This easy chicken breast dish is loaded with fresh zucchini and squash, making it both colorful and tasty! It’s quick to prepare, perfect for busy weeknights.
You can whip this up in no time, and it’s a great way to use up those veggies in your fridge. I love to serve it with rice for a complete meal—super yummy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish as they cook quickly. You can substitute chicken thighs if you prefer darker meat or want a juicier option.
Zucchini and Yellow Squash: These summer squash add freshness and crunch. If you can’t find them, feel free to use bell peppers or eggplant instead. Just adjust cooking times accordingly since they may cook differently.
Olive Oil: Extra virgin olive oil is my go-to for its flavor, but you can use any cooking oil you have on hand, like canola or avocado oil.
Garlic: Fresh garlic elevates the taste, but if you need a quicker option, garlic powder will also work. Use about 1/4 teaspoon in place of each clove.
Herbs: Dried thyme brings a nice aroma, but you could use rosemary or oregano as a substitute. Fresh herbs are also great if you have them on hand!
How Do I Ensure My Chicken is Perfectly Cooked?
Cooking chicken can be tricky, but following these steps will help you achieve juicy, tender results:
- Make sure to pat the chicken dry before seasoning. This will help it brown better in the skillet.
- Cook on medium-high heat but watch closely to prevent burning. Adjust the heat if necessary.
- Use a meat thermometer—chicken should reach an internal temperature of 165°F (75°C).
- Let it rest for a few minutes after cooking. This helps the juices redistribute, keeping the chicken moist.
How Can I Keep My Vegetables Crunchy and Flavorful?
To achieve perfectly cooked zucchini and squash without losing their vibrant colors and crunch, follow these tips:
- Add vegetables to the skillet after the garlic is fragrant. This prevents the garlic from burning.
- Avoid overcrowding the skillet. If needed, cook the vegetables in batches.
- Cook them just until tender—about 5-7 minutes—so they remain slightly firm and colorful.
With these insights, your chicken and veggies should come out delicious every time! Enjoy your meal!
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
For the Main 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
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or basil, chopped, for garnish (optional)
- Juice of half a lemon (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 20 minutes to cook, making a total of around 35 minutes from start to finish. It’s a quick and easy meal, perfect for weeknights!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them cook better and achieve a nice golden color. Season both sides of the chicken with salt, pepper, and the dried thyme or Italian seasoning to give it delicious flavor.
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, carefully add the seasoned chicken breasts to the skillet. Cook them for about 5-7 minutes on each side, or until they are fully cooked and browned. When done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet you used for the chicken, add the remaining 1 tablespoon of olive oil. Then, add the minced garlic and sauté it for about 30 seconds until it becomes fragrant—make sure not to let it burn!
4. Add the Veggies:
Now it’s time to add the sliced zucchini and yellow squash to the skillet. Sprinkle them with a bit of salt, pepper, and the optional red pepper flakes for a little heat. Stir everything together and cook for about 5-7 minutes until the veggies are tender but still colorful and vibrant.
5. Combine and Heat Together:
Once the vegetables are cooked, return the chicken breasts to the skillet, nestling them among the veggies. Let everything cook together for another 2 minutes to heat through and mix the flavors.
6. Add a Splash of Freshness:
If you’d like, squeeze fresh lemon juice over the dish to enhance the flavors. It gives a lovely brightness to the meal!
7. Garnish and Serve:
Before serving, sprinkle chopped fresh parsley or basil on top for a fresh finish. This meal is best served hot, so pair it with rice, quinoa, or some crusty bread to soak up all the yummy juices!
Enjoy your simple, healthy, and delicious easy chicken breast with zucchini and squash!
FAQ for Easy Chicken Breast with Zucchini and Squash
Can I Use Different Vegetables?
Absolutely! Feel free to substitute with vegetables like bell peppers, asparagus, or broccoli. Just adjust the cooking times as necessary to ensure they cook evenly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, do so in a skillet over medium heat or in the microwave, making sure to stir occasionally for even heating.
How Do I Know When the Chicken is Fully Cooked?
The best way to check is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part to ensure there’s no pinkness remaining.
Can I Make This Recipe Ahead of Time?
Yes! You can prep the chicken and chop the vegetables a day in advance. Store them separately in the fridge. When you’re ready to cook, just follow the same steps, adding a couple of extra minutes to account for the chilled ingredients.
