This simple chicken dish brings together juicy chicken breasts and fresh zucchini and summer squash. It’s a colorful plate full of flavor that’s perfect for any weeknight dinner!
You won’t believe how easy it is to make! Just season the chicken, toss in the veggies, and cook. I love serving it with rice—such a tasty combo that feels like a big hug on a plate!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook quickly and stay juicy. If you’re looking for alternatives, try thighs for more flavor or even tofu if you’re going for a meatless option.
Zucchini and Summer Squash: These veggies add great color and texture. If you can’t find summer squash, you can use bell peppers or even asparagus for a nice crunch. Just remember to adjust cooking times to keep everything tender.
Olive Oil: This is a healthy fat that helps with cooking and flavor. If you’re allergic or prefer another oil, avocado oil or canola oil work well too. Just keep the same measurements!
Garlic: Fresh garlic makes a big difference in flavor. If you don’t have fresh on hand, you can substitute with 1/8 teaspoon garlic powder per clove.
How Do You Ensure the Chicken is Fully Cooked Without Drying It Out?
Cooking chicken breasts can be tricky—they need to reach 165°F (74°C) for safety, but you want to keep them juicy too. Here’s how:
- Pat the chicken dry to help it brown better.
- Use medium-high heat for a nice sear, which locks in moisture.
- Don’t move them too much while cooking; let them sit for 5-7 minutes on each side to develop a good crust.
- An instant-read thermometer is handy! Insert it into the thickest part to check that it’s reached the right temperature.
Following these tips, your chicken will be flavorful and juicy every time!
Easy Chicken Breast with Zucchini and Summer Squash
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
For the Vegetables:
- 1 medium zucchini, sliced into half-moons
- 1 medium summer squash (yellow squash), sliced into half-moons
For the Cooking:
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- Fresh parsley or basil, chopped (for garnish)
- Lemon wedges (for serving)
Time Needed:
This recipe takes about 10 minutes to prep and around 15-20 minutes to cook. So, in total, you’ll need about 30-35 minutes from start to finish—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
First, pat the chicken breasts dry with a paper towel. This helps them sear nicely! Season both sides with salt, pepper, and half of the Italian seasoning for some tasty flavor.
2. Cook the Chicken:
Next, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, carefully add the chicken breasts. Cook for about 5-7 minutes on each side, or until they are nice and golden brown and cooked through (you can check this by making sure the internal temperature reaches 165°F/74°C). Once done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the other 1 tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until you smell that lovely garlic aroma.
4. Add the Vegetables:
Now, it’s time to add the sliced zucchini and summer squash to the skillet. Season them with salt, pepper, the remaining Italian seasoning, and red pepper flakes if you like a little heat. Cook and stir occasionally for about 5-7 minutes until the vegetables are tender but still have a nice crunch to them.
5. Combine Chicken and Veggies:
Return the cooked chicken breasts to the skillet, nestling them among the sautéed vegetables. Cook everything together for another 1-2 minutes just to warm through and let the flavors mix.
6. Serve It Up:
Once everything is done, remove the skillet from heat. Garnish with freshly chopped parsley or basil for some color, and serve with lemon wedges on the side to squeeze over the top. Enjoy your delicious and healthy meal!
Enjoy this easy, healthy, and colorful chicken and vegetable dish!
FAQ for Easy Chicken Breast with Zucchini and Summer Squash
Can I Substitute Chicken Breasts with Another Protein?
Absolutely! You can use boneless, skinless chicken thighs for a richer flavor, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, especially for tofu, which may need a bit longer to get a nice crispy exterior.
What If I Don’t Have Fresh Zucchini or Summer Squash?
No worries! You can substitute with other veggies like bell peppers, asparagus, or even broccoli. Cut them into similar sizes to ensure even cooking time.
Is It Possible to Make This Ahead of Time?
Yes! You can cook the chicken and vegetables in advance, then store them separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until just heated through.
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Place the cooled chicken and vegetables in an airtight container or freezer bag. They’ll keep for up to 2 months. To enjoy, simply thaw in the refrigerator overnight and reheat as desired.
