light cream cheese, 1 cup low-sodium chicken broth, and 1 tbsp + 1 tsp lemon juice.Measure the sauce ingredients: 6 tbsp light cream cheese, 1 cup low-sodium chicken broth, and 1 tbsp + 1 tsp lemon juice.
5. Measure the seasonings: 2 tsp Italian seasoning, 1 tsp onion powder, ¾ tsp salt, ½ tsp black pepper, ¼ cup grated Parmesan, optional, and red pepper flakes, optional.Measure the seasonings: 2 tsp Italian seasoning, 1 tsp onion powder, ¾ tsp salt, ½ tsp black pepper, ¼ cup grated Parmesan, optional, and red pepper flakes, optional.
6. Season the chicken. Toss the chicken with the Italian seasoning, onion powder, salt, and black pepper.Season the chicken. Toss the chicken with the Italian seasoning, onion powder, salt, and black pepper.
7. Cook the chicken. Heat a large nonstick skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through. Cook in 2 batches if the skillet is crowded. Transfer the chicken to a plate.Cook the chicken. Heat a large nonstick skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through. Cook in 2 batches if the skillet is crowded. Transfer the chicken to a plate.
8. Cook the zucchini. Add the zucchini to the same skillet. Cook over medium-high heat for about 4–6 minutes, stirring occasionally, until lightly browned and slightly tender. Cook in batches if necessary so it browns instead of steaming.Cook the zucchini. Add the zucchini to the same skillet. Cook over medium-high heat for about 4–6 minutes, stirring occasionally, until lightly browned and slightly tender. Cook in batches if necessary so it browns instead of steaming.
9. Add the garlic. Add the minced garlic to the zucchini and cook for about 30 seconds.Add the garlic. Add the minced garlic to the zucchini and cook for about 30 seconds.
10. Make the sauce. Reduce the heat to medium-low. Add the chicken broth, cream cheese, and lemon juice. Stir until the cream cheese is fully melted and the sauce is smooth.Make the sauce. Reduce the heat to medium-low. Add the chicken broth, cream cheese, and lemon juice. Stir until the cream cheese is fully melted and the sauce is smooth.
11. Add the chicken back. Return the cooked chicken to the skillet and stir everything together.Add the chicken back. Return the cooked chicken to the skillet and stir everything together.
12. Finish cooking. Cook for another 1–2 minutes, just until the chicken is hot and everything is coated in the sauce.Finish cooking. Cook for another 1–2 minutes, just until the chicken is hot and everything is coated in the sauce.
13. Finish and serve. Stir in the Parmesan and red pepper flakes if using.Finish and serve. Stir in the Parmesan and red pepper flakes if using.