Creamy Zucchini Chicken

This dish is inspired by an old, French recipe known as: “Poulet à la courgette crémeuse.”This dish is very high on the reward scale, and very easy to make. I made a few changes for convenience sake, and ease of preparation.The purpose for many of my dishes are to maximize time savings, but retain the original dishes “soul”, while remaining economical.


  1. 3 medium zucchini (cut your way)
  2. 6-8 deboned chicken thighs
  3. 3 tbsp unsalted butter
  4. 1 tbsp herbs de provence
  5. 2 tbsp Za’atar
  6. 2 tsp garlic powder
  7. 1/2 cup dice onion
  8. Salt to flavor
  9. 3 tbsp oil
  10. 1 cup warm cream


  1. Pour oil into large, deep sauté pan, and place over medium-high heat. Add onion; cook until onion becomes soft and a bit clearer. To achieve this, stir often for approximately 7-10 minutes, or until onions soften up.

  2. Once onions are soft add zucchini, chicken, and a hefty pinch of salt(well sprinkled). Cover, and stir as needed until most of the squash has cooked down, and the chicken is done. Once you hit pic 3, see pic 4 below.

  3. Turn heat to medium-low, add Za’atar, herbs de Provence, garlic powder, add butter and fold it into the dish. Once you’ve achieved pic #4, add the cream and stir until evenly mixed. It should look like pic #5 upon mixing in cream and stirring for a few minutes. Salt and pepper to taste.

  4. Let cool, and serve with a hearty rice of your choice. I threw a lil siracha sauce on mine before I devoured it:)

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