Sometimes, I find myself looking for simple, wholesome meals that don’t take hours to prepare. That’s especially true when fresh vegetables like zucchini and squash are in season! If you’re like me and want to make the most of fresh ingredients without a lot of fuss, you’ve come to the right place.
Today, I’m sharing two fantastic chicken and zucchini recipes that are perfect for busy weeknights or relaxed weekends. These dishes are straightforward, packed with flavor, and use ingredients you likely already have. Let’s get cooking!
Jump to Recipe:
Simple Chicken Breast with Zucchini and Squash
This recipe is a weekday lifesaver. It brings together tender chicken breast with fresh zucchini and yellow squash for a light and satisfying meal.
It’s quick to make and uses just one pan, making cleanup a breeze. You will love how easy this chicken and veggie dish is!
Key Ingredients & Tips
- Chicken Breast: Cut your chicken into even-sized pieces so it cooks through at the same rate. This helps keep it juicy and tender.
- Fresh Zucchini and Squash: Slice these vegetables about 1/2 inch thick. This size helps them get tender without becoming mushy.
- Seasoning Well: Don’t be afraid to season generously with salt, pepper, garlic powder, and onion powder. This adds so much flavor to your simple ingredients.
What You Need
- 2 boneless, skinless chicken breasts
- 1 medium zucchini
- 1 medium yellow squash
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
⏱️ Time: 25 minutes🍽️ Yields: 2 servings
How to Make It
Step 1: Prepare Chicken and Veggies
Pat your chicken breasts dry and cut them into 1-inch pieces. Slice the zucchini and yellow squash into 1/2-inch thick rounds or half-moons.
Step 2: Season Everything
In a large bowl, combine the chicken pieces, zucchini, and squash. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss gently until everything is coated well.
Step 3: Cook in One Pan
Heat a large skillet over medium-high heat. Add the chicken and vegetable mixture in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
Step 4: Serve Warm
Remove from heat and serve immediately. Garnish with fresh parsley if you like. This dish is great on its own or with a side of rice or quinoa.
📝 Final Note
For an extra bit of brightness, a squeeze of fresh lemon juice right before serving can really lift the flavors of this simple dish.
Hearty Chicken Zucchini Casserole
This casserole is pure comfort food, perfect for feeding a family or for meal prepping. It combines tender chicken and fresh zucchini in a creamy sauce, topped with crunchy crackers.
It’s easy to put together and bakes into a bubbly, golden-brown dish that everyone will enjoy. You will find this a welcome addition to your recipe rotation.
Key Ingredients & Tips
- Cooked Chicken: Use leftover cooked chicken, rotisserie chicken, or boil and shred chicken breasts specifically for this. This step saves a lot of time!
- Managing Zucchini Moisture: Zucchini holds a lot of water. If you have extra time, lightly salt the shredded zucchini and let it sit for 15 minutes, then squeeze out the excess water before mixing. This helps prevent a watery casserole.
- Crunchy Topping: Crushed crackers mixed with melted butter create a wonderful crispy topping. You can also use breadcrumbs or crushed cornflakes.
What You Need
- 2 cups cooked chicken, shredded
- 2 medium zucchini, grated or finely diced
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese, plus more for topping
- 1/4 cup finely chopped onion (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup crushed butter crackers (like Ritz)
- 2 tablespoons melted butter
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Mix the Filling
Preheat your oven to 375°F (190°C). In a large bowl, combine the shredded chicken, grated zucchini, cream of chicken soup, sour cream, milk, 1/2 cup shredded cheddar cheese, chopped onion (if using), garlic powder, salt, and pepper. Stir everything together until it is well combined.
Step 2: Assemble the Casserole
Pour the chicken and zucchini mixture into an 8×8 inch (or similar size) baking dish that has been lightly greased. In a small separate bowl, mix the crushed crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole. You can also add a little more shredded cheese if you like.
Step 3: Bake Until Golden
Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the cracker topping is golden brown and crispy.
Step 4: Rest and Serve
Let the casserole rest for about 5-10 minutes after taking it out of the oven. This helps it set, making it easier to serve. Enjoy this warm and comforting meal!
📝 Final Note
This casserole is great for making ahead! You can assemble it the day before, cover it, and keep it in the fridge. Just add about 10-15 minutes to the baking time if baking from cold.