Go Back
grilled chicken with zucchini

BBQ Chicken Breast With Zucchini Bliss

This BBQ chicken breast with creamy zucchini sauce combines simple ingredients for an elegant yet effortless dinner. Perfectly grilled chicken pairs with a velvety, garlic-infused zucchini sauce that transforms an ordinary meal into something restaurant-worthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 300 ml water or chicken stock homemade preferred
  • 4 cloves garlic roughly chopped
  • Extra virgin olive oil
  • 50 g butter softened
  • 3 large zucchini sliced 1/2cm thick
  • 2 chicken breast fillets skinless
  • Sea salt to taste
  • Fresh ground black pepper to taste

Equipment

  • Large non-stick pan
  • Blender
  • Grill

Method
 

  1. Heat a generous splash of extra virgin olive oil in a large non-stick pan over medium heat.
  2. Add the roughly chopped garlic cloves with a pinch of sea salt. Sauté for about 2 minutes until the garlic softens but doesn't brown.
  3. Add the sliced zucchini and another sprinkle of salt, stirring continuously as the zucchini begins to release moisture and soften.
  4. Pour in the water or chicken stock and let everything simmer for 2-3 minutes until the zucchini has completely softened.
  5. Remove about half the zucchini mixture from the pan and blend it with the softened butter until smooth while still maintaining some texture.
  6. Return the blended mixture back to the pan with the remaining zucchini pieces, creating a sauce that's both chunky and silky.
  7. Season the chicken breasts with salt and pepper.
  8. Grill the chicken on a BBQ until they reach an internal temperature of 165°F (about 6-7 minutes per side, depending on thickness).
  9. Place the grilled chicken breasts on plates and generously spoon the zucchini sauce over the top.

Notes

For a deeper flavor, try using a combination of chicken stock and white wine instead of just stock. If outdoor grilling isn't an option, you can pan-sear the chicken breasts until cooked through. The zucchini sauce can be made ahead and gently reheated before serving.
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to maintain the creamy texture of the sauce.