This easy chicken breast dish with zucchini and squash is a tasty way to enjoy a healthy meal. The chicken is juicy, while the veggies add color and crunch!
Honestly, it’s hard not to love a dish that’s both quick to make and full of flavor. I like to pair it with rice or a fresh salad for a complete meal. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for their ease and quick cooking time. If you prefer dark meat, chicken thighs work great too and can provide even more flavor.
Zucchini and Yellow Squash: These are the stars of the dish! If you can’t find yellow squash, feel free to swap it with any other summer squash like pattypan. You can also use bell peppers or asparagus for a change.
Olive Oil: This adds a nice richness to the dish. If you want to switch it up, avocado oil or melted butter can be good alternatives that also taste wonderful.
Garlic: Fresh garlic packs a flavor punch! If you don’t have fresh, garlic powder can work too, but use less since it’s more concentrated.
Parmesan Cheese: While optional, I highly recommend it! If you’re dairy-free, nutritional yeast can give a cheesy vibe without the dairy.
How Do I Ensure My Chicken Is Juicy and Well-Cooked?
Cooking chicken perfectly can be tricky, but a few simple tips can help! First, make sure to pat your chicken dry; moisture can prevent it from browning nicely. Then, season generously with salt and pepper—it really enhances the flavor!
- Heat your skillet before adding the chicken. This will sear the outside and keep the juices in.
- Use a meat thermometer to check for doneness at 165°F (75°C). This ensures it’s cooked without being dry.
- Let the chicken rest for a few minutes after removing it from the pan. This allows the juices to redistribute and improves the texture.
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
For the Dish:
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making it a quick and easy meal that can be ready in just 25 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. This helps to get a nice golden color on the chicken. Next, season both sides generously with salt, pepper, and half of the Italian seasoning. This will give the chicken delicious flavor!
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, carefully add the chicken breasts to the skillet. Cook them for about 6-7 minutes on one side until they are golden brown. Flip them over and cook for another 6-7 minutes on the other side until they reach an internal temperature of 165°F (75°C). When done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the remaining 1 tablespoon of olive oil. Once the oil is heated, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter!
4. Cook the Vegetables:
Add the sliced zucchini and yellow squash to the skillet. Season them with salt, pepper, and the remaining Italian seasoning. Stir occasionally and cook for about 5-7 minutes until the vegetables are tender but still slightly crisp. This keeps them vibrant and flavorful!
5. Combine and Melt the Cheese:
Return the cooked chicken breasts to the skillet, nestling them among the zucchini and squash. If you’d like, sprinkle the grated Parmesan cheese on top of everything. Allow it to cook for an additional 1-2 minutes until the cheese is melted and the chicken is warmed through.
6. Serve and Enjoy:
Once everything is cooked, garnish with fresh chopped parsley for a touch of color and added freshness. Serve the chicken and veggies warm, and enjoy your delicious and healthy meal!
FAQ for Easy Chicken Breast with Zucchini and Squash
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts! Just make sure to thaw them completely in the refrigerator overnight or through a quick thawing method in cold water. Cooking times may vary slightly, so ensure they reach an internal temperature of 165°F (75°C).
What If I Don’t Have Zucchini or Yellow Squash?
No problem! You can substitute other vegetables like bell peppers, asparagus, or broccoli. Just adjust the cooking times based on how long they take to become tender. The key is to pick hearty veggies that can stand up to sautéing.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the chicken and vegetables in advance. Store them in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave, adding a splash of water or olive oil to prevent drying out.
How Can I Add More Flavor to This Dish?
To amp up the flavor, consider marinating the chicken in olive oil, lemon juice, and herbs beforehand. Fresh herbs like basil, thyme, or even a dash of chili flakes can also enhance the dish beautifully. Don’t hesitate to experiment!
