Creamy Italian Chicken and Zucchini Skillet
Prep time
Cook time
Total time
Delicious skillet chicken and zucchini with a cheesy tomato cream sauce.
Recipe type: Dinner
Cuisine: Italian
Serves: 4
  • 1 pound chicken cutlets (4 or 5 cutlets)
  • 3 tablespoons olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp Italian seasoning
  • 1 zucchini, cut into rounds about ½ inch thick
  • 2 cloves garlic, chopped
  • ½ cup chicken stock
  • 1 cup heavy cream
  • 14.5 ounce can tomato sauce
  • ½ cup Parmesan cheese, grated
  • ⅓ cup Garlic & Herb flavored soft cheese (I used President Cheese brand)
  1. Heat skillet over medium high heat.
  2. Add olive oil to the pan. Pat the chicken cutlets dry with a paper towel, then season them with salt, pepper, and Italian seasoning.
  3. When oil is hot, add chicken breasts and cook 4-5 minutes.
  4. Flip chicken breasts and cook another 4-5 min until chicken is cooked through. Don't overdo it or chicken will end up dry.
  5. Remove chicken breasts from pan and place on a plate; set aside.
  6. Add zucchini and garlic to skillet. Saute for about 1 minute on each side, turning zucchini over with a fork.
  7. Add chicken stock to skillet and bring to boil over medium heat, about 2 minutes. Stir frequently, scraping up any chicken or zucchini pieces stuck to the bottom of the pan.
  8. Stir in cream, allow to simmer for about 4 minutes.
  9. Add tomato sauce to the skillet. Allow to simmer for 1-2 minutes.
  10. Reduce heat, add cheeses, stir. Return chicken to pan and allow to simmer until ready to serve and chicken is heated through.
  11. Serve over pasta or rice - this recipe makes plenty of sauce to cover it. Enjoy!
Recipe by Wishes and Dishes at