Summer is finally here. Your garden is likely overflowing with fresh zucchini and squash right now. It is the perfect time for a meal that feels light yet satisfying.
This Healthy Chicken Zucchini Skillet is my favorite way to use seasonal produce. It is fast, fresh, and incredibly easy to clean up. You can have a high-protein dinner on the table in just 30 minutes.
Why You’ll Love This Recipe
This dish is a total lifesaver for busy weeknights. You only need one large skillet to make the whole meal. This means less time washing dishes and more time relaxing.
It is also a fantastic choice for a healthy reset. The recipe is naturally low in carbs and packed with lean protein. You will feel fueled and energized without feeling weighed down.
Simple Method
Cooking this meal is very straightforward. You will start by searing the chicken until it is golden and tender. Then, you briefly sauté the vegetables in the same pan.
Beginners love this recipe because it is hard to mess up. The aromatic garlic and lemon do all the heavy lifting for flavor. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use the freshest summer squash you can find for the best texture.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 medium zucchini, sliced into half-moons
- 1 large yellow squash, sliced into half-moons
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
Step-by-Step Directions
- Pat the chicken breast cubes dry and season with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 6 to 8 minutes; remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add the sliced zucchini and yellow squash to the skillet and sauté for 4 to 5 minutes until tender-crisp.
- Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Return the cooked chicken to the skillet and toss to combine all ingredients.
- Remove from heat, drizzle with lemon juice, and serve immediately.
Best Ways to Enjoy It
Serve this skillet warm right off the stove. It looks beautiful with the bright green and yellow vegetables. You can enjoy it exactly as it is for a low-carb meal.
If you want something heartier, serve it over fluffy quinoa or brown rice. A side of crusty bread is also great for soaking up the lemon juice. It is the ultimate fresh summer dinner.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This makes it a great option for healthy lunches the next day.
To reheat, simply pop it back in a skillet over medium heat. Add a tiny splash of water to keep the chicken moist and tender. Avoid the microwave if you want the squash to stay crisp.
Tips for Best Results
- Don’t skip patting the chicken dry for a perfect golden sear.
- Avoid overcrowding the pan so the vegetables sauté instead of steaming.
- Use a high-quality olive oil to enhance the simple Mediterranean flavors.
- Cut your squash into even pieces so they cook at the same rate.
- Add the garlic at the very end to prevent it from burning.
- Squeeze the lemon juice just before serving for the brightest flavor.
Ways to Switch It Up
- Sprinkle some crumbled feta cheese on top for a salty kick.
- Swap the chicken for shrimp for an even faster cooking time.
- Add halved cherry tomatoes during the last minute for a burst of color.
- Use fresh basil instead of oregano for a garden-fresh twist.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and flavorful. Just ensure you cook them to an internal temperature of 165°F.
How do I keep the zucchini from getting soggy?
The secret is high heat and short cooking time. Sauté them quickly until they are just tender-crisp. Do not cover the pan with a lid while cooking.
I hope this simple skillet brings a bit of ease to your busy week. It is proof that healthy eating can be both fast and delicious. Enjoy the fresh flavors of the season!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 medium zucchini , sliced into half-moons
- 1 large yellow squash, sliced into half-moons
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 0.5 teaspoon sal t
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
Instructions
- Pat the chicken breast cubes dry and season with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 6 to 8 minutes; remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add the sliced zucchini and yellow squash to the skillet and sauté for 4 to 5 minutes until tender-crisp.
- Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Return the cooked chicken to the skillet and toss to combine all ingredients.
- Remove from heat, drizzle with lemon juice, and serve immediately.
