Chicken and Summer Squash Recipe - Allrecipes.com
Chicken and Summer Squash Recipe
  • READY IN 30 mins

Chicken and Summer Squash

Recipe by  

"Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2006

I don't really understand the "bland" comments. I think salt, pepper and a little fat (olive oil, butter) are all you need: chicken should taste like chicken, zucchini like zucchini. Hey, I'm all for bold flavors and spicy foods, but sometimes simple equals better. Treat your ingredients with care; don't overcook your chicken; season it well, and you have a fabulous meal.

 
Most Helpful Critical Review
Sep 13, 2003

This meal was extremely bland. Though healthy, it was lacking in flavor. I would suggest adding more tomatoes to add flavor and also, when sauteing the veges, add fresh garlic, onions, and additional seasonings (basil, oregano, etc.) This is a great idea for a meal, you just need to get creative with it.

 
Jul 26, 2004

I made this for dinner; it was fast and yummy! I added some fresh sliced mushrooms, 1 tsp of minced garlic, and used a can of stewed tomatoes instead of the tomatoe.

 
Aug 16, 2006

This was really delicious! Any changes made were because I wanted to add additional vegetables - not because of the recipe itself. I added onion, garlic, fresh mushrooms and a handful of fresh peas and Italian parsley. I really changed no seasonings. I did only use EVOO - no butter. One of the other reviews said, what's wrong with plain chicken - in this instance - nothing. This was a hit in our home.

 
Oct 18, 2006

This is a really simple and delicious meal! I omitted the butter and vegetable oil and just used olive oil instead. Instead of the tomato, I substituted with a can of diced tomatoes. I cut the chicken into strips and then sauted with seasonings, and then added the canned tomatoes and squash/zucc and sauted all together. This was really yummy! I've made it a few times already!

 
Jan 29, 2009

Yummy! This was so easy to make, and my husband really liked it. I used up left over grilled chicken breast from the night before. For veggies I added: zucchini, mushrooms, green onions, and a tomato. For seasoning I added: salt, pepper, garlic powder, and a montreal steak seasoning that jumped out at me. Very good especially for low carb eating!

 
Jun 23, 2003

This was delicious. The second time I made it I added fresh green beans, as much squash as would fit in the skillet, and 3 tomatoes. Ground pork also works in this recipe.

 
Jan 13, 2011

I loved this. My brother and husband found it a little bland, though they liked it enough to eat it. I thought it had plenty of flavor and I will definitely make it again.

 

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Nutrition

  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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