This easy chicken breast dish is a winner! Juicy chicken pairs perfectly with fresh zucchini and squash for a colorful, tasty meal. It’s simple enough for any night of the week!
I love how quick this recipe is—just cook the chicken and toss in the veggies. Plus, it’s healthy and makes me feel good about eating my greens! 🥦
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are juicy and cook quickly. If you want a leaner option, you can use chicken thighs instead, which tend to stay moist and flavorful.
Zucchini & Yellow Squash: These veggies add a light and fresh flavor. If they’re out of season, feel free to substitute with bell peppers, green beans, or asparagus!
Olive Oil: This is my go-to for cooking due to its health benefits and flavor. If you’re looking for a different taste, avocado oil is a great alternative as it has a high smoke point.
Garlic: Fresh garlic adds a fantastic aroma and taste. If you’re in a hurry, garlic powder works too—just use about half a teaspoon.
Italian Seasoning: This mix of herbs adds depth. You can make your own with equal parts dried basil, oregano, and thyme if needed.
How Do I Cook Chicken Breast So It’s Juicy?
Cooking chicken breast can be tricky, but with the right technique, it can be perfectly juicy! Here are my tips:
- Make sure the skillet is hot before adding the chicken. This helps with browning and keeps it juicy.
- Don’t overcrowd the pan—cook in batches if necessary to avoid steaming the chicken.
- Leave the chicken alone for the first few minutes. This allows it to get a nice golden crust.
- Check the internal temperature with a meat thermometer. Pull it off the heat as soon as it reaches 165°F (75°C).
Enjoy cooking your flavorful meal with these helpful tips!
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 seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take about 25-30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients and another 15-20 minutes cooking everything. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them get a nice sear when cooking. Season both sides with salt, pepper, and Italian seasoning to add 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 seasoned chicken breasts. Cook them for about 5-7 minutes on each side, or until they are golden brown and have reached an internal temperature of 165°F (75°C). 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 until it’s fragrant. Next, add the sliced zucchini and yellow squash. Season the veggies with a pinch of salt, pepper, and red pepper flakes if you’d like some heat. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are tender but still have a bit of crunch.
4. Combine and Finish:
Now that the veggies are looking good, add the cooked chicken back into the skillet. Allow everything to cook together for another 1-2 minutes so the flavors can meld nicely.
5. Serve:
Transfer the chicken and vegetables onto plates. If you’d like, garnish with freshly chopped parsley or basil for a pop of color and freshness. Serve warm and enjoy your simple, healthy meal!
Bon appétit!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are delicious and tend to be juicier than breasts. Just make sure to adjust the cooking time slightly, as thighs may take a couple more minutes to cook through.
What Can I Substitute for Zucchini and Yellow Squash?
If you don’t have zucchini or yellow squash, you can use other veggies like bell peppers, asparagus, or even broccoli. Just cut them into similar sizes for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of olive oil if needed to keep it moist.
Can I Make This Recipe Ahead of Time?
While it’s best enjoyed fresh, you can prepare the chicken and vegetables separately a day ahead. Just reheat them together in a skillet for a quick meal!
