Garlic Herb Chicken Skillet

1. Prep and Season the Chicken

1. Pat the chicken cutlets thoroughly dry with paper towels to ensure a crisp crust.
2. In a small bowl, mix the salt, black pepper, dried oregano, and dried thyme. Season both sides of the cutlets evenly with this blend.
3. Lightly dust the seasoned chicken with the flour, shaking off any excess.

2. Sear the Chicken

1. Set a wide skillet (cast iron or heavy stainless steel works best) over medium-high heat and pour in the cooking oil along with 1 tablespoon of butter.
2. Once the fat is shimmering and hot, lay the cutlets into the pan in a single layer.
3. Cook undisturbed for 3 to 4 minutes until a deep golden crust forms underneath. Flip and sear the other side for another 3 to 4 minutes, or until the chicken is cooked through. Transfer the chicken to a clean plate and set aside.

3. Sauté the Vegetables

1. Turn the heat down to medium and toss the sliced zucchini and whole cherry tomatoes straight into the remaining pan juices.
2. Sauté for about 3 minutes, stirring occasionally, until the zucchini is tender-crisp and the tomato skins begin to blister.
3. Transfer the vegetables to the plate with the chicken.

4. Build the Garlic Herb Pan Sauce

1. Lower the heat to medium-low. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet.
2. Sauté the garlic gently for about 45 to 60 seconds until fragrant, taking care not to let it brown too deeply.
3. Pour in the chicken broth and lemon juice, scraping up any caramelized bits stuck to the bottom of the pan with a wooden spoon.
4. Let the liquid simmer briskly for 2 to 3 minutes until slightly reduced and glossy.

5. Bring It All Together

1. Return the chicken cutlets and vegetables to the pan, turning the chicken once to coat it in the warm, garlicky sauce.
2. Allow everything to simmer together for 1 minute so the flavors meld and the chicken heats through.
3. Scatter the fresh parsley over the top and serve straight from the skillet alongside crusty bread, mashed potatoes, or rice to catch the sauce.