In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add the boneless skinless chicken breasts or thighs to the skillet, season with Italian seasoning and kosher salt, and sear for about 5 minutes.

Flip the chicken and cook for an additional 3 minutes, or until the internal temperature reaches 165°F.

Remove the chicken from the skillet and set aside.

In the same skillet, add one more tablespoon of olive oil if needed, followed by the chopped zucchini.

Sauté the zucchini for approximately 5 minutes until tender but vibrant green.

Add minced garlic to the skillet and cook for an additional minute.

Deglaze the skillet with ½ cup of chicken stock, scraping up brown bits.

Stir in tomato paste and diced tomatoes until mixed and allow to simmer.

Return the chicken to the skillet, nestling it into the sauce and simmer uncovered for about 5 minutes.

Stir in 1 tablespoon of butter until melted, then adjust seasoning.

Garnish with fresh basil to serve.