Chicken and Summer Squash
Chicken and Summer Squash
Chicken and Summer Squash is a breezy, garden-fresh skillet dinner that celebrates the best of the season. Juicy, golden-browned chicken breast or thighs are cooked with tender slices of zucchini and yellow squash, tossed in a blend of garlic, herbs, and olive oil. It’s a healthy, quick meal that makes the most of summer’s bounty, ideal for busy nights or laid-back al fresco dining.
Ingredients
Equipment
Method
- In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
- Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
- Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Nutrition
Notes
A light and satisfying one-pan dish perfect for peak summer produce.
