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Chicken and Summer Squash Recipe

Chicken and Summer Squash Recipe

iamwinfred
This chicken and summer squash recipe is a bright, flavor-packed one-skillet dinner that comes together in just 35 minutes. Juicy, golden-seared chicken breast is tossed with tender yellow squash and zucchini in a light lemon-garlic sauce seasoned with Italian herbs and smoked paprika. It's naturally gluten-free, high in protein, and endlessly customizable, making it the perfect easy weeknight meal that tastes anything but ordinary.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • 12-inch nonstick or stainless steel skillet A large skillet is essential for proper searing without crowding
  • Sharp chef's knife For slicing squash and dicing onion
  • Cutting board
  • Measuring spoons
  • Wooden spoon or silicone spatula
  • Citrus juicer or reamer For fresh lemon juice
  • Tongs For flipping chicken pieces
  • Paper towels For patting chicken dry before searing
  • Zester or microplane For lemon zest

Ingredients
  

For the Chicken

  • 1.5 lbs boneless skinless chicken breast about 680g, cut into 1-inch bite-sized pieces
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp lemon zest from 1 large lemon, added to chicken seasoning
  • salt and black pepper to taste

For the Skillet

  • 2 medium yellow summer squash sliced into half-moons, about 1/2 inch thick
  • 2 medium zucchini sliced into half-moons, about 1/2 inch thick
  • 4 cloves garlic minced finely
  • 1 small yellow onion diced
  • 3 tbsp fresh lemon juice from about 1 large lemon
  • 2 tbsp extra virgin olive oil divided
  • 1 tbsp butter unsalted preferred
  • 0.5 tsp Italian seasoning for the squash

For Garnish

  • 2 tbsp fresh parsley chopped
  • 0.25 cup grated Parmesan cheese optional, about 25g, for topping
  • lemon wedges for serving

Instructions
 

  • Pat chicken pieces completely dry with paper towels, then season with Italian seasoning, garlic powder, onion powder, smoked paprika, lemon zest, salt, and pepper. Slice squash and zucchini into 1/2-inch half-moons, mince garlic, and dice onion. Juice and zest the lemon and set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 3 to 4 minutes, then flip and cook another 2 to 3 minutes until golden brown and cooked through (165°F internal temp). Transfer to a plate and tent with foil.
  • Reduce heat to medium, then add the remaining 1 tablespoon olive oil and the butter to the same skillet. Add the diced onion and cook for 2 to 3 minutes until softened, then add the minced garlic and stir for 30 to 60 seconds until fragrant but not browned.
  • Increase heat to medium-high and add the yellow squash and zucchini. Season with remaining Italian seasoning, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally, until crisp-tender with lightly golden edges.
  • Add the fresh lemon juice to the skillet and stir to deglaze, scraping up any browned bits. Return the chicken and its juices to the pan, toss everything together, and cook for 1 to 2 more minutes until heated through. Taste and adjust seasoning.
  • Remove the skillet from heat and sprinkle with fresh parsley and optional Parmesan cheese. Serve immediately with lemon wedges on the side.

Notes

  • Pat the chicken completely dry before seasoning — surface moisture prevents browning and you'll lose that golden crust.
  • Do not crowd the pan. If your skillet is smaller than 12 inches, sear the chicken in two batches for even browning.
  • Cut the squash pieces uniformly (about 1/2 inch thick) so everything finishes cooking at the same time.
  • Use fresh lemon juice for the best flavor — bottled lemon juice produces a flatter, slightly bitter result.
  • The squash cooks fast. Pull it from the heat while it still has a slight bite; residual heat will finish it off.
  • Chicken thighs can be substituted for chicken breast — they are juicier and more forgiving. Adjust cook time to 5 to 6 minutes per side.
  • To make it creamy, stir in 2 tablespoons of cream cheese or a splash of heavy cream along with the lemon juice.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce; avoid high heat to keep the squash from turning mushy.
  • Add cherry tomatoes, fresh corn kernels, or baby spinach for extra color and nutrition.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 10gProtein: 38gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.5gCholesterol: 95mgSodium: 380mgPotassium: 820mgFiber: 2gSugar: 5gVitamin A: 18IUVitamin C: 35mgCalcium: 8mgIron: 12mg
Keyword chicken and summer squash, easy weeknight dinner, lemon garlic chicken, one pan chicken dinner, summer squash skillet
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