Healthy Chicken Breast with Zucchini and Squash

If you’re anything like me, you know the struggle of finding a dinner that checks all the boxes: healthy, quick, flavorful, and made with simple ingredients you actually have on hand. That’s exactly why I love this Healthy Chicken Breast with Zucchini and Squash—it’s everything I want in a weeknight dinner, with none of the fuss.

Lean, juicy chicken breast meets fresh zucchini and yellow squash in a skillet, all seasoned with garlic, herbs, and just a squeeze of lemon. It’s the kind of meal that makes clean eating feel like a treat, not a chore. Whether you’re planning your weekly meal prep or just need something easy after a long day, this dish is your go-to.

I originally made this recipe on a night when I had very little time and even fewer groceries in the fridge. You know the kind of night where takeout starts calling your name? But I pulled together what I had—chicken, zucchini, squash, garlic—and was honestly surprised at how flavorful it turned out. It’s now in regular rotation at our house, especially when we want something light but still satisfying.

So let’s dive into how to make this easy and healthy dish that’s sure to become one of your favorites too.

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts

• 1 zucchini, sliced into half-moons

• 1 yellow squash, sliced into half-moons

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• Salt and black pepper to taste

• Juice of half a lemon

• Fresh parsley for garnish (optional)

STEP 1: Season and Prep the Chicken

Start by patting the chicken breasts dry with a paper towel—this helps them get a nice golden sear. Then season both sides generously with salt, black pepper, dried oregano, and thyme. If you want a little extra flavor boost, you can also add a pinch of garlic powder or paprika here.

Pro Tip: If your chicken breasts are on the thicker side, go ahead and pound them to an even thickness using a meat mallet or the back of a heavy pan. This helps them cook evenly and stay juicy.

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STEP 2: Sear the Chicken

Heat half of the olive oil in a large skillet over medium heat. Once it’s hot (but not smoking), place the seasoned chicken breasts in the pan. Let them sear undisturbed for about 5 to 6 minutes per side. You’re looking for a golden crust on the outside and fully cooked meat inside (internal temperature should hit 165°F).

Once done, remove the chicken from the skillet and set it aside to rest. Resting is important—it locks in all the juices and keeps your chicken tender.

STEP 3: Sauté the Garlic

In the same skillet, add the remaining olive oil and toss in the minced garlic. Stir it around for about 30 seconds, just until it becomes fragrant. Be careful not to let it burn—it cooks fast!

That garlicky goodness will form the base of flavor for your veggies, and it makes the whole dish smell amazing.

Welcome back! Now that we’ve prepped and cooked our juicy chicken breasts and sautéed some fragrant garlic, it’s time to bring those beautiful veggies into the spotlight. Zucchini and yellow squash are the real stars here when it comes to adding freshness, color, and just the right texture to round out the dish.

This part of the recipe is super simple, but how you cook your veggies really does make a difference. The goal is tender but still slightly crisp—nobody wants mushy zucchini, right? Plus, I’ve got a couple of easy tips and fun variations to help you switch it up depending on what you have in the fridge or what’s in season.

Let’s finish this dish strong!

STEP 4: Add the Zucchini and Squash

Go ahead and add your sliced zucchini and yellow squash directly into the skillet with the garlic. These should be cut into half-moon slices, which helps them cook quickly and evenly.

Stir the veggies around so they get coated in that garlicky olive oil goodness. Cook them for about 5 to 7 minutes, stirring occasionally. You’re aiming for that sweet spot: tender but still slightly crisp, with just a hint of golden color on the edges.

If you like a little more browning on your veggies (I do!), let them sit untouched in the skillet for a minute or two between stirs. That caramelization adds great flavor.

STEP 5: Bring It All Together

Now that your vegetables are cooked to perfection, it’s time to bring the chicken back into the pan.

Slice the chicken breasts into thick strips or bite-sized pieces—whatever you prefer—and nestle them right into the pan with the zucchini and squash. Give everything a quick stir so the flavors can mingle, then squeeze the juice of half a lemon over the top. That splash of citrus really brightens the dish and ties everything together.

If you’re using fresh parsley, now’s the time to sprinkle it on top for a pop of color and a bit of freshness.

Tips to Customize Your Dish

One of the best things about this recipe is how adaptable it is. Whether you’re working with what you’ve got in the fridge or trying to use up those last few summer veggies, here are some easy ways to make it your own:

• Add more veggies: Cherry tomatoes, bell peppers, mushrooms, or even asparagus would all work beautifully here. Just adjust the cooking time as needed depending on the vegetable.

• Spice it up: Add red pepper flakes or a pinch of cayenne if you want a bit of heat.

• Make it a full meal: Serve it over quinoa, brown rice, or even cauliflower rice for a low-carb option.

• Try fresh herbs: While dried herbs are convenient, swapping in fresh thyme or oregano will give it an extra burst of flavor.

• Grill it: In the summer months, you can grill the chicken instead of cooking it in a skillet. Same seasoning, just throw it on the grill and sauté the veggies indoors or on a grill pan.

Storage and Meal Prep Tips

This dish is just as good the next day, which makes it a great option for meal prepping or quick lunches:

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently in a skillet or the microwave, but be careful not to overcook the veggies—they can get too soft if reheated too long.

• Pack it for lunch: It travels well and tastes great at room temperature or slightly warm.