This chicken dish is super simple and packed with flavor! Tender chicken breasts cook alongside fresh zucchini and squash, making a healthy and colorful meal.
The best part? It’s quick to make, perfect for busy weeknights. I love throwing everything in one pan and letting it cook while I catch up on my favorite show! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they cook quickly. If you want a juicier option, thighs work too! Cashew or tofu can be a tasty substitute for a plant-based meal.
Zucchini & Yellow Squash: These veggies add color and texture. If they’re not available, feel free to use bell peppers, asparagus, or even broccoli. Frozen veggies can work, just adjust cooking times slightly.
Olive Oil: Extra virgin olive oil is my go-to for flavor, but you can use canola or avocado oil if that’s what you have. Remember, the oil helps everything cook evenly and keeps the dish moist.
Garlic: Fresh garlic gives a punch of flavor! If you don’t have fresh, use garlic powder, but go easy—start with about 1/4 teaspoon and adjust to your taste.
How do I Ensure the Chicken is Juicy and Tender?
To keep the chicken juicy, it’s essential not to overcook it. Here are some tips:
- Make sure to check the internal temperature. Aim for 165°F (75°C) using a meat thermometer.
- Searing the chicken first locks in moisture. Don’t rush this step—golden brown means flavor!
- Using an oven-safe skillet ensures even cooking. Avoid panicking if the chicken looks slightly pink—it must be fully cooked, so go by temperature.
- Let the chicken rest for a few minutes after it comes out of the oven. This allows the juices to redistribute.
With these tips and ingredient swaps, you’ll create an easy and satisfying meal that everyone will enjoy!
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
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or basil, chopped, for garnish
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This delicious chicken dish takes about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes from start to finish. Perfect for a quick and easy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C) so it’s ready for baking the chicken when it’s time!
2. Prepare the Chicken:
Take your chicken breasts and pat them dry with a paper towel. This helps them get nice and crispy when you cook them. Season both sides of the chicken with salt, pepper, and half of the Italian seasoning.
3. Sear the Chicken:
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Cook them for about 3-4 minutes on each side until they are golden brown. This should create a nice crust on the chicken. Once done, remove the chicken from the skillet and set it aside.
4. Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic, zucchini, and yellow squash. Season with salt, pepper, the remaining Italian seasoning, and red pepper flakes if you like a bit of heat. Sauté the vegetables for about 3-4 minutes, stirring them occasionally until they start to soften but are still crisp.
5. Combine Chicken with Vegetables:
Now, it’s time to nestle the seared chicken breasts back into the skillet on top of the sautéed vegetables. This way, they will soak up all that delicious flavor!
6. Bake in the Oven:
Carefully transfer the skillet to your preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked. The internal temperature should reach 165°F (75°C) for safety.
7. Garnish and Serve:
Once the chicken is done, take the skillet out of the oven. Garnish the dish with freshly chopped parsley or basil for a burst of color and flavor. Serve with lemon wedges on the side for a zesty kick!
Enjoy your easy, healthy, and delicious chicken breast with zucchini and squash! It’s a meal you’ll want to make again and again!
FAQ
Can I Use Frozen Chicken Breasts for This Recipe?
While it’s best to use fresh chicken for this dish, you can use frozen chicken breasts. Just make sure to thaw them completely in the fridge overnight before cooking. If you’re in a hurry, you can also thaw them quickly by placing them in a sealed plastic bag submerged in cold water.
Can I Substitute Other Vegetables?
Absolutely! If you don’t have zucchini or yellow squash on hand, feel free to use other vegetables like bell peppers, asparagus, or broccoli. Just keep in mind that cooking times may vary slightly depending on the vegetables you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove. If the chicken seems a bit dry after reheating, add a splash of broth or a little olive oil to keep it moist!
Can I Make This Ahead of Time?
Yes! You can prepare the meal ahead of time by cooking the chicken and vegetables, then storing them separately in the fridge for up to 2 days. When ready to eat, reheat together in the oven or on the stovetop until warmed through.
