This easy chicken breast recipe with zucchini and squash is a winner for busy days! Juicy chicken pairs perfectly with the tender veggies, creating a tasty and colorful dish.
I love how quick it is to prepare! Just season the chicken, toss in the veggies, and let it cook. It’s a delicious way to add some greens to your plate without the fuss!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are my go-to for this recipe, as they cook quickly. If you’re looking for a healthier option or want more flavor, try chicken thighs instead, which stay juicier during cooking.
Zucchini and Yellow Squash: These veggies add freshness! If you can’t find them, use bell peppers or asparagus. Both will work well and can bring a different flavor profile to the dish.
Orzo Pasta: Orzo adds a nice texture, but you can switch it for rice, quinoa, or even whole-grain pasta. Each will cook slightly differently, so keep an eye on cooking times!
Olive Oil: I prefer using extra virgin olive oil for its flavor, but you can substitute it with avocado oil or vegetable oil. Just avoid heavy oils like coconut oil that may alter the dish’s taste.
How Do You Cook Chicken Breasts Perfectly?
Cooking chicken breasts so they’re juicy and flavorful can be tricky, yet simple with a few tips:
- First, always season your chicken well before cooking. It enhances the flavor tremendously.
- Heat your skillet well before adding the chicken. This helps to sear the meat quickly, locking in moisture.
- Cook over medium to medium-high heat for about 5-7 minutes. Avoid flipping too often—let it develop that nice golden crust!
- Use a meat thermometer to ensure the chicken is cooked through (165°F/75°C); this helps prevent it from drying out.
By following these tips, you’ll have perfectly cooked chicken every time! Enjoy your cooking adventure!
Easy Chicken Breast with Zucchini and Squash
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 cup orzo pasta (or rice, as preferred)
- 2 tablespoons olive oil, divided
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. It includes about 10 minutes for prepping the ingredients and around 15 minutes of cooking time. It’s quick and straightforward – perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by boiling water in a medium pot. Add the orzo pasta and cook according to the package instructions. Once ready, drain the pasta and set it aside, keeping it warm.
2. Prepare the Chicken:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the cut chicken breast pieces with salt, pepper, and half of the Italian seasoning.
3. Cook the Chicken:
Add the seasoned chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
4. Sauté the Garlic:
In the same skillet, add the remaining 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until it becomes fragrant—make sure not to burn it!
5. Cook the Vegetables:
Add the sliced zucchini and yellow squash into the skillet. Sprinkle with the rest of the Italian seasoning, along with salt and pepper to taste. Cook the vegetables for about 4-5 minutes, stirring occasionally, until they are tender but still slightly crisp.
6. Combine Chicken and Veggies:
Once the vegetables are ready, return the cooked chicken to the skillet. Stir everything together and let it cook for another 1-2 minutes to heat through.
7. Serve:
Place the chicken and vegetable mixture over the cooked orzo pasta. Finally, sprinkle with grated Parmesan cheese and fresh parsley for added flavor and color. Serve with lemon wedges on the side for squeezing over the top.
Enjoy your easy, vibrant, and wholesome chicken breast with zucchini and squash dish! It’s a delightful meal that’s sure to please.
FAQ for Easy Chicken Breast with Zucchini and Squash
Can I Substitute the Orzo Pasta?
Absolutely! If you prefer a different grain, you can use rice, quinoa, or even whole grain pasta in place of orzo. Just be mindful of the cooking times, as some may take longer or shorter to prepare.
What If I Don’t Have Italian Seasoning?
No worries! You can make your own blend using dried oregano, basil, thyme, and a pinch of garlic powder. Alternatively, just season with salt and pepper, and feel free to add your favorite herbs or spices to taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, adding a splash of water or broth to keep everything moist.
Can I Use Frozen Chicken?
You can use frozen chicken, but it’s best to thaw it completely before cooking. Thaw overnight in the refrigerator or place in a sealed plastic bag submerged in cold water for a quick defrost. Cut the chicken into bite-sized pieces after thawing for even cooking!
