This easy chicken breast dish combines tender chicken with fresh zucchini and squash. It’s colorful, healthy, and super tasty, making it a great weeknight meal!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly. If you need a substitute, try using chicken thighs for a juicier option or even tofu for a plant-based version.
Zucchini & Yellow Squash: These veggies are fresh and mild. If they’re not available, you can swap in bell peppers, asparagus, or even broccoli. They’ll all add their own unique flavor!
Olive Oil: Olive oil enhances the dish with a nice richness. If you’re looking for a lighter option, avocado oil or even vegetable oil works well too.
Garlic: Fresh garlic adds so much flavor. If you’re in a pinch, use garlic powder instead, but remember that fresh is always the best for that zing!
Herbs: Italian herbs are versatile! You can replace them with fresh herbs like thyme or basil for a brighter taste, or even use taco seasoning for a fun twist.
How Do I Cook the Chicken Perfectly?
Cooking chicken breast can be tricky, but here’s how to nail it every time. The key is to not overcook them so they stay juicy!
- Start with room temperature chicken to ensure even cooking.
- Pat the chicken dry with paper towels and season well with salt, pepper, and herbs.
- Preheat your skillet to medium-high before adding the oil – this helps achieve a nice sear.
- Cook without moving the chicken for the first few minutes to allow a golden crust to form.
- Use a meat thermometer to check for doneness; target 165°F (75°C).
Following these steps will help you get perfectly cooked chicken every time!
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 herbs (or a mix of oregano, basil, thyme)
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or basil, chopped, for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and another 15 minutes to cook, making it a quick and easy meal that can be ready in just 30 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with a paper towel. This helps them sear nicely. Season both sides of the chicken generously with salt, pepper, and half of the dried Italian herbs. This will ensure the chicken has great flavor!
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the chicken breasts. Cook them for about 5-6 minutes per side until they’re golden brown and cooked through. You’re looking for an internal temperature of 165°F (75°C). After cooking, remove the chicken from the skillet and set it aside.
3. Sauté the Garlic and Vegetables:
In the same skillet, add the remaining tablespoon of olive oil along with the minced garlic. Sauté for about 30 seconds until the garlic is fragrant. Then, add the sliced zucchini and yellow squash to the skillet. Sprinkle in the remaining Italian herbs and red pepper flakes if you like a bit of heat. Season everything with a pinch of salt and pepper.
4. Cook the Vegetables:
Stir the vegetables and cook for about 5-7 minutes, stirring occasionally. You want the zucchini and squash to be tender but still a bit crisp. Once they reach that point, it’s time to bring the chicken back into the mix!
5. Combine and Serve:
Return the chicken breasts to the skillet and allow them to warm through with the veggies for another 1-2 minutes. This will help the flavors meld together. To finish, garnish with freshly chopped parsley or basil and serve with lemon wedges for some extra freshness. Enjoy your delicious and healthy meal!
Now you’re ready to dig in! This dish is simple, quick, and oh-so-delicious!
FAQ
Can I Use Frozen Chicken for This Recipe?
Yes, you can, but be sure to thaw the chicken completely before cooking. The best method is to transfer it to the fridge overnight or place it in a sealed bag and submerge it in cold water for a quick thaw. Pat the chicken dry before seasoning to ensure it sears nicely!
What Can I Substitute for Zucchini and Yellow Squash?
If you can’t find zucchini or yellow squash, consider using bell peppers, asparagus, or broccoli. These veggies will provide a similar texture and keep the dish colorful and nutritious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave, adding a splash of water or olive oil to keep the veggies from drying out.
Can I Make This Dish Ahead of Time?
While this dish is best enjoyed fresh, you can prepare the chicken and vegetables separately ahead of time and quickly reheat them when ready to serve. Just make sure to store each component in separate containers to prevent the veggies from getting soggy!
