This simple dinner features juicy chicken breast paired with fresh zucchini and squash. It cooks quickly and is perfect for busy weeknight meals!
The best part? You can season it any way you like! I love adding a sprinkle of garlic and a dash of lemon. It’s an easy way to make veggies taste great! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they cook quickly and stay juicy. If you prefer, you can use chicken thighs, as they tend to be more flavorful and tender.
Zucchini and Squash: This recipe features zucchini and yellow squash, which pair well together. If you can’t find these, feel free to swap in other veggies like bell peppers, asparagus, or even broccoli for some variety!
Garlic: Fresh minced garlic adds fantastic flavor. If you’re in a pinch, garlic powder can be used instead, but fresh really gives the best taste!
Olive Oil: While I love using olive oil for its health benefits, you can substitute it with avocado oil or any vegetable oil if needed. Just avoid butter here since it will burn at the high heat.
Lemon Juice: This adds a nice brightness to the dish. If you don’t have lemon, try using a splash of vinegar (like balsamic or apple cider) for similar acidity!
How Do I Cook the Chicken Perfectly?
Cooking chicken so it’s juicy and tender can be tricky. Here’s how to do it right! First, make sure to pat your chicken breasts dry and season them well with salt and pepper. This helps create a nice crust!
- Heat your skillet over medium-high heat, and add olive oil.
- Once the oil is hot, place the chicken in the skillet without crowding. Cook each side for about 5-7 minutes.
- Check that the internal temperature reaches 165°F for safety.
- Let it rest for a few minutes after cooking. This helps keep the juices inside the chicken!
By following these simple steps, you’ll have perfectly cooked chicken every time!
Easy Chicken Breast with Zucchini and Squash Dinner
Ingredients:
- 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 oregano, basil, thyme)
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional)
- Fresh parsley or basil, chopped (for garnish)
Time Needed:
This delicious dinner will take about 15 minutes to prep and about 15-20 minutes to cook. In total, you’ll be enjoying your meal in approximately 30-35 minutes!
Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them get that lovely golden-brown crust. Season both sides of the chicken with salt, black pepper, and Italian seasoning to give it lots of flavor.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook them for about 5-7 minutes on each side, or until they’re fully cooked through and turn a nice golden brown. Make sure they reach an internal temperature of 165°F. Then, remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil and toss in the minced garlic. Sauté for about 30 seconds until it smells delicious. Next, add the sliced zucchini and yellow squash. Season with a little salt and pepper. Cook, stirring occasionally, for about 5-7 minutes until the veggies are tender but still have a bit of crunch to them.
4. Combine Everything:
Now it’s time to bring it all together! Place the chicken breasts back into the skillet, nestling them among the sautéed zucchini and squash. If you’d like a little zing, squeeze fresh lemon juice over everything. Let it cook together for another 1-2 minutes to meld those tasty flavors.
5. Garnish and Serve:
Finally, sprinkle some chopped fresh parsley or basil on top for a burst of freshness. Serve your easy chicken dinner warm, and enjoy every bite!
Enjoy your easy, healthy dinner! 😊
Can I Use Different Vegetables in This Dish?
Absolutely! While zucchini and yellow squash are great choices, you can easily swap them out for other vegetables like bell peppers, asparagus, or even broccoli. Just keep in mind that cooking times may vary based on what you choose.
Can I Prepare This Meal Ahead of Time?
Yes, you can! You can cook the chicken and vegetables in advance, then store them in an airtight container in the fridge for up to 2 days. When you’re ready to eat, simply reheat everything in a skillet over medium heat until warmed through.
What Should I Do If I Have Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stovetop or in the microwave, adding a splash of broth or water if needed to help maintain moisture.
Can I Make This Recipe with Frozen Chicken?
It’s best to avoid cooking frozen chicken directly in this recipe, as it can lead to uneven cooking. Thaw the chicken in the refrigerator overnight or use the cold water method to thaw it quickly before cooking for the best results!
