This simple dish features juicy chicken breast paired with fresh zucchini and squash. It’s healthy, colorful, and full of flavor. Perfect for a quick weeknight dinner!
I’ve made this so many times! The best part? You can toss everything in one pan and let it cook. Plus, the veggies add a nice crunch that keeps things interesting. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are a classic choice because they cook quickly and stay tender. If you’re looking for a lighter option, try using chicken thighs—they have more flavor but do have slightly more fat.
Zucchini and Yellow Squash: I love using both for their mild flavors and great textures! If you can’t find them, feel free to substitute with bell peppers, asparagus, or even broccoli. Just adjust cooking time as needed.
Olive Oil: It’s heart-healthy and perfect for sautéing. If you’re looking for a different flavor, avocado oil or coconut oil also works great here.
Garlic: Fresh garlic adds lots of flavor. If you only have garlic powder, you can use that instead (about 1/4 teaspoon per clove), but fresh is always better!
How Do I Ensure the Chicken Stays Juicy?
A common challenge can be drying out the chicken. Here are some tips to keep it juicy:
- Pat the chicken dry before cooking. This helps with browning.
- Searing the chicken first gives it a nice crust, sealing in juices. Just don’t cook it all the way through.
- Using a meat thermometer can help. Pull the chicken from the oven at 165°F to ensure it’s cooked without being overdone.
Let the chicken rest for a few minutes before cutting into it. This lets the juices redistribute, making it more tender.
How to Make Easy Healthy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
For the Chicken and Veggies:
- 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 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional)
For Garnish:
- Fresh parsley or basil, chopped
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This simple dish takes about 10 minutes of prep time and 20 minutes of cooking time, so you’ll have a delicious meal ready in just about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C) so it’s nice and hot when you’re ready to cook.
2. Season the Chicken:
Grab the chicken breasts and pat them dry with paper towels—this helps them brown nicely. Season both sides with salt, pepper, paprika (if using), and half of the Italian seasoning.
3. Sear the Chicken:
In a large oven-safe skillet or baking dish, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, carefully add the chicken breasts. Sear each side for about 3-4 minutes until they turn a lovely golden color but aren’t cooked through. When done, take the chicken out and set aside.
4. Sauté the Veggies:
In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant. Then, toss in the sliced zucchini and yellow squash. Sprinkle with the remaining Italian seasoning, salt, and pepper, and give it a good toss to mix everything up.
5. Combine Chicken and Veggies:
Place the seared chicken breasts right on top of the veggies in the skillet. This way, all those delicious juices can mingle as they cook!
6. Bake Until Cooked Through:
Transfer the skillet or dish to the preheated oven. Bake for 15-20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C) and the veggies are tender.
7. Let Rest and Serve:
When it’s done, carefully take the skillet out of the oven and let it rest for a few minutes. This keeps everything juicy! Before serving, garnish with fresh parsley or basil, and add lemon wedges if you like a zesty kick.
Enjoy your healthy, flavorful chicken breast with zucchini and squash!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way to thaw chicken is in the fridge overnight or by using the defrost function on your microwave. Avoid cooking it directly from frozen, as this can lead to uneven cooking.
How Can I Reduce the Cooking Time?
If you’re short on time, you can cut the chicken breasts in half horizontally to create thinner cutlets. This will reduce the cooking time to about 10-15 minutes in the oven. Just ensure that the internal temperature still reaches 165°F (74°C).
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or in a skillet over low heat until heated through. Adding a splash of water or broth can help keep the chicken moist.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, asparagus, or spinach. Just remember that different vegetables may require different cooking times, so adjust accordingly to ensure everything is cooked but not overdone.
