In a large pan, melt the butter over medium heat.

Add minced garlic, chopped oregano, rosemary, and thyme to the melted butter.

Season the chicken thighs or breasts with salt and pepper, then add them to the herb-infused butter.

Cook until golden brown on both sides and cooked through.

Remove the chicken from the pan and set aside.

Add the sliced zucchinis to the same pan and sauté until tender.

Once the zucchinis are cooked, return the chicken to the pan for an additional minute or two, allowing the flavors to meld.

Serve the chicken and zucchini hot, either on its own or with a side salad, quinoa, pasta, or rice.

For an extra burst of flavor, squeeze some lemon juice over the dish and sprinkle with Parmesan cheese before serving.