This tasty chicken breast dish is easy to make and full of colorful veggies like zucchini and squash. It’s healthy, filling, and perfect for a quick weeknight dinner!
I love how the chicken stays juicy while the veggies add a nice crunch. Plus, it all cooks in one pan, so you won’t have a mountain of dishes afterward. Win-win! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. If you need a quicker option, chicken thighs also work well, providing a bit more flavor and moisture.
Zucchini and Squash: Fresh zucchini and yellow squash are great for color and taste. If you can’t find them, try using bell peppers or asparagus as substitutes!
Olive Oil: While I love using olive oil, feel free to swap it with avocado oil or melted butter for a different flavor.
Italian Seasoning: If you don’t have Italian seasoning, a mix of dried mint, thyme, and rosemary can add a lovely flavor to your dish.
Lemon Juice: The lemon adds brightness! If you don’t have a lemon, a splash of vinegar (like balsamic or red wine) will also work.
How Do You Get the Chicken Perfectly Cooked?
Cooking chicken just right can be tricky, but following these tips can help:
- Start by patting the chicken dry; this helps it brown nicely.
- When searing, don’t overcrowd the pan—give it space to cook evenly.
- Use a meat thermometer to check the chicken; it should read 165°F (74°C) to be safe and juicy.
Additionally, letting the chicken rest for a couple of minutes before serving helps keep it tender. Enjoy your meal! 😊
Easy Chicken Breast with Zucchini and Squash Dinner
Ingredients You’ll Need:
- 2 large 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 some heat)
- Fresh parsley or basil, chopped (for garnish)
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This easy dinner will take about 25-30 minutes in total. You’ll spend about 10 minutes prepping the ingredients and another 15-20 minutes cooking everything in one pan. Quick, simple, and oh-so-tasty!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will ensure everything cooks evenly.
2. Season the Chicken:
Pat the chicken breasts dry with some paper towels. Season both sides generously with salt, pepper, and half of the Italian seasoning. This will give your chicken a lovely flavor!
3. Sear the Chicken:
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 3-4 minutes on each side until they turn a nice golden brown. This locks in the juices!
4. Sauté the Garlic:
After searing the chicken, remove it from the skillet and set aside. Lower the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Toss in the minced garlic and sauté for about 30 seconds until it becomes fragrant.
5. Cook the Veggies:
Add the sliced zucchini and yellow squash to the skillet. Season with a bit more salt, pepper, the remaining Italian seasoning, and red pepper flakes if you like a little kick. Cook the vegetables for about 4-5 minutes, stirring occasionally until they start to soften.
6. Combine Chicken and Veggies:
Next, nestle the seared chicken breasts on top of the cooked veggies in the skillet. It’s time for them to mingle and soak up that flavor!
7. Bake in the Oven:
Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
8. Add Freshness:
Once done, take the skillet out of the oven. Squeeze fresh lemon juice over the chicken and veggies to brighten up the dish. Garnish with chopped parsley or basil for that fresh touch!
9. Serve and Enjoy:
Serve up the juicy chicken alongside the tender zucchini and squash. Enjoy your wholesome and delicious dinner! 😊
FAQ for Easy Chicken Breast with Zucchini and Squash Dinner
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely first! The best way is to take it out the day before and let it thaw in the fridge overnight. If you’re in a hurry, you can thaw it in a sealed plastic bag submerged in cold water for about an hour.
What Can I Substitute for Zucchini and Squash?
If you don’t have zucchini and yellow squash, feel free to use other veggies! Bell peppers, asparagus, or even broccoli would be great alternatives. Just adjust the cooking time based on the firmness of the vegetables you choose!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stove for a few minutes. You may want to add a splash of water or broth to keep everything moist while reheating!
Can I Make This Recipe Ahead of Time?
While this dish is best enjoyed fresh, you can prep the chicken and chopped vegetables a day in advance. Just store them separately in the fridge and follow the cooking instructions when you’re ready to eat!
