Chicken with Zucchini Squash

This protein-packed chicken skillet has saved me on countless busy weeknights when I need something nutritious that doesn't sacrifice flavor. The tender chicken breast pairs perfectly with the summer vegetables for a light yet satisfying meal that comes together in under 30 minutes.

I first created this recipe when my garden was overflowing with zucchini and yellow squash one summer. What started as a way to use up excess produce quickly became a family favorite that my children actually request regularly.

Ingredients

• Boneless chicken breasts: provide lean protein and stay juicy when cooked properly at the right temperature
• Zucchini and yellow squash: offer different textures and subtle flavor variations while adding vibrant color to the dish
• Olive oil: helps achieve that perfect golden sear on the chicken while adding heart healthy fats
• Garlic powder: infuses the entire dish with aromatic flavor without the risk of burning that fresh garlic has
• Italian seasoning: creates depth with minimal effort look for a blend with oregano basil and thyme for best results
• Fresh lemon juice and zest: brighten the entire dish and cut through the richness of the other ingredients

Step-by-Step Instructions

Season the Chicken:

Dice chicken into evenly sized pieces about 1 inch in size to ensure even cooking. In a medium bowl combine the chicken pieces with 2 teaspoons of the Italian seasoning half the garlic powder and a generous pinch of salt and pepper. Make sure each piece is evenly coated for maximum flavor absorption.

Prepare the Skillet:

Heat your largest skillet over medium high heat until it feels hot when you hold your hand a few inches above the surface. Add olive oil and swirl to coat the entire cooking surface. Using a properly heated pan ensures you get that beautiful golden crust on the chicken.

Sear the Chicken:

Add the seasoned chicken to the hot skillet in a single layer allowing space between pieces. Let it cook undisturbed for 5 to 6 minutes until the bottom develops a deep golden crust. Flip each piece and continue cooking for another 4 to 5 minutes until the internal temperature reaches 165°F. Patience here is key for developing flavor.

Add the Vegetables:

Add the sliced zucchini and yellow squash to the pan with the chicken. Season with the remaining Italian seasoning garlic powder and another pinch of salt and pepper. Gently stir to combine everything allowing the vegetables to make contact with the hot pan.

Finish the Dish:

Cook for just 3 to 4 minutes stirring occasionally. The vegetables should be tender but still have a slight bite to them. Remove from heat and immediately add the lemon juice and zest stirring to deglaze the pan and capture all the flavorful bits from the bottom.

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I absolutely love the brightness that lemon zest adds to this dish. I discovered this by accident one night when I had already squeezed the lemon juice and was about to discard the peel. On a whim I grated the zest over the skillet and it completely transformed the flavor profile making all the other ingredients shine even more.

Perfectly Cooked Vegetables

The key to this recipe is cooking the vegetables just long enough to soften while maintaining their texture. Overcooking zucchini and squash leads to a mushy disappointing result. When properly cooked they should offer a slight resistance when pierced with a fork but not be crunchy. The vibrant colors should still be intact rather than dull and washed out which is a clear sign of overcooking.

Make It Your Own

This recipe serves as an excellent template that welcomes customization. Add a handful of cherry tomatoes during the last minute of cooking for bursts of juicy sweetness. Sprinkle with crumbled feta cheese just before serving for a tangy Mediterranean twist. For an herbal boost toss in fresh basil leaves after removing from heat allowing them to wilt slightly from the residual warmth. During cooler months substitute heartier vegetables like bell peppers and mushrooms which stand up beautifully to longer cooking times.

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Meal Prep Magic

This chicken and vegetable skillet reheats beautifully making it ideal for meal prepping. Portion into individual containers and refrigerate for up to three days. For best results reheat gently in a skillet with a splash of water or broth rather than using a microwave which can make the chicken tough. The flavors actually develop and meld together overnight making day two sometimes even more delicious than when freshly made.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breast?

Yes, boneless chicken thighs work wonderfully as a substitute for chicken breast in this dish. They'll add more moisture and flavor, though they may need 1-2 minutes of additional cooking time to ensure they're fully cooked through.

→ How do I prevent the zucchini from getting soggy?

To keep zucchini and squash from becoming soggy, make sure to slice them relatively thick (about 1/4 inch), add them only after the chicken is nearly cooked, and sauté them just until tender-crisp, about 3-4 minutes. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than sauté.

→ What can I serve with this chicken and vegetable dish?

This versatile main dish pairs well with many sides. Try serving it over rice, quinoa, or cauliflower rice for a complete meal. It also works beautifully alongside roasted potatoes, a simple green salad, or with crusty bread to soak up the flavorful juices.

→ Can I make this dish ahead of time?

Yes, this chicken and vegetable dish reheats well. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat with a splash of water or broth to prevent drying out, or microwave at 70% power for more even heating.

→ What other vegetables would work well in this dish?

This adaptable dish works well with many vegetables. Try bell peppers, cherry tomatoes, spinach, asparagus, or broccoli as additions or substitutions. Just adjust cooking times accordingly—heartier vegetables should be added earlier, while quick-cooking vegetables like spinach can be stirred in during the final minute of cooking.

→ Is this dish gluten-free?

Yes, this chicken dish is naturally gluten-free as written, assuming your Italian seasoning blend doesn't contain any gluten ingredients. Always check the labels of spice blends if you're cooking for someone with celiac disease or gluten sensitivity.