This simple dish features juicy chicken breasts paired with fresh zucchini and squash. It’s light, healthy, and super easy to make, making it perfect for a quick weeknight meal!
The best part? You can toss everything in one pan, which means fewer dishes to wash later. Plus, it’s a great way to eat your veggies without even noticing! I love serving it with some rice for a filling dinner.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly. If you’re short on time, you can use thighs for a juicier option. Rotisserie chicken is also a great shortcut if you want to skip cooking the chicken entirely.
Zucchini & Yellow Squash: These veggies bring freshness and color to the dish. If you can’t find yellow squash, just double the zucchini or use similar veggies like bell peppers or eggplant. They all roast nicely!
Olive Oil: Olive oil adds flavor and helps in cooking. You can substitute it with avocado oil or canola oil if needed. Just be mindful that different oils can alter the taste slightly.
Garlic: Minced garlic elevates the flavor of the dish. Fresh garlic is ideal, but if you’re in a pinch, garlic powder works too—about 1/4 teaspoon should do!
How Can You Perfectly Cook Chicken Breasts?
Cooking chicken breasts can be tricky, but with a few tips, you can achieve juicy and tender results. Searing the chicken first creates a beautiful crust, locking in moisture. Here’s how:
- Make sure the skillet is hot before adding chicken. This ensures a nice sear.
- Don’t overcrowd the pan; allow room between the pieces for even cooking.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
Letting the chicken rest a few minutes before slicing also helps keep it moist. Enjoy your meal!
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 oregano, basil, and thyme)
- Salt and black pepper, to taste
- 1/2 teaspoon paprika (optional, for color and flavor)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-20 minutes to cook. So, in about 30 minutes, you’ll have a delicious and healthy meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Chicken:
First, preheat your oven to 400°F (200°C). This ensures it’s hot enough to cook everything evenly. While the oven warms up, pat your chicken breasts dry with a paper towel. Then, season both sides with salt, pepper, paprika, and half of the Italian seasoning. This will help to add flavor to the chicken!
2. Sear the Chicken:
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet. Sear them for about 3-4 minutes on each side until they are golden brown. This step creates a tasty crust. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds, or until you start to smell its wonderful aroma. Next, add the sliced zucchini and yellow squash. Sprinkle with salt, pepper, and the rest of the Italian seasoning. Stir and cook for 4-5 minutes until the veggies begin to soften. They should still have a little crunch to them!
4. Combine and Bake:
Now it’s time to return the chicken breasts back to the skillet. Nestle them in between the vegetables so they can soak up all that delicious flavor. Transfer the skillet to your preheated oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This keeps the chicken juicy and tender.
5. Serve and Enjoy:
Once it’s cooked, carefully take the skillet out of the oven. Garnish with fresh chopped parsley for a pop of color. Serve it with lemon wedges for a little zesty flavor, if you like. Enjoy your easy, flavorful, and healthy chicken with zucchini and squash!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts Instead?
Yes, but it’s best to thaw them in the refrigerator overnight for even cooking. If you’re in a hurry, you can thaw them in a sealed plastic bag submerged in cold water. Just ensure they are completely thawed before cooking for the best results!
What Vegetables Can I Substitute?
If you don’t have zucchini or yellow squash on hand, feel free to swap in other vegetables like bell peppers, asparagus, or broccoli. Just be aware that cooking times may vary slightly based on the vegetables you choose!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and cook the chicken and vegetables ahead of time. Just store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving to enjoy it warm!
How Do I Store Leftovers?
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stove, adding a splash of water or broth to keep the chicken moist if needed.
