Melt 3 tablespoons of butter in a large skillet over medium-high heat.
Add minced garlic, chopped oregano, rosemary, and thyme to the pan and cook for about a minute until the herbs release their aroma.
Place the chicken thighs or breasts in the skillet and cook each side for 7 to 8 minutes until fully cooked and no longer pink in the center, reaching 165°F internally.
Transfer the chicken to a plate and cover it to keep warm.
Add the sliced zucchini to the same skillet, seasoning with salt and pepper, then sauté for 3 to 5 minutes until the zucchini is tender.
Return the chicken to the skillet with the zucchini to combine and heat through before serving.
