How to Make Lemon-Basil Chicken Skillet with Summer Squash
-
Season chicken breasts with salt and pepper.
-
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden and cooked through.
-
Remove chicken and set aside. Add remaining olive oil, garlic, zucchini, and yellow squash to the skillet; sauté for 3–4 minutes until tender.
-
Whisk together lemon zest, lemon juice, basil, and chicken broth.
-
Return chicken to skillet and pour basil-lemon mixture over. Simmer 3 minutes.
-
Serve chicken over summer squash ribbons, spooning extra sauce on top.
Pro Tips for Perfect Lemon-Basil Chicken Skillet with Summer Squash
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless, skinless chicken breasts, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemon-Basil Chicken Skillet with Summer Squash?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemon-Basil Chicken Skillet with Summer Squash?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for boneless, skinless chicken breasts?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.