Description
Juicy chicken breasts bathe in garlic-infused butter before mingling with tender zucchini and yellow squash. A hint of thyme and bright lemon lift each bite in this simple, flavor-packed skillet dinner.
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium zucchini
- 1 medium yellow squash
- 2 cloves garlic
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook 5–6 minutes per side until golden brown and cooked through, then remove and set aside.
- Reduce heat to medium, add butter to the skillet, then stir in minced garlic until fragrant, about 30 seconds.
- Slice zucchini and yellow squash into 1/4-inch rounds and add to the skillet with dried thyme.
- Sauté vegetables 4–5 minutes until tender and lightly browned.
- Return chicken to the skillet, drizzle lemon juice over everything, and cook 1 minute to combine flavors.
- Sprinkle chopped parsley over the dish and serve immediately.
Notes
- You can swap dried thyme for fresh if available, using 1 tablespoon fresh thyme leaves.
- For extra flavor, marinate chicken in lemon juice and olive oil for 30 minutes before cooking.
- Leftovers keep well in the refrigerator for up to 3 days in an airtight container.
- Serve alongside rice or crusty bread to soak up the pan juices.