This easy chicken breast dish with zucchini and squash is a perfect weeknight meal. It’s quick to make and packed with colorful veggies for a healthy bite!
I love how the chicken gets juicy while the veggies stay crisp. Plus, it’s one pan—less mess equals more time to relax. Who doesn’t love that? 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are a great choice for their quick cooking time. If you want, you can substitute them with chicken thighs which are juicier, or even tofu for a vegetarian option.
Zucchini and Yellow Squash: These veggies bring color and texture. If they’re unavailable, you could use bell peppers, asparagus, or even broccoli. Get creative with whatever you have on hand!
Olive Oil: While olive oil adds flavor, you can use avocado oil or canola oil if preferred. Just avoid using butter for this dish to keep it lighter and healthier.
Dried Thyme: This herb complements the dish beautifully, but oregano or Italian seasoning can work too. Fresh herbs like basil or parsley can also add a nice twist.
How Do You Ensure Your Chicken is Juicy and Flavorful?
Cooking chicken perfectly can be tricky, but here’s the key: patting the chicken dry helps it brown nicely. When seasoning, don’t be shy; a generous amount of salt and spices boosts the flavor. Always check the internal temperature to reach 165°F (74°C).
- Heat the oil until shimmering before adding the chicken—this locks in moisture.
- Don’t overcrowd the pan. If needed, cook in batches!
- Let the chicken rest after cooking for a few minutes; it allows juices to redistribute.
Follow these tips, and you’ll have perfectly cooked chicken every time!
Easy Chicken Breast with Zucchini and Squash Skillet
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squashes, sliced into half-moons
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/4 cup low-sodium chicken broth (or water)
- Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 20 minutes for cooking, totaling around 30 minutes. It’s a quick and delicious option for any night of the week!
Step-by-Step Instructions:
1. Season the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them cook evenly. Season both sides generously with salt, pepper, paprika, and garlic powder. Don’t rush this step—seasoning makes a big difference in flavor!
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side until they are golden brown and the internal temperature reaches 165°F (74°C). Once done, remove the chicken from the skillet and set aside.
3. Sauté the Onions:
Using the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced onions and sauté for about 2-3 minutes, until they start to soften and become translucent. This will bring out their sweetness!
4. Add the Veggies:
Next, add the minced garlic, zucchini, and yellow squash to the skillet. Season with dried thyme (or Italian seasoning), salt, and pepper. Cook while stirring occasionally for about 5-7 minutes. You want the vegetables to be tender but still slightly crisp for the best texture!
5. Deglaze the Pan:
Pour in the chicken broth (or water) and stir well to deglaze the pan. This means you scrape up any bits stuck to the bottom, which adds great flavor! Allow it to simmer for 1-2 minutes until the liquid reduces slightly.
6. Combine Chicken and Veggies:
Now, return the cooked chicken breasts to the skillet, nestling them among the vegetables. Heat everything together for an additional 2 minutes. This allows the chicken to warm back up and soak in all the delicious flavors.
7. Final Touches:
Give it a taste and adjust the seasoning if necessary. Sprinkle fresh chopped parsley over the dish for a pop of color. If you like a bit of heat, add some red pepper flakes on top!
8. Serve and Enjoy:
Serve your chicken skillet hot as is, or pair it with rice, quinoa, or a piece of crusty bread for a complete meal. Enjoy your simple, healthy, and flavorful skillet dinner!
FAQ for Easy Chicken Breast with Zucchini and Squash Skillet
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in any veggies you prefer or have on hand. Bell peppers, asparagus, or even broccoli work great in this dish. Just keep an eye on the cooking time as different vegetables may require slight adjustments.
How Do I Know When the Chicken is Cooked Through?
The best way to check is to use a meat thermometer—aim for an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest part of the chicken; it should be white and the juices should run clear, with no pink remaining.
Can I Make This Recipe in Advance?
You can! Cook the dish and let it cool down before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
What Should I Serve with This Skillet Meal?
This dish pairs wonderfully with rice, quinoa, or a slice of crusty bread to soak up the delicious juices. For a lighter option, serve it with a simple green salad or steamed vegetables!
