This easy chicken breast dish shines with tender, juicy chicken paired with colorful zucchini and squash. It’s a tasty way to bring veggies to the table!
I love how quick it is to prepare, and the bright colors make it fun to eat. Plus, it’s low on cleanup—just one pan! Can’t beat that on a busy weeknight! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish due to their quick cooking time. If you prefer dark meat, chicken thighs can be used instead for a juicier bite.
Zucchini and Yellow Squash: Fresh zucchini and yellow squash add a nice crunch and sweetness. If you can’t find these, bell peppers or asparagus make excellent substitutes!
Olive Oil: Olive oil enhances flavor and aids in cooking. If you’re in a pinch, canola or avocado oil can be swapped in without sacrificing much taste.
Spices: Oregano and thyme are aromatic herbs that brighten the dish. Feel free to use dried Italian seasoning if that’s what you have on hand!
How Do You Ensure Your Chicken is Juicy and Cooked Perfectly?
To keep your chicken juicy, starting with a good sear is key. Searing locks in moisture and flavor. Here’s how to get it just right:
- Ensure the skillet is hot before adding the chicken—this helps create a nice golden crust.
- Don’t overcrowd the pan; if your skillet is too cramped, the chicken will steam instead of sear. Cook in batches if necessary.
- Use a meat thermometer to check the chicken’s internal temperature; 165°F (75°C) is the target.
Following these tips will help you achieve perfectly cooked chicken every time! Enjoy your meal! 🍽️
Easy Chicken Breast with Zucchini and Squash
Ingredients:
- 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
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional, for color and mild smoky flavor)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, plus any extra time you might need for gathering ingredients. In less than half an hour, you will have a delicious and nutritious meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake your chicken.
2. Prepare the Chicken:
Pat the chicken breasts dry with paper towels. This helps them to sear better! Season both sides with salt, pepper, paprika, oregano, and thyme, ensuring an even coating for good flavor.
3. Sear the Chicken:
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once it’s hot, add the chicken breasts. Sear each side for about 3-4 minutes, until they are golden brown. This browning adds amazing flavor!
4. Cook the Garlic and Vegetables:
Take the chicken out of the skillet and set it aside on a plate. In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until the garlic is fragrant—be careful not to burn it!
5. Add the Zucchini and Squash:
Now add the sliced zucchini and yellow squash to the skillet. Season with salt and pepper, and sauté for about 3-4 minutes until they become slightly tender but still have some crunch.
6. Combine and Bake:
Place the seared chicken breasts back into the skillet nestled among the vegetables. Transfer the whole skillet to your preheated oven, and bake for about 12-15 minutes. Check the chicken’s internal temperature with a meat thermometer—it should reach 165°F (75°C) for safe eating.
7. Serve:
Carefully remove the skillet from the oven. Garnish your dish with freshly chopped parsley for a pop of color and flavor. Serve with lemon wedges on the side for a little zing if you’d like. Enjoy your meal!
This dish is not only quick and healthy but also packed with flavor and nutrients. Perfect for a busy weeknight dinner!
FAQ for Easy Chicken Breast with Zucchini and Squash
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way to thaw chicken is in the refrigerator overnight or by placing it in a sealed plastic bag and submerging it in cold water for a faster option. Remember to pat it dry before seasoning!
Can I Substitute the Vegetables?
Absolutely! If you don’t have zucchini or yellow squash, feel free to use other vegetables like bell peppers, broccoli, or asparagus. Just keep an eye on the cooking time, as some veggies may take longer or shorter to cook than zucchini and squash.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stove over low heat, adding a splash of broth or water if needed to keep it moist.
Is This Recipe Kid-Friendly?
Yes! This recipe is great for kids as it offers a mild flavor and colorful presentation. You can even let them help with the vegetable slicing (supervised, of course!) to get them involved and excited about healthy eating.
