A Quick Chat Before We Start Cooking
Alright, so here’s the thing: I’d love to tell you I grew up on some magical family farm surrounded by endless rows of zucchini and squash. The truth? I mostly remember my mom yelling, “If you don’t eat your veggies, no TV!” Still, this chicken breast with zucchini and squash dinner is now my go-to when I want something tasty but don’t want to feel like a stuffed potato. The first time I made it, half the squash went on the floor (RIP, little guys), but hey, practice makes... well, at least edible.
By the way, if you’re prone to wandering around the kitchen mid-recipe—like I am—just remember to keep an eye on the pan. Or don’t, and embrace a little char. Life’s too short for perfect zucchini rounds, right?
Why You'll Love This (Or At Least Tolerate It)
I make this when I need a low carb dinner but honestly just want to dump things in a pan and call it a meal. My family goes nuts for this one (except my kid, who claims green things are a government conspiracy, but you can’t win ‘em all). It’s got that golden chicken, soft but never mushy veggies, and the best part? Cleanup is basically a non-event. Oh, and if you ever get frustrated about chicken drying out (I’ve been there, chicken can be a fickle beast), this method saves the day nine times out of ten.
What You'll Need (Ingredients)
- 2 medium chicken breasts (sometimes I use thighs if I spot a good deal; honestly, anything boneless works)
- 1 large zucchini, sliced into rounds (or half-moons if you’re feeling fancy)
- 1 yellow squash, same as above (my neighbor swears by pattypan squash, but… meh, stick to classics)
- 2 tablespoons olive oil (butter in a pinch, or even avocado oil—don’t get hung up)
- 3 cloves garlic, minced (I have cheated with garlic powder, shh)
- 1 teaspoon dried Italian herbs (just use oregano if you can’t find a mix; I won’t tell anyone)
- Salt and black pepper to taste (sometimes I get wild and use smoked salt—pretty good!)
- Optional: pinch of red pepper flakes, a squeeze of lemon, or a sprinkle of parmesan cheese
How I Actually Make It (Directions)
- Start by patting your chicken dry. (Not sure why I always do this, but it feels professional.) Sprinkle with salt, pepper, and most of your Italian herbs.
- Heat 1 tablespoon olive oil in a big skillet over medium-high heat. Once it’s shimmering—like, little ripples, not a rolling boil—toss in the chicken breasts. Sear for 4-5 minutes per side, until nicely golden. Don’t fuss too much if some bits stick; that’s flavor. If your chicken's thick, I sometimes bash mine with a rolling pin first (not too hard, unless you want chicken confetti).
- Move chicken to a plate (don’t worry, it goes back). Lower heat to medium, glug in the rest of the oil, throw in garlic. Give it about 30 seconds—don’t walk away here; garlic burns faster than you’d expect.
- In go the zucchini and squash. Stir so everything gets a glossy coat. Sprinkle a pinch more salt. Let them cook for 4-6 minutes, stirring occasionally. If they’re browning too quick, turn the heat down a smidge. This is where I usually sneak a taste and maybe steal a bite.
- Chicken goes back in—nestle it among the veggies. If you want, pop a lid on for 2-3 minutes to help it finish cooking. Check the thickest part; you want no pink in the middle. Or use a thermometer (165°F or 74°C, but who remembers that offhand?)
- Optional: Finish with red pepper flakes, a squeeze of lemon, or that parmesan. Or all three, if you’re feeling rebellious.
Totally Honest Notes (a.k.a. What I Learned the Hard Way)
- If your zucchini looks a bit soggy, it’s fine. It always does at first, then settles down.
- Actually, I find it works better if you don’t overcrowd the pan—veggies need breathing room. But if you do, just embrace the steam.
- Pepper flakes can sneak up on you. I once used a full teaspoon and, let’s just say, my mouth still hasn’t forgiven me.
Variations I've Tried (With Mixed Results)
- Add cherry tomatoes—tasty, but they kind of take over. Good if you like a tomato party.
- Swap chicken for turkey breast. Not my fave (a bit dry?), but still edible. Maybe more sauce next time.
- Once I threw in some leftover cooked bacon. Okay, that one was genius. Bacon makes everything better.
- Don’t try frozen squash (turns out watery and sad). Trust me on this one.
Do You Really Need Special Equipment?
I use a big nonstick skillet, but I’ve managed with a battered old frying pan and even a wok once (long story, don’t ask). If you don’t have a lid, just cover with foil or a flat baking sheet. Or, honestly, skip the lid and let it ride.
How to Store It (If There’s Any Left)
Pop leftovers (if, by some miracle, you have them) in an airtight container. They keep fine in the fridge for 2-3 days, though honestly, in my house it never lasts more than a day! I think this tastes better the next day, though—maybe it’s just me?
What To Serve With It (Just My Two Cents)
I usually just eat it as is, but my partner loves it with a bit of cauliflower rice on the side. Sometimes, if it’s a Sunday, I’ll go wild and serve it with a dollop of sour cream. My friend swears by a side of crusty bread (not low carb, but I’m not the carb police).
Pro Tips I Learned the Hard Way
- I once tried rushing the chicken by cranking the heat; regretted it because it turned out rubbery and grumpy. Trust the process. Medium-high is your friend.
- Don’t slice the squash too thin or you’ll end up with veggie mush. I learned this after watching my rounds vanish into green sludge.
- Using pre-minced garlic saves time, but sometimes makes the dish taste a bit off. Fresh is worth the tiny bit of extra hassle, I think.
Real FAQ (Yep, People Have Asked These)
- Can I make this in the oven? Sure thing! Just toss everything on a sheet pan, drizzle with oil and bake at 400°F (about 200°C) for 20-25 minutes. It’s not exactly the same, but pretty tasty.
- What if I don’t have Italian herbs? Honestly, use whatever you’ve got—oregano, basil, thyme. I once used Herbs de Provence and it turned out fancy.
- Can I double the recipe? You bet, but use two pans or batch-cook the chicken so you don’t crowd things. Learned that one form (oops, from) experience.
- Any way to keep the veggies super crisp? Try not to overcook them, and slice them a bit thicker. Sometimes I take them out before the chicken is totally done, then add them back in just before serving.
- Any favorite resources? If you want to up your veggie game, Bon Appetit’s zucchini guide is actually quite good. And for chicken tips, Serious Eats' chicken breast roundup always inspires me.
So, that’s my not-so-perfect guide to chicken breast with zucchini and squash—low carb, super simple, and honestly, just what I crave after a long day. Let me know if you find a better way (I’m all ears), or if you stumble upon an accidental genius twist. And hey, don’t be afraid of a little kitchen mess. It’s half the fun.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
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1Slice the chicken breasts into thin strips and season with salt, pepper, and dried Italian herbs.
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2Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-6 minutes until golden and cooked through. Remove chicken from the skillet and set aside.
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3In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add sliced zucchini and yellow squash, and cook for 4-5 minutes until just tender.
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4Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for another 2-3 minutes to heat through.
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5Sprinkle grated Parmesan cheese over the top. Garnish with fresh parsley if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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