Step 1

Season both sides of the chicken thighs with salt and ground black pepper. Slice the zucchini into rounds and cut into halves. Set aside.

Step 2

Melt butter in a medium sized skillet over medium heat. Add the garlic, oregano, and thyme. Add the chicken thighs and cook for 4-5 minutes on each side or until chicken is cooked through. Remove the chicken and set aside on a plate.

Step 3

Add the zucchini to skillet and add the salt. Saute for 2 minutes or until tender. Add the chicken back to the skillet and add the white wine and lemon juice. Let it sizzles a bit. Turn off the heat and add the parsley. Serve immediately.