Creamy Garlic Chicken & Zucchini Skillet

Pat dry 4 chicken cutlets; sprinkle with ½ teaspoon garlic powder, ⅛ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer; cook, undisturbed, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a plate. Do not wipe the skillet clean.

Add sliced zucchini and 1 tablespoon oil to the skillet; cook over medium-high heat, stirring often, until the zucchini is tender and starting to brown, about 5 minutes. Transfer to a medium bowl. Do not wipe the skillet clean.

Add sliced shallot, sliced garlic, ¼ teaspoon crushed red pepper and the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper to the skillet. Cook over medium-high heat, stirring often, until the shallot is softened and the garlic is fragrant, about 1 minute. Stir in ⅓ cup broth and bring to a lively simmer. Cook, stirring occasionally, until reduced by half, about 1 minute. Stir in ½ cup warmed half-and-half; bring to a gentle simmer over medium heat. Return the chicken, zucchini and any accumulated juices to the skillet; toss to coat in the sauce. Sprinkle with 1 tablespoon parsley.