Asado Chicken Breast with Lemon and Zucchini is a simple, fresh dish that combines juicy chicken with the bright zing of lemon and tender zucchini slices. The chicken is cooked just right, keeping it moist and flavorful, while the lemon adds a lovely, tangy twist that wakes up the whole plate.
I love making this recipe when I want something light but still satisfying. The smell of lemon and garlic cooking together with the chicken always makes me look forward to dinner, and the zucchini soaks up all the tasty juices, making every bite delicious. It’s also easy to prepare, which is a big plus during busy weekdays.
One of my favorite ways to serve this is with a side of rice or a fresh green salad, so there’s a nice balance of textures and flavors. It’s the kind of meal that feels like a little celebration—bright, tasty, and just right for sharing with family or friends around the table. I always find that the lemon zest on top gives it that final fresh kick that everyone enjoys!
Key Ingredients & Substitutions
Chicken Breast: Chicken breasts are lean and cook fast. For juicier meat, consider using boneless thighs instead. They stay tender and add more flavor.
Zucchini: Fresh zucchini provides a mild, slightly sweet flavor. If you can’t find zucchini, yellow squash makes a great substitute.
Lemon: Lemon zest and juice brighten the dish with fresh acidity. If lemons aren’t available, a splash of white vinegar can work, but it won’t have the same vibrant flavor.
Herbs & Spices: Smoked paprika adds warmth and a touch of smokiness. Rosemary or oregano pairs well, but thyme or basil can also be used if preferred.
How Do You Get the Perfect Seared Chicken with a Flavorful Crust?
Getting a nice crust on the chicken while keeping it juicy can be tricky. Here’s my simple method:
- Pat the chicken dry to remove moisture; this helps in browning.
- Make sure the pan is hot before adding the chicken. Medium heat works well to avoid burning.
- Cook without moving the chicken for 5-7 minutes per side to form a golden crust.
- Use a meat thermometer if you can; 165°F (74°C) means it’s perfectly cooked and safe.
- Let the chicken rest a few minutes after cooking to keep the juices inside.
Equipment You’ll Need
- Large skillet – perfect for cooking both the chicken and zucchini in one pan, saving cleanup time.
- Meat thermometer – helps you check the chicken’s internal temperature for safe, juicy results.
- Cutting board and sharp knife – essential for slicing chicken breasts and zucchini evenly.
- Citrus zester or grater – makes adding fresh lemon zest quick and easy, boosting flavor.
Flavor Variations & Add-Ins
- Swap chicken breast for boneless thighs for juicier, more flavorful meat.
- Add cherry tomatoes to the zucchini for a pop of color and sweetness.
- Sprinkle crumbled feta cheese over the finished dish to add a tangy, creamy touch.
- Mix in fresh basil or thyme instead of rosemary for a different herb note.
How to Make Asado Chicken Breast with Lemon Zucchini
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or fresh rosemary, chopped
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 1 lemon (zest and juice)
For the Zucchini:
- 2 medium zucchinis, sliced into ½-inch rounds
- Salt and black pepper, to taste
- Sprinkle of oregano or rosemary, optional
For Garnish:
- Fresh rosemary or parsley, chopped
- Lemon wedges
How Much Time Will You Need?
You’ll need about 10 minutes to prep the ingredients and marinade the chicken, 15 minutes cooking time, and about 5 minutes resting time for the chicken. Total time: around 30 minutes.
Step-by-Step Instructions:
1. Make the Marinade:
In a small bowl, mix 1 tablespoon olive oil, minced garlic, smoked paprika, oregano or rosemary, ground cumin, salt, and black pepper. Add lemon zest and the juice from half the lemon. Stir until well combined.
2. Prepare the Chicken:
Pat dry the chicken breasts, then rub the marinade all over them evenly. Let the chicken sit at room temperature for 15-20 minutes, or refrigerate up to an hour if you want more flavor.
3. Cook the Zucchini:
Heat the other 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini slices, season with salt, pepper, and a little oregano or rosemary if you like. Cook for 5-7 minutes, stirring now and then until they become tender and light golden. Remove from pan and keep warm.
4. Cook the Chicken:
In the same skillet, place the marinated chicken breasts. Cook each side over medium heat for 5-7 minutes or until the chicken is nicely browned and reaches an internal temperature of 165°F (74°C). Don’t move the chicken too much so it can get a good sear.
5. Serve:
Take the chicken off the heat and let it rest a few minutes before slicing it. Serve the sliced chicken with the sautéed lemon zucchini on the side. Garnish with chopped fresh rosemary or parsley and lemon wedges for extra zest.
Can I Use Frozen Chicken Breast for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before marinating and cooking to ensure even cooking and safe temperatures.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free since it uses fresh ingredients and spices. Just double-check that any spice blends or herbs you use are labeled gluten-free.
Can I Prepare the Chicken Ahead of Time?
Absolutely! You can marinate the chicken for up to 1 hour in the fridge before cooking. The cooked chicken and sautéed zucchini also store well refrigerated for 2-3 days.
What’s the Best Way to Reheat Leftovers?
Reheat gently in a skillet over low heat or in the microwave in short intervals to avoid drying out the chicken. Adding a splash of lemon juice or olive oil can help keep it moist.
