Chicken Skillet with Zucchini
A quick, simple, and juicy dish for a busy day! Chicken Skillet with Zucchini cooks in no time and tastes amazing. Sunflower seeds give it a special touch. Perfect for a fast dinner!
Updated : 01 September, 2025
Easy
About 20 min.
Ingredients
600 grams
Chicken fillet
400 grams
Zucchini
50 grams
Sunflower seeds
7 grams
Parsley
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any type of zucchini. I used young zucchini. Any vegetable oil suitable for frying works - I used sunflower oil. You may also adjust vegetables and spices to taste.
Step 2
Wash and pat dry the chicken breast fillets. Cut into medium-sized cubes. You can substitute with thigh meat if preferred.
Step 3
Wash and dry the zucchini. Slice into thin quarter pieces. The cut should be thin enough so zucchini doesn’t overcook but still easy to eat. For best results, choose young zucchini with tender skin. Wash and peel them. If the skin is very thin, peeling is not necessary. If using mature zucchini, remove the tough skin and scoop out the seeded center.
Step 4
Heat vegetable oil in a skillet over medium heat. Add chicken, season with salt and pepper. Fry, stirring occasionally, until lightly golden, about 10 minutes.
Step 5
Add zucchini to the skillet with chicken. Cook, stirring occasionally, for about 5 minutes. The zucchini should keep its shape without turning mushy.
Step 6
Sprinkle with sunflower seeds. You can use roasted or raw seeds. I used roasted. Fry everything together for 2-3 minutes.
Step 7
Top the finished chicken and zucchini with fresh parsley and serve hot. Enjoy your meal!