This easy chicken breast dish is perfect for a quick dinner! It features juicy chicken paired with tasty zucchini and squash, making it colorful and healthy.
I love how simple it is to prepare—just sauté everything together! Plus, it feels like I’m eating the rainbow on my plate. What’s not to love about that? 🌈
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts make this dish lean and quick-cooking. If you prefer a meatier option, chicken thighs work well too! You can also use tofu for a vegetarian twist.
Zucchini & Yellow Squash: These squash varieties add a nice crunch and bright color. If you don’t have them, try using bell peppers or asparagus instead—they will bring their unique flavors too!
Olive Oil: This is my go-to oil for sautéing because it adds a lovely flavor. If you need a substitute, avocado oil or even coconut oil will work fine.
Garlic: Fresh garlic boosts flavor, but if you don’t have it, garlic powder works too—just about 1/8 teaspoon should do the trick.
How Can I Make Sure the Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but here’s a quick way to ensure it’s juicy and tender:
- Start with room temperature chicken for even cooking. Let it sit for about 15 minutes after taking it out of the fridge.
- Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F (75°C).
- Let the chicken rest for a couple of minutes after cooking. This helps retain its juices.
These tips have saved me from dry chicken several times, so I always recommend them!
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme (or Italian seasoning)
- Salt and pepper, to taste
- Optional: fresh parsley or basil for garnish
- Optional: lemon wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 15-20 minutes to cook, making it a suitable choice for a quick weeknight dinner. You’ll have a delicious and nutritious meal ready in just 30 minutes!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Start by patting the chicken breasts dry with a paper towel. This helps them get a nice sear. Season both sides with salt, pepper, and half of the dried thyme.
2. Cooking the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the seasoned chicken breasts. Cook for about 5–7 minutes on each side until they turn golden brown and reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Sautéing the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil along with the minced garlic. Sauté for about 30 seconds until the garlic is fragrant (but watch it, so it doesn’t burn!). Next, toss in the sliced zucchini and yellow squash. Season them with salt, pepper, and the remaining thyme. Stir occasionally and cook for about 5 minutes, or until the veggies are tender yet still slightly crisp.
4. Combining Chicken and Vegetables:
Return the cooked chicken breasts to the skillet with the sautéed vegetables, allowing them to warm through together for an additional 1-2 minutes. This helps to blend the flavors together nicely!
5. Serving:
Remove the skillet from heat. If you’d like, garnish the dish with freshly chopped parsley or basil for an extra touch of flavor. Serve with lemon wedges on the side for a bright, zesty finishing touch. Enjoy your meal!
This recipe not only tastes amazing, but it’s also colorful and healthy. Enjoy every bite!
Frequently Asked Questions
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute the zucchini and yellow squash with other seasonal vegetables like bell peppers, asparagus, or broccoli. Just adjust the cooking time slightly, depending on the vegetable you choose.
What If I Don’t Have Olive Oil?
No worries! You can use other oils like avocado oil or canola oil in place of olive oil. Each oil will add a slightly different flavor, but they will all work well for sautéing.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them gently in the microwave or in a skillet over low heat, adding a splash of water or broth to keep the chicken moist.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and sauté the vegetables a few hours ahead of time, then combine them together just before serving. Just remember to store them separately to keep the chicken juicy and the veggies fresh.
