This easy chicken dish features juicy chicken breasts paired with tender zucchini and squash. It’s colorful, healthy, and ready in no time!
You’ll love how simple it is! Just toss everything in a pan, season, and let it cook. The veggies soak up all the yummy flavors—dinner is served! 😄
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 a healthier option, you can substitute with chicken thighs, which are a bit more flavorful.
Zucchini and Yellow Squash: These veggies add a lovely texture and flavor. Feel free to swap them for bell peppers or asparagus if they are more to your taste or in season.
Olive Oil: A main ingredient for cooking. If you’re out, you can use vegetable oil or avocado oil. Keep in mind, different oils can give a slightly different taste.
Garlic: Fresh garlic gives an amazing flavor boost. If you don’t have fresh, garlic powder can work in a pinch, using about 1/4 teaspoon.
Italian Seasoning: This blend adds a nice herb flavor to the dish. If you don’t have it, mixing dried basil, oregano, and thyme in equal parts will do the trick!
How Can I Cook Chicken to Keep It Juicy?
Cooking chicken can be tricky, but there’s a simple way to keep it juicy! Start by patting the chicken dry and seasoning well; this helps with flavor and browning.
- Heat the skillet well before adding the chicken, so it creates a nice sear.
- Don’t overcrowd the pan; this helps the chicken cook evenly and stay moist.
- Use a meat thermometer to check for doneness. Chicken is perfectly cooked at 165°F (74°C), so it won’t dry out.
- Let the chicken rest for a few minutes after cooking before slicing to keep the juices inside.
This method will help you achieve perfectly cooked, juicy chicken every time!
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 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 dried basil, oregano, and thyme)
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for a little heat
- Fresh parsley or basil, chopped, for garnish
- Lemon wedges for serving (optional)
How Much Time Will You Need?
This recipe takes about 20-25 minutes to prepare from start to finish. You’ll need around 10 minutes for prep and another 10-15 minutes for cooking. It’s a quick and healthy meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. Season both sides generously with salt, pepper, and half of the dried Italian seasoning. Make sure to rub the seasonings in well to enhance the flavor!
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, carefully add the seasoned chicken breasts. Cook them for about 6-7 minutes on each side until they turn golden brown and are cooked through, with an internal temperature of 165°F (74°C). Once done, remove them from the skillet and set aside on a plate.
3. Sauté the Garlic and Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until it becomes fragrant, being careful not to burn it. Then, add the sliced zucchini and yellow squash. Season with salt, pepper, the remaining Italian seasoning, and red pepper flakes if you like a bit of heat. Cook for about 5-7 minutes, stirring occasionally, until the veggies are tender yet slightly crisp.
4. Combine and Heat Through:
Return the cooked chicken breasts to the skillet, nestling them among the sautéed vegetables. Allow everything to cook together for another 2 minutes, letting the flavors mingle. This helps the chicken absorb some of the tasty vegetable juices!
5. Serve and Enjoy:
Remove the skillet from heat. Garnish with freshly chopped parsley or basil for a pop of color and flavor. Serve with lemon wedges on the side, if desired. Enjoy your delicious and healthy chicken with zucchini and squash!
This dish can be served alone or with rice, quinoa, or even a fresh salad to make it a complete meal. Enjoy! 😊
FAQ for Easy Chicken Breast with Zucchini and Squash
Can I Use a Different Type of Chicken?
Absolutely! You can substitute boneless, skinless chicken breasts with thighs if you prefer a richer flavor. Just adjust the cooking time as thighs may take a few extra minutes to cook through.
What If I Don’t Have Zucchini or Yellow Squash?
No problem! You can substitute them with other vegetables like bell peppers, broccoli, or asparagus. Just keep in mind that cooking times may vary, so adjust accordingly to ensure everything is tender yet crisp.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and vegetables ahead! Cook everything, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave when ready to eat.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For optimal flavor and texture, reheat on the stove over low heat, stirring occasionally, until warmed through.
