This easy chicken breast dish shines with fresh zucchini and squash! It’s quick to make and perfect for a healthy dinner that doesn’t skimp on taste.
Honestly, who knew chicken and veggies could be this tasty together? I love how colorful it looks on my plate—plus, it’s all made in one pan, which means less clean-up! Yay!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is a great choice for this dish. If you’re looking for a different protein, try turkey cutlets or even tofu for a vegetarian option!
Zucchini and Yellow Squash: These two veggies provide freshness and crunch. If you can’t find them, feel free to use bell peppers or asparagus instead. They’ll still taste fantastic!
Olive Oil: This oil adds richness and helps cook the chicken. You can swap it with avocado oil or even melted butter for a slight flavor twist.
Garlic: Fresh garlic gives a lovely aroma. If you’re short on time, garlic powder works in a pinch! Use about 1/4 teaspoon for each clove.
Italian Seasoning: This blend brings lots of flavor! If you don’t have it, just mix your favorite herbs like oregano, basil, and thyme.
How Do I Get Perfectly Cooked Chicken? What If I Overcook It?
The key to juicy chicken is to not overcook it! Here’s how to do it right:
- Start by searing the chicken until golden—this creates a nice crust and locks in moisture.
- Use a meat thermometer to check for doneness. The safe internal temperature is 165°F (74°C). If it goes over this, the chicken may dry out.
- Let it rest for a few minutes after baking. This allows the juices to redistribute, making it more tender!
If you happen to overcook it, don’t worry! Shredded over a salad or mixed into a sauce can help rescue it. Enjoy cooking!
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 2 large chicken breasts (boneless, skinless)
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional, for color & flavor)
For Garnish:
- Fresh parsley, chopped
- Juice of half a lemon (optional, for freshness)
How Much Time Will You Need?
This easy chicken dish takes about 10 minutes of prep time and around 20 minutes for cooking. So you can have dinner ready in about 30 minutes! Perfect for a weeknight meal when you’re short on time.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C), so it’s hot and ready when you need it.
2. Prepare the Chicken:
Pat the chicken breasts dry with a paper towel and season both sides with salt, pepper, Italian seasoning, and paprika, if you’re using it. This will give the chicken lots of flavor!
3. Sear the Chicken:
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once it’s hot, add the chicken breasts and sear them for about 3-4 minutes per side until they are golden brown. This step will lock in the juices. Once seared, remove the chicken from the skillet and set it aside.
4. Cook the Garlic and Veggies:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until it’s fragrant—just be careful not to let it burn! Then, add in the sliced zucchini and yellow squash. Cook them for around 4-5 minutes, stirring occasionally, until they start to soften. Sprinkle a pinch of salt and pepper over the veggies to season them.
5. Combine and Bake:
Place the seared chicken breasts on top of the zucchini and squash in the skillet. Now, transfer the skillet to your preheated oven.
6. Finish Cooking:
Bake for 12-15 minutes, or until the chicken is cooked through—check for an internal temperature of 165°F (74°C). This ensures your chicken is perfectly juicy and safe to eat.
7. Serve and Enjoy:
Carefully remove the skillet from the oven. If you like a touch of acidity, squeeze the juice of half a lemon over the dish. Garnish everything with chopped fresh parsley for a lovely pop of color. Serve immediately and enjoy your delicious, healthy meal!
Frequently Asked Questions
Can I Use Other Vegetables?
Absolutely! If zucchini and yellow squash aren’t available, you can substitute with bell peppers, asparagus, or even broccoli. Just adjust the cooking time as needed so that the vegetables are tender but still crisp.
How Can I Make This Recipe Dairy-Free?
This recipe is naturally dairy-free! However, if you’re looking for a creamier option, consider using coconut milk or a dairy-free cream alternative. Just add it to the veggies after sautéing for a rich texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm it up in a skillet, adding a splash of water or broth to keep it moist.
Can I Marinate the Chicken Overnight?
Yes! Marinating the chicken in your favorite marinade overnight will enhance the flavor even more. Just remember to pat it dry before cooking for better searing.
