This dish brings together juicy chicken breasts with fresh zucchini and squash for a tasty, healthy meal. It’s colorful and full of flavor, making it perfect for any night of the week!
I love how quick this recipe is. Just season the chicken, toss in the veggies, and you’ve got a yummy dinner on the table in no time! Plus, it’s an easy way to get your veggies in! 🌟
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great because they cook quickly and maintain moisture. You could substitute with chicken thighs for a juicier option or even turkey breasts if preferred.
Zucchini & Yellow Squash: These veggies add color and nutrition. If they’re not in season, try using bell peppers or asparagus. Frozen varieties can work too, just thaw them before cooking.
Olive Oil: Olive oil enhances the dish’s flavor. Canola or avocado oil are good substitutes if you want something with a higher smoke point.
Italian Seasoning: This is tasty, but feel free to switch it up! Use fresh herbs like rosemary or thyme if you have them, or simply season with salt and pepper for a simpler flavor.
Garlic: Fresh garlic gives a wonderful zing! If you don’t have any, garlic powder can work in a pinch—use about half a teaspoon.
How Do I Perfectly Sear Chicken Breasts?
Searing is about getting a beautiful golden crust on your chicken while keeping it juicy inside. Here’s how to do it right:
- Start with a hot skillet. Make sure the oil is shimmering before adding the chicken.
- Don’t overcrowd; give each piece room to cook evenly. If your skillet is too crowded, the chicken will steam instead of sear.
- Let it be! Avoid flipping too soon. Wait until it naturally releases from the skillet before turning it over, usually in about 3-4 minutes.
With these tips, you’ll achieve perfectly golden and flavorful chicken every time. Happy cooking!
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
For the Main Dish:
- 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 black pepper, to taste
- Optional: 1/4 teaspoon crushed red pepper flakes for a bit of heat
- Fresh parsley or basil, chopped for garnish
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have a delicious, healthy meal ready in just 30 minutes! Perfect for busy weeknights or a quick dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). This way, it’s ready for the chicken when you finish preparing everything. Pat the chicken breasts dry with a paper towel, then generously season both sides with salt, black pepper, and half of the Italian seasoning for flavor.
2. Sear the Chicken:
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet. Sear them for about 3-4 minutes on each side, or until they are golden brown. Once done, remove the chicken briefly 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 and the minced garlic. Sauté for about 30 seconds, just until the garlic is fragrant—be careful not to burn it! Now, add the sliced zucchini and squash. Season them with the remaining Italian seasoning, a bit more salt and pepper, and if you like a little heat, toss in the crushed red pepper flakes. Stir everything together well to coat the veggies.
4. Combine and Bake:
Nestle the browned chicken breasts back into the skillet among the veggies. Ensure they’re somewhat buried; this helps keep the chicken moist. Now, transfer the skillet to your preheated oven and bake for about 15-20 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
5. Serve and Enjoy:
Once cooked, take the skillet out of the oven and let it rest for about 5 minutes. This short rest time helps the juices redistribute in the chicken. Garnish your dish with fresh parsley or basil on top for a burst of color and flavor. Serve with lemon wedges on the side for squeezing over your meal. Enjoy your healthy and flavorful Easy Chicken Breast with Zucchini and Squash!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Besides Zucchini and Squash?
Absolutely! Feel free to substitute with bell peppers, asparagus, or even broccoli. Just keep in mind that cooking times may vary depending on the vegetables you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through. You may want to add a splash of water or broth to prevent drying.
Can I Prepare This Dish in Advance?
You can prepare the chicken and vegetables ahead of time! Just season and slice them, then store in the refrigerator for up to 24 hours. When you’re ready to cook, simply proceed with the searing and baking steps.
What Can I Serve with This Dish?
This dish pairs wonderfully with rice, quinoa, or a simple salad. If you prefer a low-carb option, try serving it with cauliflower rice or steamed vegetables for a complete meal!
