Chicken and Zucchini With Garlic Cream Sauce

Chicken and Zucchini With Garlic Cream Sauce
Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings

Chicken breasts are cooked with zucchini and a garlic cream sauce in this recipe. It's a very easy recipe and cooks quickly. 

The chicken and zucchini combination can be served over pasta or rice, or serve it along with mashed or baked potatoes. One reader replaced the zucchini with mushrooms and felt the flavor was even better. Another reader used rotisserie chicken in the dish. See the comments and suggestions below the recipe.

If you don't have a large enough skillet, cook the zucchini and onions separately. If the chicken breasts are quite large, cut them in half horizontally to make thinner cutlets.


  • 1/4 cup butter
  • 6 chicken breasts
  • salt to taste (kosher)
  • black pepper to taste
  • 3 cups zucchini (sliced 1/8-inch thick)
  • 1/2 cup green onions (diced)
  • For the Garlic Cream Sauce:
  • 2 tablespoons butter
  • 1 large clove garlic (minced; or 2 medium)
  • 3 tablespoons all-purpose flour
  • 3 ounces cream cheese
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon black pepper
  • salt to taste (kosher)

Steps to Make It

Chicken and Vegetables

  1. In a skillet or sauté pan over medium heat, melt 1/4 cup of butter; add the chicken breasts; sprinkle with salt and pepper.

  2. Cook for about 3 minutes on each side, or until the chicken is browned.

  3. Add the sliced zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.

Garlic Cream Sauce

  1. In 2-quart saucepan over medium-low heat, melt 2 tablespoons butter; add garlic.

  2. Cook for 1 minute, then stir in flour and cook until smooth and bubbly. Continue to cook for 1 to 2 minutes longer.

  3. Add cream cheese, chicken broth, and pepper and continue cooking, stirring occasionally, until sauce is smooth and thickened. Taste and add salt, as needed.

  4. Serve the dish on a bed of rice or pasta. Layer the zucchini and then the chicken breasts on top then pour some of the sauce over each chicken breast.

From Colleen Haass