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Chicken and Summer Squash

A simple, light skillet meal featuring lean chicken breasts and fresh summer squash, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces skinless, boneless chicken breasts
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 tablespoon butter Can be reduced for a lighter version.
  • 1 tablespoon vegetable oil Use olive oil for a healthier option.
  • 12 ounces yellow squash, sliced
  • 12 ounces zucchini, sliced
  • 1 medium tomato, peeled, seeded, and chopped

Method
 

Cooking Chicken
  1. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  2. Melt butter with oil in a large nonstick skillet over medium-high heat.
  3. Add chicken. Cook until lightly browned, about 2 minutes per side.
  4. Transfer to a large plate and cover with aluminum foil to keep warm.
Cooking Vegetables
  1. Discard drippings from the skillet.
  2. Add yellow squash, zucchini, and tomato to the same skillet over medium-high heat.
  3. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  4. Cook and stir until squash is slightly softened, about 3 minutes.
  5. Reduce heat, return chicken to the skillet, and cover partially.
  6. Cook until squash is soft and chicken is no longer pink, about 5 minutes more.
  7. An instant-read thermometer should read at least 165 degrees F (74 degrees C).
  8. Transfer chicken to a serving platter and cover with aluminum foil.
Final Touch
  1. Increase heat to high and continue cooking vegetable mixture, stirring often, until most of the liquid has evaporated, about 2 minutes.
  2. Serve vegetables around chicken.

Notes

This dish can be refrigerated for up to 3 days and frozen for up to 2 months. It's perfect for meal prep.