ITALIAN PAN-ROASTED CHICKEN AND ZUCCHINI (Full recipe in the description box)

ITALIAN PAN-ROASTED CHICKEN AND ZUCCHINI with Parmigiano Reggiano

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This is one of my son’s preferred dinners, an easy way to enjoy vegetables! I love preparing this recipe with boneless thighs, but it is perfect with any chicken part. The leftovers are even better and a practical lunch box idea!

INGREDIENTS

12 – Chicken Thighs, boneless
5 – Medium Zucchini
3 cloves – Garlic
4 TBSP – Parmigiano Reggiano
3 TBSP – Extra-Virgin Olive Oil
½ Cup – White Wine
1 Dash – Black Pepper
TO TASTE – Table Salt

CHICKEN SEASONING

First, place the chicken thigh over a board.
Then, season with salt to taste, a generous dash of black pepper, and a splash of extra-virgin olive oil.
Finally, roll the thighs, season the exterior part, and store in the fridge for at least 30 minutes up to 1 night.

GARLIC AND ZUCCHINI

Meanwhile, the chicken is seasoned in the fridge, peel and crush 3 cloves of garlic.
Then, cut the zucchini into quarters, then chop pieces 1 or 2 inches long.
At this point, pour a splash of oil into a saucepan big enough to contain all the ingredients, and place over medium flame along with the peeled garlic.
Saute the garlic until nicely golden, then take it off the pan.
After that, add the zucchini chunks and salt to taste, and stir-fry over medium-high heat until golden brown and still crunchy.
Finally, raise the zucchini and save it covered in a bowl.

CHICKEN AND WINE

Now, place the chicken in the pan, and sear the meat over medium-high heat, flapping as necessary.
Then, raise the flame and baste with the white wine.
Let the alcohol evaporate, then low the flame to a minimum, salt to taste, cover and cook the chicken until well done but still juicy.

FINISHING

At this point, add the seared zucchini and the grated Parmigiano Reggiano.
Then, stir and cover for 5 minutes over the smallest heat to melt the cheese.
Finally, turn off the heat, mince and add the parsley leaves, and serve!