Heat a large skillet fitted with a cover over medium heat. Add the olive oil and the garlic and cook until fragrant, about 3 minutes.
Season the chicken thighs with salt and pepper. Arrange the chicken in your large skillet with garlic, turn the heat up to medium high and cook for 4 minutes or until the chicken is beginning to brown. Flip and cook for 4 more minutes.
Turn the heat back down to medium. Add the zucchini, the tomatoes and the Taking Stock Foods unsalted chicken bone broth. Cover and cook for 6-10 minutes, until the zucchini is tender and the tomatoes are starting to fall apart.
Remove the lid to sprinkle all over with parmesan cheese and pine nuts. Replace the lid and allow to cook for a couple more minutes, until the cheese is melty.