Lemon Chicken Squash Skillet
A bright and flavorful one-pan meal featuring tender chicken breasts, sautéed yellow squash, and a zesty lemon garlic sauce. Perfect for a quick and healthy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves garlic, minced
2 medium yellow squash, sliced into 1/4-inch rounds
1/2 cup low sodium chicken broth
1 lemon, zested and juiced
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat until shimmering.
Season both sides of the chicken breasts with kosher salt and black pepper.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature 165°F). Remove chicken from the skillet and set aside on a plate.
Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add sliced yellow squash to the skillet and cook, stirring occasionally, for 4-5 minutes until slightly tender.
Pour in chicken broth, lemon juice, and add lemon zest, dried thyme, and crushed red pepper flakes. Stir to combine.
Return the chicken breasts to the skillet, nestling them among the squash.
Simmer for 3-4 minutes, spooning some sauce over the chicken, until the sauce slightly reduces.
Remove the skillet from heat and stir in the unsalted butter until melted and the sauce is glossy.
Sprinkle chopped fresh parsley over the dish before serving.