This easy chicken dish is a winner! Juicy chicken breasts are paired with tender zucchini and squash for a colorful, tasty meal. It’s simple to make and perfect for busy nights!
I love how quick this meal comes together. Just season, cook, and serve! Plus, the veggies add a pop of color that makes my plate look fancy—who doesn’t love that? 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they cook quickly and stay juicy. If you want, you can use thighs instead; they are a bit richer in flavor and also tender.
Zucchini and Yellow Squash: Both are great for adding color and nutrients. If you don’t have these on hand, bell peppers or asparagus are good substitutes. Just chop them similarly so they cook evenly!
Garlic: Fresh garlic gives a wonderful aroma and flavor. If you’re in a pinch, garlic powder can work too, but fresh is best for taste. You could also try shallots for a different flavor twist.
Olive Oil: This is my go-to for sautéing. If you prefer, you can use avocado oil for a higher smoke point. If you want a bit of flavor, you can also use flavored oils like garlic-infused olive oil.
How Do I Ensure My Chicken is Juicy and Cooked Perfectly?
Cooking chicken can sometimes be tricky, but with a few tips, you’ll get it just right! The key is not to overcook the chicken, which can make it dry.
- Start by patting the chicken dry. This helps it sear better in the pan.
- Keep the skillet hot but not smoking; medium-high is usually good. This allows the chicken to brown nicely.
- Use a meat thermometer. Aim for 165°F (75°C) in the thickest part to ensure it’s safe to eat without being overdone.
- Let the chicken rest for a few minutes after cooking. This helps retain the juices, making it more tender when you cut into it.
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
- 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, thyme)
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This easy recipe takes about 15 minutes for preparation and another 15-20 minutes for cooking, totaling around 30-35 minutes. It’s a quick and healthy meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them get a nice brown color when cooked. Season both sides generously with salt, pepper, and Italian seasoning for great flavor.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s hot, add the seasoned chicken breasts. Cook them for about 6-7 minutes on each side. You want them to be golden brown and reach an internal temperature of 165°F (75°C). Once done, remove the chicken from the skillet and set aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and sauté it for about 30 seconds, just until it becomes fragrant—be careful not to burn it!
4. Cook the Vegetables:
Add the sliced zucchini and yellow squash to the skillet. Sprinkle them with a pinch of salt, pepper, and red pepper flakes if you’d like a bit of spice. Stir everything and let them cook for about 5-7 minutes, stirring occasionally, until they’re tender but still crisp. They should maintain their color and a bit of crunch.
5. Combine Everything:
Now it’s time to put it all back together! Return the cooked chicken breasts to the skillet, nestling them among the veggies. Let everything warm together for about 2 minutes so the flavors meld.
6. Serve and Garnish:
Once everything is warmed through, take off the heat. If you fancy, sprinkle some fresh parsley or basil on top for a burst of color and flavor. Serve hot and enjoy your delicious chicken with zucchini and squash!
Enjoy this light, healthy, and flavorful chicken breast with zucchini and squash meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but it’s crucial to thaw them completely before cooking! Thaw frozen chicken in the fridge overnight or use the quick method of placing them in a sealed plastic bag and submerging them in cold water. Once thawed, pat them dry before seasoning and cooking.
What Can I Substitute for Zucchini and Yellow Squash?
If you don’t have zucchini or yellow squash, you can use bell peppers, asparagus, or even broccoli. Just cut them into similar-sized pieces so they cook evenly and maintain a nice texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally, or use the microwave in short intervals until heated through.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can cook the chicken and vegetables separately and store them in the fridge. When you’re ready to eat, simply reheat the chicken and veggies together for a quick meal.
