Creamy Chicken & Zucchini Skillet with Simple Green Salad

Pat dry 800g of chicken breasts and cut them into 1-inch (2.5 cm) bite-sized pieces. Season the chicken generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add 1 large chopped onion and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and cook for another 1 minute until fragrant.

Add 2 medium zucchinis, cut into half-moon slices (about 400g total), to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp. Season with 1/2 teaspoon of dried thyme.

Pour in 1/2 cup (120ml) of chicken broth and 1 cup (240ml) of heavy cream. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the sauce slightly thickens.

Return the cooked chicken to the skillet, stirring to coat evenly with the sauce. Continue to simmer for another 2-3 minutes, ensuring the chicken is thoroughly heated through and the sauce is well-combined. Taste and adjust seasoning if needed.

While the skillet simmers, wash and tear 1 head of lettuce into bite-sized pieces for a simple green salad. You may dress it lightly with a vinaigrette or serve plain alongside the main dish.